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Lemon meringue ice cream cake

Lemon meringue ice cream cake

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A star rating of 4.3 out of 5.52 ratingsRate
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  • Preparation and cooking time
    • Prep: -
    • Plus at least 4 hours freezing time
  • Easy
  • Serves 8

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

  • Freezable
Nutrition: lemon meringue ice cream cake
HighlightNutrientUnit
kcal464
fat26g
saturates14g
carbs57g
sugars37g
fibre1g
protein5g
low insalt0.51g
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Ingredients

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

Method

  • STEP 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.

  • STEP 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.

  • STEP 3

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

Goes well with

Recipe from Good Food magazine, August 2003

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Overall rating

A star rating of 4.3 out of 5.52 ratings
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