Lemon Meringue Cake Recipe is a soft, fluffy lemon cake layered with tangy lemon curd and topped with golden, airy meringue. This Lemon Meringue Cake Recipe tastes incredibly delicious, combining sweet and tart flavors in every bite.
I made this Lemon Meringue Cake Recipe to enjoy something bright, refreshing, and homemade. The main specialty of this cake is the rich lemon curd and the beautifully toasted meringue topping.
I will now show up and show step-by-step about this Lemon Meringue Cake Recipe so anyone can create this delightful treat in their own kitchen.
Why We Love This Lemon Meringue Cake Recipe
❖ Bright, Fresh Flavor: The combination of real lemon juice and zest in both the cake and curd gives this dessert a vibrant citrus flavor that’s refreshing, not overpowering. It’s the perfect balance of tart and sweet.
❖ Moist and Tender Texture: The cake itself is rich and buttery, thanks to the use of whole milk and softened butter. It bakes up light, fluffy, and moist, with just the right amount of crumb.
❖ Homemade Lemon Curd: Unlike store-bought, this lemon curd is made from scratch and has a silky-smooth texture with intense lemon flavor. It layers beautifully between the cakes, adding a creamy, tangy surprise.
❖ Fluffy Meringue Finish: The meringue topping is airy, glossy, and slightly toasted on top—adding a stunning visual and a marshmallow-like texture that melts in your mouth.
❖ Great for Special Occasions: Whether it’s a summer birthday, a tea party, or a weekend treat, this cake feels like a showstopper. It’s elegant, nostalgic, and always impresses.
❖ Baking Satisfaction: While it takes a few steps, the process is straightforward, and the results are worth every minute. It’s a rewarding bake that gives you the joy of building layers of flavor and texture from scratch.
How To Prepare Lemon Meringue Cake Recipe?
Preparation Time: 25 minutes
Cooking Time: 40 minutes
Total Time: 1 hour 5 minutes
Course: Dessert
Cuisine: American
Yield: 10 slices
Kitchen Utensils
- Mixing bowls
- Electric mixer or stand mixer
- Measuring cups and spoons
- Zester or grater
- Whisk
- Saucepan
- Spatula
- 9-inch round cake pans (2)
- Cooling rack
- Oven
Ingredients
For the Lemon Cake:
- 2 cups (400g) granulated sugar
- 2 ½ cups (315g) all-purpose flour
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1 cup (240ml) whole milk
- 1 cup (230g) unsalted butter, softened
- 2 ½ tsp baking powder
- 4 large eggs
- ½ tsp salt
For the Lemon Curd:
- ¾ cup (150g) granulated sugar
- 3 large egg yolks, lightly beaten
- 2 tbsp cornstarch
- 1 cup (240ml) water
- 2 tbsp unsalted butter
- ½ cup (120ml) fresh lemon juice
- 1 tbsp lemon zest
For the Meringue Topping:
- 4 large egg whites
- ½ tsp cream of tartar
- ½ cup (100g) granulated sugar
- ½ tsp vanilla extract
To make sure this Lemon Meringue Cake turns out just right, I’ve broken down each step in a simple, easy-to-follow way. You’ll find helpful tips and a list of tools that make the process smoother.
Even if you don’t have every item, you can still bake a flavorful, beautiful cake using what’s on hand. Follow along and enjoy creating this sweet and tangy masterpiece in your own kitchen.
How To Make Lemon Meringue Cake Recipe
1. Heat the Oven and Prepare the Pans:
Set your oven to 350°F (175°C). Grease two 9-inches round cake pans and dust them with flour, or line them with parchment paper.
2. Make the Batter:
In a large mixing bowl, beat softened butter and sugar until light and fluffy. Add eggs one by one, beating well after each addition. Stir in vanilla, lemon juice, and lemon zest. In another bowl, sift together flour, baking powder, and salt.
3. Combine Wet and Dry:
Add the dry ingredients and milk to the butter mixture alternately, beginning and ending with the dry ingredients. Stir gently until just combined.
4. Bake the Cakes:
Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
5. Make the Lemon Curd:
Whisk sugar, cornstarch, and egg yolks in a saucepan until smooth. Slowly add water, lemon juice, and zest. Cook over medium heat, stirring constantly, until thick and boiling. Boil for 1 minute, then remove from heat. Stir in butter until smooth. Allow to cool.
6. Prepare the Meringue:
In a clean bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar while beating until stiff peaks form. Mix in vanilla.
7. Assemble the Cake:
Place one cake layer on a serving plate. Spread lemon curd evenly over it. Place the second layer on top. Spread meringue over the top and sides, shaping peaks or swirls with a spatula.
8. Bake the Meringue:
Return the cake to the oven and bake for 8-10 minutes at 350°F (175°C), until the meringue turns golden. Watch closely to avoid burning.
9. Cool and Serve:
Let the cake cool completely before slicing to let the lemon curd and meringue set properly.
Nutrition Facts Lemon Meringue Cake Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 420 kcal |
| Protein | 6g |
| Carbohydrates | 55g |
| Fat | 18g |
| Saturated Fat | 10g |
| Sugar | 38g |
| Fiber | 1g |
Why My Recipe Works
My Lemon Meringue Cake recipe works because it focuses on simple, fresh ingredients and easy-to-follow steps that deliver great results.
The Lemon Meringue Cake Recipe layers are soft and full of lemon flavor without being too heavy. The homemade lemon curd adds a bright, smooth filling that stands out.
The meringue is light and perfectly toasted on top. Every element is balanced in taste and texture, making the cake feels refreshing, rich, and satisfying all at once, with no complicated techniques required.
How To Serve And Decorating
When serving Lemon Meringue Cake Recipe, cut clean slices to show off the layers of cake, lemon curd, and meringue. Place each piece on a plate and enjoy it fresh.
For decoration, sprinkle a little powdered sugar over the top or add thin lemon zest strips for a pop of color. You can also garnish with small edible flowers or a few fresh berries to make it look even more inviting and elegant.
Recipe Tips And Techniques
● Use fresh lemons for zest and juice to ensure bright, natural flavor.
● Soften butter at room temperature for easier mixing and a smoother batter.
● When making the lemon curd, stir constantly to prevent lumps and avoid burning.
● Beat egg whites until stiff peaks form to get a stable, fluffy meringue.
● Spread meringue evenly over the cake to seal in the lemon curd and avoid shrinking.
● Toast the meringue carefully under the oven broiler or at a high temperature to get a golden finish without burning.
Additions And Substitutions For Lemon Meringue Cake Recipe
➤ Add Fresh Berries: Mix in fresh blueberries or raspberries between the lemon curd and cake layers for a burst of color and extra fruity flavor.
➤ Substitute Buttermilk for Whole Milk: Use buttermilk instead of whole milk to add a slight tang and extra tenderness to the cake crumb.
➤ Add Almond Extract: Replace or add a small amount (½ tsp) of almond extract along with vanilla for a subtle nutty note that complements the lemon.
➤ Use Coconut Oil Instead of Butter: For a dairy-free option, swap softened butter with refined coconut oil. The texture will be slightly different but still moist and flavorful.
➤ Swap Meringue for Whipped Cream: If you prefer a less sweet topping or want to avoid raw egg whites, use lightly sweetened whipped cream instead of meringue. Add a bit of lemon zest to the whipped cream for a fresh touch.
Variations For Lemon Meringue Cake Recipe
➤ Lime Meringue Cake: Swap fresh lemon juice and zest with lime juice and zest for a tangy twist that’s just as refreshing but with a slightly different citrus punch.
➤ Lemon Raspberry Meringue Cake: Add a layer of fresh raspberries or raspberry jam between the cake and lemon curd layers. The tartness of raspberries pairs beautifully with lemon.
➤ Lemon Coconut Meringue Cake: Add shredded coconut to the cake batter or sprinkle toasted coconut flakes on top of the meringue for added texture and a tropical flavor.
➤ Lemon Poppy Seed Meringue Cake: Stir in 1-2 tablespoons of poppy seeds into the cake batter for a subtle crunch and visual appeal, giving it a classic lemon-poppy seed flavor.
How Do I Store This Cake?
To store Lemon Meringue Cake Recipe, keep it in the refrigerator to maintain freshness and prevent the meringue from weeping or getting soggy.
Cover the Lemon Meringue Cake Recipe loosely with plastic wrap or place it in an airtight container. It’s best eaten within 2-3 days for optimal taste and texture.
Before serving, you can let it sit at room temperature for about 15-20 minutes to take the chill off and bring out the flavors. Avoid freezing, as the meringue texture may change.
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, you can bake the cake layers and prepare the lemon curd a day ahead. Store them separately in airtight containers. Assemble and add the meringue topping just before serving for the best texture.
Why does my meringue sometimes weep or get watery?
Weeping usually happens if the meringue isn’t cooked long enough or if it sits too long on the cake. Toasting the meringue properly helps seal it, and serving the cake soon after assembling prevents moisture buildup.
Can I use pasteurized egg whites for the meringue?
Yes, pasteurized egg whites work well, especially if you’re concerned about using raw eggs. Just be sure to beat them properly to stiff peaks.
How do I prevent the lemon curd from curdling?
Cook the lemon curd over medium heat and stir constantly. Avoid high heat and remove the curd from the heat as soon as it thickens. Using cornstarch also helps stabilize it.
Can I freeze the Lemon Meringue Cake?
It’s best to freeze the cake layers and lemon curd separately. Avoid freezing the assembled cake with meringue, as the texture of the meringue may change when thawed. Defrost layers in the fridge before assembling.
Personal Touch or Story
This Lemon Meringue Cake Recipe holds a special place in my heart because it was the first dessert I ever baked for a family celebration.
I wanted something bright and cheerful to match the sunny mood of the day, and this cake did just that. The balance of tart lemon curd and sweet meringue always brings smiles around the table.
Making it became a tradition, reminding me how simple ingredients and a little care can create joyful moments shared with loved ones.
Conclusion
This is one of the most delicious Lemon Meringue Cake Recipe you will ever taste, and every bite is full of bright lemon flavor and soft, moist texture.
The creamy curd and fluffy meringue make it truly special and satisfying. I hope you are ready to make Lemon Meringue Cake Recipe now and enjoy the process.
Once you try it, you’ll understand how much joy this Lemon Meringue Cake Recipe brings. Don’t forget to tell me after you make it how delicious it turned out for you.
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Lemon Meringue Cake Recipe
Equipment
- Mixing bowls
- Electric mixer or stand mixer
- Measuring cups and spoons
- Zester or grater
- Whisk
- Saucepan
- Spatula
- 9-inch round cake pans (2),
- Cooling rack
- Oven
Ingredients
For the Lemon Cake:
- 2 cups 400g granulated sugar
- 2 ½ cups 315g all-purpose flour
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1 cup 240ml whole milk
- 1 cup 230g unsalted butter, softened
- 2 ½ tsp baking powder
- 4 large eggs
- ½ tsp salt
For the Lemon Curd:
- ¾ cup 150g granulated sugar
- 3 large egg yolks lightly beaten
- 2 tbsp cornstarch
- 1 cup 240ml water
- 2 tbsp unsalted butter
- ½ cup 120ml fresh lemon juice
- 1 tbsp lemon zest
For the Meringue Topping:
- 4 large egg whites
- ½ tsp cream of tartar
- ½ cup 100g granulated sugar
- ½ tsp vanilla extract
Instructions
Heat the Oven and Prepare the Pans:
- Set your oven to 350°F (175°C). Grease two 9-inches round cake pans and dust them with flour, or line them with parchment paper.
Make the Batter:
- In a large mixing bowl, beat softened butter and sugar until light and fluffy. Add eggs one by one, beating well after each addition. Stir in vanilla, lemon juice, and lemon zest. In another bowl, sift together flour, baking powder, and salt.
Combine Wet and Dry:
- Add the dry ingredients and milk to the butter mixture alternately, beginning and ending with the dry ingredients. Stir gently until just combined.
Bake the Cakes:
- Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
Make the Lemon Curd:
- Whisk sugar, cornstarch, and egg yolks in a saucepan until smooth. Slowly add water, lemon juice, and zest. Cook over medium heat, stirring constantly, until thick and boiling. Boil for 1 minute, then remove from heat. Stir in butter until smooth. Allow to cool.
Prepare the Meringue:
- In a clean bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar while beating until stiff peaks form. Mix in vanilla.
Assemble the Cake:
- Place one cake layer on a serving plate. Spread lemon curd evenly over it. Place the second layer on top. Spread meringue over the top and sides, shaping peaks or swirls with a spatula.
Bake the Meringue:
- Return the cake to the oven and bake for 8-10 minutes at 350°F (175°C), until the meringue turns golden. Watch closely to avoid burning.
Cool and Serve:
- Let the cake cool completely before slicing to let the lemon curd and meringue set properly.
Notes
Nutrition Facts Lemon Meringue Cake Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 420 kcal |
| Protein | 6g |
| Carbohydrates | 55g |
| Fat | 18g |
| Saturated Fat | 10g |
| Sugar | 38g |
| Fiber | 1g |