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A no-bake Lemon Meringue Icebox Cake inspired by Bill Smith’s Atlantic Beach pie and classic lemon meringue pie. It layers savory Ritz crackers with lemon curd and whipped cream, crowned with a torch-toasted Italian meringue topping. The cake is chilled to soften crackers and frozen for stability, resulting in a tangy, sweet, and salty refreshing dessert.

Ingredients

Scale
  • 1 1/2 cups (360 ml) heavy cream
  • 1 tablespoon superfine or granulated sugar (for whipped cream)
  • 1/4 teaspoon kosher salt (for whipped cream)
  • About 40 Ritz crackers (or savory crackers like saltines; 8 crackers per layer)
  • 2 cups (around 400 g) lemon curd (homemade or store-bought), divided into 1/2 cup (100 g) per curd layer
  • 4 large egg whites, at room temperature (for Italian meringue)
  • 200 g (about 1 cup) granulated sugar (for Italian meringue syrup)
  • 1/2 cup (120 ml) water (for Italian meringue syrup)
  • Optional: 1 jar marshmallow fluff (as shortcut for meringue)

Instructions

  1. Line a 9- by 4-inch loaf pan with plastic wrap, leaving overhang for easy removal.
  2. Make whipped cream: Beat 1 1/2 cups heavy cream with 1 tablespoon sugar and 1/4 teaspoon kosher salt until medium-stiff peaks form (approx. 2 min with stand mixer).
  3. Layer the cake: Spread 1/2 cup (50 g) whipped cream evenly in the pan.
  4. Arrange 8 Ritz crackers over the cream layer, pressing gently to stick.
  5. Spoon 1/2 cup (100 g) lemon curd over crackers and spread gently.
  6. Repeat whipped cream, crackers, lemon curd layering three more times, ending with a final 8 cracker layer.
  7. Top the last cracker layer with a thin coat of whipped cream.
  8. Press plastic wrap onto the surface and refrigerate the cake for about 6 hours to soften crackers (up to 24 hours if prepping ahead).
  9. Remove plastic wrap from top, invert cake onto a foil-lined 9- by 13-inch rimmed baking sheet, peel off remaining plastic wrap carefully.
  10. Freeze the cake for about 1 hour until firm enough for frosting and slicing. Cake can be frozen unfrosted for up to 1 week.
  11. Make Italian meringue: Whisk 4 room-temperature egg whites on low speed.
  12. Bring 200 g sugar and 1/2 cup water to boil until syrup reaches 240°F (115°C).
  13. Slowly drizzle hot syrup into egg whites while mixing continuously.
  14. Increase mixer speed to high and whip until stiff, glossy peaks form and meringue cools (about 10 minutes).
  15. If preferred, use marshmallow fluff as a shortcut for meringue instead of making Italian meringue.
  16. Frost the frozen cake evenly with Italian meringue or marshmallow fluff using a spatula.
  17. Torch the surface with a butane blowtorch held 1-2 inches away until golden and toasted.
  18. If no torch, preheat oven to 500°F (260°C), bake the frozen meringue-covered cake on middle rack about 5 minutes until golden.
  19. Transfer the cake to a cutting board using foil edges.
  20. Slice into 8 pieces using a chef’s knife dipped in hot water, dried, and wiped between cuts.
  21. Let slices rest 10 minutes at room temperature before serving to soften slightly and blend flavors.

Notes

This dessert requires no traditional baking except for creating the Italian meringue syrup or toasting the meringue topping., Make ahead tip: Assemble cake up to 24 hours ahead and keep refrigerated; freeze unfrosted cake up to 1 week., Use saltines for a lighter salty crunch or gluten-free savory crackers to make the dessert gluten-free., Variations include using other citrus curds such as key lime or blood orange., If you do not want to use egg whites, marshmallow fluff is a safe and delicious alternative for the topping., Torched meringue has a neutral, velvety texture and characteristic toasted flavor., Ensure cake is fully frozen before browning meringue in the oven to avoid melting., To get clean slices, warm the knife under hot water and dry it between cuts, allowing cake to rest 10 minutes at room temperature before slicing helps with texture., Store leftover slices frozen up to 5 days, thaw gently before eating.

Nutrition

Find it online: https://gingerbaking.com/lemon-meringue-icebox-cake/