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
Scale
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.
