If you’re dreaming of a dessert that’s bright, fluffy, and utterly irresistible, this Lemon Meringue Cake Recipe is about to become your new best friend. Combining the delicate tang of fresh lemon curd, a tender buttery cake, and the lightest, glossy meringue topping toasted to perfection, it’s a treat that sings sunshine on every bite. Whether you’re baking for a special occasion or just because life needs a little extra sweetness, this layered lemon cake balances zing and sweetness in the most charming way.
Ingredients You’ll Need
These ingredients are beautifully straightforward but play important roles to achieve the perfect balance of flavor, texture, and that iconic golden look. Each component from the zesty lemon to the softly whipped meringue brings the layers to life, making every mouthful a joyful delight.
- All-purpose flour: Provides the sturdy yet tender base needed for a soft cake crumb.
- Baking powder: The gentle leavening agent that lifts the cake to light perfection.
- Salt: Enhances sweetness and balances the lemon’s tartness.
- Unsalted butter (softened): Adds richness and ensures the cake is moist and tender.
- Granulated sugar: Sweetens the cake and stabilizes the meringue.
- Large eggs: Bind ingredients together and give structure to both cake and meringue.
- Vanilla extract: A subtle flavor lift that complements the lemon’s brightness.
- Whole milk: Keeps the cake moist and soft.
- Lemon zest: Bursting with fresh citrus aroma and flavor.
- Fresh lemon juice: Essential for authentic, vibrant lemon curd.
- Egg yolks (for curd): Give the curd its rich texture and color.
- Butter (for curd): Adds silkiness and indulgence to the lemon curd.
- Cream of tartar: Stabilizes the egg whites to create a glossy, airy meringue.
How to Make Lemon Meringue Cake Recipe
Step 1: Make the Lemon Curd
Begin by whisking together fresh lemon juice, zest, sugar, and egg yolks in a saucepan over medium-low heat. Stir constantly until the mixture thickens and coats the back of a spoon — this usually takes about 5 to 7 minutes. Remove from heat and gently fold in the buttery pieces until the curd turns smooth and glossy. Let it cool completely before chilling in the fridge. This luscious curd is the bright, tangy heart of the whole cake experience.
Step 2: Bake the Cake Layers
Preheat your oven to 350 degrees Fahrenheit, and prepare two 8-inch cake pans with butter and flour to prevent sticking. Combine the dry ingredients: flour, baking powder, and salt in one bowl. In another, cream the butter and sugar until pale and fluffy, then beat in the eggs one at a time to keep the batter light and airy. Stir in vanilla extract and fresh lemon zest for that zesty kick. Alternate folding in the dry ingredients and milk in three batches, starting and ending with the flour mixture. Pour evenly into the pans and bake for roughly 20 to 25 minutes. You’ll know they’re done once a toothpick comes out clean. Let the cakes rest for 10 minutes in their pans before transferring to a wire rack to cool fully.
Step 3: Whip the Meringue
With a clean, dry bowl, beat the egg whites at medium speed with cream of tartar until soft peaks begin to form. Slowly add sugar while continuing to beat until the whites turn glossy and stiff peaks form – this is the signature fluffy crown your cake will wear. The meringue adds lightness and a gorgeous toasted finish that contrasts beautifully with the tangy curd and rich cake.
Step 4: Assemble and Toast
Place one layer of cake on your serving plate, then lavish it with a thick spread of the chilled lemon curd. Top with the second cake layer, then generously cover the entire cake in the whipped meringue. To get that iconic golden meringue toast, gently use a kitchen torch setting the surface ablaze with short bursts until golden brown. No torch? No worries — placing the cake under a broiler for a minute or two works just as well, but watch it close to avoid burning. Voilà , your show-stopping Lemon Meringue Cake Recipe is ready to impress!
How to Serve Lemon Meringue Cake Recipe
Garnishes
A sprinkle of finely grated lemon zest brightens up the top, while fresh mint leaves add a pop of green and a refreshing aroma. For extra flair, scatter thin slices of candied lemon peel to echo the dessert’s citrus theme and add a pleasant texture contrast that’s irresistible.
Side Dishes
This cake shines on its own but pairs beautifully with a light dollop of whipped cream or a scoop of vanilla bean ice cream. If you want to offer a beverage pairing, a crisp champagne or a slightly sweet Riesling elevates the flavors and keeps the palate refreshed between bites.
Creative Ways to Present
For a stunning presentation, consider layering the cake in a clear glass trifle bowl — showcasing the vibrant layers of lemon curd, cake, and meringue. Or, pipe the meringue onto cupcakes for individual handheld delights that capture all the charm of the full Lemon Meringue Cake Recipe in an easy-to-serve format perfect for parties.
Make Ahead and Storage
Storing Leftovers
Because of its delicate meringue topping, this cake is best enjoyed fresh the day it’s assembled. However, leftovers can be stored in an airtight container in the refrigerator for up to two days. Keep in mind the meringue may soften and lose its toasty texture overnight, but the flavors remain bright and satisfying.
Freezing
It’s best not to freeze the fully assembled Lemon Meringue Cake Recipe since the meringue texture can suffer. Instead, freeze the cake layers and lemon curd separately for up to one month. When ready to enjoy, thaw completely in the refrigerator and assemble the cake with freshly whipped meringue to keep it light and airy.
Reheating
Since it’s a delicate dessert, reheating isn’t recommended for the assembled cake. If you prefer a warm serving, you can warm individual slices gently in the microwave for 10 to 15 seconds, but avoid overheating to preserve the meringue’s lightness. Freshly toasted meringue always makes the biggest splash!
FAQs
Can I use lemon extract instead of fresh lemon juice?
While lemon extract can provide flavor, fresh lemon juice is essential for the authentic tang and natural acidity that help set the lemon curd perfectly. It also offers a freshness that can’t be replicated with extract alone.
What if I don’t have a kitchen torch?
No problem! Your oven’s broiler will do the trick—just watch the meringue carefully and keep the cake a safe distance from the heat source to avoid burning.
How do I know when the meringue is ready?
The meringue is ready when it forms stiff, glossy peaks that hold their shape without drooping when you lift the beaters. This texture ensures that it will pipe beautifully and toast evenly.
Can I make the cake layers ahead of time?
Absolutely. You can bake the cake layers a day ahead and store them wrapped tightly at room temperature or refrigerated. Just be sure they’re fully cooled before wrapping to avoid sogginess.
Is this recipe suitable for vegetarians?
Yes! This Lemon Meringue Cake Recipe contains no meat or animal-derived gelatin products, making it a delicious vegetarian-friendly dessert option.
Final Thoughts
This Lemon Meringue Cake Recipe is a celebration of bright, fresh citrus and sweet, delicate textures that is sure to become a cherished favorite. Making it might feel like a little weekend project, but the joy you’ll get from each bite is completely worth the effort. Gather your loved ones, bake this stunning cake, and watch smiles light up around the table — it’s pure lemony happiness in every slice.
Print
Lemon Meringue Cake Recipe
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 5 minutes (plus cooling time)
- Yield: 8–10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Lemon Meringue Cake is a delightful layered dessert combining a tender lemon-flavored cake with a luscious homemade lemon curd and a light, toasted meringue topping. Perfectly balanced between tart and sweet, this classic American dessert is ideal for special occasions or anytime you want a bright, refreshing treat.
Ingredients
For the Cake:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter (softened)
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
- Zest of 1 lemon
For the Lemon Curd:
- ½ cup fresh lemon juice (about 2–3 lemons)
- 1 tablespoon lemon zest
- ½ cup granulated sugar
- 3 large egg yolks
- ¼ cup unsalted butter (cut into pieces)
For the Meringue:
- 3 large egg whites
- ¼ teaspoon cream of tartar
- 6 tablespoons granulated sugar
Instructions
- Make the Lemon Curd: In a small saucepan, whisk together fresh lemon juice, lemon zest, sugar, and egg yolks. Cook over medium-low heat, stirring constantly for about 5–7 minutes until the mixture thickens. Remove the saucepan from heat and stir in the butter pieces until the curd is smooth. Allow it to cool completely, then refrigerate until ready to use.
- Make the Cake: Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. In a medium bowl, whisk together all-purpose flour, baking powder, and salt. In a large bowl, cream the softened butter with granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest. Alternately add the dry ingredients and whole milk to the butter mixture in three parts, starting and ending with the dry ingredients. Divide the batter evenly between the prepared pans. Bake for 20–25 minutes or until a toothpick inserted into the center comes out clean. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Make the Meringue: In a clean, dry bowl, beat the egg whites with cream of tartar on medium speed until soft peaks form. Gradually add the granulated sugar while continuing to beat until you achieve glossy, stiff peaks.
- Assemble: Place one cake layer on a serving plate and spread a generous layer of the chilled lemon curd over it. Top with the second cake layer. Spoon or pipe the meringue over the top and sides of the cake evenly.
- Toast the Meringue: Using a kitchen torch, carefully toast the meringue until it is golden brown all over. If you do not have a torch, place the cake under the oven broiler for 1–2 minutes, watching closely to prevent burning.
Notes
- For best flavor and texture, serve the cake the same day it is assembled.
- Store any leftovers in an airtight container in the refrigerator.
- You can prepare the cake layers and lemon curd a day in advance to save time on the day of serving.
