Lemon Meringue Cake

Lemon Meringue Cake is a delightful dessert that combines zesty lemon flavor with fluffy meringue. This cake is perfect for any occasion, whether you’re celebrating a birthday, hosting a tea party, or just satisfying your sweet tooth. Its bright and tangy taste makes it a standout dessert that everyone will love.

Why Make This Recipe

Making Lemon Meringue Cake is a fun and rewarding experience. It allows you to impress your friends and family with your baking skills. The combination of layers—moist lemon cake, tangy lemon curd, and airy meringue—creates a delicious balance of flavors and textures. Plus, it’s a unique twist on the classic lemon meringue pie, making it a great choice if you want something a little different!

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, lightly beaten
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
1⁄2 tsp cream of tartar
1/2 cup granulated sugar (for meringue)
1/2 tsp vanilla extract (for meringue)

Directions

Prepare the Lemon Cake: Preheat your oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper. In a bowl, whisk together flour, baking powder, and salt. In a larger mixing bowl, beat the softened butter and granulated sugar until light and fluffy (about 3-4 minutes). Add eggs one at a time, mixing in the lemon juice, zest, and vanilla extract afterward. Alternately add the dry mixture and milk, starting and finishing with the dry ingredients. Stir until just combined. Divide the batter between the pans and bake for 25-30 minutes, or until a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Make the Lemon Curd: In a saucepan, whisk together sugar and cornstarch, then gradually stir in water. Cook over medium heat while stirring constantly until the mixture thickens and starts bubbling. Slowly whisk this hot mixture into the beaten egg yolks, then return everything to the saucepan. Cook for another 2-3 minutes while stirring until it thickens. Remove from heat and stir in lemon juice, butter, and zest. Let it cool completely.
Prepare the Meringue: In a clean mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add granulated sugar, one tablespoon at a time, beating on high speed until stiff peaks form and the sugar dissolves. Add vanilla extract and mix briefly.
Assemble the Cake: Place one cake layer on a serving plate. Spread a layer of homemade lemon curd on top. Place the second cake layer on top and spread a thin layer of lemon curd over it. Pile the meringue on top, spreading it out and creating swirls for decoration.
Toast the Meringue: Preheat your broiler and place the cake underneath for 1-2 minutes, keeping a close eye on it until the meringue turns golden brown. Alternatively, you can use a kitchen torch to toast the meringue evenly.
Serve & Enjoy! Let the cake cool for 10-15 minutes before slicing. Leftovers can be stored in the refrigerator for up to 2 days.

How to Serve Lemon Meringue Cake

Serve this cake as a beautiful centerpiece at your dessert table. A slice of Lemon Meringue Cake pairs well with a cup of tea or coffee. You can also garnish it with fresh berries or a sprinkle of powdered sugar for an extra touch.

How to Store Lemon Meringue Cake

Store any leftover Lemon Meringue Cake in the refrigerator to keep it fresh. It will last for up to 2 days. Make sure to cover it loosely with plastic wrap or foil to prevent the meringue from becoming too soggy.

Tips to Make Lemon Meringue Cake

Ensure your egg whites are at room temperature for the best meringue texture.
Be patient when making the lemon curd; stirring continuously helps avoid lumps.
Don’t skip the toasting step; it adds flavor and a beautiful finish to the cake.

Variation

You can add different flavors to the lemon cake by incorporating lime or orange zest. For a unique twist, try adding some coconut to the meringue or mixing in fresh berries with the lemon curd.

FAQs

1. Can I make this cake ahead of time?
Yes! You can bake the cake layers and lemon curd a day in advance. Assemble the cake on the day you plan to serve it for the freshest taste.

2. What if my meringue is too runny?
Make sure to beat your egg whites properly until stiff peaks form. If the sugar isn’t dissolved, the meringue can turn runny.

3. Can I use store-bought lemon curd?
Yes, using store-bought lemon curd can save time. Just make sure to choose a high-quality brand for the best flavor.