Lemon Meringue Fridge Cake Recipe

Crush the digestive biscuits into fine crumbs.

In a bowl, mix the crushed biscuits with melted butter.

Press the biscuit mixture into the base of a lined cake tin.

In a separate bowl, mix together the lemon zest, lemon juice, condensed milk, and double cream.

Pour the lemon mixture over the biscuit base, smoothing it out evenly.

Put the cake tin in the fridge and chill for at least 4 hours, or until set.

Just before serving, prepare the meringue topping by whisking the egg whites until stiff peaks form.

Gradually add powdered sugar and continue whisking until the mixture is thick and glossy.

Remove the cake from the fridge and spread the meringue topping over the lemon layer.

Use a blowtorch to lightly brown the meringue or place the cake under the grill for a few minutes.

Slice and serve chilled.