Introduction

A twist on the classic Lemon Meringue Pie, the Lemon Meringue Cake is a refreshing dessert that combines light, fluffy layers of cake with a zesty lemon curd filling and a sweet, toasted meringue topping. It’s the perfect balance of tart and sweet, offering a citrusy punch alongside a rich, airy texture. This cake is ideal for a spring or summer celebration or whenever you’re craving a sweet yet tangy treat!

The History of Ingredients

Lemon: Lemon has been cultivated for over 2,000 years, with origins tracing back to Asia. Its sharp, citrusy flavor makes it a favorite in both sweet and savory dishes. In cakes, lemon provides a refreshing contrast to the sweetness of the cake and meringue.
Meringue: Meringue has its origins in Europe, where it was first popularized in the 17th century. It’s made by whipping egg whites and sugar until stiff peaks form. It is then baked to create a light, crispy texture that’s often used as a topping for pies, cakes, and desserts.
Cake: Cakes, in general, have a long history, dating back to ancient Egypt, where early cakes were sweetened bread-like confections. Modern cakes are made using a combination of flour, sugar, fat, and eggs, with the addition of baking powder or soda to help them rise.

Breakdown of Ingredients

Cake: Typically made from flour, sugar, butter, eggs, and a leavening agent like baking powder or soda. In this recipe, we’ll use lemon zest and juice to infuse the cake layers with citrus flavor.
Lemon Curd: Made with fresh lemon juice, sugar, eggs, butter, and cornstarch, lemon curd is smooth and tangy, offering a creamy texture that contrasts beautifully with the airy meringue.
Meringue: Egg whites, sugar, and a bit of cornstarch are whipped together to create a fluffy, sweet topping for the cake. When baked, the meringue becomes light and crisp on the outside while staying soft on the inside.

Step-by-Step Recipe

Ingredients:

For the Lemon Cake Layers:

2 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup unsalted butter, softened
3 large eggs
1/2 cup milk
Zest of 2 lemons
1/4 cup fresh lemon juice
1 1/2 tsp baking powder
1/2 tsp salt

For the Lemon Curd:

1 cup fresh lemon juice (about 4-5 lemons)
1 tbsp lemon zest
1 cup granulated sugar
3 large eggs, beaten
1/4 cup unsalted butter, cubed
1 tbsp cornstarch mixed with 2 tbsp cold water (optional for thicker curd)

For the Meringue:

4 large egg whites, at room temperature
1/2 tsp cream of tartar
1 cup granulated sugar
1 tsp vanilla extract
1 tbsp cornstarch (optional, for a stable meringue)

Instructions:

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper for easy removal.
Make the Cake:
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Mix in the lemon zest and lemon juice.
- Gradually add the dry ingredients, alternating with the milk, and mix until just combined.
- Divide the batter evenly between the two prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Make the Lemon Curd:
- In a saucepan, combine the lemon juice, zest, and sugar. Cook over medium heat until the sugar dissolves.
- In a separate bowl, whisk the eggs until smooth. Gradually add the hot lemon mixture to the eggs while whisking constantly to temper the eggs.
- Return the mixture to the saucepan and cook over medium heat, whisking constantly until the curd thickens and reaches a custard-like consistency. If you prefer a thicker curd, mix the cornstarch with water and stir it into the curd.
- Remove from heat and stir in the butter until fully melted and incorporated.
- Pour the curd into a bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill for at least 2 hours or until ready to assemble the cake.
Make the Meringue:
- Preheat the oven to 350°F (175°C) if you’ve turned it off after baking the cakes.
- In a clean, dry bowl, beat the egg whites with cream of tartar until soft peaks form.
- Gradually add the sugar, a tablespoon at a time, until stiff peaks form and the meringue is glossy.
- Add the vanilla extract and cornstarch, if using, and beat for an additional minute.
Assemble the Cake:
- Place one cake layer on a serving plate. Spread a generous layer of lemon curd over the top.
- Place the second cake layer on top and spread more lemon curd over it.
- Spread the meringue over the top and sides of the cake, making sure it covers all the curd completely.
- Use the back of a spoon to create peaks and swirls in the meringue.
Bake the Meringue: Bake the assembled cake in the preheated oven for 10-15 minutes, or until the meringue is golden brown and slightly crisp on the outside.
Cool and Serve: Allow the cake to cool for at least 30 minutes before slicing and serving. This will help the meringue set and prevent it from sliding off.

Tips for the Perfect Lemon Meringue Cake:

Use Room Temperature Ingredients: For the best texture and even mixing, ensure your eggs, butter, and milk are at room temperature when making the cake batter.
Avoid Overmixing the Cake Batter: Overmixing can result in dense cake layers, so mix the batter just until combined.
Stabilize the Meringue: If you want a more stable meringue that holds up better, add a tablespoon of cornstarch and a little bit of water while whipping the egg whites.
Chill the Lemon Curd: Make sure the lemon curd is well-chilled before assembling the cake to ensure it doesn’t melt into the cake layers.
Don’t Overbake the Meringue: Watch the meringue closely in the oven to avoid burning it. It should be golden and firm to the touch.

Variations and Customizations:

Flavored Cake: Add some vanilla extract or a few tablespoons of poppy seeds to the cake for a unique twist.
Lemon Variations: Add a little lemon zest into the meringue for extra citrus flavor.
Tartness Level: Adjust the sweetness of the lemon curd by adding more or less sugar, depending on how tart you want it.
Coconut Meringue: Add a sprinkle of toasted coconut flakes on top of the meringue for a tropical flair.

Health Considerations and Nutritional Value:

Lemon Meringue Cake is a delightful indulgence but is relatively high in sugar, butter, and eggs. To lighten it up, you could try using lower-fat ingredients, such as substituting part of the butter with yogurt or using a lighter version of the lemon curd.

A typical serving (1 slice) of Lemon Meringue Cake contains approximately:

Calories: 350-400 kcal
Total Fat: 20g
- Saturated Fat: 10g
Cholesterol: 80mg
Sodium: 150mg
Total Carbohydrates: 45g
- Dietary Fiber: 1g
- Sugars: 35g
Protein: 5g

FAQ

Q: Can I use store-bought lemon curd? A: Yes, you can use store-bought lemon curd if you’re short on time, but homemade lemon curd gives the cake a fresher, more vibrant flavor.

Q: How do I store the cake? A: Store the cake in the fridge, as the lemon curd and meringue can spoil if left at room temperature for too long. It will keep for up to 3 days.

Q: Can I make this cake ahead of time? A: You can make the cake layers and lemon curd ahead of time and store them in the fridge. Assemble and top with meringue just before serving to ensure the meringue stays fluffy and fresh.

Lemon Meringue Cake

Print Recipe Pin Recipe

Prep Time 30

Cook Time 29

Ingredients

For the Cake:
3 cups 450g/15oz cake flour, sifted
2 cups 480g/16oz granulated sugar
4 teaspoons baking powder
½ teaspoon salt
5 large egg whites at room temperature
1 whole egg at room temperature
1 cup 227ml/8oz whole milk or full-fat buttermilk
2 1/4 teaspoons pure vanilla extract
¾ cup 170g/6oz unsalted butter, cold, cut into cubes
1 recipe of lemon curd homemade or store-bought
For the Meringue Icing:
3 large egg whites
3/4 cup granulated sugar
Pinch of salt
1/2 teaspoon vanilla extract

Instructions

Preheat the Oven: Preheat your oven to 350°F (180°C). Grease and line two 6-inch cake pans with parchment paper.
Prepare the Wet Ingredients: In a large jug, whisk together the egg whites, whole egg, milk, and vanilla extract. Set aside.
Mix the Dry Ingredients: In the bowl of an electric mixer fitted with the paddle attachment, combine the cake flour, sugar, baking powder, and salt. Mix on low speed for 1 minute. (Alternatively, you can do this by hand.)
Incorporate the Butter: Add the cold, cubed butter to the dry ingredients. Mix on low speed until the mixture resembles a fine, crumbly texture.
Combine Wet and Dry Mixtures: Gradually add the wet mixture into the dry ingredients in two separate batches. Scrape down the sides and bottom of the bowl before and after each addition. Mix until the batter is light, fluffy, and well incorporated. Give the batter a final fold to ensure everything is fully mixed.
Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake for 25-35 minutes, or until a cake tester inserted into the center comes out with a few crumbs. Be careful not to over-bake—check the cake at 25 minutes and adjust the timing as needed.
Cool the Cake: Let the cakes cool in the pans for about 20 minutes before transferring them to cooling racks. Once cooled, slice each cake in half horizontally to create four layers.
Assemble the Cake: Generously spread lemon curd between each layer of cake.
Make the Meringue Icing: Place the egg whites and sugar into a heatproof bowl. Whisk to combine, then place the bowl over a double boiler (bain-marie). Whisk constantly, heating the mixture until the sugar dissolves and it feels warm to the touch.
Whisk the Meringue: Remove the bowl from the heat and transfer it to a stand mixer. Using the whisk attachment, beat the mixture on high speed until medium-stiff glossy peaks form. Add the pinch of salt and vanilla extract, then mix to combine.
Decorate the Cake: Spread the meringue icing generously over the top and sides of the cake. Use a kitchen torch to gently toast the meringue until golden brown.
Storage: Store the cake at room temperature for up to 3 days.

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