There’s something special about lemon desserts that always makes me smile. The sweet-tart combo reminds me of sunny spring afternoons, and this lemon meringue cake brings those feelings right to my kitchen table. I’ve made plenty of traditional lemon meringue pies over the years, but sometimes you want something a little different.
That’s why I love turning classic desserts into cakes. They’re easier to serve at parties, and let’s be honest – who doesn’t love a good slice of cake? This recipe takes everything we adore about lemon meringue pie and transforms it into fluffy layers of cake, topped with that familiar cloud-like meringue we all know and love.
If you’ve ever felt intimidated by making meringue, don’t worry. I’ll walk you through each step, and before you know it, you’ll be serving up slices of this lemony goodness like a pro. Trust me, your friends will be asking for the recipe.
Why You’ll Love This Lemon Meringue Cake
- Perfect balance of flavors – The combination of tangy lemon curd, light cake, and fluffy meringue creates an irresistible mix of sweet and citrusy flavors that dance on your tongue.
- Make-ahead friendly – You can prepare the cake layers and lemon curd a day in advance, making it perfect for special occasions or when you want to split up the baking process.
- Show-stopping dessert – With its towering meringue topping and bright yellow curd, this cake makes a beautiful centerpiece for any celebration or gathering.
- Classic ingredients – You’ll only need basic baking staples like flour, eggs, butter, and lemons – no hard-to-find specialty items required.
What Kind of Lemons Should I Use?
Regular grocery store lemons like Eureka or Lisbon varieties are perfect for this cake – they’re juicy and have the right balance of tartness that really makes a lemon meringue cake shine. Meyer lemons can work too, but keep in mind they’re naturally sweeter and less tart than regular lemons, which might not give you that classic zingy lemon flavor we’re after. When picking your lemons, look for ones that feel heavy for their size and have a bright, smooth skin – these will give you the most juice. Give them a gentle roll on the counter before squeezing to help release more juice.
Options for Substitutions
Let’s talk about what you can swap in this lemon meringue cake recipe. While some ingredients are must-haves, others offer room for flexibility:
- European butter: Regular unsalted butter works fine here, though European-style butter gives a richer result. Just make sure it’s unsalted and at room temperature.
- Buttermilk: No buttermilk? Mix ½ cup regular milk with 1½ teaspoons of lemon juice or white vinegar. Let it sit for 5 minutes before using.
- Vanilla essence: You can use vanilla extract, vanilla bean paste, or even vanilla bean seeds from one pod. If using vanilla bean paste, use the same amount.
- Plain flour: All-purpose flour or cake flour both work here. If using cake flour, add an extra 2 tablespoons to account for the lighter weight.
- Fresh lemons: While fresh is best for this recipe, you can use bottled lemon juice in a pinch. For the zest though, you’ll need fresh lemons – there’s no good substitute for that fresh lemon flavor.
- Eggs: The egg whites for the meringue are non-negotiable and must be fresh. For the cake part, you can use liquid egg product as a substitute for whole eggs (¼ cup equals one egg).
Watch Out for These Mistakes While Baking
Temperature control is crucial when making lemon meringue cake – using cold ingredients straight from the fridge can lead to a lumpy batter and uneven baking, so make sure your eggs, butter, and buttermilk are at room temperature before starting. The meringue can quickly go from perfectly glossy to grainy if you add the sugar too quickly, so be patient and add it gradually while continuing to whip the egg whites. When making the lemon curd filling, constant stirring is essential – even a brief pause can result in scrambled eggs instead of smooth, creamy curd, so keep that whisk moving steadily over medium-low heat. For the best texture and stability, avoid making this cake on humid days, as moisture in the air can cause the meringue to weep and become sticky – if you must bake it on a humid day, try running a dehumidifier in your kitchen beforehand.
What to Serve With Lemon Meringue Cake?
This bright and citrusy cake pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of fresh whipped cream on the side. For a fruity complement, try serving it with fresh berries like raspberries or strawberries, which add a nice pop of color and tartness to balance the sweet meringue. If you’re serving this at afternoon tea, a cup of Earl Grey or chamomile tea makes for a lovely accompaniment. Keep in mind that this cake is pretty rich on its own, so simple accompaniments work best!
Storage Instructions
Keep Fresh: This lemon meringue cake is best enjoyed within 24 hours of making it. Keep it in the fridge, covered with a cake dome or loosely with plastic wrap to protect the meringue. The meringue can get a bit soft in the fridge, but the cake will still taste great!
Make Ahead: You can prepare the lemon cake layer up to 2 days in advance – just wrap it well and keep it in the fridge. The lemon curd can also be made a day ahead and stored in an airtight container in the fridge. However, it’s best to make and add the meringue topping on the day you plan to serve the cake.
Leftover Tips: If you have any leftovers after day one, they’ll keep in the fridge for another 1-2 days, though the meringue might weep a little. I recommend cutting the cake into slices before storing, as it’s easier to handle and serves up better this way.
| Preparation Time | 30-45 minutes |
| Cooking Time | 50-60 minutes |
| Total Time | 80-105 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 3500-4000
- Protein: 50-60 g
- Fat: 260-290 g
- Carbohydrates: 400-450 g
Ingredients
- 1½ cups plain flour (180 grams)
- 1½ teaspoons baking powder (6 grams)
- 1 tablespoon finely grated lemon peel (6 grams, from 1 lemon)
- ½ teaspoon salt
- ½ cup unsalted european butter (113 grams, room temp, 1 stick)
- 1 cup white sugar (200 grams)
- 2 large eggs (100 grams, room temp)
- 1 teaspoon vanilla essence (4 grams)
- 2 tablespoons lemon juice (28 grams, from 1/2 lemon)
- ½ cup buttermilk (114 grams, room temp)
- ½ cup unsalted european butter (113 grams, 1 stick)
- ½ cup fresh lemon juice (114 grams, from approx. 4 lemons)
- ¾ cup white sugar (150 grams)
- 8 egg yolks (112 grams)
- 8 egg whites (280 grams, about 1 cup)
- 1 cup white sugar (200 grams)
Step 1: Prepare and Preheat
Start by preheating your oven to 350°F (175°C).
Grease a 9×5-inch loaf pan with butter, then place a piece of parchment paper lengthwise in the pan to facilitate easy removal of the cake after baking.
Step 2: Make the Cake Batter
In a medium mixing bowl, combine the flour, baking powder, lemon zest, and salt.
Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together until light and fluffy, approximately 2 minutes.
Add the eggs one at a time, mixing on a low speed.
Increase the speed to medium-high and mix in the vanilla and lemon juice.
Reduce the speed to low, then alternately add about half of the flour mixture and half of the buttermilk, repeating until all ingredients are just combined.
Step 3: Bake the Cake
Pour the batter into the prepared loaf pan.
Bake for approximately 50 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan while you prepare the lemon curd and meringue.
Step 4: Prepare the Lemon Curd
In a heavy-bottomed saucepan, melt together the butter and lemon juice over high heat.
In a separate bowl, whisk the sugar and egg yolks together.
Slowly pour the hot lemon mixture into the egg mixture while whisking continuously to prevent curdling.
Return the mixture to the saucepan and stir constantly until it thickens, about 6-8 minutes.
Transfer the lemon curd to a glass bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and chill for 1 hour, or until ready to use.
Step 5: Prepare the Meringue
In a clean metal bowl set over a saucepan of simmering water, whisk together the egg whites and sugar using a hand mixer.
Whisk constantly until the mixture is warm and the sugar has dissolved, about 1-2 minutes.
Transfer the mixture to a clean bowl of a stand mixer fitted with a whisk attachment.
Whisk on high speed until the meringue is light and fluffy, around 2 additional minutes.
Step 6: Assemble and Finish the Cake
Carefully slice the baked and cooled cake into 3 horizontal layers, trimming the sides and top for evenness if necessary.
Place the bottom layer on a rimmed baking sheet, spread a layer of lemon curd over it, and repeat with the second layer of cake and curd.
Top with the final layer of cake.
Using a rubber spatula or offset spatula, generously cover the entire cake with meringue, creating decorative peaks or swirls.
Broil in the oven or use a small handheld kitchen torch to brown the meringue until golden brown, watching closely to avoid burning.
In the oven, this will take about 1 minute.
Once browned to your liking, slice and serve!
