Frozen lemon cream meringue cake from The Best of Gourmet 1991 (page 240) by Gourmet Magazine Editors

  • lemons
  • eggs
  • Show all ingredients...

  • EYB Comments

    Freeze the cake before icing, wrapped well, overnight, or until it is frozen solid. After icing the cake, chill the cake for no more that 1 1/2 hours before serving. Chill the curd, covered with plastic wrap, for 1 hour, or until it is cold before whisking in the yogurt into the curd, chilling, and serving.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Freeze the cake before icing, wrapped well, overnight, or until it is frozen solid. After icing the cake, chill the cake for no more that 1 1/2 hours before serving. Chill the curd, covered with plastic wrap, for 1 hour, or until it is cold before whisking in the yogurt into the curd, chilling, and serving.

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