Whisk cream in a large bowl to a soft floppy consistency. Separate eggs and stir in yolks.

Whisk egg whites until stiff in another bowl, then whisk in icing sugar to make a meringue.

Fold lemon curd into cream mixture. Using a balloon whisk fold meringue into cream mixture. Always add lighter mixture to heavier - that way you do not break down volume.

Pour into shallow freezer container and freeze until set. The mixture will not require whisking or stirring during freezing.