Lemon Meringue Cake
Elevate your dessert game with this stunning Lemon Meringue Cake, a showstopping treat that combines zesty citrus flavor with cloud-like meringue perfection. Featuring tender layers of buttery lemon cake infused with fresh lemon zest and juice, this recipe is beautifully balanced with a rich and tangy lemon curd filling. Topped with a glossy homemade meringue that's gently toasted for a golden finish, this cake offers a perfect harmony of sweet and tart flavors. Ideal for dinner parties, celebratory occasions, or simply indulging your love for all things citrus, this recipe is as impressive as it is delicious. Easy to make with pantry staples and ready in just over an hour, this cake will be the highlight of any dessert table. Keywords: lemon meringue cake, citrus dessert, lemon curd, homemade meringue, easy cake recipe.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 170 grams Unsalted butter
- 200 grams Granulated sugar
- 3 pieces Large eggs
- 120 milliliters Milk
- 2 tablespoons Lemon zest
- 3 tablespoons Fresh lemon juice
- 1 cup Lemon curd (store-bought or homemade)
- 4 pieces Large egg whites
- 200 grams Powdered sugar
- 0.25 teaspoon Cream of tartar
Instructions
Preheat your oven to 180°C (350°F) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
In a large bowl, cream the butter and granulated sugar together until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition.
Mix in the lemon zest and lemon juice. Alternate adding the dry ingredients and milk to the butter-sugar mixture, beginning and ending with the dry ingredients. Mix just until combined.
Divide the batter evenly between the two prepared cake pans and smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and transfer to a wire rack to cool completely.
Once the cakes have cooled, spread a generous layer of lemon curd on top of one cake layer. Place the second cake layer on top to create a sandwich with the lemon curd in the middle.
To prepare the meringue, whisk the egg whites and cream of tartar in a clean, grease-free bowl until soft peaks form. Gradually add the powdered sugar, one tablespoon at a time, while continuing to whip until stiff, glossy peaks form.
Spread the meringue over the top and sides of the cake using a spatula to create decorative swirls. Using a kitchen torch, lightly toast the meringue until golden brown. Alternatively, place the cake under the broiler for 1-2 minutes, keeping a close eye to avoid burning.
Serve immediately or store the cake in the refrigerator for up to 2 days. Allow it to come to room temperature before serving for the best flavor.
Nutrition Facts
Calories |
5009 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.4 g | 274% | |
| Saturated Fat | 119.0 g | 595% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1260 mg | 420% | |
| Sodium | 2747 mg | 119% | |
| Total Carbohydrate | 730.2 g | 266% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 514.7 g | ||
| Protein | 71.8 g | 144% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 431 mg | 33% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 1290 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
