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Kitchen Queries

Welcome to Kitchen Queries, where the nigella.com team will answer your cooking or food related questions.  We’d love you to submit some of your recipe problems, dilemmas or queries for us to get our teeth into!

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  • Lemon Meringue Cake

    Dear Team Nigella, I have made Nigella's Lemon Meringue Cake (from Feast) on a number of occasions and love it. I would like to have it as dessert for a dinner party but don't have time to make it on the day. Can I make it a few days before and keep it in the fridge, or is it freezable (without the cream)? Thanks for your help, Paula3.

    From the nigella team:

    It should be possible to make the cake layers from Nigella's Lemon Meringue cake a day in advance. Cool the cake layers in the tins, as directed in the recipe. Once the layers are completely cold you can store them in airtight containers overnight, but do make sure that they really are cold as if you store the cake while it is still warm then condensation will build up and cause the meringue layer to become soggy, or even to weep slightly. As the cake layers are a little fragile it would be best to store them in their tins and then just unmould direct onto a serving plate when you are ready to use them. You could also tightly wrap the pans with 2-3 layers of clingfilm (plastic wrap) to store the cakes overnight, but again make sure the cakes are fully cooled.

    It should also be possible to freeze the cake layers, though there is always a risk that the crust on the meringue will become soft. Make sure the cake layers are completely cold then tightly wrap the tins in a double layer of clingfilm followed by a layer of foil. Freeze for up to 1 month. To thaw the cakes, first unnwrap the tins completey then leave them on a wire rack at room temperature for 3 to 4 hours. Unmould and fill the cake as directed in the recipe.

    Leftovers of the filled cake should always be kept in the fridge. A link to the recipe is below.

    http://www.nigella.com/recipes/view/lemon-meringue-cake-109

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