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Lemon Meringue Layer Cake Recipe

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★★★★★

4.5 from 74 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Find it online: https://cookedbycleo.com/lemon-meringue-layer-cake-recipe/