Lemon Meringue Cake Recipe

If you’re searching for a dessert that tastes like sunshine on a plate, Lemon Meringue Cake is the answer. This show-stopping treat layers fluffy lemon-scented cake with tangy homemade curd, all crowned with a cloud of toasted meringue. Every bite bursts with the brightness of citrus and the comfort of classic baking, making it a standout centerpiece for any gathering—or the ultimate way to treat yourself at home. Its playful contrast of tart and sweet is pure joy, and I can’t wait to guide you through making your own Lemon Meringue Cake from scratch!

Ingredients You’ll Need

The magic of Lemon Meringue Cake lies in how a handful of familiar kitchen staples transform into something extraordinary. Each ingredient plays a unique part, whether it’s adding softness to the crumb, zestiness to the filling, or a billowy finish on top. Here’s what you’ll need and why:

• All-Purpose Flour: This is the backbone of the cake, providing just the right amount of structure and tenderness.
• Baking Powder: Essential for creating a light, airy rise in your cake layers.
• Salt: Just half a teaspoon brings out all the bright, sweet flavors.
• Unsalted Butter: Softened butter adds richness and that classic homemade taste.
• Granulated Sugar: Sweetens every layer, from cake to curd to the glossy meringue.
• Large Eggs: Four whole eggs give your cake moisture, while yolks and whites become the heart of your curd and meringue.
• Whole Milk: This makes for a moist crumb and a tender cake you’ll want slice after slice of.
• Fresh Lemon Juice: Brings that unmistakable zing, starring in both the cake and the luscious curd.
• Lemon Zest: Infuses floral citrus throughout—don’t skip it!
• Vanilla Extract: A splash of vanilla heightens all the flavors and adds warmth.
• Cornstarch: Thickens your curd for that luscious, spreadable consistency.
• Water: Helps dissolve the sugar and cornstarch for a smooth curd.
• Cream of Tartar: A secret weapon for billowy, stable meringue peaks.

How to Make Lemon Meringue Cake

Step 1: Prepare the Lemon Cake Layers

Begin by preheating your oven to 350°F (175°C). Grease and line two 9-inch cake pans for easy release once baked. Whisk together your dry ingredients—flour, baking powder, and salt—to ensure even distribution and a perfectly textured crumb. In a larger bowl, beat the softened butter and sugar until it’s light and fluffy, which infuses plenty of air for rise. Add eggs one at a time, then follow with the lemon juice, zest, and vanilla extract. Alternate adding the dry mixture and milk, starting and ending with the flour mix, just until the batter comes together. Divide the batter between the pans, then bake until golden and a toothpick comes out clean, 25-30 minutes. After a brief cool in their pans, transfer the cakes to a wire rack for a complete cool-down.

Step 2: Make the Lemon Curd

While your cakes cool, bring together your sweet-tart curd. In a saucepan, whisk sugar with cornstarch, then slowly stir in water to avoid lumps. Place over medium heat, stirring constantly until the mixture thickens and bubbles gently. Now, temper your egg yolks by slowly whisking in some of the hot mixture, then return everything to the saucepan for a few more thickening minutes. Remove from heat and finish by stirring in lemon juice, butter, and fresh zest. Let this golden curd cool completely—it’s the tangy heart of your Lemon Meringue Cake.

Step 3: Whip Up the Meringue

For a truly cloud-like topping, your bowl and beaters must be spotlessly clean. Beat egg whites with cream of tartar until soft peaks beckon. Slowly add sugar, one tablespoon at a time, as you continue beating on high. Once peaks hold their shape and the sugar is dissolved, beat in a splash of vanilla extract. This glossy, airy meringue brings drama and sweetness to the final cake.

Step 4: Assemble the Cake

Onto the fun part! Place one cake layer on your serving plate and lavish it with a generous spread of cooled lemon curd. Top with the second cake and smooth a thin layer of curd over it for extra citrus punch. Finally, pile on the meringue, using your spatula to create satisfying swoops and swirls. This is your moment—get artistic!

Step 5: Toast the Meringue

Preheat your broiler or ready your kitchen torch. If using the broiler, place your cake under the heat for just 1-2 minutes, watching closely for that perfect golden hue. If using a torch, gently toast the meringue until it’s beautifully bronzed. Let the assembled Lemon Meringue Cake cool for at least 10-15 minutes to set the layers before slicing in.

How to Serve Lemon Meringue Cake

Garnishes

The crowning meringue is a showstopper on its own, but a few delicate touches make your Lemon Meringue Cake truly unforgettable. Decorate with thin lemon slices, extra zest, or even petite edible flowers for a pop of color and a nod to the flavors within. A dusting of powdered sugar also adds subtle elegance without overpowering the main attraction.

Side Dishes

This cake sings with bold flavors, so it’s delightful served alongside lightly sweetened whipped cream or a scoop of vanilla ice cream. For a brunch or afternoon tea, pair slices with fresh berries or a crisp fruit salad. The vibrant citrus notes balance beautifully with herbal teas or sparkling lemonade.

Creative Ways to Present

Transform Lemon Meringue Cake into the star of any event by serving as a towering centerpiece, slicing it tableside, or cutting it into petite squares for a dessert platter. For parties, layer mini cakes in individual jars or shot glasses for a playful twist that still captures every iconic flavor.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store slices in an airtight container in the refrigerator for up to 2 days. The meringue will remain soft and marshmallow-like, but it’s best enjoyed sooner rather than later for ultimate freshness.

Freezing

While the assembled cake is best fresh, you can freeze plain cake layers if you want to prep ahead. Wrap cooled layers well and freeze for up to one month. Thaw at room temperature before assembling with curd and meringue (note: meringue itself doesn’t freeze well and is best whipped up fresh).

Reheating

Lemon Meringue Cake is meant to be enjoyed cold or at cool room temperature, which preserves the airy meringue and zesty curd. No reheating necessary, just slice and savor straight from the fridge whenever the craving strikes.

FAQs

Can I make the lemon curd in advance?

Absolutely! The lemon curd can be prepared up to 3 days ahead and stored in the refrigerator. This gives you more time to focus on baking and assembling your Lemon Meringue Cake the day you’ll serve it.

Why is my meringue weeping or shrinking?

Meringue can sometimes weep if it’s undercooked or assembled on a still-warm cake. Make sure your cake and curd are fully cooled, whip the meringue to stiff peaks, and toast it evenly to help set and seal the topping.

What’s the best way to toast the meringue without burning it?

If using the broiler, keep the cake several inches away from the heat and watch it constantly—just 1-2 minutes should do the trick. A kitchen torch offers even more control for touching up swirls and edges to your liking.

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice really makes the Lemon Meringue Cake shine, but in a pinch, bottled juice will work. For the best flavor, try to include fresh lemon zest too, which brings irreplaceable aroma and brightness.

Can I make this as cupcakes instead of cake layers?

Yes! Bake the lemon cake batter in cupcake tins, add a hidden spoonful of lemon curd in the middle, and top with meringue for fun, single-serve treats. They’re perfect for parties or gifting to friends.

Final Thoughts

Nothing brings people together like a homemade Lemon Meringue Cake—its sunny flavor and spectacular look spark pure joy with every slice. Whether you’re celebrating a special occasion or just want to brighten your week, I hope you’ll feel the same sense of wonder and delight each time you make (or share) this cake. Give it a try and enjoy every lemony, meringue-kissed bite!

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