Tesco · Desserts
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Gelato isn't simply the Italian word for ice cream. It carries less fat and considerably less air, which makes it denser on the spoon, and it's served warmer than scooped ice cream so it stays soft at that density. That suits lemon. With less fat coating the tongue, acidity comes through more directly than it would in an ice cream, which is the point of building a citrus dessert on it. The lemon juice is Sicilian and crunchy meringue pieces finish it. Limoncello, a liqueur made by steeping lemon peel in alcohol, is the part that costs something to include: alcohol lowers the freezing point, so a gelato carrying it is harder to set than one without.
