If you’re a fan of light, sunny cakes with zippy citrus and fluffy clouds of sweetness, you are going to fall head over heels for Lemon Meringue Cake. Picture tart, fresh lemon curd layered between tender, buttery cake and crowned with a golden, billowy meringue—every bite is vibrantly bright yet comforting, the perfect celebration of lively flavors and airy textures. Whether you want to brighten up a winter day or add some dazzle to a summer gathering, this cake is guaranteed to be a show-stopper!
Ingredients You’ll Need
Here’s where the magic begins. These simple, everyday ingredients truly shine, each playing a starring role in the taste, texture, and color of Lemon Meringue Cake. Take a little care with the freshest lemons and good-quality eggs, and you’ll have the building blocks for a bakery-worthy treat right at home!
- All-purpose flour: This gives your cake structure, keeping it tender but sturdy enough to hold all the lemony layers.
- Cornstarch: Just a touch makes the cake crumb softer and lighter, almost like a sponge.
- Baking powder: The baking powder ensures the cake rises beautifully, resulting in an airy texture.
- Salt: A little salt sharpens all the flavors and keeps the sweetness in balance.
- Unsalted butter (softened): Nothing beats the flavor of real butter for rich, delicious cakes—make sure it’s soft enough to cream easily!
- Granulated sugar: Sweetness, of course, but it also helps create that tender crumb and beautiful golden color.
- Large eggs: Eggs add structure and richness—bring them to room temperature for the fluffiest batter.
- Vanilla extract: A dash of vanilla rounds out the lemon flavor and adds lovely warmth.
- Zest of 2 lemons: The zest is where the most intense lemon essence lives—don’t skip it!
- Whole milk: Milk keeps everything moist and decadent.
- Fresh lemon juice: This bright and tangy juice infuses the cake with real citrus flavor.
- For the lemon curd: 4 large egg yolks, 2/3 cup granulated sugar, 1/4 cup fresh lemon juice, zest of 1 lemon, 4 tablespoons unsalted butter (cut into pieces) — this combination creates a glossy, tart, and absolutely irresistible filling.
- For the meringue topping: 4 large egg whites, 1/2 cup granulated sugar, 1/4 teaspoon cream of tartar, 1/2 teaspoon vanilla extract — the secret to soft, marshmallowy peaks that toast up beautifully.
How to Make Lemon Meringue Cake
Step 1: Prepare Your Cake Pans and Ingredients
Start by preheating your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, then line the bottoms with parchment paper. This little prep goes a long way for easy cake removal and perfectly even layers—trust me, it’s worth the moment! Having your ingredients measured and ready (especially the zest and lemon juice) makes the process so much more fun and stress-free.
Step 2: Make the Cake Batter
In a medium bowl, whisk together flour, cornstarch, baking powder, and salt. In a big mixing bowl, cream the butter and sugar until the mixture turns light and fluffy; this is key for a soft cake crumb. Beat in the eggs one at a time, followed by the vanilla and that glorious lemon zest. Add the dry ingredients in three parts, alternating with milk and lemon juice, mixing until everything’s just barely combined. The result is a silky, lemon-scented batter just begging to be baked!
Step 3: Bake and Cool the Cake Layers
Divide the batter evenly between your prepared pans and smooth the tops for even layers. Bake for 25–30 minutes, or until a toothpick poked into the center comes out clean. Let the cakes cool completely in the pans before turning them out—patience is important, since assembling with warm cake can be a sticky disaster!
Step 4: Make the Lemon Curd
For a Lemon Meringue Cake that truly sings, homemade lemon curd is a must. In a saucepan, gently whisk egg yolks, sugar, lemon juice, and zest over medium heat, stirring constantly until thickened (about 5–7 minutes). Once it’s glossy and coats the back of a spoon, remove from heat and stir in butter until smooth. Pop it in the fridge to chill; this makes it easier to spread between the cake layers later.
Step 5: Whip Up the Meringue
When you’re ready to assemble, it’s time for the starry, cloud-like topping! Beat egg whites with cream of tartar until soft peaks begin to form. Slowly sprinkle in the sugar, whipping until you get stiff, glossy peaks. Beat in the vanilla extract—the meringue should hold its shape, looking luscious and shiny.
Step 6: Assemble the Lemon Meringue Cake
Place one cooled cake layer on your prettiest serving plate. Spread a generous amount of chilled lemon curd over the top. Gently place the second cake layer on top, pressing lightly. Now, spread the meringue over the top and sides, swirling for maximum drama. If you love those golden marshmallowy peaks, carefully toast the meringue with a kitchen torch or pop the whole cake under a broiler for a minute or two (just watch closely—it browns fast!). Let the cake cool before slicing in for the big reveal.
How to Serve Lemon Meringue Cake
Garnishes
A Lemon Meringue Cake looks gorgeous all on its own with those toasted meringue swirls, but you can take it over the top with a few elegant touches. Try sprinkling a bit of extra lemon zest or arranging some thin lemon slices on the top for a pop of color. A sprig of mint or some candied peel also adds freshness and makes for striking presentation.
Side Dishes
Serve each slice of Lemon Meringue Cake with a handful of fresh berries—raspberries and blueberries are especially lovely for a little tart burst. A scoop of vanilla bean ice cream would make this an over-the-top treat, or pair with a simple cup of tea to balance out the sweetness.
Creative Ways to Present
Impress your guests by making mini, individual Lemon Meringue Cakes using muffin tins, or cut the cake into small squares for a dramatic dessert platter. For a playful spin, consider serving sliced cake in parfait glasses layered with whipped cream and extra lemon curd—a great option for picnics or potlucks!
Make Ahead and Storage
Storing Leftovers
Lemon Meringue Cake stores nicely in the fridge. Simply cover the cake lightly with plastic wrap or keep slices in an airtight container. The flavors develop even more after a day, and the meringue will stay soft and fluffy for up to three days.
Freezing
While the meringue is best enjoyed fresh, you can freeze the naked cake layers and lemon curd separately for up to one month. Wrap cake layers tightly in plastic wrap and lemon curd in an airtight container; thaw in the fridge overnight, then assemble and frost with meringue before serving.
Reheating
No need to reheat Lemon Meringue Cake—it’s meant to be served cool or at room temperature. If you want to refresh the meringue’s toasted top, you can give it a very quick once-over with a kitchen torch just before serving.
FAQs
Can I use store-bought lemon curd?
Absolutely! While homemade lemon curd adds a from-scratch touch, using good-quality store-bought lemon curd can save time and still deliver tangy, luscious results in your Lemon Meringue Cake.
My meringue looks runny—what went wrong?
A runny meringue usually happens if there’s a bit of egg yolk mixed in with the whites or if the bowl wasn’t completely clean. Make sure both are spotless and add sugar gradually while beating to get those signature stiff, glossy peaks.
Can I make this gluten-free?
It’s simple to make Lemon Meringue Cake gluten-free by swapping in a 1:1 gluten-free all-purpose flour blend. Just double-check that your baking powder is gluten-free, and you’re set!
How far in advance can I make the cake?
You can bake the cake layers and make the lemon curd up to a day ahead. Store both separately in the fridge, then assemble and top with meringue just before serving for maximum freshness.
Do I have to use a torch to brown the meringue?
No torch? No problem! Simply place the assembled cake under a preheated broiler for 1–2 minutes, keeping a close eye—it’ll brown quickly and give your Lemon Meringue Cake that classic toasted look.
Final Thoughts
There’s nothing quite like sharing a homemade Lemon Meringue Cake packed with bright citrus and sweet, airy meringue. Whether you’re baking for a celebration or a simple afternoon treat, this cake brings instant sunshine to any table. Try it once, and you’ll want to keep this showstopper recipe close—happy baking!
Print
Lemon Meringue Cake Recipe
- Total Time: 1 hour 30 minutes
- Yield: 10–12 slices 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of zesty lemons, rich lemon curd, and fluffy meringue with this scrumptious Lemon Meringue Cake recipe. Perfect for any occasion, this cake is a true showstopper!
Ingredients
Cake:
- 1 3/4 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter (softened)
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- zest of 2 lemons
- 1/2 cup whole milk
- 1/2 cup fresh lemon juice
Lemon Curd:
- 4 large egg yolks
- 2/3 cup granulated sugar
- 1/4 cup fresh lemon juice
- zest of 1 lemon
- 4 tablespoons unsalted butter (cut into pieces)
Meringue Topping:
- 4 large egg whites
- 1/2 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans and line the bottoms with parchment paper.
- Prepare the cake: Whisk together flour, cornstarch, baking powder, and salt. Cream butter and sugar, add eggs one at a time, mix in vanilla and lemon zest. Alternate adding flour mixture with milk and lemon juice. Divide batter, bake, and cool.
- Make the lemon curd: Whisk egg yolks, sugar, lemon juice, and zest in a saucepan, cook until thickened, then stir in butter. Chill.
- Prepare the meringue: Beat egg whites with cream of tartar, gradually add sugar and beat until stiff peaks form. Beat in vanilla.
- Assemble the cake: Layer cake with lemon curd, top with second layer, spread meringue over the top and sides. Toast the meringue with a torch or broil until golden. Serve or refrigerate.
Notes
- Use a kitchen torch for best browning control.
- Cake and curd can be made a day ahead.
- Store leftovers covered in the fridge.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 38 g
- Sodium: 180 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 105 mg
