Lemon Meringue Cake Recipe – Near Me

Lemon Meringue Cake Recipe is a layered dessert made of soft lemon cake, tangy lemon curd, and fluffy meringue topping.

I first felt inspired to make Lemon Meringue Cake Recipe during a summer afternoon when I craved something fresh, light, and homemade.

The main focus of Lemon Meringue Cake Recipe is the balance between sweet and tart, combining the bright flavor of lemon with the soft texture of meringue.

My experience making this Lemon Meringue Cake Recipe was both enjoyable and rewarding.

The process allowed me to work carefully through each step, from baking the Lemon Meringue Cake Recipe layers to preparing the lemon curd and whipping the meringue until glossy.

Why We Love This Recipe

➤ Perfect Balance of Flavors: This Lemon Meringue Cake Recipe masterfully combines the bright, tangy zing of fresh lemon with the sweet, airy meringue topping. The lemon curd adds a rich, luscious layer that’s neither too tart nor too sweet just right!

➤ Light but Decadent: Unlike heavy desserts, this cake feels light and refreshing but still indulgent enough to satisfy your sweet tooth. The fluffy meringue and moist lemon cake make every bite melt in your mouth.

➤ Impressively Homemade: Making everything from scratch cake, curd, and meringue—is easier than it looks and yields a fresh, vibrant flavor you just can’t get from store-bought versions.

➤ Versatile and Crowd-Pleasing: It’s perfect for family dinners, celebrations, or afternoon tea. Plus, the stunning layers and golden meringue make it a showstopper on any dessert table.

➤ Brightens Any Occasion: The sunny lemon flavor brings a burst of freshness and cheerfulness, perfect for warm weather or anytime you want to lift your mood with a slice of sunshine.

How To Prepare Lemon Meringue Cake Recipe?

Preparation Details

Prep Time: 35 minutes

Cook Time: 45 minutes

Total Time: 1 hour 20 minutes

Course: Dessert

Cuisine: American

Difficulty: Intermediate

Yield: 12 servings

Kitchen Utensils

• Electric mixer or stand mixer
• Mixing bowls
• Whisk
• Saucepan
• Spatula
• 9-inch round cake pans (x2)
• Wire rack
• Offset spatula (for spreading)
• Piping bag (optional for meringue)
• Oven
• Candy thermometer (optional, for meringue)

Ingredients

For the Lemon Cake:

• 2 cups granulated sugar
• 1 cup unsalted butter, softened
• 4 large eggs
• 1 tbsp lemon zest
• 2 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 2½ cups all-purpose flour
• 2½ tsp baking powder
• ½ tsp salt
• 1 cup whole milk

For the Lemon Curd:

• 3 large egg yolks, lightly beaten
• ¾ cup granulated sugar
• 2 tbsp unsalted butter
• 2 tbsp cornstarch
• 1 cup water
• ½ cup fresh lemon juice
• 1 tbsp lemon zest

For the Meringue Topping:

• 4 large egg whites
• ½ tsp cream of tartar
• ½ cup granulated sugar
• ½ tsp vanilla extract

How To Make Lemon Meringue Cake Recipe

1. Preheat oven to 350°F (175°C). Grease and flour two round cake pans. Cream 1 cup butter with 2 cups sugar until fluffy. Add 4 eggs one at a time, then mix in 1 tsp vanilla, zest of 2 lemons, and 2 tbsp lemon juice.

2. In another bowl, sift 3 cups flour, 1 tbsp baking powder, and ½ tsp salt. Add to the wet mix, alternating with 1 cup milk. Divide between pans and bake for 30–35 mins. Cool completely.

3. Make lemon curd in a saucepan, whisk 1 cup sugar, 2 tbsp cornstarch, 1 cup water, and ½ cup lemon juice. Cook over medium heat until thick.

4. In a separate bowl, beat 4 egg yolks. Slowly whisk in a bit of the hot lemon mix, and then pour back into the pot. Cook 2–3 mines more. Remove from heat, stir in 2 tbsp butter and zest of 1 lemon. Let cool.

5. Make meringue to beat 4 egg whites with ¼ tsp cream of tartar until soft peaks form. Gradually add ½ cup sugar and ½ tsp vanilla. Beat until stiff and glossy.

6. Place one cake layer on a plate, spread lemon curd on top. Add second layer. Top with meringue, spreading to edges. Brown with a torch or broil for 1–2 minutes. Cool, slice, and enjoy!

Nutrition Facts Of Lemon Meringue Cake Recipe

Nutrition	Amounts
Calories	390
Carbohydrates	52g
Protein	5g
Fat	18g
Saturated Fat	10g
Sugar	38g
Fiber	1g
Cholesterol	105mg
Sodium	210mg

Why My Recipe Works

My Lemon Meringue Cake Recipe works because it carefully balances flavors and textures to create a truly delicious lemon meringue cake.

The Lemon Meringue Cake Recipe batter combines softened butter, fresh lemon zest, and juice for a moist, flavorful base that rises perfectly thanks to the right amount of baking powder.

The homemade lemon curd is thickened just enough for a smooth, tangy filling that complements the cake without overwhelming it.

The meringue topping is stabilized with cream of tartar, ensuring a glossy, fluffy finish that browns beautifully. Each step is simple, making it easy to achieve consistent, impressive results every time.

How To Serve And Decorate

To serve, place the Lemon Meringue Cake Recipe on a nice platter and cut it into even slices using a sharp knife. For decoration, you can add extra lemon zest or thin lemon slices on top of the meringue for a fresh look.

A light dusting of powdered sugar around the edges gives a subtle sweetness and a pretty finish. Fresh mint leaves can add a pop of color and a hint of freshness.

If you want to get creative, pipe small meringue rosettes around the Lemon Meringue Cake Recipe or drizzle a little extra lemon curd over each slice before serving. Keep the cake chilled until ready to enjoy.

Additions And Variations

● Berry Boost: Add fresh raspberries or blueberries between the cake layers along with the lemon curd for a burst of fruity sweetness and color.

● Coconut Twist: Sprinkle shredded toasted coconut over the meringue topping before browning for a tropical flavor and crunchy texture.

● Gluten-Free Option: Substitute the all-purpose flour with a gluten-free baking blend to make the cake suitable for gluten-sensitive guests.

● Herbal Notes: Incorporate finely chopped fresh herbs like thyme or basil into the batter or lemon curd for an unexpected, sophisticated flavor twist.

● Lemon Glaze Drizzle: Drizzle a simple lemon glaze (powdered sugar mixed with lemon juice) over the meringue for extra shine and tang.

Substitutions

● Butter: Use equal parts of margarine or coconut oil (solid) as a dairy-free alternative.

● Whole Milk: Substitute with almond milk, oat milk, or any plant-based milk for a dairy-free version.

● All-Purpose Flour: Use a gluten-free flour blend to make the cake gluten-free.

● Granulated Sugar: Swap with coconut sugar or a sugar substitute like erythritol for a lower glycemic index.

● Eggs: Replace each egg with ¼ cup unsweetened applesauce or a flaxseed egg (1 tbsp ground flaxseed + 3 tbsp water, mixed and rested 5 mins) for an egg-free option.

● Cream of Tartar: Use white vinegar or lemon juice (same amount) to stabilize the meringue.

Storage Recommendations

To keep the Lemon Meringue Cake Recipe fresh, store it in the refrigerator covered loosely with plastic wrap or in an airtight container.

Because of the meringue topping, it’s best eaten within 2 to 3 days to maintain its texture and flavor. Avoid freezing the cake, as the meringue can become watery and lose its fluffiness when thawed.

Before serving, let the cake sit at room temperature for about 20 minutes so the flavors can shine and the cake isn’t too cold. If storing leftover slices, keep them covered individually to prevent drying out

Can I Prepare The Cake Layers Ahead Of Time?

Yes, you can bake the lemon cake layers up to two days before assembling the cake. Once baked and fully cooled, wrap each layer tightly in plastic wrap or store them in an airtight container in the refrigerator.

This helps keep them moist and fresh until you’re ready to spread the lemon curd and add the meringue topping.

How Can I Prevent The Meringue From Weeping Or Separating?

To avoid the meringue from releasing liquid (called weeping), make sure to gradually add the sugar while beating the egg whites until they are glossy and stiff.

Also, assembling the cake shortly before serving reduces the chance of moisture buildup. Avoid refrigerating the cake for too long once the meringue is added, as humidity can cause weeping.

Is It Okay To Use Store-Bought Lemon Curd?

Yes, store-bought lemon curd is a convenient alternative if you want to save time. Choose a high-quality lemon curd for the best flavor.

Keep in mind that homemade lemon curd tends to be fresher and less sweet, which balances the cake perfectly, but store-bought versions still work well.

What Can I Use Instead Of Cream Of Tartar In The Meringue?

If you don’t have cream of tartar, a small amount of lemon juice or white vinegar can help stabilize the egg whites while whipping. About 1/8 teaspoon of either added at the start of whipping usually works well to give the meringue structure.

Can I Freeze Lemon Meringue Cake?

Freezing this Lemon Meringue Cake Recipe is generally not recommended because the meringue topping can become watery and lose its fluffy texture once thawed.

The cake layers themselves can be frozen before assembly, but for best results, add the lemon curd and meringue fresh after thawing the cake layers.

Conclusion

This Lemon Meringue Cake Recipe turned out wonderful and was truly enjoyable to make. The steps were straightforward, making the whole process easy to follow without any hassle.

The combination of the soft Lemon Meringue Cake Recipe, tangy curd, and fluffy meringue created a delicious dessert that everyone loved.

I hope this inspires you to try Lemon Meringue Cake Recipe yourself. When you do, I’d love to hear how tasty it turned out and how much you enjoyed every bite!

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