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
Scale
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.
