Lemon Meringue Layer Cake Recipe

Introduction

This Lemon Meringue Layer Cake combines tangy lemon curd with fluffy meringue for a delightful dessert that’s light and refreshing. It’s perfect for celebrations or whenever you crave a citrusy sweet treat.

Ingredients

• Cake layers (prepared or homemade, enough for layering)
• Lemon curd (about 1 cup)
• Egg whites (4 large)
• Sugar (1 cup, for meringue)

Instructions

1. Step 1: Place one cake layer on your serving plate and spread a generous amount of lemon curd evenly over the top.
2. Step 2: Add the next cake layer and repeat until all layers are stacked with lemon curd between each.
3. Step 3: In a clean bowl, whisk the egg whites until soft peaks form.
4. Step 4: Gradually add sugar while continuing to whisk until stiff, glossy peaks form, creating the meringue.
5. Step 5: Spread the meringue over the top of the cake in decorative peaks or swirls.

Tips & Variations

• For extra stability, use a sturdy cake like pound cake or sponge cake.
• Toast the meringue lightly with a kitchen torch for a golden finish and added flavor.
• Try adding fresh lemon zest to the lemon curd for an extra burst of citrus.

Storage

Store the cake in the refrigerator covered with a cake dome or plastic wrap for up to 2 days. Because the meringue can soften, it’s best enjoyed fresh. Let it sit at room temperature for 15 minutes before serving for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the lemon curd from scratch?

Yes, homemade lemon curd can be made easily with lemon juice, sugar, eggs, and butter. It adds a fresh flavor but store-bought lemon curd works well too.

How do I prevent the meringue from weeping?

Make sure the sugar is completely dissolved while whipping the egg whites and avoid overmixing. Also, apply the meringue to the cake just before serving to keep it fresh and prevent weeping.

Lemon Meringue Layer Cake Recipe

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★★★★★

4.9 from 146 reviews

This Lemon Meringue Layer Cake is a deliciously bright and tangy dessert featuring moist lemon-flavored cake layers generously filled with zesty lemon curd and topped with a fluffy, toasted meringue. Perfect for citrus lovers looking for a showstopping centerpiece dessert that balances tartness with sweet, airy meringue.

• Author: Maya
• Prep Time: 40 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 10 minutes
• Yield: 12 servings 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake Layers

• 2 1/2 cups all-purpose flour
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tbsp lemon zest
• 1/2 cup fresh lemon juice
• 1 cup whole milk
• 1 tsp vanilla extract

Lemon Curd

• 1/2 cup fresh lemon juice
• 1 tbsp lemon zest
• 3/4 cup granulated sugar
• 3 large egg yolks
• 6 tbsp unsalted butter, cut into pieces

Meringue

• 4 large egg whites
• 1 cup granulated sugar
• 1/4 tsp cream of tartar
• 1/2 tsp vanilla extract

Instructions

1. Prepare the Cake Layers: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in lemon zest and vanilla extract. Alternately add the flour mixture and milk, beginning and ending with flour mixture, mixing just until combined. Stir in fresh lemon juice gently. Divide batter evenly among pans and bake for 25-30 minutes until a toothpick inserted comes out clean. Cool completely on wire racks.
2. Make the Lemon Curd: In a heatproof bowl, whisk together lemon juice, lemon zest, sugar, and egg yolks. Place over a saucepan of simmering water (double boiler) and cook, stirring constantly until thickened to a custard-like consistency (about 8-10 minutes). Remove from heat and whisk in butter pieces until smooth. Strain to remove zest if desired and let cool to room temperature.
3. Prepare the Meringue: In a clean, dry mixing bowl, beat egg whites on medium speed until foamy. Add cream of tartar and continue beating until soft peaks form. Gradually add sugar while beating on high speed until stiff, glossy peaks form. Beat in vanilla extract.
4. Assemble the Cake: Place one cake layer on a serving plate. Spread a generous layer of lemon curd over the top. Repeat with second layer and lemon curd. Place the final cake layer on top. Spread the meringue evenly over the top and sides of the cake using a spatula, creating swirls or peaks for texture.
5. Toast the Meringue (Optional): Use a kitchen torch to carefully toast the meringue until golden brown peaks form, or place under a broiler set to high for 1-2 minutes watching closely to prevent burning.
6. Serve: Allow the cake to rest for 15 minutes after toasting. Slice and serve at room temperature for best texture and flavor.

Notes

• Ensure the egg whites for the meringue are at room temperature for better volume.
• Do not overbeat the lemon curd during cooking to avoid curdling.
• The cake layers can be made a day ahead and wrapped tightly in plastic wrap to maintain freshness.
• This cake should be stored refrigerated due to the lemon curd and egg whites in the meringue.
• If you don’t have a kitchen torch, toasting meringue under the broiler works well but requires close attention.

Keywords: Lemon Meringue Cake, Lemon Layer Cake, Lemon Dessert, Meringue Cake, Citrus Cake, Homemade Cake