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Lemon Meringue Cake

  • Author: krmibk110
  • Total Time: 60 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian

Description

A delightful dessert that combines tangy lemon flavor with fluffy meringue and soft cake layers, perfect for celebrations and special treats.

Ingredients

Scale
  • 2 1⁄2 cups (315g) all-purpose flour
  • 2 1⁄2 tsp baking powder
  • 1⁄2 tsp salt
  • 1 cup (230g) unsalted butter, softened
  • 2 cups (400g) granulated sugar
  • 4 large eggs
  • 1 cup (240ml) whole milk
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • 3⁄4 cup (150g) granulated sugar (for lemon curd)
  • 2 tbsp cornstarch
  • 1 cup (240ml) water
  • 3 large egg yolks, lightly beaten
  • 1/2 cup (120ml) 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 (100g) granulated sugar (for meringue)
  • 1/2 tsp vanilla extract (for meringue)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.
  2. In a bowl, whisk together the flour, baking powder, and salt.
  3. In a large mixing bowl, beat the softened butter and sugar together until light and fluffy (about 3-4 minutes).
  4. Add the eggs one at a time, mixing well. Stir in the lemon juice, lemon zest, and vanilla extract.
  5. Alternately add the dry ingredients and milk to the mixture, starting and ending with the dry ingredients. Mix until just combined.
  6. Divide the batter between the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.
  7. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
  8. To make the lemon curd, whisk sugar and cornstarch in a saucepan. Gradually stir in water and cook over medium heat, stirring constantly until thick and bubbly.
  9. Slowly whisk the hot mixture into the beaten egg yolks, then return it to the saucepan. Cook for 2-3 more minutes, stirring, until thickened.
  10. Remove from heat and stir in the lemon juice, butter, and lemon zest. Let it cool completely.
  11. In a clean mixing bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add sugar, one tablespoon at a time, beating on high speed until stiff peaks form. Then beat in the vanilla extract.
  12. Place one of the cooled cake layers on a serving plate. Spread a layer of lemon curd on top. Add the second layer and spread a thin layer of lemon curd over it. Pile the meringue on top and swirl it decoratively.
  13. Preheat the broiler and place the cake under it for 1-2 minutes, watching closely until the meringue turns golden, or use a kitchen torch to toast the meringue evenly.
  14. Let the cake cool for about 10-15 minutes before slicing.
  15. Store any leftovers in the refrigerator for up to 2 days.

Notes

Ensure eggs are at room temperature for better mixing. Use fresh lemons for the best lemon flavor.

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 400
  • Sugar: 28g
  • Sodium: 250mg
  • Fat: 20g
  • Saturated Fat: 12g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 46g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 80mg

Keywords: cake, lemon, dessert, meringue, sweet treat

Find it online: https://sweettreatsrecipes.com/lemon-meringue-cake-2/