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5.0 from 15 votes

Lemon Louise Cake

This lemon Louise cake is filled with lemon curd and topped with meringue and coconuts. It makes a lovely dessert or perfect bite for a tea party.

Prep Time
20 mins
Cook Time
20 mins
Servings: 12 slices
Course: Dessert
Cuisine: American

Ingredients

For the biscuit layer
  • 1/2 cup butter softened
  • 1/2 cup sugar
  • 2 egg yolks
  • 1 tsp vanilla extract
  • 1-1/2 cup all-purpose flour
  • 1 tsp baking powder
  • pinch salt
  • 1/2 cup lemon curd
For the meringue topping
  • 2 egg whites
  • 1/2 cup sugar
  • 3/4 cup sweetened coconut flakes divided

Instructions

    Cup of Yum
  1. Preheat the oven to 325˚F
  2. Line 7x11-inch rectangular baking pan with a parchment paper.
  3. For the biscuit layer, Beat butter and sugar until creamy, add the egg yolks and vanilla and beat until it becomes fluffy.
  4. Sift the flour, baking powder, and salt. Add the flour mixture into the butter mixture. Gently beat until it becomes crumbly mixture. Turn the batter into the prepared pan and gently press down. Bake in the preheated oven for 15 minutes. Cool slightly and spread the curd evenly on top; set aside.
  5. For the meringue topping, beat the egg whites until foamy. Add the sugar gradually and beat until stiff yet pliable peaks form. Fold in the 1/2 cup of coconut flakes into the meringue.
  6. Spread the meringue on top of the curd and sprinkle with the rest of coconut flakes. Bake again for another 25 minutes or until the coconut topping is slightly golden brown.
  7. Rest in the pan for 10 minutes, then transfer onto a cooling rack and cool completely. Slice into bars and serve.