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Lemon meringue & panettone ice cream cake


  • Spray a springform cake tin base with oil and line with baking paper. Then top with one layer of panettone and sprinkle with Grand Marnier.
  • Combine the meringue with the crème fraiche using a spoon. Then spoon dollops of half of the meringue and lemon curd on top of the panettone.
  • Repeat the process with the remaining meringue and lemon curd. DON'T STIR. Give the tin a bang on your workbench and level the top with the back of a spoon. Then cover with plastic wrap and freeze for at least 3-4 hours.
  • nb. If freezing overnight, refrigerate for about 20 mins before serving.


  • cooking oil spray
  • 1 panettone, thickly sliced in rounds
  • Grand Marnier
  • 8 large meringues (or 20 small ones), broken up
  • 500-600 ml crème fraiche (or sour cream)
  • 1 jar lemon curd

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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