lemon meringue is swell, isn’t it? you get all the naughty fun of a dessert, but the tart citrus cuts through that teeth-achy sugar overload that you get with rich, chocolate dishes. i’m a fan of lemon meringue in pie form, cupcakes (see my post on them here), and am always open to new recipes that combine the decadent cream flavours with zesty, zingy lemon.

you wouldn’t think a lemon meringue pie milkshake should work, but it just does. it’s cold, creamy, biscuity and chirpy. it’s got the thick full flavour that we all love in a milkshake, with a surprising tartness. it’s yummy, alright? i found the original idea here, and it’s really a throw-together dish with approximate measurements.

for one milkshake, you need about:

2/3 semi-skimmed milk

a few scoops of lemon sorbet

digestive biscuits (graham crackers)

2/3 cup double cream

1 lemon

blend the milk and sorbet together in a blender. crumble the biscuits by bashing them with a polling pin in a ziplock bag, and whip the cream until it is just stiff. it’s assembly time!

throw a handful of biscuits into the milk and sorbet mix and stir with a spoon. pour into your glass and top with whipped cream. make it all pretty with a sprinkling of more biscuit crumbs, a slice of lemon and some zest.

gaze at the prettiness for a few seconds in appreciation of your handiwork, then discard the lemon slice and dive in. i added a straw for the attraction factor, but this baby is really more of a spoon job. mix your cream in to your sorbet mix and get your greediness on immediately.

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