Lemon Meringue Freak Shake

. December, 2016
Photography by Chris Middleton.
Lemon Meringue Freak Shake

This insane tangy lemon treat from new book Monster Shakes will put a smile on even the sourest of dials. 

Serves: 2


2½ cups milk
1 cup Lemon curd (recipe below)
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
2 scoops vanilla ice cream
Lemon Buttercream Frosting (recipe below)
2 scoops vanilla ice cream
2 buttery coconut cookies (such as Butternut Snaps)
Italian meringue topping  (recipe below)
Lemon Curd
½ tablespoon lemon zest
2 candied lemon slices
vanilla candy floss, for decorating
piping bag fitted with a large roung nozzle
kitchen blowtorch

Lemon Curd
2 eggs
2 egg yolks
¾ cup caster sugar
⅓ cup chilled unsalted butter, chopped
zest and juice of 2 lemons

Lemon Buttercream Frosting
125 grams unsalted  butter, softened
1½ cups icing sugar, sifted
2 tablespoons milk
1 tablespoon lemon juice
1 tablespoon lemon zest

Italian Meringue Topping
¾ cup caster sugar
2 egg whites
½ teaspoon cream of tartar
candy thermometer


To make the shake, combine the ingredients in a blender or food processor. Blend until smooth and combined.

Using a spatula, smear the frosting on the inside and around the outer rim of each glass. Gently pour in the shake and top with a scoop of ice cream.

Place the cookies on top of the glasses and, using a piping bag fitted with a large round nozzle, cover with swirls of meringue. Lightly brown using a kitchen blowtorch then decorate with lemon curd, lemon zest, candied lemon and cotton candy.

Lemon Curd

Makes 2 cups

In a medium-sized saucepan, whisk the eggs, yolks and caster sugar for 4 minutes or until smooth and pale. Place over low heat and add the butter, lemon zest and juice, and whisk the mixture constantly for 3–4 minutes or until thickened.

Remove from the heat and allow  to cool for 30 minutes. If you prefer a totally smooth curd without zest, pass through a fine-mesh sieve.

The curd will keep in an airtight container in the fridge for up to 1 week.

Lemon Buttercream

Makes 1½ cups

Place the butter in a medium-sized bowl. Using an electric mixer, beat on high speed for 5 minutes or until pale and fluffy. Gradually beat in half the icing sugar and the milk, then the remaining icing sugar. Beat for 4 minutes or until the sugar has dissolved and the mixture is smooth. Add the lemon juice and zest and beat for another minute.

Use immediately or transfer to an airtight container. The frosting will keep in the fridge for up to 1 week.

Italian Meringue Topping

Makes 1¼ cups

Place the sugar and ¼ cup water in a medium-sized saucepan over low heat. Stir until the sugar dissolves, increase the heat to high and, measuring with a candy thermometer, cook until the syrup reaches 120°C. This should take 6–8 minutes.

Meanwhile, place the egg whites and cream of tartar in a bowl and, using an electric mixer, beat on low speed for 5–6 minutes until the cream is fluffy and holds soft peaks. With the beaters running, slowly add the syrup. Increase the speed to medium–high and beat for 5 minutes or until the mixture is thick, glossy and holds stiff peaks. Leave the mixer running on low until ready to use.