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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.

Ingredients

Scale

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

Find it online: https://messykitchenmagic.com/lemon-meringue-layer-cake-recipe/