Lemon Meringue Cake

User Reviews

4.6

270 reviews
Excellent
  • Prep Time

    30 mins

  • Cook Time

    30 mins

  • Additional Time

    20 mins

  • Total Time

    1 hr 20 mins

  • Servings

    8 slices

  • Course

    Dessert

  • Cuisine

    American

Lemon Meringue Cake

Lemon Meringue Cake combines a tender, layered cake with bright, tart lemon curd nestled between its slices. The cake layers are made from a mixture of cake flour, sugar, eggs, and milk, creating a soft crumb complemented by cold butter's richness. After baking and slicing the cake into four layers, the lemon curd is generously spread between them, lending a refreshing citrus contrast. The recipe also includes a meringue frosting made from egg whites that will add a delicate, airy sweetness to the cake.

Description

Lemon Meringue Cake features multiple cake layers crafted from cake flour, butter, eggs, sugar, and vanilla. The batter is mixed carefully to create a fine crumbly texture before baking, then cooled and sliced to form several layers. Lemon curd is spread between these layers, contributing a lively tartness that contrasts with the cake's subtle sweetness. The meringue frosting, made from whipped egg whites and sugar, adds a light, fluffy finish to the cake, balancing the flavors and textures. Baking requires attention to doneness cues, ensuring the cakes are firm and a tester comes out clean.

To assemble, the layers are stacked with lemon curd, making the cake visually appealing and flavorful. Serving this cake offers a combination of moist cake, tangy lemon curd, and airy meringue frosting, perfect for those who enjoy citrus desserts with texture contrast.

The recipe suggests an alternative of using three 6-inch pans for three layers if preferred, reducing the need to slice the layers after baking. Baking times and doneness tests guide proper preparation, ensuring a good crumb and moistness. The cake layers need to cool before slicing to maintain structure and ease of assembly.

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Ingredients

Servings
  • 5 egg at room temperature, large, whites
  • 1 recipe lemon curd
  • 3 egg large, whites
  • 1 egg at room temperature, whole
  • ¾ cup (6 oz/170 g) granulated sugar
  • 1 cup (8 fl oz/240 ml) milk whole
  • teaspoon salt
  • 2 ¼ teaspoons vanilla extract pure
  • ½ teaspoon vanilla extract
  • 3 cups (15 oz/426 g) cake flour sifted
  • 2 cups (16 oz/450 g) granulated sugar
  • 4 teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup (6 oz/170 g) butter , cold

Notes

  • Using three 6-inch pans to bake three layers directly can save time by eliminating the need to slice the cake layers after baking.
  • Bake the cake layers until firm to the touch with no wetness on top and a clean cake tester inserted in the center.
  • Allow cakes to cool completely before spreading lemon curd between layers for better assembly.
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User Reviews

Overall Rating

4.6

270 reviews
Excellent

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