If you’re craving a dessert that bursts with bright, zesty flavor and heavenly fluffy textures, this Lemon Meringue Cake Recipe is an absolute must-try. Layers of moist, tender lemon-infused cake marry beautifully with a rich, tangy lemon curd filling and a cloud-like meringue topping that is toasted to perfection, creating a show-stopping treat that’ll have everyone asking for seconds. Whether you’re celebrating a special occasion or just want to brighten up your day with a citrusy delight, this cake brings sunshine to the table in every bite.
Ingredients You’ll Need
This Lemon Meringue Cake Recipe uses simple, quality ingredients that each play a crucial role in delivering its signature taste, color, and texture. Every element, from fresh lemon zest to softly beaten egg whites, works together to create a perfectly balanced dessert.
- All-purpose flour: Forms the structure of the cake for a tender crumb.
- Baking powder: Helps the cake rise light and fluffy.
- Salt: Enhances all the sweet and citrus flavors.
- Unsalted butter (softened): Adds richness and moisture to the cake crumb and curd.
- Granulated sugar: Sweetens both the cake and the lemon curd perfectly.
- Large eggs: Provide structure and help with the meringue’s volume.
- Vanilla extract: Adds depth and warmth to balance the tart lemon.
- Whole milk: Keeps the cake moist and tender.
- Fresh lemon zest and juice: The stars that give the cake its vibrant citrus flavor.
- Egg yolks (for lemon curd): Create a silky, rich filling.
- Cream of tartar: Stabilizes the meringue for that perfect glossy finish.
How to Make Lemon Meringue Cake Recipe
Step 1: Prepare and Bake the Lemon Cake Layers
Start by preheating your oven to 350°F (175°C) and greasing two 8-inch round cake pans. The key here is to whisk together your dry ingredients—flour, baking powder, and salt—before creaming the butter and sugar until they’re light and fluffy. This step builds the perfect cake base. Add in the eggs one at a time to ensure they’re fully incorporated, then stir in the vanilla, lemon zest, and juice for that unmistakable citrus pop. Alternate adding the dry mixture and milk gently, being careful not to overmix, which keeps the cake tender. Divide the batter evenly and bake for 22 to 25 minutes, testing with a toothpick until it comes out clean. Let the cakes cool completely before the next step.
Step 2: Make the Luxurious Lemon Curd Filling
The lemon curd is a luscious component that really elevates this cake. Whisk together egg yolks, sugar, lemon juice, and zest in a saucepan over medium heat. Stir constantly until the mixture thickens—think creamy and smooth—about 5 to 7 minutes. Remove from heat and stir in the butter until silky. Patience is key here, as cooling the curd completely will help it set nicely between your cake layers without running.
Step 3: Whip Up the Cloud-Like Meringue Topping
For the meringue topping, beat egg whites with cream of tartar until soft peaks form. Slowly add sugar while continuing to beat until you see stiff, glossy peaks that hold their shape perfectly. This topping not only looks stunning but also provides the light, airy contrast to the tangy lemon curd and moist cake.
Step 4: Assemble and Toast the Cake
Spread the cooled lemon curd generously between the cake layers to make every bite burst with citrus goodness. Cover the top and sides with your freshly whipped meringue. For that classic golden-brown finish, gently toast the meringue using a kitchen torch or by placing the cake briefly under a hot broiler—just keep a close eye so it doesn’t burn. Serve immediately or chill until ready to impress your guests!
How to Serve Lemon Meringue Cake Recipe
Garnishes
Adding a few thoughtful garnishes can really amp up the presentation and flavor. Consider fresh lemon slices or delicate candied lemon peels for a decorative and bright topping. A sprinkle of finely grated lemon zest or a few edible flowers can also make your Lemon Meringue Cake Recipe look like it came from a bakery showcase.
Side Dishes
This cake shares the spotlight beautifully with light sides. A simple scoop of vanilla bean ice cream or a dollop of freshly whipped cream complements the tart lemon filling without overpowering it. For a refreshing twist, serve alongside fresh berries like raspberries or blueberries, which add a lovely contrast in both color and taste.
Creative Ways to Present
Presentation can turn your homemade Lemon Meringue Cake Recipe into a stunning centerpiece. Try piping the meringue in decorative swirls or rosettes for a fancy touch. You could also plate slices with a drizzle of raspberry coulis or a small wedge of lemon cheesecake for guests to enjoy a citrus-themed dessert spread. For laid-back gatherings, individual mini versions baked in cupcakes can be equally charming and fun to serve.
Make Ahead and Storage
Storing Leftovers
Leftover cake can be stored in an airtight container in the refrigerator for up to 2 days. Because of the meringue topper’s delicate texture, it’s best to enjoy the cake soon after serving to savor the contrast between fluffy meringue and moist cake.
Freezing
If you want to freeze the cake, it’s best to freeze the layers and the lemon curd separately before assembly. Wrap each cake layer tightly in plastic wrap and place in freezer bags. Lemon curd can be stored in a sealed container for up to 3 months. Freeze the meringue topping carefully as it tends to lose its texture when thawed. Assemble the cake fresh for best results.
Reheating
This cake is best enjoyed chilled or at room temperature. Avoid reheating as the meringue topper can weep or lose its structure. If you prefer it less cold, simply let the slice sit at room temperature for about 20 minutes before serving.
FAQs
Can I make the lemon curd ahead of time?
Absolutely! Preparing the lemon curd in advance is a fantastic time saver. You can refrigerate it for up to 3 days, allowing the flavors to develop even more deeply. Just make sure it’s fully cooled before spreading between your cake layers.
What’s the best way to achieve stable meringue peaks?
Adding cream of tartar to your egg whites helps stabilize the meringue. Be sure to use a clean, grease-free bowl and beat the whites until they hold stiff, glossy peaks for the best results in both texture and appearance.
Can I use a different citrus fruit for this cake?
You can definitely experiment! While the traditional Lemon Meringue Cake Recipe shines with lemon, substituting lime or orange zest and juice can offer a delightful variation. Just keep proportions similar to maintain balance of flavor and texture.
Is it necessary to use a kitchen torch for the meringue?
Not at all! A kitchen torch provides the easiest and most controlled way to toast the meringue, but you can also place the cake under a broiler for 1 to 2 minutes. Just be sure to watch it closely to prevent burning.
Why does my meringue sometimes weep or become runny?
This can happen if the sugar isn’t fully dissolved or if the meringue sits for too long before serving. Using cream of tartar and gradually adding sugar while beating helps prevent this. Also, serve the cake soon after assembling for the best texture.
Final Thoughts
This Lemon Meringue Cake Recipe is like a slice of sunshine on a plate, perfect for any occasion or just because you deserve a little indulgence. With its harmonious layers of tangy lemon curd, tender cake, and fluffy toasted meringue, it’s sure to become a treasured favorite in your dessert rotation. So grab your ingredients, roll up your sleeves, and get ready to impress yourself and your loved ones with this unforgettable treat!
Print
Lemon Meringue Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes (plus cooling and assembly time)
- Yield: 10–12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A bright and tangy Lemon Meringue Cake featuring layers of tender lemon-flavored cake, luscious homemade lemon curd filling, and a fluffy toasted meringue topping. Perfect for citrus lovers looking to impress with a classic yet stunning dessert.
Ingredients
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 2 tablespoons lemon zest
- 2 tablespoons fresh lemon juice
For the Lemon Curd Filling:
- 3 large egg yolks
- 1/2 cup granulated sugar
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 4 tablespoons unsalted butter (cubed)
For the Meringue Topping:
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
Instructions
- Prepare the Cake Batter: Preheat your oven to 350°F (175°C) and grease and flour two 8-inch round cake pans to prevent sticking. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. In a large mixing bowl, cream the softened butter with granulated sugar until the mixture is light and fluffy, creating a smooth base for the cake. Add the eggs one at a time, beating well after each addition, then stir in vanilla extract, lemon zest, and lemon juice to infuse bright citrus flavor. Alternately add the dry flour mixture and whole milk, beginning and ending with the flour, mixing just until everything is combined to keep the batter light.
- Bake the Cakes: Divide the batter evenly between the prepared pans and smooth the tops. Bake in the preheated oven for 22 to 25 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Remove from the oven and allow the cakes to cool completely in the pans before removing, to ensure they hold shape and texture for layering.
- Make the Lemon Curd: While the cakes cool, prepare the filling by whisking the egg yolks, granulated sugar, fresh lemon juice, and lemon zest together in a small saucepan over medium heat. Cook gently, stirring constantly to prevent curdling, until the mixture thickens and coats the back of a spoon, about 5 to 7 minutes. Remove from heat and immediately stir in the cubed unsalted butter until the curd is smooth and glossy. Let it cool fully to allow the flavors to set and the curd to firm up slightly.
- Prepare the Meringue Topping: In a clean mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add the sugar, continuing to beat until stiff, glossy peaks form, indicating a perfect meringue ready to spread or pipe onto the cake.
- Assemble the Cake: Once the cakes and lemon curd have cooled completely, spread the lemon curd evenly over one cake layer, then top with the second cake layer. Spread or pipe the prepared meringue over the top and down the sides of the cake in an attractive pattern. To finish, use a kitchen torch to lightly toast the meringue to a golden brown, or alternatively place the cake under a broiler for 1 to 2 minutes, watching carefully to prevent burning. Serve immediately or refrigerate until ready to serve, keeping in mind the best texture comes from serving the same day.
Notes
- You can prepare the lemon curd a day in advance and keep it refrigerated for up to 3 days, making assembly quicker on the day of serving.
- The cake is best served on the day it’s assembled to preserve the delicate texture and flavor of the meringue topping.
- When toasting the meringue under the broiler, watch closely to avoid burning as it can brown quickly.
