Lemon Meringue Cake is a delightful twist on the classic lemon meringue pie. Combining a light, lemony cake with fluffy meringue and a tangy lemon curd filling, this dessert is perfect for any occasion where you want to impress. Whether you’re celebrating a special event or simply indulging in a sweet treat, this cake brings a burst of citrusy freshness and a touch of elegance to your table.
In this recipe, we’ll guide you through every step of creating this delicious cake from scratch. From baking the cake layers to preparing the meringue and lemon curd, you’ll learn how to achieve a perfect balance of flavors and textures. This recipe is designed to be both accessible and rewarding, ensuring you end up with a stunning and scrumptious dessert.
Ingredients for Lemon Meringue Cake
For the Lemon Cake:
- 2 1/2 cups all-purpose flour – Provides structure and texture for the cake.
- 1 1/2 cups granulated sugar – Sweetens the cake and contributes to its light texture.
- 1/2 cup unsalted butter, softened – Adds moisture and richness to the cake.
- 1 cup milk – Ensures a tender crumb and balances the fat content.
- 3 large eggs – Acts as a binder and adds moisture.
- 2 teaspoons baking powder – Helps the cake rise and become fluffy.
- 1/4 teaspoon salt – Enhances the flavor and balances sweetness.
- 1/4 cup lemon juice – Adds a fresh, tangy lemon flavor.
- 1 tablespoon lemon zest – Provides additional lemon flavor and aroma.
For the Lemon Curd:
- 1/2 cup fresh lemon juice – Provides a tart and tangy flavor.
- 1/2 cup granulated sugar – Sweetens the curd and balances the tartness.
- 4 large egg yolks – Gives richness and helps thicken the curd.
- 1/4 cup unsalted butter – Adds creaminess and richness to the curd.
- 1 tablespoon lemon zest – Enhances the lemon flavor.
For the Meringue:
- 4 large egg whites – The base of the meringue, providing structure.
- 1 cup granulated sugar – Sweetens and stabilizes the meringue.
- 1/4 teaspoon cream of tartar – Helps stabilize the meringue and achieve stiff peaks.
- 1/2 teaspoon vanilla extract – Adds flavor to the meringue.
How to Make Lemon Meringue Cake
1. Prepare the Lemon Cake
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, using an electric mixer. This should take about 3-4 minutes.
- Add Eggs and Lemon: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the lemon juice and lemon zest.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix.
- Pour Batter into Pans: Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
- Bake: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
2. Make the Lemon Curd
- Combine Ingredients: In a medium saucepan, whisk together the lemon juice, sugar, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens and reaches a temperature of 170°F (77°C). This should take about 10-15 minutes.
- Add Butter and Zest: Remove the saucepan from the heat and stir in the butter until melted and smooth. Add the lemon zest and mix well.
- Cool: Transfer the lemon curd to a bowl, cover with plastic wrap, and let it cool to room temperature. The curd will thicken further as it cools.
3. Prepare the Meringue
- Beat Egg Whites: In a clean, dry mixing bowl, beat the egg whites with an electric mixer on medium speed until they become frothy.
- Add Cream of Tartar: Add the cream of tartar and continue to beat until soft peaks form.
- Gradually Add Sugar: Gradually add the granulated sugar, a tablespoon at a time, while continuing to beat. Once all the sugar is added, increase the speed to high and beat until stiff, glossy peaks form. Mix in the vanilla extract.
4. Assemble the Cake
- Layer the Cake: Place one cake layer on a serving plate or cake stand. Spread a generous layer of lemon curd over the cake.
- Add the Second Layer: Place the second cake layer on top of the lemon curd.
- Frost with Meringue: Spread the meringue over the top and sides of the cake, using a spatula to create peaks and swirls. Ensure the meringue covers the entire cake.
- Brown the Meringue: Using a kitchen torch, carefully brown the meringue until it is golden and crispy. If you don’t have a torch, you can place the cake under the broiler for 1-2 minutes, watching closely to avoid burning.
- Cool and Serve: Allow the cake to cool for a few minutes before serving. The meringue will set as it cools, providing a light and crisp texture that contrasts beautifully with the lemon curd and moist cake layers.
About the Main Ingredients
All-Purpose Flour
All-purpose flour is used as the base for the cake, providing structure and a light crumb. It’s versatile and ideal for a variety of baked goods.
Unsalted Butter
Unsalted butter adds richness and moisture to the cake. Using unsalted butter allows you to control the amount of salt in your recipe, ensuring a well-balanced flavor.
Granulated Sugar
Granulated sugar sweetens the cake and meringue. It also helps create a tender texture in the cake and stabilizes the meringue.
Eggs
Eggs are crucial for binding the cake ingredients and adding moisture. They also contribute to the structure and texture of the cake and meringue.
Lemon Juice and Zest
Lemon juice and zest provide the distinctive tangy flavor that defines the cake. The juice adds tartness, while the zest enhances the lemon aroma and flavor.
Baking Powder
Baking powder helps the cake rise, creating a light and fluffy texture. It’s a leavening agent that reacts with moisture and heat.
Cream of Tartar
Cream of tartar stabilizes the meringue, helping it achieve stiff peaks and maintain its structure. It also prevents the sugar from crystallizing.
Lemon Curd
Lemon curd adds a tangy, creamy layer to the cake. It’s made with lemon juice, sugar, egg yolks, and butter, creating a rich and flavorful filling.
Meringue
Meringue is made from whipped egg whites and sugar. It provides a light, fluffy topping that contrasts beautifully with the dense cake and creamy lemon curd.
This Lemon Meringue Cake is a show-stopping dessert that combines the best elements of lemon meringue pie with the classic appeal of a layered cake. It’s perfect for any special occasion or as a delightful treat to enjoy with family and friends. Enjoy the process of baking and decorating this stunning cake and savor every delicious bite!
