Can the Lemon Meringue cakes be made in advance and/or frozen?
Nigella's Lemon Meringue Cake (from FEAST) is a combination of thin sponge layers, gooey meringue, sharp lemon curd and softly whipped cream. The cake layers can be made a day in advance and when completely cold can be stored in airtight containers in a cool, dry place.
It is more difficult to freeze the layers as the meringue tends to get crushed in the freezer. Also, the moisture from the sponge cake can soften the meringue when the cake thaws. So we generally prefer not to suggest freezing the cake. If you wanted to try then you would need to freeze the cake with each layer in a separate airtight container (which takes up a lot of freezer space). We would also suggest lining the containers with baking parchment (parchment paper) so that the cake can be lifted out easily. Freeze for up to one month. To thaw the cake layers, remove them from the containers and slide them off the baking parchment and on to wire racks. Leave at room temperature for 2-3 hours and sandwich with lemon curd and cream and serve on the same day.