Line, the inverted base and sides of a 22cm round, spring form pan with baking paper.
Place ½ of the ice cream in a large bowl of electric mixer and beat on low speed for 1 minute or until softened. Add the meringues and fold through gently by hand.
Spoon the meringue ice cream into prepared pan and level the top with a flat knife. Freeze for 30 minutes. Place remaining ice cream in large bowl of electric mixer and beat on low speed for 1 minute or until softened. Spoon alternate dollops of ice cream and lemon curd on top of meringue ice cream and using a round ended knife swirl lemon curd through ice cream.
Cover with plastic wrap and freeze for 4 hours or overnight. Remove from freezer; gently release spring form. Lift onto serving plate to serve.