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Frozen lemon meringue

Frozen Lemon Meringue

Ingredients 11
Servings 12


  • 300
    shortbread biscuits, crushed
  • 120
    butter, melted
  • 1
    condensed milk
  • 40
    castor sugar
  • 4
    egg yolks
  • 125
    lemon juice
  • 1
    lemon, zested
  • Italian Meringue:
  • 4
    egg whites
  • 180
    castor sugar
  • 100



Grease a 24 cm spring-form cake tin well and line the base with baking paper. Mix the crushed biscuits and melted butter together and press firmly into the base of the cake tin to make the crust. Mix together the condense milk, castor sugar, egg yolks, lemon juice and the zest into a heat proof bowl and place over a saucepan with simmering water.  Stir continuously until it thickens (about 8 minutes). Cool completely. Whip the cream until it is stiff and fold the cream into the cooled and thickened lemon and condense milk “custard”. Spoon into the crust and place overnight into the freezer

To make the Italian meringue:

Combine the water and castor sugar in a small saucepan and allow the sugar to dissolve completely.  Let the sugar syrup boil to 117°C. Beat the egg whites until it makes soft peaks and add the hot sugar syrup gradually into the egg whites whilst beating.  Beat on high speed until it is cool. Spoon the meringue into a piping bag fitted with a nozzle of your choice and pipe rosettes on top of the frozen pie. Use a blowtorch to scorch the meringue. Leave at room temperature for about 10 minutes before serving.

This recipe was published with permission by Christine Capendale.




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2020-03-16 15:55
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