This frozen lemon meringue cake is the ultimate summer dessert to have in your freezer.
- 50 mins + freezing
- 200g packet Marie biscuits
- 80g butter, melted
- 250ml cream
- 385g tin condensed milk
- 2 egg yolks
- 230g tub cream cheese
- 160ml lemon juice
FOR THE MERINGUE
- 2 egg whites
- 125ml castor sugar
- 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.
- 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.
- 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.
- 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.
FEATURE: MARGIE ELS-BURGER ASSISTED BY NOMVUSELELO MNCUBE PHOTO: DYLAN SWART
Magazine issue date: December, 2019