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Lemon Meringue Fridge Cake

Lemon Meringue Fridge Cake

Name: Lemon Meringue Fridge Cake
Prep time: 20 min
Cook time: 12 h
Total time: 12 h
Yield: 12
Cuisine: American
Ingredients: Buttery biscuits 1 ½ packs; Lemon 1 zested and juiced; Mascarpone 400g; Cream 400ml double; Icing sugar 25g; Lemon curd 100g; Mini meringues 10; Lemon 1 sliced

Sweet and Tangy Lemon Cake

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12h
Serves 12
Medium
(1)

Ingredients

	1 ½ packs Buttery biscuits
	1 zested and juiced Lemon
	400g Mascarpone
	400ml double Cream
	25g Icing sugar
	100g Lemon curd
	10 Mini meringues
	1 sliced Lemon to serve

Nutritional information

472

calories

38g

fat

29g

carbohydrates

protein

19g

sugar

fiber

Cuisine:

American Recipes

Ingredients

1 ½ packs Buttery biscuits
1 zested and juiced Lemon
400g Mascarpone
400ml double Cream
25g Icing sugar
100g Lemon curd
10 Mini meringues
1 sliced Lemon
to serve

Lemon Meringue Fridge Cake

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:

So, how to make Lemon Meringue Fridge Cake?

Steps to make Lemon Meringue Fridge Cake

1	Prepare baking pan	2
Grease and line a 900g loaf tin with sunflower oil and parchment paper.
2	Line with biscuits	3
Place a row of biscuits over the bottom of the loaf tin.
3	Prepare cheese filling	3
In a bowl, briskly whisk the lemon zest and juices, mascarpone, cream, sugar and 50g lemon curd until thickened and holding shape.
4	Refrigerate a portion	1
Transfer ¼ of the cheese filling to a bowl and refrigerate to use later.
5	Prepare cake	6
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.
6	Wrap and chill	12h
Wrap your cheesecake with plastic wrap and refrigerate for 8-48 hours.
7	Prepare topping	2
Mix 4 crushed mini meringues and leftover cream cheese filling, until rough in texture.
8	Serve	3
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!

Ruth Harris

Ruth is an experienced businesswoman and happy mom who just hit 40. She’s a huge gym fan and has a PhD in Keto. Just kidding! But really, Ruth knows how to do Keto the healthy way and has a lot of experience in dealing with all the issues that newbies to this trendy new diet face during the adjustment period, like overcoming Keto flu. Ruth loves life and takes her health and food seriously, so she’s your go-to person if you decided to follow the Keto diet.