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Delicious Lemon Meringue Cake Recipe

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This Lemon Meringue Cake is a show-stopping dessert that combines the tangy brightness of lemon with the airy sweetness of meringue. With layers of moist lemon cake, zesty lemon curd, and a fluffy meringue topping lightly toasted to perfection, this cake is as delicious as it is beautiful. Perfect for spring gatherings, birthdays, or any celebration, this dessert is a refreshing and elegant treat that will leave your guests in awe.

Ingredients

Scale

Lemon Cake:

  • 2 ½ cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup unsalted butter, softened
  • 1 ¾ cups granulated sugar
  • 4 large eggs
  • 2 tbsp lemon zest
  • ¾ cup fresh lemon juice
  • 1 cup buttermilk

Lemon Curd:

  • 4 large egg yolks
  • ¾ cup granulated sugar
  • ½ cup fresh lemon juice
  • 1 tbsp lemon zest
  • 4 tbsp unsalted butter, cubed

Meringue Topping:

  • 4 large egg whites
  • ¾ cup granulated sugar
  • ½ tsp cream of tartar
  • 1 tsp vanilla extract

Instructions

1️⃣ Make the Lemon Cake:
Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add lemon zest. Alternate adding dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix in the lemon juice. Divide the batter evenly between the pans and bake for 25–30 minutes. Cool completely.

2️⃣ Prepare the Lemon Curd:
In a saucepan, whisk together egg yolks, sugar, lemon juice, and lemon zest. Cook over medium heat, stirring constantly, until the mixture thickens (about 8–10 minutes). Remove from heat and stir in butter until smooth. Let cool and refrigerate until ready to use.

3️⃣ Make the Meringue:
In a clean bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, one tablespoon at a time, beating until stiff peaks form. Mix in vanilla extract.

4️⃣ Assemble the Cake:
Spread a generous layer of lemon curd between the cooled cake layers. Spread a thin layer of curd on top.

5️⃣ Finish with Meringue:
Spread or pipe the meringue over the top and sides of the cake. Use a kitchen torch to lightly toast the meringue until golden, or place under a broiler for 1–2 minutes.

Notes

  • The lemon curd can be made a day ahead for convenience.
  • Store leftovers in the refrigerator for up to 3 days.

Keywords: lemon meringue cake, lemon curd dessert, meringue layer cake

Find it online: https://inqelab.com/delicious-lemon-meringue-cake-recipe/