Description
Enjoy Delicious Lemon Meringue Cake—fluffy cake layered with tangy lemon filling and topped with sweet, golden meringue for a delightful dessert.
Ingredients
- For the Lemon Curd:
- 1 cup freshly squeezed lemon juice (approximately 4–6 lemons)
- 1 tablespoon lemon zest
- 1 cup granulated sugar
- 4 large eggs
- 1/2 cup unsalted butter, cut into pieces
- For the Cake:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- For the Meringue:
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Lemon Curd:In a medium saucepan over medium heat, combine 1 cup of lemon juice, 1 tablespoon of lemon zest, and 1 cup of granulated sugar. Stir until the sugar dissolves.In a bowl, whisk 4 large eggs until well combined. Gradually add the egg mixture to the saucepan, continuing to whisk. Cook, stirring constantly, for about 10 minutes until the mixture thickens and coats the back of a spoon. Be careful not to let it boil.
Once thickened, remove from heat and whisk in 1/2 cup of unsalted butter until melted and smooth. Transfer the lemon curd to a bowl, cover with plastic wrap, and refrigerate until set.
- Bake the Cake:Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.In a mixing bowl, cream together 1/2 cup of softened unsalted butter and 1 cup of granulated sugar using an electric mixer until light and fluffy. Add 3 large eggs one at a time, mixing well after each addition.
In a separate bowl, combine 1 1/2 cups of all-purpose flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt. Gradually add this dry mixture to the butter mixture, alternating with 1/2 cup of milk and 1 teaspoon of vanilla extract. Mix until just combined.
Divide the batter equally between the prepared cake pans. 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 before transferring them to a wire rack to cool completely.
- Make the Meringue:In a clean mixing bowl, beat 4 large egg whites with 1/4 teaspoon of cream of tartar on medium speed until soft peaks form. Gradually add 1 cup of granulated sugar while continuing to beat until the meringue holds stiff peaks and is glossy. Stir in 1 teaspoon of vanilla extract.
- Assemble the Cake:Once the cakes have cooled, place one layer on a serving plate. Spread a thick layer of lemon curd over the first layer. Top with the second layer of cake and then spread the remaining lemon curd on top.Lastly, gently spread the meringue over the lemon curd, ensuring it covers the curd completely and create peaks with a spatula for added texture.
- Brown the Meringue:Using a kitchen torch, brown the peaks of the meringue until golden. If you don’t have a kitchen torch, you can place the cake under the broiler in your oven for a few minutes while watching closely to prevent burning.