🍋 Lemon Meringue Cake A Showstopping Citrus Delight! 🍋
This Lemon Meringue Cake is a true dream dessert—moist lemon cake layers, a bright and tangy lemon curd, and a fluffy, toasted meringue topping that melts in your mouth! Every bite is refreshing, sweet, and citrusy, making it the perfect centerpiece for any gathering! 🍰☀️
📋 Ingredients
🔹 For the Lemon Cake:
2 ½ cups (315g) all-purpose flour 🌾
2 ½ tsp baking powder ⚖️
½ tsp salt 🧂
1 cup (230g) unsalted butter, softened 🧈
2 cups (400g) granulated sugar 🍬
4 large eggs 🥚
1 cup (240ml) whole milk 🥛
2 tbsp fresh lemon juice 🍋
1 tbsp lemon zest 🍋✨
1 tsp vanilla extract 🌿
🔹 For the Lemon Curd:
¾ cup (150g) granulated sugar 🍬
2 tbsp cornstarch ⚖️
1 cup (240ml) water 💦
3 large egg yolks, lightly beaten 🥚
½ cup (120ml) fresh lemon juice 🍋
2 tbsp unsalted butter 🧈
1 tbsp lemon zest 🍋✨
🔹 For the Meringue Topping:
4 large egg whites 🥚
½ tsp cream of tartar ⚖️
½ cup (100g) granulated sugar 🍬
½ tsp vanilla extract 🌿
📝 Instructions
1️⃣ Prepare the Lemon Cake:
Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.
In a bowl, whisk together flour, baking powder, and salt.
In a large mixing bowl, beat butter and sugar until light and fluffy (3-4 minutes).
Add eggs one at a time, then mix in lemon juice, zest, and vanilla extract.
Alternately add dry ingredients and milk, beginning and ending with the dry mix. Stir until just combined.
Divide batter between pans and bake for 25-30 minutes, or until a toothpick comes out clean.
Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
2️⃣ Make the Lemon Curd:
In a saucepan, whisk sugar and cornstarch, then gradually stir in water.
Cook over medium heat, stirring constantly, until thickened and bubbly.
Slowly whisk the hot mixture into beaten egg yolks, then return everything to the saucepan.
Cook for 2-3 more minutes, stirring, until thickened.
Remove from heat and stir in lemon juice, butter, and zest. Let cool completely.
3️⃣ Prepare the Meringue:
In a clean mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form.
Gradually add sugar, 1 tbsp at a time, beating on high speed until stiff peaks form and sugar is dissolved.
Beat in vanilla extract.
4️⃣ Assemble the Cake:
Place one cake layer on a serving plate. Spread a layer of lemon curd on top.
Place the second cake layer on top and spread a thin layer of lemon curd over it.
Pile meringue on top, spreading it out and swirling it decoratively.
5️⃣ Toast the Meringue:
Preheat broiler and place the cake under for 1-2 minutes, watching closely, until the meringue turns golden. 🔥
Alternatively, use a kitchen torch to toast the meringue evenly.
6️⃣ Serve & Enjoy!
Let the cake cool for 10-15 minutes before slicing. 🍰
Store leftovers in the refrigerator for up to 2 days.
🕒 Prep Time: 30 minutes | Bake Time: 25-30 minutes | Total Time: ~1.5 hours
🍽 Servings: 10-12
💡 Pro Tips:
🍋 Make Ahead: The lemon curd can be made up to 3 days in advance! Store in the fridge in an airtight container.
🔥 Meringue Tips: Ensure your bowl and beaters are completely clean and grease-free for the best meringue texture.
❄️ Storage: Since meringue is best fresh, enjoy the cake within 48 hours!
✨ Bright, tangy, and irresistibly light—this Lemon Meringue Cake is a citrus lover’s dream! 🍋
