Frozen Lemon Meringue Cake
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.
- 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
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.
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.