Frozen lemon meringue cake


  • Prep Time40 mins
  • Total Time40 mins
  • Makes12 to 16 wedges
*PLUS Baking Time: 20 minutes
Frozen lemon meringue cake


  • 1 1/2 cups granulated sugar

  • 6 eggs, at room temperature

  • 1 tsp lemon zest

  • 1/2 cup lemon juice, about 2 lemons

  • 2 egg, at room temperature

  • 1 1/2 cups matzo meal

  • 1/2 cup granulated sugar

  • 2 tsp lemon zest

  • 1 pinch salt

  • 3/4 cup kosher for Passover parve margarine

  • 1 tsp vanilla, optional

  • 3 egg whites, at room temperature

  • 1/4 cup granulated sugar


  • For lemon filling, fill the bottom of a double boiler or a large saucepan with about 2 in. (5 cm) water. Bring to a boil, then reduce heat so it's barely simmering. If you're not using a double boiler, find a large heatproof bowl that will fit in saucepan but not touch the water. Measure out 1/4 cup (50 mL) sugar and set aside. Separate 3 eggs, placing yolks in top of double boiler and whites in a medium bowl. Cover egg whites with plastic wrap and refrigerate. Add 3 whole eggs, remaining 11/4 cups (300 mL) sugar, peel and lemon juice to yolks. Then place bowl over simmering water. Using an electric mixer on medium, beat until egg mixture has increased in volume and is thick enough to coat back of a spoon, 5 to 7 min. Remove from heat. Place this bowl of lemon mixture in another bowl filled with ice cubes and cold water. Stir often until mixture is cool, 3 to 5 min. Or press a piece of plastic wrap on surface and refrigerate until cool, about 1 hour.

  • Meanwhile, prepare crust. Preheat oven to 325F (160C). Lightly coat a 10-in. (25-cm) springform pan with oil. Separate 2 eggs. Cover and refrigerate whites for meringue topping. Place matzo meal, sugar, lemon peel and salt in a food processor. Whirl until evenly mixed. Then add margarine, egg yolks and vanilla. Whirl just until mixture begins to come together. Turn into springform pan. Press evenly over bottom. Bake in centre of oven until crust is deep golden, 18 to 20 min. Cool crust.

  • When lemon mixture is cool, remove 3 egg whites from refrigerator. Using an electric mixer, beat whites until foamy. Beat in remaining 1/4 cup (50 mL) sugar until stiff peaks form when beaters are lifted, from 3 to 4 min. If lemon filling is in refrigerator, remove and whisk until smooth. Stir in 1/4 of egg white mixture. Then fold in remaining mixture, until no white streaks remain. Scrape over cooled crust. Smooth top. Cover with plastic wrap, then foil and freeze until firm, at least 4 hours or overnight.

  • Once lemon mixture is firm, prepare meringue. Position rack in top third of oven. Preheat broiler. Place the 2 saved egg whites plus the remaining 3 egg whites in a medium bowl. Using an electric mixer, beat until foamy, then gradually beat in sugar. Continue to beat until stiff peaks form when beaters are lifted, 2 to 4 min. Remove cake base from freezer. Spoon meringue overtop and spread right to edge of pan. Using the back of a spoon, swirl to create peaks. Broil until meringue turns light golden, 1 to 3 min. (Watch carefully because meringue will burn easily.) Cover loosely and freeze until firm, at least 1 hour or overnight. When ready to serve, remove from freezer and let stand at room temperature for 10 min. before serving. Using a warm knife (hold blade under warm water for 30 sec.), run knife around edge of pan. Remove ring from pan and then slice cake into wedges (rewarming between slices) and serve immediately.

Nutrition (per serving)

Calories 273, Protein 5g, Carbohydrates 39.1g, Fat 11.1g, Sodium 154mg.

This make-ahead freezer cake delivers a zesty punch and a cakier crust than the traditional pie. Perfect for Passover, this recipe comes courtesy of famed Toronto baker Etty Danzig.


If you are not celebrating Passover, use the same amount of butter for margarine and all-purpose flour for matzo meal.