Lemon meringue ice cream cake

This looks and tastes so good people will never believe it only takes 20 minutes to put together

Recipe uploaded by

Good Food

46 ratings 4

Recipe by Good Food

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Tested

Difficulty and servings

Serves 8

Preparation and cooking times

Prep 20 - 30 mins

Plus at least 4 hours freezing time

Line the base of a 20cm round springform cake tin with greaseproof paper. Cut the Madeira cake into 1cm slices and use to line the base of the tin. Fill in the gaps between the slices with small pieces of cake.
Break the meringues into pieces and put into a large bowl. Tip in all the crème fraîche and fold together. Dollop large spoonfuls of the meringue mixture and lemon curd into the tin. Don't stir. Spread level with a palette knife, then tap the tin on the counter surface to make sure the mixture is packed down. Freeze for at least 4 hours.
When ready to serve, remove the cake from the tin and put on a serving plate. Decorate with red summer berries.

Lemon meringue ice cream cake

464 kcalories, protein 5g, carbohydrate 57g, fat 26 g, saturated fat 14g, fibre 1g, sugar 37g, salt 0.51 g

Recipe from Good Food magazine, August 2003.

Latest comments and suggestions

Results 1-20

slaterfamily

06 November 2007

slaterfamily rated and commented on this recipe

Very quick too knock together, though you have to allow plenty of time for the freezing. Served this at a dinner party for friends and it was very well received. Yummy!

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Jan

07 November 2007

Jan rated this recipe

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AmazingCook

23 November 2007

AmazingCook commented on this recipe

This recipe is brilliant! So quick and easy to make and it looks as if you've spent hours in the kitchen! Highly recommended.

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AmazingCook

23 November 2007

AmazingCook rated this recipe

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Elaine

19 December 2007

Elaine rated and commented on this recipe

Unbelievably quick and easy, but dead impressive. Everyone has asked me for the recipe.

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Helen/Tim

15 January 2008

Helen/Tim commented on this recipe

A Total success on Boxing Day, had made a very rich chocolate pudding and this easy lemon pudding. Everyone wanted more of the this....have been invited for dinner, but have been told only to come if this comes too....

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Maya

03 February 2008

Maya rated and commented on this recipe

I've made this twice with 2 different types of meringue. Nests and bite sized ones. Both have melted before the thing was frozen. Is that intentional? I must say it was a bit on the sweet side as well, I'd reduce the amount of meringue in it if I'd make it again. The flavors generally are great, but the balance and texture wasn't right.

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Pat Mills

05 March 2008

Pat Mills rated and commented on this recipe

Fantastic success, have now made this twce. Have also told others about it and they have all made it and loved it. Looks as though it takes ages to make but is so quick to do and then put in the freezer until needed.

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Missy Moo

12 March 2008

Missy Moo rated and commented on this recipe

Dead easy, quick but very impressive. If you have the time or inclination, make your own lemon curd (I use Delia's recipe) - miles better than shop bought. Intend to try making it with orange curd sometime.

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lily

26 March 2008

lily rated and commented on this recipe

successfull recipe liked by everyone will do again

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sarah jane

11 May 2008

sarah jane rated and commented on this recipe

made it 2 days in advance.Rather had to cut when taken straight out of freezer.would make it again, but next time, I would leave it to thaw for at least 15 minutes. Easy to make and tastes nice

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HappyCook

19 June 2008

HappyCook commented on this recipe

Highly recommend this dessert, its very refreshing but rich & sweet at the same time. It is really simple to make and even more enjoyable to eat!!

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lucykiki

28 June 2008

lucykiki rated and commented on this recipe

Spot on! So eay to make and can me made days in advance and stuck in the freezer

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Mary

07 September 2008

Mary rated this recipe

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hungryrumbles

16 September 2008

hungryrumbles rated and commented on this recipe

Very quick and easy - I might swap the lemon curd for something chocolatey/toffee-ish or some strawberry sauce next time. The creme fraiche gives it an almost cheesy taste - my friend struggeld to work out exactly what was in it! I made it in a loaf tin lined with a greasproof loaf tin liner and this worked very well - think it meant I used less of the cake for the base though.

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steph

22 September 2008

steph commented on this recipe

easy and quick to make, was still hard to cut after 15 mins. Piled my redcurrants on the top and around the serving plate it looked better than I imagined.....make it it's really nice!

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steph

22 September 2008

steph rated this recipe

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RMiles

28 September 2008

RMiles commented on this recipe

Amazingly quick to make and gorgeous to eat we left ours out for half an hour b4 serving it.

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helen

23 November 2008

helen commented on this recipe

Amazing-the whole thing is a big cheat-can even call it cooking. tesc fonest lemon curd perfect for this, and mcvities lemon cake sliced in the bottom -yum!!!!!!!!!

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Claire100

29 December 2008

Claire100 rated and commented on this recipe

I found this a bit disappointing and thought it tasted as though it was a 'short cut' dessert. I doubt I shall be making it again.

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