Baking & Pastry > Cakes > Foam Cakes > Meringue Cake Recipe

Lemon Meringue Cake

A delightful lemon meringue cake featuring layers of light and airy meringue, tangy lemon curd, and a delicate sponge cake base. This recipe provides a step-by-step guide to creating a show-stopping dessert perfect for any occasion.

Prep Time
45 minutes
Cook Time
35-40 minutes
Servings
8-10
Ingredients
  • 6 Egg Whites
  • 1 1/2 cups Granulated Sugar
  • 1/4 teaspoon Cream of Tartar
  • 1 teaspoon Vanilla Extract
  • 1 cup All-Purpose Flour
  • 1 teaspoon Baking Powder
  • 1/4 teaspoon Salt
  • 1/2 cup Unsalted Butter, softened
  • 3/4 cup Granulated Sugar
  • 2 Eggs
  • 1/2 cup Milk
  • 1 1/2 cups Lemon Curd

Prepare the Meringue Layers

Preheat oven to 225°F (107°C). Line two baking sheets with parchment paper. In a clean, dry bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add granulated sugar, beating until stiff, glossy peaks form. Gently fold in vanilla extract. Divide the meringue evenly between the prepared baking sheets and spread into circles approximately 8 inches in diameter. Bake for 1 hour and 30 minutes, or until the meringues are dry and crisp. Turn off the oven and let the meringues cool completely inside the oven with the door slightly ajar. This prevents cracking.

Make the Sponge Cake

Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. In a medium bowl, whisk together flour, baking powder, and salt. In a separate bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then gradually add the dry ingredients alternately with the milk, beginning and ending with the dry ingredients. Mix until just combined. Pour batter into the prepared cake pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.

Assemble the Cake

Once the sponge cake and meringues are completely cool, level the cake if necessary. Place one meringue layer on a serving plate. Spread evenly with half of the lemon curd. Top with the sponge cake layer. Spread the remaining lemon curd over the sponge cake. Carefully place the second meringue layer on top. You can optionally garnish with whipped cream or fresh berries before serving. Serve immediately, or refrigerate for later. Note that the meringue may soften slightly upon refrigeration.

Lemon Curd Recipe Suggestion

If you're using store-bought lemon curd, that's perfectly fine! But for a truly homemade experience, consider making your own. A simple lemon curd recipe typically involves combining lemon juice, lemon zest, sugar, butter, and eggs, cooking over low heat until thickened. There are countless recipes online to choose from based on your preference.

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FAQ

  • Can I make the meringue layers ahead of time?

    Yes, the meringue layers can be made up to 2 days in advance and stored in an airtight container at room temperature.
  • How do I prevent the meringue from cracking?

    Cooling the meringue slowly inside the oven with the door slightly ajar helps to prevent cracking.
  • Can I use a different flavor curd?

    Yes, you can substitute the lemon curd with other flavors like passion fruit or raspberry curd.