Lemon meringue ice cream cake

Lemon meringue ice cream cake

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(46 ratings)

By

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Cooking time

Prep: 20 mins - 30 mins Plus at least 4 hours freezing time

Skill level

Easy

Servings

Serves 8

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition lemon meringue ice cream cake

kcalories
464
protein
5g
carbs
57g
fat
26g
saturates
14g
fibre
1g
sugar
37g
salt
0.51g

Ingredients

  • bought slab of Madeira cake
  • 8 meringue nests
  • 500ml tub crème fraîche
  • jar of good quality lemon curd
  • red summer berries to decorate

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Method

  1. 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.
  2. 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.
  3. When ready to serve, remove the cake from the tin and put on a serving plate. Decorate with red summer berries.

Recipe from Good Food magazine, August 2003

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Comments

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itsamee's picture
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Made this for a dinner party and received mixed reviews.Everyone loved the tangy lemon but not all liked the cake on the base.That said, it is very easy and looks great but will try a different base next time.

helenmalbon's picture
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I made this for a dinner party and it went down really well with everyone. I found it very easy to make and will make again.

jimags's picture
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This recipe is a long term favourite, so easy and goes down really well at dinner parties.

jcurlylocks's picture
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Heaven! Made this for a dinner party, prepared in 5 mins. Polished off in less than that! A real hit with my guests. Definitely make this again.

foodywoody's picture
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Very good - next time will leave it to thaw for a while before eating - is the meringue supposed to completely dissolve or did I do something wrong?

goodfoodruth's picture
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Made this for a dinner party and it went down well- have since had 2 requests for the recipe! People couldn't believe how easy it was to make! I freezed it over night, then left it out to thaw for an hour thought it could have done with a little longer than this as it was quite hard to cut into.

lulurose's picture
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So easy, so good. My 14 year old daughter made this for Christmas and got alot of compliments.

claireashforth's picture
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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.

bernie's picture

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!!!!!!!!!

ruthmiles's picture

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

stephjeff's picture
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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!

hungryrumbles's picture
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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.

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

HappyCook29's picture

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!!

poppet1's picture
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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

lilymay's picture
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successfull recipe liked by everyone will do again

missymoo's picture
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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.

patriciaanne's picture
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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.

mareunuv's picture
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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.

helenyounger's picture

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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