“Three cheers for any dessert that can be made two days ahead, frozen, and then softened in the fridge while guests and cook alike enjoy dinner. And all the better if it is a truly memorable finale that sets off waves of flavor explosions: sweet meringue, cold ice cream, and puckery lemon curd.”

This is pretty easy, but each step requires time; mostly hands-off. Do plan ahead. Gourmet says it keeps two days in the freezer; we’ve kept it for two weeks. Knock it out ahead of time if you’re making this for an occasion.

• Meringue takes time to make and cool, about 3 1/2 hours. 15 minutes hands-on.
• Lemon curd needs to be cooked (about 20 minutes) and cooled (at least an hour).
• The ice cream has to soften to a spreadable consistency, around 20 minutes.
• Then there’s assembly, about 20 minutes, freezing, at least 6 hours, and thawing, about an hour in the fridge.

Don’t be dismayed when this comes out of the freezer. It looks much better after it’s thawed.

Let’s talk about the looks and variations:

The individual slices are gorgeous, but the finished cake is not super attractive, and it definitely is not attractive frozen. It looks much better after it thaws, but I’m showing you a frozen pic, so do NOT be dismayed when you pull it from the freezer.

Wrinkles are caused by the plastic wrap. If it bothers you, line the bottom of the springform pan with plastic and use a long strip of parchment around the inside of the sides of the springform pan.

In my recipe below, I adapted the lemon curd, making more so it can be spread on top of the final meringue layer. It just made sense to me, and lemon curd is one of my favorite things!

No garnish is needed, but this is fabulous with Candied Lemon Peel. The original recipe used lemon slices, which seep and mar the surface, but bonus for the candied lemon peel. It’s delish AND edible. It can be bought or made.

If you like Frozen Lemon Meringue Cake, you might also like:

You can check out my small but growing menu of Meringue Desserts, and this menu of Desserts from the Freezer. Here are two of my favorites on my site:

• Balsamic Strawberry Pavlova – the white balsamic on the strawberries is a game-changer in this otherwise classic dessert.

Pavlova with White Balsamic Strawberries

• Lemon Buttermilk Popsicles – I know this super easy recipe sounds absolutely crazy, but hear me out – it tastes nothing like buttermilk. It’s a creamy, rich, and lemony popsicle that adults and children will love.

Lemon Buttermilk Popsicles, with optional Thyme

Saving Money on Groceries:

What you pay for groceries depends not only on WHERE you shop, but WHEN. Be strategic and stock up at rock-bottom prices.

• The best sales are before holidays; check out Win at the Grocers. Use these sales not just for your holiday, but to stock up at a low for the coming weeks to months.
• Take advantage of discount stores like Aldi or Lidl. The pricing at Buyer’s clubs is not always the lowest, but can trump in quality; be selective.

The best way to save money on this or any recipe is to have a well-stocked pantry, fridge, and freezer full of sale-priced items.

Eggs:

• Both Aldi & Lidl, as well as buyer’s clubs (you will need to buy larger amounts at the buyer’s club), have great everyday prices, but usually do not approach a great pre-holiday grocery store sales price.
• If you have room, stock up at a low. Eggs, according to the National Egg Board, keep well for 4 to 5 weeks after the pack date, or about 3 weeks after buying.
• Don’t store in the door; keep in original package on a bottom shelf in the fridge.
• Check out over 75 Ways to Use Leftover Egg Whites.

General Baking Items:

• Never buy baking items when needed and never pay full price. Instead, stock up during your grocery holiday sales, especially before Easter and the Winter Holidays. Many items are up to half off.
• Discount stores have good pricing on baking items year-round, as does your buyer’s club, although quantities are larger.
• Immediately upon arriving home, freeze items containing flour or other grains for three days.

Lemons:

• Lemons are at their lowest from January through April. The juiciest will have thin skins. Weigh several in your hand; choose the heaviest.
• Avoid soft lemons and those with brownish spots. Examine any bags thoroughly. Avoid small lemons; even discounted, you’ll pay for mostly rind.
• To store, place in a loosely covered paper towel-lined container in the fridge.
• Expect about three tablespoons of juice. To get the most from your lemon, wash, then microwave 30 seconds and/or roll with pressure on the counter. Grate the rind and freeze excess in small ziplocs. Toss what’s left in a pitcher for “Spa Water.“

Frozen Lemon Meringue Cake

Frozen Lemon Meringue Cake

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The cake isn’t difficult but do plan ahead! While most components are easy to make, and most of the time is hands off, it’s a project – but so worth it.

• Author: adapted from Gourmet Magazine
• Cook Time: 3 hours
• Total Time: about four hours to make, 6 hours to overnight freeze, one hour to thaw.
• Yield: 8 servings 1x
• Cuisine: American

Ingredients

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For meringue layers:

• 4 large egg whites at room temperature for 30 minutes
• 1/2 teaspoon cream of tartar
• 1/8 teaspoon salt
• 1/2 cup sugar

For filling & assembly:

• 3/4 cup fresh lemon juice (from 3 medium lemons)
• 2 tablespoons fresh lemon zest (from 3 medium lemons)
• 1 cup sugar
• 6 large egg yolks
• 3 whole large eggs
• 1/4 teaspoon salt
• 1 stick (8 tablespoons) butter, cut into tablespoon pieces
• 1 pint (2 cups) vanilla ice cream (preferably premium) softened in the refrigerator to a spreadable consistancy (about 30 minutes)

Special equipment: 2 (15- by 12-inch) sheets of parchment paper; an 8-inch (20-cm) springform pan; plastic wrap.

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Instructions

For the meringue layers:

Put oven racks in upper and lower thirds of oven and preheat oven to 200°F.

Using the bottom of an 8″ springform pan as a guide, draw 2 (8-inch) circles on one sheet of parchment and a third (8-inch) circle on the second sheet of parchment. Turn paper over (circles will be visible). Place on large baking sheets.

Beat whites with cream of tartar and salt in a large bowl with an electric mixer at medium speed until they hold soft peaks. Beat in sugar, 1 tablespoon at a time, then increase speed to high and continue beating until whites hold stiff, glossy peaks, about 4 minutes in a stand mixer or 8 to 10 minutes with a handheld.

Divide meringue mixture among 3 circles, spread evenly within lines, and gently smooth tops. Bake until firm and very pale golden, about 2 hours, then let stand in turned-off oven (door closed) until firm, about 1 hour.

Slide parchment sheets with meringue layers onto racks to cool completely. Carefully lift meringue and peel off parchment when cool (or it may stick.) May be made a day ahead and carefully wrapped.

Filling & assembly:

Make curd while the meringues bake:

For the smoothest curd, pass eggs and yolks through a sieve. Set aside.

Whisk together lemon juice, zest, sugar, yolks, whole eggs, and salt in a 2-quart heavy saucepan. Stir in butter and cook over moderately low heat, whisking frequently, until mixture is thickened and just reaches a boil, about 6 minutes.

Transfer lemon curd to a bowl and chill, its surface covered with plastic wrap, until cold, at least 1 hour. Try not to stir the lemon curd at all after it goes in the fridge.

Assembly:

Line springform pan with 2 crisscrossed sheets of plastic wrap. Arrange 1 meringue layer (trimming if necessary) flat side down in springform pan and spread 1 cup ice cream over it, then evenly spread 1/3 of lemon curd over ice cream.

Cover curd with another meringue layer, then spread remaining cup ice cream over meringue. Spread 1/3 curd on top, then cover curd with remaining meringue layer, flat side up. Spread final curd layer over the top of the meringue layer (pan will be full.) Freeze until firm, at least 6 hours, but overnight is better. Cover top with the excess wrap after frozen.

To serve:

About 1 hour before serving, uncover cake and put cake in refrigerator to soften slightly. Remove side of pan and transfer cake to platter, then cut into wedges with a long serrated knife.

Cooks’ note:

Cake can be frozen up to 2 weeks. Once cake is firm, cover with plastic wrap; remove plastic wrap before softening cake in refrigerator. Garnish as desired, with slices of lemon or candied lemon peel before serving.

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I’m posting Frozen Lemon Meringue Cake to Fiesta Friday 123, co-hosted by Margy @ La Petite Casserole and Linda @ La Petite Paniere.