For the lemon sauce, beat together
the eggs and yolk with the zest and juice.
Add the sugar and butter, then place
the bowl over a pan of gently simmering
water. Stir until the sauce is glossy and
has thickened to coat the back of the
spoon. Remove and leave to cool.
For the ice cream, churn the crème
fraîche in an ice-cream machine until it
is thick. Remove from the machine, then
marble in 200ml of the cooled lemon
sauce and fold through the meringue
pieces. Transfer to the freezer for 3-4 hrs
Heat oven to 200C/180C fan/gas 6.
Butter 4 individual pudding moulds and
line the bases with greaseproof paper.
Beat the butter and sugar until pale and
fluffy. Gently fold in the eggs and flour
alternately, a little at a time, until combined,
then add the zest and juice. Spoon into
the moulds so that they are three-quarters
full and bake for 20 mins until golden,
risen and firm to the touch. Leave to cool
slightly, then turn out. To serve, gently
reheat the sauce, pour over the puddings
and accompany with the ice cream.