Posted by: Catherine | March 30, 2009

Frozen Lemon Meringue Bombe (*RR)



(*Reader Recipe)

You mustmustmust try this. I’m not kidding, and I only really like chocolate desserts. (Plus, this is a must for Passover in addition to–never instead of!–the standard flourless chocolate cake.) This recipe came to us with such strong recommendations from my good friend Michael, whom I totally trust when it comes to food (and much else!), that I decided to open up and go with it. Maybe I just don’t get out enough, but I’ve never had anything quite like it—light but rich; smooth but textured with the meringue chunks; gentle but zippy with Meyer-lemon tanginess. Plus, I loved that it was frozen, but nothing like ice cream or sherbet—you’ve just gotta make this!

51xz3tinqhl_sl500_aa240_Here’s what Michael said: “This was created by our friend Gail Monaghan, who wrote the fabulous Lost Desserts book and teaches cooking classes in her chic apartment. She made this up when she had some leftover lemon curd (who else would?). I made it for our friend Norman’s 87th birthday party, and people raved like I have never experienced before—literally demanding the recipe, saying it was the best thing they had ever tasted. Better than the fabulous (Martha Stewart) chocolate cake I had made the year before. Eight of us finished off the whole thing (it supposedly serves 10) but then one guest had four pieces!  And if you make the meringue and lemon curd the day before, and then assemble it the next morning, it’s actually quite easy. You need a microplane however. How else zest 6 lemons!”

As soon as Michael sent the recipe I was in. Fortunately, I still had a drawer full of Meyer lemons in my refrigerator, but no microplane—I did the zesting on a grater, and of course shredded my knuckles (but it was worth it). Also, I can’t make meringue in my kitchen–it’s too humid and it always detumesces (I tried for years to make Caspar cookies with Emma on Halloween to no avail)—so I bought vanilla meringue cookies and broke them up—I probably used four ounces; the mixture was pretty full of meringue chunks.  Made the recipe even easier!

Serves 8 to 10

1 recipe lemon curd, see below

1 ½ cups heavy cream, whipped

1 recipe meringue, broken into big pieces, see below

Note: Best to make meringue and curd the day before assembling dessert.

Lemon Curd

1 ¾ cups sugar

Finely grated zest of 6 lemons (use a microplane if you have one)

Juice of 4 of the zested lemons

10 egg yolks

9 oz. heavy cream

Mix the finely grated lemon zest with the sugar.

Whisk the yolks with the sugar and zest until pale yellow.  Stir in lemon juice.

Heat the cream to scalding in a large saucepan and then pour it into the yolk mixture in a steady stream while whisking continually.

Pour the mixture back into the saucepan and cook over medium heat, stirring continually with a whisk.  When the mixture has thickened and simmered for a minute or two, pour it back into the bowl and stir for two to three minutes to cool the cream and to keep it from curdling. Let cool, then chill in the refrigerator.


3 egg whites

1 cup of super fine granulated sugar

A pinch of salt

¼ t.  cream of tartar

¾ t. vanilla

Add salt and cream of tartar to egg whites. With the electric mixture set on low, beat until stiff enough to hold shape.  Slowly raise the speed while gradually adding sugar, about two tablespoons at a time, beating about two minutes after each addition. Add vanilla and beat about five minutes longer at high speed.

Spread in a large circle on a buttered parchment paper on a cookie sheet, and bake at 325 degrees for about an hour, or a bit more.  Turn off oven and leave the meringue in the oven several hours, or preferably overnight.


Fold the whipped cream into the lemon curd. Then fold in the chunks of meringue. Pour into a 9- or 10-inch springform pan and freeze, covered with aluminum foil, for at least four hours or up to four days. You will probably need to slip a spatula around the sides before removing the springform. Serve immediately.

Other Recipes from Gail

dsc_34 Chocolate Torrone Loaf

angelslice1 Chocolate Angel Pie

melon31 Melon Surprise

overall-side-1Coffiesta Sundae


img_1577 Jeremiah Tower’s Black Bean Gazpacho



  1. Wow, I’m drooling. (You probably know how much I love lemon desserts.) We are absolutely making this next weekend! Oh wow.

    Go out and buy a microplane! I couldn’t live without mine (and it’s terrific for grating chocolate). Thanks for posting this recipe Catherine.

  2. Wow, this looks heavenly! Too bad I just used up my last Meyer lemon. I’ll get some more on the next shopping and try this! Yum!

  3. Oh My! I so so envy that you got to eat that!! It is absolutely the most tempting dessert I have ever seen 🙂

  4. Oh my…I would love some of this right now. I love love love lemon flavored desserts!! Looks delish!

  5. Next to anything chocolate, lemon is my next fabvorite dessert and this sounds divine AND EASY – what a combo!! I love the idea of using meringue cookies even though I often make my own meringues. I can’t wait to try this one. By the way, for those of you who cannot buy Meyer lemons easily, like me in Chicago, when you can get them just squeeze and freeze – it’s about 1/3 cup per 1 lemon.

  6. Of course I love chocolate – but I love lemon, almonds, vanilla, ricotta cream … what a grand spring dessert.

  7. Ok, you’re so convincing. This sounds good. My husband loves lemon desserts.
    but… 10 egg yolks???? It must be good.

  8. This sounds so heavenly. I will have to bookmark and add to my long list of “must-try’s”. Thanks!

  9. That is one BEAUTIFUL pie! My lord, it’s so melty!!! Ahh!!! Need a bite NOW.

  10. Good grace,
    I’ll definitely make this for Pesach. Will have Pesach gathering with friends and family, my problem solved! Thanks.

  11. Wow.. it looks so delicious!

  12. thats looks great. and not that hard to make.
    i think ill try this out mext time im entertaining


  13. Wow, this looks delicious. I was wondering what to make for dessert on Easter Sunday and now my search is over. Not sure I can wait 10 days to try it though- might have to have a trial run, purely in the interests of seeking perfection, of course…

  14. this does sound unbelievably refreshing! everyone seems to have lemons in the brain as spring comes! this is the 8th lemony posts I’ve read!

  15. OMGoodness, what deliciouness here…it looks/sounds so good! Good Easter dessert!

  16. This looks sensational. I love when a dessert can stand on its own and make such a statement. With a Meyer tree out the back I look forward to putting together this heavenly creation.
    Thanks for sharing!

  17. the best !!!! the whole book is full of great desserts…….i am biased however:)

  18. I love this recipe idea! I am throwing a baby shower next weekend, and this looks like the perfect dessert for the event. I LOVE LOVE LOVE lemon. Yum!

  19. We made this for Easter but couldn’t quite wait and dug in tonight. It was GREAT! I love the contrast of textures and the lemon flavor is perfect. Thank you so much for sharing this recipe!

  20. Can’t wait to make this lucious dessert.

    What size springform did you use—8″,9″, or larger?

    Thanks so much for the recipe.


  21. Marion, I used a 9-inch pan. Please do let me know how you like it.

  22. Oh, Wow, this looks so good and so rich! 10 egg yolk! OMGoodness. I’m sure hubby would love this.

  23. I’ve tried, but I’m not a lemon dessert type. Do you think with Meyer lemons it will taste different? Less acidic maybe? Aren’t they supposed to be sweeter or more like orange in flavor?

  24. WOW! I made this over the weekend. It seemed like a lot of work only because I made the meringue and lemon curd on one day, assembled it the next day, then on the third day we melted into luscious lemony bliss as we devoured the dessert. Loved it! This is definitley a keeper. Thanks for sharing.

  25. Made this yesterday, waiting to have it on Tuesday when we have guests …. but I must say, this looks FABULOUS! Time consuming, but soooo worth it. Will update once we’ve had a taste. The only adjustment I made was a graham cracker crust to go with it (I’m a suck for those things, especially where lemon is concerned).

    • Can’t wait to hear what you think! Please do let me know. Also…if you want to cut down on time next go-round, just buy lemon meringue cookies and break them up.

  26. Dearest Catherine,

    Oh. My. God. This dessert was PERFECTION! It’s a hot, humid day here in Alberta, and our guests were over-the-moon for this delicious, incredible dessert. I’m about to go into the freezer and sneak another piece. 😉 Thanks so much for an incredible recipe that I will use in the future whenever I want something refreshing and perfect!!! (PS, the best part is that this is a dessert that can be made all year round, since lemons are available any season).

    Again, merci!

    • Jane, I’m so happy this worked out for you. We love it, too (even though it’s not chocolate). If you like this, I think you’ll like Fané (in Other Desserts) and my version, Chocolate Fané (in Chocolate). Thank you!!!

  27. That sounds an other amazing way to use lemon curd! Thanks to let me know 🙂

  28. Holy cow – I just thought, wouldn’t it be lovely to make these individual?!?

    And maybe with a ribbon of raspberry sauce? Garnished with whole raspberries and candied lemon slices!

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