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- January 25, 2019
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As far as lemon cakes go, this lemon meringue cake takes the cake! One of my all-time favorite lemon cake recipes and it’s from my cookbook, The European Cake Cookbook! And what’s not to love about this beauty?! It’s made with zesty, lemon cake layers; the best homemade lemon curd made even better with meyer lemons; and a mountain of the fluffiest meringue frosting, torched to perfection. If you love lemons, you have to make this cake!
Watch My Cake Video!
Watch my YouTube video recipe for step-by-step instructions! Want to get new recipe updates? Make sure to subscribe to my YouTube channel and my website emailing list to get notifications every time I post a new video!
Making the Best Lemon Cake!
The reason why I love lemon flavor for cakes is simple – the zestiness helps breakup the sweetness of the cake and frosting. Lemon really helps balance out the flavors, in desserts and savory dishes alike. For this recipe, I just happen to have a box of meyer lemons. They are simply the best! If you are able to find meyer lemons for this cake recipe, make sure to use them! They have a remarkable lemon flavor without being overly sour.
To add the most amount of zestiness to this recipe, I add fresh lemon zest straight into the cake batter. I like to use at least two extra large lemons for the optimum amount of flavor. I used my ‘Basic Vanilla Cake’ for this recipe. Watch me make this cake in a separate video. I also like to add a bit of freshly squeezed lemon juice to the meringue once it’s reached stiff peaks – the little bit of lemon juice makes a huge difference!
Making the Meringue Frosting
This lemon cake is coated in a layer of super fluffy and delicious meringue frosting! And no need to worry about raw eggs in this recipe. The egg whites are mixed with super hot sugar syrup which cooks the egg whites instantly!
- Make sure your mixer bowl is SUPER clean when making the meringue. I recommend washing your bowl and whisk attachment with vinegar and a degreasing soap. Even a tiny amount of oil/fat will make the meringue fall flat and you’ll never get those stiff peaks.
Homemade Lemon Curd
The best lemon filling for any cake is homemade lemon curd and and my easy recipe is out of this world! It’s so good and you’ll never want to buy lemon curd again! Make sure to watch my video recipe on‘How to Make Lemon Curd’for an in-depth tutorial! And make sure tohave some extra on the side when serving the cake!
How to Make a Lemon Meringue Cake
Here are a few tips to follow to make this lemon meringue cake perfect!
- Allow the cake layers to cool completely before slicing them in half and using for this cake.
- Allow the lemon curd to cool completely, too. Make sure to cover the lemon curd with plastic to prevent a film from forming on the outside. The lemon curd can be made the day before, or even a few days beforehand.
- Use a long serrated knife to split the cake layers in half. Spread about 1/4 cup of the meringue onto each layer, then pipe a barrier ring of meringue around the edge of the cake layer. Fill the center with about 1/4 cup to 1/3 cup of lemon curd. Frost the outside of the cake with the remaining meringue, adding a heaping amount of the meringue on the top. Use a kitchen torch to caramelize the meringue.
- Allow the cake to chill in the refrigerator before attempting to move it or serve it. The meringue will be very soft at first, but will set more.
More Recipes!
Enjoyed this delicious lemon cake recipe? Check out some of my other recipes you’re sure to enjoy!
- My ‘Lemon Mousse Cake’ is the lightest and fluffiest lemon cake!
- One of my favorite cheesecakes – Triple Lemon Meringue Cheesecake is packed with lemon flavor!
- You’ll love my ‘Raspberry Lemon Cake’ with cream cheese frosting!
- Lemon Poppy Seed Cake – the best lemon cake with lemon curd filling and lemon poppy seed cream cheese frosting!
- Lemon Meringue Pie – the ultimate lemon dessert with flaky crust, zesty lemon curd and a mountain of fluffy meringue!
Need some supplies to make this recipe? You can get them here (Amazon affiliate links):
- These 8-inch aluminum cake pans are my favorite! And I love to use pre-cut parchment paper sheets to save time.
- This is the same kitchen torch I use in my kitchen. Make sure to also get the butane fuel!
- My classic KitchenAid stand mixer is a must for every kitchen.
- And this simple candy thermometer is all you need to make any sugar syrup. Also great for deep frying!
5 from 1 vote
Lemon Meringue Cake Recipe (video)
1 hour hr 30 minutes mins prep + 30 minutes mins cook
16 servings
Light and fluffy lemon meringue cake with lemon cake layers, lemon curd filling and meringue frosting!
IngredientsUS Customary – Metric
US Customary – Metric
1 cup unsalted butter, softened
1 cup white granulated sugar
2 tsp vanilla extract
6 egg whites, or 4 large eggs
1 cup whole milk, or buttermilk
2 cups all-purpose flour
4 tsp baking powder
1/4 tsp salt
zest from 2 large lemons
For Lemon Curd:
2 large eggs
4 egg yolks
1 cup sugar
2/3 cup freshly squeezed lemon juice, strained
1 tsp vanilla
1/2 cup unsalted butter
For Meringue:
6 large egg whites
2 cups sugar
2/3 cup water
1 tbsp lemon juice
1 tsp vanilla extract
Instructions
Preheat the oven 350F/177C and line two, 8-inch (20-cm) cake pans with parchment paper. Prepare one recipe of my ‘Basic Vanilla Cake’; recipe linked above in the post. Once you have the batter ready, add the zest of 2 large lemons to the batter and fold in gently. Divide the cake batter evenly between the two pans. Bake the layers in the preheated oven for 28 to 30 minutes, until a toothpick inserted into the center comes out clean.
Meanwhile, prepare the lemon curd. Place the eggs and egg yolks into a small sauce pot; save the egg whites for the meringue. Add the sugar to the eggs and whisk for 4 to 5 minutes, until the mixture is thick and pale. Strain the freshly squeezed lemon juice of all pulp and seeds, then add to the mixture. Heat the lemon curd over medium-low heat, stirring constantly with a rubber spatula, for 4 to 5 minutes until the curd thickens. The curd needs to thicken until it holds its shape on the back of a spoon.
Remove the lemon curd from heat once thickened and add the vanilla extract and butter. Whisk until the butter is completely melted. Cover the lemon curd with plastic to prevent a film from forming. Allow the curd to cool completely in the refrigerator.
Once the cake and lemon curd have cooled, prepare the meringue. Make sure to start with a super clean mixing bowl and whisk; I wash mine with vinegar and degreasing soap first. Place the egg whites into the mixer bowl and whisk til soft peaks form. Prepare the sugar syrup in a small sauce pot: combine the sugar and water and do not stir! Cook the sugar over medium-high heat until it reaches 238F, about 5 minutes.
As soon as the sugar syrup reaches 238F, turn the mixer to medium speed and pour the syrup in a slow and steady stream into the egg whites. Once all the syrup is added, turn the mixer speed to high and whisk on high speed for 6 to 8 minutes, until stiff peaks form the meringue cools down. Add the vanilla extract and lemon juice last, and whisk for about 30 seconds, until incorporated. Transfer a few cups of the meringue into a pastry bag tipped with any large tip.
To assemble the cake, first use a long serrated knife to split the cake layers in half. Spread about 1/4 cup of the meringue onto each layer, then pipe a barrier ring of meringue around the edge of the cake layer. Fill the center with about 1/4 cup to 1/3 cup of lemon curd. Frost the outside of the cake with the remaining meringue, adding a heaping amount of the meringue on the top. Use a kitchen torch to caramelize the meringue.
Allow the cake to set for a few hours in the fridge before cutting and serving the cake.
Nutrition
Calories: 452kcal | Carbohydrates: 64g | Protein: 6g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 200mg | Potassium: 105mg | Fiber: 1g | Sugar: 51g | Vitamin A: 652IU | Vitamin C: 4mg | Calcium: 95mg | Iron: 1mg
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Course:
- Cakes
- Dessert
Cuisine:
- Italian/French
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12 comments
- Ivy Hong
For the meringue you have vanilla and s tablespoon of lemon juice but in the instructions you don’t say when to add.
- Reply
- tatyanaseverydayfood
Hi Ivy! Thank you for bringing that to my attention! It needs to be added at the end of the recipe, once the meringue has cooled down. I’ll get it updated ASAP! 🙂
- Reply
- Danielle
Hi how long does this cake last once made please?
- Reply
- tatyanaseverydayfood
It should be just fine in the refrigerator for 3 to 4 days. I recommend torching it as soon as you have the meringue on the cake – it helps stabilize it. Enjoy! 🙂
- Reply
- Kelly Hayes
Hi Tatyana, Thank you so very much for this recipe. For my friend’s birthday she asked for lemon meringue pie but birthday’s deserve cake! I came across your recipe and started with a “tester” using just one cake round (so two layers). It turned out beautifully and so I went ahead and did the four layer this week. Although it tasted just fine and still looked beautiful (not as beautiful as yours) I did run into an issue with the meringue the second time; it looked glossy and smooth but when I went to start spreading it on the cake I discovered that under the top layer it wasn’t smooth (not sure how to describe it). Not sure if I hadn’t whipped it long enough to cool down after adding the sugar and maybe it was still warm and as it sat for a few minutes it changed texture? I also forgot the lemon juice the second time but not sure if that would have affected it? End result was still fabulous and everyone absolutely loved it. Of note, I’m gluten allergic so I made an almond flour sponge which worked beautifully with it.
Five star rating and loved the video and instructions. So helpful.
Kelly- Reply
- tatyanaseverydayfood
Hi Kelly! I’m so glad you enjoyed this recipe! It’s one of my favorites! Hmm, that is really strange! It does sound like maybe it wasn’t whisked enough so it wasn’t stable. Next time, whisk it for longer until stiff peaks form and make sure to add the lemon juice, it helps stabilize the meringue. Also, wait for it to cool down all the way! Hope your next cake is perfect! 🙂
- Reply
- Gordon Parsons
I have an issue with this recipe because it is so inconsistent with what you have written in your cookbook. Unfortunately, I come across issues like this in a lot of your recipes too.
For example, in this instructional video, you use 1/2 a cup of unsalted butter in your lemon curd, but in your cookbook it says to use 1 cup of unsalted butter… leaving me at a loss of knowing which recipe is the good recipe… also in this video, you add lemon juice and vanilla to the meringue whereas in the cookbook there is no mention of the lemon juice, just the vanilla… and then the cake layers recipe is totally different too… I mean, what is a guy to do? I have been baking for years and have never seen so many inconsistencies in recipes and techniques as I have been coming across in your videos and your cookbook.
In your videos on making meringue, you use egg whites and 3/4 cup of sugar, adding the sugar a tbsp at a time until soft peaks form and all the sugar is incorporated, whereas in another video you are making sugar syrup and adding it in a slow stream to the beaten egg whites…
I just don’t know what to think about these recipes anymore and fear I’m going to waste time, money and the ingredients as I have in the past with some of your recipes.
It’s so sad and I’m sorry to say this, but it has been my experience too many times. 🙁
- Reply
- tatyanaseverydayfood
Hi Gordon, I’m sorry that you didn’t enjoy this cake recipe. There’s a reason that they’re different here versus the cookbook – I cannot post the exact recipe that’s in the book, otherwise no one would buy the book and for legal reasons. I can assure you that I recipe test and test again all my recipes.
Meringue can be prepared many ways, including adding the sugar slowly or adding sugar syrup. I use the sugar syrup method when the meringue is going to be eaten as is, not baked, to make it food-safe. Meringue that is going to be baked or cooked further, regular sugar may be added.
Please let me know if you have further questions!- Reply
- Mailan
Your recipes never disappoint us. This was the first ever recipe we’ve tried of yours. My son and I have loved making this for different occasions. Absolute fav! Thank you for sharing these amazing recipes. Bless you❤️
- Reply
- tatyanaseverydayfood
You’re very welcome, it’s my pleasure!! 🙂 I’m so glad you’re enjoying my recipes and this cake! 🙂
- Reply
- Roc
This lemon meringue cake receipe sounds awesome. My son loves lemon filled cakes and I will do a sample bake of this recipe on one 6″ size cake (split into 2 layers)…if it turns out great, it will be his birthday cake for next year in an 8″ size. How long does the meringue need to cool in the refrigerator before putting it in-between and outside the cooled cake?
- Reply
- tatyanaseverydayfood
This is a wonderful choice for a birthday cake! The meringue doesn’t need to be cooled. You can apply it right away to the cake. It will gradually cool down as it’s whisked. Hope you and your son enjoy the cake!
- Reply
