Lemon meringue ice-cream cake

Lemon curd

• 200 g caster sugar
• 240 g freshly squeezed lemon juice
• 160 g unsalted butter, cut into pieces
• 4 eggs

Ice-cream

• 120 g caster sugar
• 3 egg yolks
• 750 g pouring (whipping) cream
• 1 tsp natural vanilla extract
• 1 pinch sea salt

Sponge base

• unsalted butter, to grease
• 70 g caster sugar
• 2 eggs
• 1 natural vanilla extract
• 70 g self-raising flour

Swiss meringue topping

• 300 g caster sugar
• 6 egg whites
• ¾ tsp cream of tartar
• 1 pinch sea salt
• 1 tsp natural vanilla extract