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Lemon Meringue Cake Recipe

Lemon Meringue Cake Recipe

Lipia
This Lemon Meringue Cake features layers of soft sponge cake filled with tangy lemon curd and topped with fluffy, toasted meringue. Begin by baking the cake layers, then prepare the lemon curd. Assemble by spreading curd between layers, finishing with meringue. Torch the meringue until golden for a show-stopping dessert with the perfect balance of sweet and tart.
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Prep Time 35 minutes
Cook Time 45 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 390 kcal

Equipment

  • 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

Instructions
 

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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!

Notes

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
Keyword Lemon Meringue Cake Recipe