No-Bake Lemon Meringue Fridge Cake Recipe

Ingredients:

• 1 1/2 cups digestive biscuit crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 1 (14-ounces) can sweetened condensed milk
• 1/2 cup fresh lemon juice
• 1 tablespoon grated lemon zest
• 1 cup heavy cream
• 2 large egg whites
• 1/4 teaspoon cream of tartar
• 1/4 cup granulated sugar

Instructions:

1. In a mixing bowl, combine the digestive biscuit crumbs, sugar, and melted butter. Mix well.
2. Press the mixture firmly and evenly onto the bottom of a greased 9-inch springform pan. Chill in the fridge while making the filling.
3. In another mixing bowl, whisk together the condensed milk, lemon juice, and zest until smooth and well combined.
4. In a separate mixing bowl, beat the heavy cream until stiff peaks form. Fold in the lemon mixture until well combined.
5. Spread the filling over the chilled crust, smoothing the surface with an offset spatula. Chill in the fridge for at least 2 hours or until set.
6. In another mixing bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add in the sugar, a tablespoon at a time, beating until stiff and glossy.
7. Spoon the meringue over the chilled filling, creating peaks and swirls with a spoon or spatula.
8. Place the cake under the broiler for a minute or until the meringue is lightly browned and toasted. Alternatively, you can use a kitchen torch to lightly toast the meringue.
9. Chill the cake in the fridge for at least 30 minutes or until the meringue is set and the filling is firm.
10. Remove the cake from the springform pan and transfer it to a serving plate. Slice and serve chilled.

Verdict: This no-bake lemon meringue fridge cake is a perfect balance of tangy lemon curd filling, creamy whipped cream, and sweet meringue topping. It’s an easy and impressive dessert that doesn’t require any baking. It’s perfect for any occasion, especially during hot summer days.

Serving Suggestions: You can garnish the cake with fresh lemon slices, mint leaves, or toasted coconut flakes. Serve the cake chilled with a dollop of whipped cream or a scoop of vanilla ice cream on top.