Lemon Meringue Fridge Cake

AuthorGeo FoodsCategory

Ingredients

 Drizzle of sunflower oil for greasing
 1 ½ packs (about 300g) buttery biscuits
 2 lemons, 1 zest and juiced, 1 sliced to serve
 400 g mascarpone
 400 ml double cream
 25 g icing sugar
 100 g lemon curd
 10 mini meringues

Preparation

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.

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 eight hours, or up to 48 hours. When you’re ready to serve, unwrap the tin and turn the pudding out onto a platter or board. Peel off the parchment. Crush four of the mini meringues to a rubble texture and stir through the reserved mascarpone mix. Spread across the top of the pudding, and then press the remaining mini meringues and lemon slices on top. Leftovers will keep for one day.

Related Recipes

Ingredients

 Drizzle of sunflower oil for greasing
 1 ½ packs (about 300g) buttery biscuits
 2 lemons, 1 zest and juiced, 1 sliced to serve
 400 g mascarpone
 400 ml double cream
 25 g icing sugar
 100 g lemon curd
 10 mini meringues

Directions

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.

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 eight hours, or up to 48 hours. When you’re ready to serve, unwrap the tin and turn the pudding out onto a platter or board. Peel off the parchment. Crush four of the mini meringues to a rubble texture and stir through the reserved mascarpone mix. Spread across the top of the pudding, and then press the remaining mini meringues and lemon slices on top. Leftovers will keep for one day.

Lemon Meringue Fridge Cake

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