To be honest, this Lemon Meringue Ice Cream Cake is nothing more than an assembly job, consisting of just creme fraiche, bought meringues and lemon curd on a sponge cake base. However, it's been a useful dessert to have in the freezer, especially during the sort of summer we're having at the moment. It slices easily from frozen, and only needs a few minutes to soften enough to eat. I found that the meringue pieces become less noticeable with time, but it still tastes good.
If you want to make it more complicated, you can make your own cake layer for the base - and I have done this in the past - but a good bought madeira (or even ginger) cake is perfectly acceptable. Another good addition, if you're only feeding adults, is a little limoncello sprinkled on the base, and stirred into the lemon curd. Homemade lemon curd would, of course, vastly improve the dessert too!