Lemon Meringue Cake

Lemon Meringue Cake is a delightful dessert that combines the bright, tangy flavor of lemon with the light and airy texture of meringue. This cake is perfect for special occasions or simply to enjoy a sweet treat at home. The cake layers, filled with smooth lemon curd and topped with fluffy meringue, create a beautiful dessert that everyone will love.

Why Make This Recipe

You should make this Lemon Meringue Cake because it is an impressive dessert that is sure to wow your friends and family. The combination of flavors is refreshing and perfect for any season. Plus, making this cake from scratch allows you to control the ingredients and create a dessert that is both delicious and satisfying. It’s a unique twist on traditional lemon meringue pie, making it a fun and exciting treat.

How to Make Lemon Meringue Cake

Ingredients

2 1⁄2 cups all-purpose flour
2 1⁄2 tsp baking powder
1⁄2 tsp salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 cup whole milk
2 tbsp fresh lemon juice
1 tbsp lemon zest
1 tsp vanilla extract
3⁄4 cup granulated sugar (for lemon curd)
2 tbsp cornstarch
1 cup water
3 large egg yolks
1/2 cup fresh lemon juice (for lemon curd)
2 tbsp unsalted butter (for lemon curd)
1 tbsp lemon zest (for lemon curd)
4 large egg whites (for meringue)
1/2 tsp cream of tartar
1/2 cup granulated sugar (for meringue)
1/2 tsp vanilla extract (for meringue)

Directions

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, and line the bottoms with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the lemon juice, zest, and vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with the milk, mixing until just combined.
Divide the batter evenly between the prepared pans and smooth the tops.
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
For the lemon curd, whisk together the sugar and cornstarch in a medium saucepan. Gradually add the water, stirring until smooth. Cook over medium heat, stirring constantly, until thickened.
Slowly whisk the hot mixture into the beaten egg yolks, then return to the saucepan and cook for an additional 2-3 minutes until thickened.
Stir in the lemon juice, butter, and zest. Let cool completely.
For the meringue topping, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff peaks form. Beat in vanilla extract.
To assemble the cake, place one cake layer on a serving plate, spread with lemon curd, top with the second layer, apply another layer of lemon curd, and top with meringue.
Toast the meringue under the broiler for 1-2 minutes or with a kitchen torch until golden.
Let the cake cool for 10-15 minutes before slicing. Serve and enjoy!

How to Serve Lemon Meringue Cake

Serve the Lemon Meringue Cake chilled or at room temperature. Slice it into wedges and enjoy it as a stand-alone dessert, or pair it with fresh berries or a dollop of whipped cream for an extra treat.

How to Store Lemon Meringue Cake

Store the Lemon Meringue Cake in the refrigerator to keep it fresh. Cover it with plastic wrap or place it in an airtight container. The cake is best enjoyed within 3 days.

Tips to Make Lemon Meringue Cake

Make sure to let the cake layers cool completely before adding the lemon curd and meringue.
When making meringue, ensure that your mixing bowl and beaters are clean and free from grease for the best results.
If you prefer a firmer lemon curd, cook it a bit longer until it achieves your desired consistency.

Variation

You can add different flavors to the meringue by mixing in a bit of citrus zest or a splash of flavored extract. Additionally, you could swap out the lemon for lime for a fresh twist.

FAQs

1. Can I use a store-bought lemon curd?
Yes, you can use store-bought lemon curd if you want to save time. However, making it from scratch gives the cake a fresher, richer taste.

2. How can I prevent the meringue from weeping?
To prevent the meringue from weeping, make sure your mixing bowl is completely clean and avoid overcooking the lemon curd. It’s also best to serve the cake soon after assembling.

3. Can I freeze Lemon Meringue Cake?
It is not recommended to freeze the assembled cake because the meringue can become watery. Instead, you can freeze the cake layers and lemon curd separately, then assemble fresh when ready to serve.