This Lemon Meringue Cake is a showstopper that combines zesty citrus, fluffy meringue, and tender cake layers in every bite. The bright lemon curd adds a tangy sweetness, while the toasted meringue topping brings a cloud-like texture and caramelized finish. Perfect for any occasion, it’s a dessert that feels both indulgent and refreshing.
With just one hour from start to finish, this recipe is surprisingly simple yet delivers a professional-quality treat. The contrast of creamy, airy, and moist textures creates a symphony of flavors that will leave everyone reaching for seconds. Whether you’re a baking novice or a seasoned pro, this cake is sure to impress and delight.
Ingredients for Lemon Meringue Cake
- 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 (8floz/227ml) whole milk or full-fat buttermilk (buttermilk adds extra moisture)
- 2-1/4 teaspoons pure vanilla extract
- ¾ cup (170g/6oz) unsalted butter, cold
- 1 recipe of Lemon Curd (store-bought or homemade)
- For the Meringue Icing:
- 3 large egg whites
- 3/4 cup granulated sugar
- Pinch of salt
- 1/2 teaspoon vanilla extract
Step-by-Step Instructions
- Preheat the oven to 350°F (180°C). Butter and line two 6-inch cake pans with parchment paper.
- In a large jug, whisk together the egg whites, whole egg, milk, and vanilla extract. Set aside.
- 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 (or by hand).
- Add the cold butter to the dry ingredients. Mix on low until the mixture resembles fine crumbs.
- Gradually add the liquid mixture in 2 batches, scraping the sides and bottom of the bowl before and after each addition. Mix until the batter is light, fluffy, and well combined. Fold once or twice to ensure the batter is homogenous.
- Divide the batter evenly between the prepared pans. Bake for 25-35 minutes, or until a cake tester inserted into the center comes out with a few crumbs. Check at 25 minutes to avoid over-baking.
- Let the cakes cool in the pans on racks for 20 minutes, then remove from the tins.
- Slice each cake horizontally into 2 layers to create 4 layers total. Generously spread lemon curd between each layer.
- For the Meringue Icing: Combine the egg whites and sugar in a heatproof bowl. Place the bowl over a bain-marie (double boiler) and whisk constantly until the sugar dissolves and the mixture is warm to the touch.
- Transfer the bowl to the mixer. Using the whisk attachment, beat the egg whites on high until medium-stiff glossy peaks form. Add the salt and vanilla, and mix until combined. Use immediately.
- Spread the meringue frosting all over the cake. Use a kitchen torch to lightly toast the outside of the cake for a golden finish.
- Store the cake at room temperature for up to 3 days.
Perfect Pairings: Sauce and Topping Ideas
While the lemon curd and meringue icing are stars of this cake, you can elevate it further with a drizzle of raspberry coulis or a sprinkle of toasted coconut flakes. For a tangy twist, add a dollop of whipped cream infused with lemon zest on the side.
Serve in Style: Presentation Tips
Slice the cake into elegant wedges and garnish with fresh berries or edible flowers for a pop of color. Serve on a chilled plate to keep the meringue firm and add a sprig of mint for a refreshing touch.
Keep It Fresh: Storage and Reheating
Store the cake at room temperature for up to 3 days, covered with a cake dome or plastic wrap. Avoid refrigeration, as it can dry out the cake. If you need to revive the meringue, lightly toast it with a kitchen torch before serving.
Time-Saving Hacks for Busy Bakers
Use store-bought lemon curd to save time without compromising flavor. For the meringue, ensure your egg whites are at room temperature to speed up whipping. Prep your pans and ingredients in advance for a smoother baking process.
Essential Equipment for Success
Invest in a stand mixer for effortless meringue whipping and a kitchen torch for perfectly toasted peaks. A cake tester or toothpick ensures your cake is baked just right, and parchment paper guarantees easy removal from the pans.
Lemon Meringue Cake
Ingredients
Cake Ingredients
- 3 cups cake flour, sifted 450g/15oz
- 2 cups granulated sugar 480g/16oz
- 4 teaspoons baking powder
- ½ teaspoon salt
- 5 large egg whites, at room temperature
- 1 whole egg, at room temperature
- 1 cup whole milk or full fat buttermilk 8floz/227ml
- 2-1/4 teaspoons pure vanilla extract
- ¾ cup unsalted butter, cold 170g, 6oz
Lemon Curd
- 1 recipe Lemon Curd
Meringue Icing
- 3 large egg whites
- 3/4 cup granulated sugar
- 1 pinch salt
- 1/2 teaspoon vanilla extract
Instructions
- Heat oven to 350oF (180oC). Butter and line two 6-inch cake pans with parchment paper.
- In a large jug combine and whisk together the egg whites, whole egg, milk, and the vanilla extract. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients together on low speed for 1 minute. (You can also do it by hand)
- Add the cold butter and continue to mix on low until the mixture is a fine crumbly texture.
- Add the liquid mixture into your dry ingredients in 2 separate batches making sure to scrape the sides and bottom before and after each batch, mixing until light, fluffy, homogenous and well incorporated. Fold once or twice to ensure the batter at bottom of bowl is incorporated.
- Divide the batter evenly into the prepared pans.
- Bake until a cake tester comes out with a few crumbs when inserted into the center, about 25-35 minutes. Be very careful to not over-bake. Check cake at 25 minutes to see how it is doing and judge the timing from there.
- Once baked, let the cake cool on racks for 20 minutes before removing them from the tins.
- Slice the cakes in 2 to create 4 layers. Generously spread lemon curd between the layers of the cake.
- For the Meringue icing: Place the whites and sugar in the bowl. Whisk to combine.
- Place the bowl over a ban marie. Whisk constantly, heat the egg white mixture until the sugar dissolves and it is warm to the touch.
- Once warm, transfer the bowl back to the mixer. With the whisk attachment, beat the egg whites on high until medium-stiff glossy peaks. Add in the salt and vanilla and mix until combined. Use immediately.
- Spread the meringue frosting all over the cake. Take a torch and toast the outside of the cake.
- Store the cake at room temperature for up to 3 days.
