Lemon meringue fridge cake 2016

Lemon meringue fridge cake

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

Prep: 35 mins plus at least 8 hrs chilling, no cook

Easy

Serves 12

This tangy dessert looks impressive but takes very little effort – most of the ingredients are ready-made, so it is simply a matter of construction

Nutrition and extra info

  • Nut-free
  • Vegetarian

Nutrition: per serving

  • kcal472
  • fat38g
  • saturates23g
  • carbs29g
  • sugars19g
  • fibre1g
  • protein4g
  • salt0.4g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • drizzle of sunflower oil for greasing
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 1 ½ packs (about 300g) buttery biscuits (we used Fox's Crinkle Crunch Butter)
  • 2 lemons, 1 zested and juiced, 1 sliced to serve
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 400g mascarpone
  • 400ml double cream
  • 25g icing sugar
  • 100g lemon curd
  • 10 mini meringues

Method

  1. Grease and line a 900g loaf tin with baking parchment. Line the base with a row of biscuits. In a bowl, whisk the lemon zest and juice, mascarpone, cream, sugar and 50g lemon curd until thick and holding its shape. Transfer roughly 1 /4 of the mixture to a bowl and chill in the fridge for later.

  2. Layer the mascarpone and biscuits into the tin, and add the remaining lemon curd in spoonfuls between the layers. Break some biscuits to fill any gaps. You should have about four layers of biscuits, finishing with a layer of cream. Wrap the tin in cling film and chill for at least 8 hrs, or up to 48 hrs.

  3. When you’re ready to serve, unwrap the tin and turn the pudding out onto a platter or board. Peel off the parchment. Crush 4 of the mini meringues to a rubble texture and stir through the reserved mascarpone mix. Spread across the top of the pudding, then press the remaining mini meringues and lemon slices on top. Leftovers will keep for one day.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Denise0086
3rd Mar, 2017
3.8
Very rich but good. Very easy: you just whip all the ingredients together ( quantities not too important) and then create something attractive with the biscuits. My guests had mixed views about whether the biscuits were better soft (ie as the recipe) or hard ( ie serve immediately). The meringues quickly dissolve in the topping so keep the pieces quite large and don't delay before serving.
klpd2
22nd Feb, 2017
5.05
https://www.bbcgoodfood.com
marybourkeis
27th Dec, 2016
5.05
This was delicious and very easy to prepare. I used McVities red digestives as no crunch biscuits in the shop. It turned out fine though. Will definitely make again.
Be the first to ask a question about this recipe...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 suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.