Lemon Meringue Cake

Why You’ll Love This Recipe

The Lemon Meringue Cake combines the best elements of a traditional lemon meringue pie with the structure of a cake. You’ll love how the rich, buttery lemon cake pairs beautifully with the smooth, tangy lemon curd and the light, fluffy meringue. This dessert is not only delicious but also visually striking, making it a showstopper at any gathering. Its perfect balance of sweet, tart, and airy textures will have your guests asking for seconds. Whether you’re celebrating a special occasion or simply craving a citrusy treat, this cake is the perfect choice.

Ingredients

For the Lemon Cake:

• 2 ½ cups (315g) all-purpose flour
• 2 ½ tsp baking powder
• ½ 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

For the Lemon Curd:

• ¾ cup (150g) granulated sugar
• 2 tbsp cornstarch
• 1 cup (240ml) water
• 3 large egg yolks, lightly beaten
• ½ cup (120ml) fresh lemon juice
• 2 tbsp unsalted butter
• 1 tbsp lemon zest

For the Meringue Topping:

• 4 large egg whites
• ½ tsp cream of tartar
• ½ cup (100g) granulated sugar
• ½ tsp vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Lemon Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 3-4 minutes.
4. Add the eggs, one at a time, beating well after each addition. Mix in the lemon juice, zest, and vanilla extract.
5. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined.
6. Divide the batter evenly between the prepared pans and smooth the tops.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Make the Lemon Curd:

1. In a medium saucepan, whisk together the sugar and cornstarch. Gradually add the water, stirring until smooth.
2. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble.
3. Slowly whisk the hot mixture into the beaten egg yolks, then return everything to the saucepan.
4. Cook for an additional 2-3 minutes, stirring constantly, until thickened.
5. Remove from heat and stir in the lemon juice, butter, and zest. Let the lemon curd cool completely.

Prepare the Meringue Topping:

1. In a clean mixing bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form.
2. Gradually add the sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form and the sugar is dissolved.
3. Beat in the vanilla extract.

Assemble the Cake:

1. Place one layer of the lemon cake on a serving plate. Spread an even layer of lemon curd over the top.
2. Place the second cake layer on top and spread a thin layer of lemon curd on top.
3. Pile the meringue on top of the cake, spreading it to the edges and swirling it decoratively with a spatula.

Toast the Meringue:

1. Preheat your oven’s broiler. Place the cake under the broiler for 1-2 minutes, watching closely, until the meringue is lightly golden. Alternatively, use a kitchen torch to toast the meringue evenly.

Serve:

Let the cake cool for 10-15 minutes before slicing. Serve and enjoy the bright, tangy, and sweet layers!

Servings and Timing

• Servings: 8-10
• Prep Time: 30 minutes
• Cook Time: 25-30 minutes
• Total Time: 1 hour 15 minutes (plus cooling time)

Variations

• Gluten-Free: You can substitute the all-purpose flour with a gluten-free flour blend to make this cake gluten-free.
• Dairy-Free: Swap the butter and milk for dairy-free alternatives such as vegan butter and almond or oat milk.
• Lemon-Lime Twist: Add a little lime zest to the cake batter and curd for a citrusy twist.
• Meringue Variations: If you want a lighter meringue, reduce the sugar and add a little powdered vanilla extract for flavor.

Storage/Reheating

• Storage: Store the cake in an airtight container in the refrigerator for up to 2 days. The meringue is best when fresh, but it will stay soft for a short time.
• Reheating: If you wish to reheat the cake, it’s best to warm it up slightly in a low-temperature oven to maintain the texture of the cake and meringue.

FAQs

How do I make sure my meringue doesn’t weep?

To prevent weeping, ensure the meringue is beaten to stiff peaks and that no water or grease is present in your mixing bowl or beaters. Adding cornstarch to the meringue can also help stabilize it.

Can I make this cake ahead of time?

Yes, you can prepare the lemon curd up to 3 days in advance and store it in the refrigerator. The cake layers can also be made ahead and stored tightly wrapped at room temperature.

What’s the best way to store leftover meringue cake?

Store leftovers in an airtight container in the refrigerator. The meringue may soften over time, so it’s best to eat it within 1-2 days.

Can I use store-bought lemon curd?

Yes, you can substitute store-bought lemon curd if you’re short on time, but homemade curd will give you a fresher, more vibrant flavor.

How can I prevent the meringue from deflating?

Be sure to whip the egg whites to stiff peaks and gradually add the sugar. Also, avoid overmixing the meringue once the sugar is added.

Can I use a different fruit for the curd?

Yes, you can make curd with other fruits like orange or lime, though lemon curd is traditional for this cake.

Can I make this recipe into cupcakes?

Yes, this cake can be made into cupcakes. Bake at 350°F (175°C) for about 18-22 minutes or until a toothpick comes out clean.

How do I know when the cake layers are done?

The cake layers are done when a toothpick inserted into the center comes out clean, and the cake springs back when gently pressed.

Is there a way to make this cake less sweet?

You can reduce the amount of sugar in the meringue and curd slightly to make the cake less sweet. However, keep in mind that this will also affect the flavor balance.

Can I use a different topping for the cake?

You can use whipped cream instead of meringue if you prefer a less sweet or lighter topping.

Conclusion

This Lemon Meringue Cake is the perfect dessert for anyone who loves the bright, tangy flavor of lemon combined with the sweetness of meringue. Its layered texture and striking presentation make it a showstopper, while its combination of flavors makes it a crowd-pleaser. Whether for a special occasion or as a treat to brighten up your day, this cake is sure to be a hit!