Crispy Rice Meringue Cake with Lemon Cream
Light, crispy, creamy and bursting with fresh strawberries, this Crispy Rice Meringue Cake with Lemon Cream is the perfect dessert for spring and summer celebrations. The crunchy rice meringue layers are filled with silky homemade lemon cream, then topped with fluffy whipped cream and juicy strawberries for a beautiful combination of textures and flavors. Whether you’re serving it for Midsummer, Easter, birthdays or a summer gathering, this elegant Scandinavian-inspired dessert is guaranteed to impress.
Ingredients
Serves 10
Crispy Meringue
- 4 egg whites
- 1 cup (200 g) granulated sugar
- 3 cups puffed rice cereal (Rice Krispies or similar)
- 1 tsp butter, for greasing
Lemon Cream
- 4 egg yolks
- ½ cup (100 g) granulated sugar
- 1 tbsp all-purpose flour
- ½ cup (120 ml) heavy cream
- Juice of 1 lemon
- 75 g (5 tbsp) unsalted butter
Topping
- 1¼ cups (300 ml) heavy cream
- Fresh strawberries, halved or sliced
Instructions
- Preheat the oven to 125°C (255°F).
- Lightly grease a sheet of baking paper with butter and place it in a 30 × 40 cm (12 × 16 inch) baking pan.
- Whisk the egg whites until soft peaks form. Gradually add the sugar and continue whisking until the meringue is thick, glossy and holds stiff peaks.
- Gently fold in the puffed rice cereal.
- Spread the mixture evenly over the prepared pan.
- Bake for about 1 hour 20 minutes, until crisp and dry.
- Allow the meringue to cool slightly before carefully turning it out and peeling away the baking paper.
Lemon Cream
- Combine the egg yolks, sugar, flour, heavy cream and lemon juice in a saucepan.
- Cook over low to medium heat, whisking constantly, until the mixture thickens. Do not let it boil.
- Remove from the heat and stir in the butter until smooth.
- Let the lemon cream cool completely.
Assemble
- Cut the meringue in half to create two layers.
- Spread the cooled lemon cream over one half and place the second layer on top.
- Whip the heavy cream until soft peaks form and spread it over the cake.
- Decorate generously with fresh strawberries before serving.
Notes & Pro Tips
- Let the lemon cream cool completely before assembling to keep the meringue crisp.
- Assemble the cake shortly before serving for the best texture.
- Fresh raspberries, blueberries or mixed berries also make delicious toppings.
- Store leftovers in the refrigerator for up to 2 days, though the meringue will gradually soften.
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