Lemon and raspberry flavours that are made for each other. Serves 8 to 10
1 1/4 cups
Chocolate baking crumbs
Lemon curd (not spread)
1 1/2 cups
Vanilla ice cream, slightly softened
Combine chocolate crumbs and butter in a bowl. Press into the bottom of a 9-inch [2.5 cm]
springform pan. Freeze for 15 minutes or until firm.
Whisk lemon curd with lemon juice in a bowl until smooth. Spread 2 cups [500 mL] of
ice cream in bottom of pan. Spread with half of the lemon curd leaving a 1-inch [2.5] cm] border around edge. Freeze
for 1 hour or until firm.
Spread with remaining ice cream and lemon curd. Lightly press remaining raspberries
into lemon curd. Wrap well and freeze overnight or up to 2 weeks ahead.
To serve, place in refrigerator for 20 minutes to soften slightly. Remove sides of pan, place
on serving plate and cut into wedges.