Lemon meringue ice cream cake

Lemon meringue ice cream cake

  • 1
  • 2
  • 3
  • 4
  • 5
(47 ratings)

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


Serves 8
This looks and tastes so good people will never believe it only takes 20 minutes to put together

Nutrition and extra info

  • Freezable

Nutrition: lemon meringue ice cream cake

  • kcal464
  • fat26g
  • saturates14g
  • carbs57g
  • sugars37g
  • fibre1g
  • protein5g
  • salt0.51g
Save to My Good Food
Please sign in or register to save recipes.


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


  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (65)

domnic01@sky.com's picture

I cannot believe how quick and easy this recipes is, I'm not a big lemon meringue fan but really enjoyed this, so refreshing after a stodgy main course, although my sister found it a little too sweet but she is not really a pudding person, everyone else liked it very much, I also made it the day before, and as other people have said on here I took it out of the freezer a good hour before eating. I am going to a bbq in a couple of week (weather permitting) and will make this to take along with me. would be a perfect summer dessert.

elysia1984's picture

This has quickly become my favourite pudding. Real 'foodie' friends were wowed by it and were surprised when I admitted quite how simple it is. Be sure to use high quality lemon curd. I have also tried it with Low Fat Creme Fraiche but it goes a bit icy! The other thing to do is let it defrost a little before serving so it is semi fraido... I serve it with a fruit compote as well.

itsamee's picture

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

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

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

jcurlylocks's picture

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

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

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

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

claireashforth's picture

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

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

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

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

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

successfull recipe liked by everyone will do again

missymoo's picture

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

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.


Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…