My mum used to make the most amazing dessert, Lemon Fridge Cake, from a recipe given to her by a friend. Almost mousse-like in texture, with a delicious citrus zing, and topped with whipped cream… what’s not to like? Well, sadly, it contains raw eggs, and so when the salmonella crisis erupted in the UK in 1988, she stopped making it. The recipe was lost, consigned to the great black hole in the back of the kitchen cupboard, never to be seen again. Time went on, and we forgot all about it. I’m not sure why it even popped back into my memory a few months ago, but it did, and try as we might, neither my mum nor I couldn’t find that tatty piece of paper on which the recipe had originally been scrawled.
As with most things these days, I turned to Google to find a copy. It took me a lot of searching, and several weeks, but eventually I found something that seemed familiar (remember I was, at the very most, 8 years old when I last ate this pudding) and tweaked it based on what my mum could remember. I decided it would be perfect to surprise my mum with for pudding after the roast I was cooking for Mother’s Day, and put my plan into action.
As luck would have it, my mum’s friend still has the recipe, and actually emailed it to her yesterday, after I had made my version. Thankfully, it was pretty much spot on. A really easy dessert to make in advance and have ready to serve, this lemon fridge cake is light and fresh – just what you want to finish off a Sunday lunch (and a slice of the leftovers goes very nicely with a G&T later on, if I do say so myself).
Lemon Fridge Cake
3 Eggs, separated
100g Caster sugar
20-30 Trifle or fatless sponge fingers (bought or homemade)
150ml Double cream, whipped
1. Beat the margarine and sugar until fluffy.
2. Add egg yolks, lemon juice and grated lemon rind. Don’t worry if the mixture curdles.
3. Whip the egg whites until stiff, and fold into the lemon mixture.
4. Line a 2 pint pudding basin with cling film, and place sponge fingers, tightly packed, around the outside.
5. Add a layer of the lemon mixture, and repeat the layers of sponge and lemon mixture until full, making sure you end with sponge.
6. Cover with foil, put a plate on top for weight, and refrigerate overnight. Turn out, cover with whipped cream and decorate with strips of lemon zest.
This really doesn’t need to be served with cream, although you can if you like, but it goes deliciously with rasberries.
You really need to try this recipe out – it’s probably my favourite pudding ever. To say I am pleased to be able to make it again is an understatement, and I have a feeling it’s going to feature highly at any upcoming dinner parties we hold. If you give it a go, please let me know what you think.
I’ve added this recipe to the Tasty Tuesday linky hosted by Honest Mum, where there are some other seriously tantalising recipes, so I’d highly recommend that you bob over and see what tickles your tastebuds.