Description
This Lemon Meringue Cake is a delightful fusion of tangy lemon curd sandwiched between soft, buttery cake layers and topped with a beautifully toasted meringue. Perfect for summer or any occasion that calls for a light, citrus-infused dessert, this cake combines classic baking techniques with fresh lemon flavor and a fluffy meringue topping for an impressive yet approachable treat.
Ingredients
Scale
For the Cake:
- 1 3/4 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter (softened)
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- 1/2 cup whole milk
- 1/2 cup fresh lemon juice
For the Lemon Curd:
- 4 large egg yolks
- 2/3 cup granulated sugar
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 4 tablespoons unsalted butter (cut into pieces)
For the Meringue Topping:
- 4 large egg whites
- 1/2 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, then line the bottoms with parchment paper to ensure easy removal.
- Mix dry ingredients: In a medium-sized bowl, whisk together the flour, cornstarch, baking powder, and salt, ensuring even distribution of leavening agents and seasonings.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar until the mixture becomes light and fluffy, which will help produce a tender crumb.
- Add eggs and flavorings: Incorporate eggs one at a time into the creamed butter mixture, beating well after each addition. Then, mix in the vanilla extract and lemon zest to infuse bright, citrus flavor.
- Combine wet and dry ingredients: Add the flour mixture to the wet ingredients in three parts, alternating with the milk and fresh lemon juice, beginning and ending with the flour mixture. Stir gently until just combined to avoid overmixing.
- Fill pans and bake: Divide the batter evenly between the prepared pans and smooth the tops. Bake the cakes for 25–30 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool completely in the pans before removing.
- Make lemon curd: In a saucepan over medium heat, whisk together the egg yolks, sugar, lemon juice, and lemon zest. Cook this mixture while stirring constantly until it thickens, about 5–7 minutes. Remove from heat and stir in the butter pieces until smooth. Transfer to a bowl and chill until ready to assemble.
- Prepare meringue: Beat the egg whites with cream of tartar in a clean bowl until soft peaks form. Gradually add the sugar, continuing to beat until the peaks are stiff and glossy. Finally, fold in the vanilla extract for flavor.
- Assemble the cake: Place one cooled cake layer on your serving plate and spread a generous amount of lemon curd on top. Carefully place the second cake layer over it.
- Apply and toast meringue: Spread the prepared meringue evenly on the top and sides of the cake. Use a kitchen torch to lightly toast the meringue until golden brown, or alternatively, place the cake under a broiler for 1–2 minutes watching closely to avoid burning.
- Serve and store: Serve the cake immediately for best texture of the meringue, or refrigerate until ready. Leftover cake should be stored covered in the refrigerator and consumed within 3 days for optimal freshness.
Notes
- Use a kitchen torch to achieve precise control over browning the meringue for an evenly toasted finish.
- The cake layers and lemon curd can be prepared a day in advance to save time; assemble just before serving to maintain meringue texture.
- Store leftovers covered in the refrigerator and consume within 3 days to retain freshness and safety.
