If you’re craving a dessert that perfectly balances tart and sweet with a cloud of fluffy meringue, you have to try this Lemon Meringue Cake Recipe. This cake is more than just a treat; it’s a celebration of vibrant lemon flavor wrapped in a tender, buttery cake base, topped with a luscious homemade lemon curd and crowned with a golden toasted meringue. Each bite delivers a texture and flavor harmony that’s simply irresistible, making it a fantastic centerpiece for any gathering or just a special day at home.
Ingredients You’ll Need
The magic of this Lemon Meringue Cake Recipe starts with a handful of simple, but carefully chosen ingredients. Each contributes essential elements: the flour and cornstarch provide structure, the butter brings rich creaminess, and the fresh lemons introduce that unmistakable tangy brightness.
- 1 3/4 cups all-purpose flour: The foundation for the cake’s tender crumb.
- 1 tablespoon cornstarch: Adds softness by lightening the flour mixture.
- 1 tablespoon baking powder: Ensures a light, fluffy rise.
- 1/2 teaspoon salt: Balances the sweetness and enhances other flavors.
- 3/4 cup unsalted butter, softened: Gives richness and moist texture.
- 1 cup granulated sugar: Sweetens the cake perfectly without overpowering.
- 4 large eggs: Build structure and add moisture.
- 1 teaspoon vanilla extract: Adds depth and warmth.
- Zest of 2 lemons: Infuses bright citrus flavor throughout the cake.
- 1/2 cup whole milk: Keeps the cake moist and tender.
- 1/2 cup fresh lemon juice: Provides fresh, tangy acidity.
- For the lemon curd: 4 large egg yolks, 2/3 cup sugar, 1/4 cup lemon juice, zest of 1 lemon, 4 tablespoons butter—this luscious curd is the heart of the tangy filling.
- For the meringue topping: 4 large egg whites, 1/2 cup sugar, 1/4 teaspoon cream of tartar, 1/2 teaspoon vanilla extract—light, glossy, and the crowning glory.
How to Make Lemon Meringue Cake Recipe
Step 1: Prepare the Cake Batter
Start by preheating your oven to 350°F (175°C) and prepping two 8-inch round cake pans with grease, flour, and parchment paper to prevent sticking. Whisk your dry ingredients—flour, cornstarch, baking powder, and salt—in a bowl to ensure even distribution. In a large bowl, cream the softened butter and sugar until they turn light and fluffy; this is the secret to a tender crumb. Beat in the eggs one at a time for a smooth, well-incorporated batter, then stir in vanilla and lemon zest. Alternate adding your dry mix with the milk and fresh lemon juice, blending gently until just combined to keep the batter light and airy.
Step 2: Bake the Cake
Divide your batter evenly between the pans and smooth the surfaces. Pop them into the oven for 25 to 30 minutes, or until a toothpick poked in comes out clean. The cake will have a pale golden top and a lovely lemon aroma filling your kitchen. Once baked, allow the cakes to cool completely—this is crucial before adding the luscious lemon curd and meringue.
Step 3: Make the Lemon Curd
While the cakes cool, whisk together egg yolks, sugar, lemon juice, and lemon zest in a saucepan over medium heat. Stir continuously to prevent curdling, cooking until the mixture thickens, about 5 to 7 minutes. Remove from heat and mix in the butter until silky smooth. Chill the curd until you’re ready to assemble the cake. This homemade curd is bright, creamy, and the perfect complement to the tender cake layers.
Step 4: Whip the Meringue
Using clean, dry beaters, whip the egg whites with cream of tartar until soft peaks form. Gradually add sugar while continuing to beat until stiff, glossy peaks appear—this is your cake’s airy, cloud-like topper. Finish by folding in vanilla extract for that extra hint of flavor. The meringue is delicate yet sturdy once baked or torched, adding a spectacular visual and delicious contrast to your cake.
Step 5: Assemble and Finish
Place one cooled cake layer on a serving plate and generously spread the chilled lemon curd over it. Add the second cake layer on top. Spread the meringue over the top and sides, making sure to coat it evenly. For that signature toasted look, use a kitchen torch to lightly brown the meringue, or place the cake under a broiler for 1 to 2 minutes until golden. Serve immediately to enjoy the contrast of textures and fresh lemon flavors.
How to Serve Lemon Meringue Cake Recipe
Garnishes
A sprinkle of finely grated lemon zest or edible flowers instantly elevates the presentation and adds a fresh aroma. Thin slices of candied lemon peel also make a charming, sweet-tart garnish, inviting guests to indulge at first sight.
Side Dishes
Pair your Lemon Meringue Cake with a dollop of whipped cream or a scoop of vanilla ice cream to balance the tartness. Fresh berries like raspberries or blueberries offer a burst of color and complement the cake’s vibrant flavor beautifully.
Creative Ways to Present
Try serving individual slices with small meringue kisses on the side or in clear dessert glasses layered with lemon curd and cake crumbs for an elegant twist. You can also pipe some meringue decoratively around the edges of the cake to make it extra stunning for special occasions.
Make Ahead and Storage
Storing Leftovers
Once assembled, cover your Lemon Meringue Cake Recipe loosely with plastic wrap or place it in a cake dome and refrigerate. It stays fresh for up to 3 days, retaining the delightful interplay of textures between cake, curd, and meringue.
Freezing
For longer storage, freeze the cake before adding the meringue topping. Wrap tightly in plastic wrap and aluminum foil. When ready to enjoy, thaw overnight in the fridge and add fresh meringue just before serving to preserve its lightness.
Reheating
Because of the meringue topping, reheating isn’t recommended as it can deflate the delicate peaks. Instead, serve chilled or at room temperature for the best texture and flavor experience.
FAQs
Can I use bottled lemon juice instead of fresh lemon juice?
Fresh lemon juice is best for brightness and flavor intensity in the Lemon Meringue Cake Recipe, but if you don’t have fresh lemons, bottled juice can work in a pinch. Just make sure it’s pure lemon juice without added sugars.
What is the purpose of cream of tartar in the meringue?
Cream of tartar stabilizes egg whites, helping them whip up more voluminously and maintain stiff peaks that hold their shape when toasted or baked.
Can I make this cake gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a trusted gluten-free baking blend that contains xanthan gum. Keep in mind the texture might be slightly different but still delicious.
Why does the meringue sometimes weep or become watery?
Meringue may weep if it’s undercooked or exposed to moisture. Toasting it thoroughly and serving promptly helps prevent this, as does ensuring the lemon curd isn’t too wet when assembling the cake.
Is it okay to use a hand mixer or stand mixer for this recipe?
Absolutely! A stand mixer speeds up the process, especially when whipping meringue, but a hand mixer works perfectly fine as long as the bowl and beaters are clean and dry.
Final Thoughts
This Lemon Meringue Cake Recipe is truly a joy to bake and share, bringing sunshine and smiles in every bite. The bright lemon flavor paired with velvety curd and fluffy meringue makes an unforgettable dessert perfect for any time you want to impress without stress. I can’t wait for you to try it and make it a beloved staple in your kitchen!
Print
Lemon Meringue Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 30 minutes
- Yield: 10–12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Lemon Meringue Cake is a delightful summer dessert featuring layers of tender lemon-flavored cake, tangy homemade lemon curd, and a fluffy meringue topping toasted to golden perfection. Perfect for celebrations or a refreshing treat, it combines bright citrus flavors with a light, airy texture that will impress any crowd.
Ingredients
Cake
- 1 3/4 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- 1/2 cup whole milk
- 1/2 cup fresh lemon juice
Lemon Curd
- 4 large egg yolks
- 2/3 cup granulated sugar
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 4 tablespoons unsalted butter, cut into pieces
Meringue Topping
- 4 large egg whites
- 1/2 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans and line the bottoms with parchment paper for easy removal. In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt. In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and lemon zest. Alternately add the dry flour mixture and milk with lemon juice in three parts, mixing just until combined.
- Bake the Cake Layers: Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean. Once baked, allow the cakes to cool completely in their pans before removing them.
- Make the Lemon Curd: In a saucepan over medium heat, whisk together the egg yolks, granulated sugar, fresh lemon juice, and lemon zest. Stir continuously to prevent curdling, cooking until the mixture thickens and coats the back of a spoon, approximately 5–7 minutes. Remove from heat and stir in the butter pieces until the curd is smooth. Transfer to a bowl and refrigerate until chilled and set.
- Prepare the Meringue: In a clean bowl, beat the egg whites with the cream of tartar until soft peaks form. Gradually add the granulated sugar while continuing to beat until the mixture becomes stiff and glossy. Finally, beat in the vanilla extract for flavor.
- Assemble the Cake: Place one cake layer on a serving plate and spread a generous layer of the chilled lemon curd over it. Carefully top with the second cake layer. Spread the meringue evenly over the top and sides of the cake, making sure to cover completely.
- Toast the Meringue: Using a kitchen torch, lightly toast the meringue until golden brown for precise control and an attractive finish. Alternatively, place the cake under a broiler for 1–2 minutes, watching carefully to prevent burning. Serve immediately, or refrigerate the cake until ready to serve.
Notes
- Using a kitchen torch gives the best control over browning the meringue; avoid overheating to prevent burning.
- The cake layers and lemon curd can be prepared a day in advance and stored separately; assemble right before serving for optimal freshness.
- Store any leftovers covered in the refrigerator for up to 3 days to maintain texture and flavor.
