No-Bake Citrus Meringue Cake

A decadently rich, buttery custard with a cloud of meringue mingles playfully with a bright citrus note, soaking into layers of ladyfingers, fluffing them into cake-like bites. We don’t know if this is a cake, a trifle or something in between. But what we do know – it’s really quite divine!

This is an old recipe that I found in my Mom’s collection. The concept is intriguing. Originally referred to as a “Lemon Icebox Cake” it seemed to incorporate many of the items I happened to have on hand. It’s a luscious dessert and full of citrus flavor. The custard is a bit different, made without milk or cream, using instead the juice of the oranges and lemons.

The custard starts with egg yolks blended with sugar and cooked with fresh orange zest and orange juice to create a custard base. Lemon zest and lemon juice follow, then the cooled custard is blended into whipped butter.

Stir in pure vanilla and a mound of whipped egg whites.

The cake part is easy. Layers of ladyfingers become the cake, nestled in between layers of the citrus custard soaking up just enough to transform them and balance out the richness.

It’s an unbelievably scrumptious dessert!

No-Bake Citrus Meringue Cake

4 extra-large eggs, separated

1 cup sugar

Zest of 1 orange, about 1 tablespoon

⅔ cup freshly squeezed orange juice, about 1-½ oranges

Zest of 1 lemon, about ½ teaspoon

¼ cup freshly squeezed lemon juice, about 1 lemon

1 cup butter, room temperature

1-½ teaspoons pure vanilla paste or extract, divided

Ladyfingers, about 24

1 cup whipping cream

¼ cup powdered sugar

⅛ teaspoon orange oil or extract, optional

Additional orange slices for garnish, optional

Combine the egg yolks with the sugar in the top of a double boiler. Whisk together and place the pan over medium heat.

Add the orange zest and the orange juice. Continue cooking until the mixture has thickened slightly, stirring frequently for about 20 minutes. Set aside to cool completely.

When the orange custard has cooled completely, stir in 1 teaspoon of the vanilla, the lemon zest, and lemon juice.

Place the butter in a mixing bowl and beat on medium speed until light and fluffy, about 2 to 3 minutes. Pour in the cooled citrus custard, blending into the butter on medium speed. Scrape down the sides and the bottom to make certain the butter is completely blended into the custard.

In a separate bowl beat the egg whites until stiff peaks form, about 2 minutes.

Fold the egg whites into the custard.

Line a trifle dish or bowl with a flat bottom with a layer of ladyfingers. (I use an 8” trifle dish.) Cover with a portion of the citrus custard. Repeat the layers ending with the custard.

Cover and refrigerate overnight.

Before serving, whip the cream along on medium speed until it starts to thicken slightly, about 1 to 2 minutes. Add the remaining ½ teaspoon vanilla, powdered sugar, and the orange oil or extract. Continue beating until stiff peaks form. Spread over the top of the dessert.

Garnish with a few thin slices of orange.

The uncooked egg whites are folded into the cooked custard. If you have concerns about consuming raw egg whites, pasteurized egg whites are available or you can whip one cup of whipping cream, unsweetened in place of the meringue.

Serves 8 to 10.