How to Make Lemon Meringue Cake: A Tangy and Sweet Treat

Lemon meringue cake is a delightful harmony of contrasting flavors and textures. The cake itself is light and airy, with a delicate lemon zest flavor. Then, you have the tangy lemon curd, striking the perfect balance of sweet and tart. Finally, the fluffy meringue topping adds a touch of sweetness and a satisfyingly light crunch. It’s a classic dessert for a reason, and once you learn how to make it, you’ll be sure to impress your friends and family.

This recipe will guide you step-by-step through the process, ensuring you end up with a lemon meringue cake that is as delicious as it is beautiful. Let’s get baking!

Ingredients You’ll Need:

For this recipe, you’ll need to gather ingredients for three components: the cake, the lemon curd, and the meringue.

For the Cake:

• 1 1/2 cups (190g) all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 3/4 cups (350g) granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup (120ml) buttermilk
• Zest of 1 lemon

For the Lemon Curd:

• 1 cup (200g) granulated sugar
• 1/4 cup (30g) cornstarch
• 1/4 teaspoon salt
• 1 cup (240ml) water
• 1/2 cup (120ml) freshly squeezed lemon juice (about 2-3 lemons)
• Zest of 1 lemon
• 4 large egg yolks, lightly beaten
• 2 tablespoons unsalted butter, cut into small pieces

For the Meringue:

• 4 large egg whites, at room temperature
• 1/4 teaspoon cream of tartar
• 1/2 cup (100g) granulated sugar

Equipment You’ll Need:

• 9-inch round cake pans (2)
• Parchment paper
• Mixer (stand mixer or hand mixer)
• Various bowls for mixing
• Whisk
• Rubber spatula
• Saucepan
• Zester
• Juicer
• Serrated knife
• Piping bag and tip (optional)
• Kitchen torch (optional)

Let’s Make the Cake:

Making the Cake Layers:

1. Preheat and prepare: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal later.
2. Combine dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
3. Cream butter and sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy.
4. Incorporate eggs: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Alternate wet and dry: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined.
6. Add zest: Fold in the lemon zest.
7. Bake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
8. Cool: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.

Making the Lemon Curd:

1. Whisk dry ingredients: In a medium saucepan, whisk together the sugar, cornstarch, and salt.
2. Combine with wet ingredients: Gradually whisk in the water, lemon juice, and lemon zest until smooth.
3. Cook over medium heat: Cook the mixture over medium heat, stirring constantly, until it thickens and comes to a boil.
4. Temper egg yolks: Slowly drizzle a small amount of the hot lemon mixture into the beaten egg yolks, whisking constantly to temper them.
5. Thicken the curd: Pour the tempered egg yolk mixture back into the saucepan with the lemon mixture. Cook for another minute, stirring constantly, until the curd is very thick.
6. Remove from heat: Remove the saucepan from the heat and stir in the butter until melted and smooth.
7. Cool completely: Pour the lemon curd into a bowl, cover the surface with plastic wrap to prevent a skin from forming, and let it cool completely.

Lemon Meringue Cake Layers

Making the Meringue:

1. Beat egg whites: In a clean and dry bowl (using the whisk attachment if using a stand mixer), beat the egg whites and cream of tartar on medium speed until soft peaks form.
2. Gradually add sugar: Gradually add the sugar, one tablespoon at a time, beating on high speed until stiff and glossy peaks form.

Assembling the Lemon Meringue Cake:

1. Level cake layers: Once the cake layers have cooled completely, use a serrated knife to level off any domed tops.
2. Layer with curd: Place one cake layer on a serving plate. Spread half of the cooled lemon curd evenly over the cake layer. Top with the second cake layer and spread with the remaining lemon curd.
3. Pipe or spread meringue: Fill a piping bag fitted with your desired tip with the meringue and pipe it decoratively onto the cake. If you don’t have a piping bag, you can simply spread the meringue evenly over the top of the cake.
4. Toast the meringue: For a beautiful browned topping, use a kitchen torch to lightly toast the meringue. If you don’t have a torch, you can place the cake under the broiler in your oven for a minute or two, watching very carefully to make sure it doesn’t burn.
5. Chill and serve: Refrigerate the cake for at least 30 minutes to allow the meringue to set. Serve chilled and enjoy!

Tips and Tricks for the Best Lemon Meringue Cake:

• Room temperature ingredients: Using room temperature ingredients, especially the eggs and butter, will help ensure your cake mixes smoothly and bakes evenly.
• Don’t overmix: Overmixing the cake batter can result in a tough cake. Mix just until the ingredients are combined.
• Zest carefully: When zesting the lemons, be sure to avoid the white pith, which can be bitter.
• Curd consistency: The lemon curd should be thick enough to hold its shape. If it’s too runny, it will make the cake soggy.
• Meringue stability: Adding cream of tartar to the meringue helps stabilize the egg whites, resulting in a fluffier and more stable meringue.
• Prevent weeping meringue: Spreading a thin layer of buttercream frosting on the cake layers before adding the lemon curd can help prevent the meringue from weeping.

FAQs about Lemon Meringue Cake:

Can I make the lemon curd ahead of time?

Absolutely! Lemon curd can be made up to 3 days in advance and stored in an airtight container in the refrigerator.

Can I freeze lemon meringue cake?

While you can freeze the cake layers and the lemon curd separately, it’s not recommended to freeze the assembled cake as the meringue doesn’t freeze well.

My meringue is weeping. What went wrong?

Weeping meringue can be caused by a few factors, including undercooked meringue, high humidity, or not spreading the meringue to the edges of the cake. Make sure your meringue is cooked through and try to assemble and serve the cake in a cool, dry environment.

Slice of Lemon Meringue Cake on a plate

Take Your Baking to the Next Level:

Now that you know how to make this classic dessert, don’t be afraid to experiment! If you enjoyed the light and airy texture of the meringue, you might enjoy learning how to make French meringue on its own. You can also explore other tart and tangy pie variations like vinegar pie, a surprisingly delicious historical recipe, or try your hand at a classic raspberry pie. If you want to get creative with meringue, try experimenting with flavored meringues to add a unique twist to your desserts.

This lemon meringue cake recipe is sure to become a family favorite. Share it with your loved ones and enjoy the sweet rewards of your baking efforts! Don’t forget to share your experiences and photos in the comments below. Happy baking!