I am in love with this Lemon Meringue Fridge Cake recipe. An easy whisk up of all the ingredients with mascarpone and double cream and a lemon zest flavoring, it just doesn’t more convenient.
Make sure to have enough time for refrigeration from 8-48 hours for that perfect set tart. Use mini meringues for decoration on top, they bring a little crunch to your cake and they look cute too!
To make Lemon Meringue Fridge Cake, you will need the following ingredients:
Grease and line a 900g loaf tin with sunflower oil and parchment paper.
Place a row of biscuits over the bottom of the loaf tin.
In a bowl, briskly whisk the lemon zest and juices, mascarpone, cream, sugar and 50g lemon curd until thickened and holding shape.
Transfer ¼ of the cheese filling to a bowl and refrigerate to use later.
Layer the cream cheese filling over the biscuits, in about 4 layers of filling and biscuits with spoonfuls of the remaining lemon curd in between each layer. Top with a layer of cream.
Wrap your cheesecake with plastic wrap and refrigerate for 8-48 hours.
Mix 4 crushed mini meringues and leftover cream cheese filling, until rough in texture.
To serve, unwrap the plastic from the tin and turn the cake out onto your serving plate and peel off the parchment. Spread the crushed meringue and cream cheese mix over the top of the cake and decorate with remaining mini meringues and lemon slices
This Lemon Meringue Fridge Cake recipe promises to serve a tangy and delicious lemon meringue tart in just a few minutes. Whip it all up and let it chill out! You just have to try it. Let us know what you think and tag #cookmerecipes on your own social media pages!
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