frozen lemon meringue cake

frozen lemon meringue cake

frozen lemon meringue cake

This frozen lemon meringue cake is the ultimate summer dessert to have in your freezer.

  • 50 mins + freezing
  • 10
  • Easy


  • 200g packet Marie biscuits
  • 80g butter, melted
  • 250ml cream
  • 385g tin condensed milk
  • 2 egg yolks
  • 230g tub cream cheese
  • 160ml lemon juice



  • 2 egg whites
  • 125ml castor sugar


  1. Preheat oven to 180°C. Line a 20cm springform cake tin with baking paper. Blitz the biscuits until finely crumbed. Blitz in the butter until just combined. Press into the base of the tin. Bake for about 12 minutes until light golden.
  2. Heat the cream, condensed milk and egg yolks on medium for about 10 minutes, whisking constantly until slightly thickened. Remove from the heat and blitz in the cream cheese, then lemon juice until smooth. Pour onto the biscuit base and freeze for at least 5 hours or until set.
  3. For the meringue, beat the egg whites in a heat proof bowl fitted over a saucepan of simmering water until stiff peaks form. Slowly add the sugar, while beating until glossy. Feel the base of the bowl often, it shouldn’t burn your hands otherwise the egg whites will curdle. Cool.
  4. Take the cake out 30 minutes before serving and turn out onto a serving dish to soften slightly. Spoon the meringue on top, creating curls. Use a blow torch to brown the meringue. 

Make-ahead: Spoon the meringue onto the frozen cake and freeze for up to a week. The meringue will stay a soft, marshmallowy texture. Blow torch before serving.



Magazine issue date: December, 2019


About Margie Els-burger

Food Editor at Your Family - Margie Els-Burger won the 2018 Avo Ambassador as well as the Galliova Egg Champion. She also walked away with the 2019 ‘Galliova Food Writer of the year’ award! She is a sweet-oholic and equally loves exotic salts. Her superpower is raiding the fridge to whip up (and use up!) easy meals. If she’s not busy cooking up a storm and making food look pretty, you’ll find her out searching for new (and old!) restaurant gems - or hiding with a tin of caramel treat.