Lemon Meringue Icebox Cake
By Joe
Source: Serious Eats — Genevieve Yam, Lemon Meringue Icebox Cake.
A lemon meringue icebox cake recipe for 8 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Chill. Line a 9- by 10 cm loaf pan with cling film. In a mixer with the whisk, mix heavy cream, sugar, plus salt. Whip on medium-high speed till mid-sized-stiff peaks form, around 2 minutes. (Alternatively, mix cream, sugar, and salt in a big bowl. Beat on mid-sized speed till mid-sized stiff peaks form, around 3 minutes.) Using a flexible or offset spatula, spread around 1/2 cup (50g) whipped cream upon the bottom using a hand mixer use the beat. Cover surface with 8 Ritz crackers and lightly press into whipped cream. Spoon 1/2 cup (around 100g) lemon curd over crackers. Repeat three more times, till you have four layers. Top using 8 crackers plus a thin layer of whipped cream. Push cling film against surface of whipped cream and chill till crackers have softened, around 6 hours or upwards to 24 hours. Line a 9- by 33 cm rimmed baking tray with foil. Take out plastic off top of cake plus invert icebox cake onto lined baking tray, lightly peel away plastic, and move to freezer till firm enough to slice, around 1 hour or up to 1 week. Prepare the Italian meringue: In the bowl of one stand mixer fitted using a beat attachment, start beating egg whites on low speed while that is happening. Mix sugar and water in a little saucepan. Bring to the boil over a high flame and cook till sugar syrup registers 240ºF (115ºC) upon an instant-read or candy thermometer, around 4 to 6 minutes. (Remove from heat promptly once sugar syrup reaches temperature.) Increase mixer speed to mid-sized and mix till soft peaks form. With care plus slowly drizzle hot sugar syrup in the side of the bowl with the mixer running on mid-sized speed. Increase speed to high and whip till stiff peaks form plus meringue is no longer hot, around 10 minutes. Remove cake from freezer. Frost cake with Italian meringue using a flexible or offset spatula. Torch meringue 1- to 5 cm away from the surface of the meringue till uniformly browned using a butane blowtorch. Hold both ends of the foil and lightly lift cake to move to a cutting board. Lightly wiggle one chef’s knife or long offset spatula under this cake in order to loosen it off the foil plus lightly pull foil to remove. Slice cake into 8 pieces and serve using a hot knife. (For cleaner cuts, run knife under warm water plus with care dry knife using a clean kitchen towel before portioning every slice.).
Storage
Keep covered in the fridge and use within a few days.
EU nutrition claims
- Low saturated fat: 0.9 g saturated fat per 100 g, 3.7% of energy (limits ≤ 1.5 g and ≤ 10%)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 99 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
28.7 g per serving
57.4 % of the 50 g daily maximum · 114.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- stand mixer or electric whisk
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 219 kcal |
| Protein | 3.6 g |
| Carbohydrate | 44.3 g |
| of which sugars | 31.6 g |
| of which free sugars | 28.7 g |
| Fat | 4.4 g |
| of which saturates | 0.9 g |
| Fibre | 2 g |
| Salt | 0.46 g |
Protein per 100 kcal
1.6 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
