Lemon Meringue Layer Cake Recipe
Introduction
The Lemon Meringue Layer Cake is a delightful dessert that combines zesty lemon curd with fluffy cake layers and a light, airy meringue topping. Perfect for spring or summer gatherings, this cake is both refreshing and indulgent.
Ingredients
- Cake layers (prepared or homemade)
- Lemon curd
- Egg whites (for meringue)
- Sugar (for meringue)
Instructions
- Step 1: Place one cake layer on your serving plate and spread a generous amount of lemon curd evenly over the top.
- Step 2: Add the second cake layer on top, then cover the entire cake with a fluffy meringue made by whipping egg whites and sugar until stiff peaks form.
- Step 3: If desired, lightly toast the meringue with a kitchen torch or under a broiler for a golden finish.
- Step 4: Chill the cake for at least an hour before serving to set the layers and meld the flavors.
Tips & Variations
- Use fresh lemon curd for the best bright flavor and a smooth texture.
- For a quicker option, use store-bought lemon curd and pre-made cake layers.
- Ensure egg whites are at room temperature before whipping for better volume in your meringue.
- Try adding a touch of vanilla extract to the meringue for added depth of flavor.
Storage
Store the Lemon Meringue Layer Cake in the refrigerator, covered, for up to 2 days. The meringue is best enjoyed fresh but can be kept chilled to maintain texture. When ready to serve, let the cake sit at room temperature for 10-15 minutes for the best flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the lemon curd and cake layers ahead of time?
Yes, both lemon curd and cake layers can be prepared in advance and stored separately. Assemble the cake with meringue topping just before serving for the best texture.
How do I prevent the meringue from weeping?
Make sure to gradually add sugar while whipping the egg whites until stiff peaks form. Avoid overbaking or overheating the meringue, and keep the cake refrigerated to maintain its structure.
PrintLemon Meringue Layer Cake Recipe
This Lemon Meringue Layer Cake is a delightful dessert that combines moist lemon-flavored cake layers with tangy lemon curd and a fluffy, sweet meringue topping. Perfect for special occasions or a refreshing treat, this cake balances tartness and sweetness with a light, airy texture.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cake Layers
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest (from about 2 lemons)
- 1 cup whole milk
- 1 teaspoon vanilla extract
- ¼ cup fresh lemon juice
Lemon Curd
- 1 cup granulated sugar
- 3 large eggs
- 2 large egg yolks
- ½ cup fresh lemon juice (about 3 lemons)
- 1 tablespoon lemon zest
- 6 tablespoons unsalted butter, cut into small pieces
Meringue
- 4 large egg whites, at room temperature
- ½ cup granulated sugar
- ¼ teaspoon cream of tartar
- 1 teaspoon vanilla extract
Instructions
- Prepare Cake Layers: Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in lemon zest. Alternately add flour mixture and milk to the butter mixture, beginning and ending with flour. Stir in lemon juice and vanilla until just combined. Divide batter evenly among pans and smooth tops. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Make Lemon Curd: In a heatproof bowl over simmering water, whisk sugar, eggs, egg yolks, lemon juice, and zest until smooth. Cook, stirring constantly, until mixture thickens (about 10 minutes). Remove from heat and immediately whisk in butter until smooth. Let cool completely.
- Prepare Meringue: In a clean bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar, beating on high until stiff, glossy peaks form. Beat in vanilla extract.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a generous layer of lemon curd over the top. Repeat with remaining layers, stacking carefully. Spread the meringue evenly over the top layer and sides of the cake. Use a spatula to create soft peaks if desired.
- Finish Cake: Optionally, brown the meringue by placing the cake under a preheated broiler for 1-2 minutes, watching closely to prevent burning, or use a kitchen torch to toast the meringue for a golden finish. Chill the cake before serving to allow flavors to meld.
Notes
- Use room temperature eggs and butter for best texture in cake and meringue.
- Make sure the lemon curd is fully cooled before layering to prevent melting the cake layers.
- If broiling the meringue, watch carefully as it can brown very quickly.
- Store leftover cake covered at room temperature for up to 2 days or refrigerated for up to 4 days.
- The lemon zest and juice add fresh lemon flavor–avoid using bottled lemon juice if possible for best taste.
Keywords: Lemon Meringue Cake, Lemon Layer Cake, Lemon Curd Cake, Meringue Cake, Spring Dessert, Citrus Cake
