Lemon Meringue Cake

Aug 1

4 min read

Updated: Aug 16

Prep Time: 1 hr 15 mins	Bake Time: 22-28 mins
Cool Time: 2 hr	Total Time: 3 1/2 hr
Serves: 12-14

Lemon meringue pie has long been a favorite dessert, and this cake transforms those same bright, familiar flavors into an elegant layer cake. Three tender lemon-scented cake layers are filled with silky homemade lemon curd before being covered in clouds of toasted meringue. The combination of light cake, vibrant citrus, and delicate meringue creates a dessert that's every bit as beautiful as it is memorable.

Whether served for Easter, Mother's Day, birthdays, or any special celebration, this cake is guaranteed to make an impression. While it takes a little more time than an everyday layer cake, every component can be prepared with simple techniques, rewarding you with a dessert that's worthy of the occasion.

JUMP TO RECIPE

Cake Flour Matters

Cake flour has a lower protein content than all-purpose flour, producing an exceptionally soft, fine crumb. It gives this cake its delicate texture and allows the light lemon flavor to remain the star.

Homemade Lemon Curd

Making lemon curd from scratch is well worth the extra effort. Cooking it gently over medium-low heat while whisking constantly creates a smooth, silky filling with bright citrus flavor. Be sure to chill it completely before assembling the cake so it holds its shape between the layers.

Leave a Border Around the Filling

When spreading the lemon curd between the cake layers, leave about a ½-inch border around the edge. As the layers are stacked, the weight of the cake naturally spreads the filling outward, helping prevent it from squeezing out the sides.

Creating Beautiful Meringue Peaks

Use the back of a spoon or an offset spatula to create dramatic swirls and soft peaks before torching. As the ridges caramelize, they develop the beautiful golden color and subtle toasted-marshmallow flavor that makes lemon meringue desserts so distinctive.

Best Served the Day It's Made

This cake is at its very best the day it's is assembled and the meringue is toasted. If needed, it can be refrigerated for a few hours before serving, but for the lightest texture and most beautiful presentation, plan to assemble and finish it the day you intend to serve it.

Ingredients

For the Cake

• 1 1/8 cups (255 g) unsalted butter, softened

• 2 1/4 cups granulated sugar

• 3 cups cake flour

• 11/2 teaspoons baking powder

• 3/4 teaspoon baking soda

• 3/4 teaspoon fine sea salt

• 9 large egg whites

• 1 1/8 cups (270 ml) buttermilk

• 1 tablespoon pure vanilla extract

• 1 tablespoon finely grated lemon zest

For the Lemon Curd

• 6 large egg yolks

• 2 large eggs

• 1 cup granulated sugar

• 2/3 cup fresh lemon juice (about 4 lemons)

• 1 tablespoon finely grated lemon zest

• Pinch of fine sea salt

• 8 tablespoons (113 g) unsalted butter, cubed

For the Meringue

• 6 large egg whites, room temperature

• 1 1/2 cups granulated sugar

• 3/4 teaspoon cream of tartar

• 1 1/2 teaspoons pure vanilla extract

Instructions

Make the Cake

Position a rack in the center of the oven and preheat the oven to 350°F (175°C). Butter three 8-inch × 2-inch round cake pans. Line the bottoms with parchment paper, butter the parchment, then lightly flour the pans, tapping out any excess.

Beat the butter in a large bowl with an electric mixer on medium-high speed until creamy, about 1 minute. Gradually beat in the granulated sugar and continue beating, scraping down the sides of the bowl as needed, until the mixture is light in color and fluffy, about 3–4 minutes.

Sift together the cake flour, baking powder, baking soda, and salt into a large bowl.
In a separate bowl, whisk together the egg whites, buttermilk, vanilla extract, and lemon zest.

With the mixer on low speed, add the flour mixture in three additions, alternating with two additions of the buttermilk mixture, beginning and ending with the flour mixture. Mix just until the batter is smooth.

Divide the batter evenly among the prepared pans and smooth the tops. Bake for 22–28 minutes, or until a wooden toothpick inserted into the center comes out clean.

Let the cakes cool in the pans on wire racks for 10 minutes. Run a thin knife around the edges of each pan, invert the cakes onto the racks, remove the parchment paper, and allow them to cool completely.

Make the Lemon Curd

Whisk together the egg yolks, whole eggs, sugar, lemon juice, lemon zest, and salt in a medium saucepan.

Cook over medium-low heat, whisking constantly, until the curd thickens enough to coat the back of a spoon and reaches 170°F (77°C).

Remove from the heat and whisk in the butter, a few cubes at a time, until smooth. Press a piece of plastic wrap directly onto the surface and refrigerate until completely chilled.

Make the Meringue

In a clean, dry bowl, beat the egg whites on medium speed until frothy. Add the cream of tartar and continue beating.

Gradually add the sugar, about 1 tablespoon at a time, beating continuously. Once all of the sugar has been incorporated, increase the mixer to high speed and beat until stiff, glossy peaks form, about 5–7 minutes. Beat in the vanilla extract just until combined.

Assemble the Cake

Place one cake layer on a serving plate or cake stand. Spread about 1 cup of the chilled lemon curd evenly over the cake, leaving a ½-inch border around the edge.

Top with the second cake layer and spread with another 1 cup of lemon curd, again leaving a small border around the edge. Place the final cake layer on top.