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
Scale
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.
