Lemon meringue fridge cake 2016

Lemon meringue fridge cake

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(8 ratings)

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


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
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  • drizzle of sunflower oil for greasing
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

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



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

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


  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.

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Comments, questions and tips

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13th Dec, 2019
Fantastic, easy to put together, get ahead desert. I noted comments that it was not lemony enough, so in the mascarpone mixture I used zest of 2 lemons, and juice of 3. I used extra lemon curd, (home made), probably double quantity specified. I layered it all in a glass dish with crushed butter shortbread fingers. I used all the mascarpone mixture to cover the dish. I then made loads of really tiny meringues, and just before serving, topped completely with mini meringues and slices of lemon. It was a real hit!
11th Aug, 2018
A very, very rich "cake". Nowhere near Lemony enough in my opinion - needs a really zingy Lemon curd and more mixed through the cream
3rd Mar, 2017
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.
22nd Feb, 2017
27th Dec, 2016
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.
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