Lemon Meringue Cake



The Lemon Meringue Cake is the classic pie turned into a cake form: a twist from the original recipe to create a new lemon curd dessert. This recipe features a buttery cake topped with lemon curd and torched meringue.

lemon meringue cake on a cake board

This Lemon Meringue Cake is the perfect balance of sweet and tangy. Natural lemon juice and zests make this cake packed full of flavor and contrast with the sweet meringue topping. It’s the perfect Sunday dinner dessert and will impress your guests with the beautiful meringue frosting.

lemon meringue cake from top view

This Lemon Meringue Cake recipe is easier than it might lead to believe. It features three layers, and each of them is easy to come together. 

The meringue decorations create a beautiful cake. This cake is definitively one of my favorite wow factor cakes for a party or an afternoon with my friends.

Why will love the Lemon Meringue Cake?

  • The from-scratch lemon curd recipe is deliciously tangy, creamy, and sweet.
  • The cake itself is easy to bake.
  • A cake with lemon curd is sure to please the lemon lovers.
  • The Swiss meringue is incredibly chewy and balances with the tanginess of the lemon curd.
  • This recipe is on the top in the lemon curd dessert category.
  • Wow effect with a simple piping decoration.

How to make this Lemon Meringue Cake?

I recommend starting with the lemon curd, as it needs to rest before using it for the recipe.

Then, prepare and bake the cake.

Finish with the meringue frosting. I use the Swiss method because it’s glossy, smooth, tastes like a Marshmallow, and helps to decorate this lemon meringue cake beautifully.

Assemble the cake and decorate as desired.

Finally, lightly brown the meringue using a kitchen blowtorch.

Full instructions in the printable version at the end of this post.

lemon meringue cake in process


  • Ensure your ingredients are at room temperature.
  • Use a wet cake strip around the cake pan. It helps the cake bake more evenly and keeps the edges of your cakes soft.
  • If you don’t have a candy thermometer to prepare the meringue frosting, rub the mixture between your fingers, it shouldn’t have any grain of sugar, and it should be very warm to the touch, so be careful.
  • Don’t throw the egg yolks, make some vanilla pastry cream.


How do I store the Lemon Meringue Cake?

The cake is at its best on the day it is made, as it contains butter. The cake is at its freshest and melt in your mouth this way.

Cover any leftovers, store them in the refrigerator for up to 2 days, and then bring it back to room temperature.

Can I freeze the cake?

You can freeze the cake for up to 1 month: only the cake without the lemon curd and meringue.

slice of lemon meringue cake

Try these cakes, next:

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Lemon Meringue Cake

  • Prep time: 30 minutes
  • Cook time: 55 minutes
  • Total time: 1 hour 30 minutes
  • Serves: 8

The Lemon Meringue Cake is the classic pie turned into a cake form: a twist from the original recipe to create a new lemon curd dessert.


Lemon Cake

  • 3 eggs
  • 115 g (1 stick or 1/2 cup) unsalted butter, melted
  • 115 g caster sugar, separated in: 65g and 50g (1/3 cup and 1/4 cup)
  • 125 g (1 cup) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 80 ml (1/3 cup) lemon juice, (about 2 to 3 medium lemons)
  • zest of 2 lemons

Lemon Curd (Recipe here)

  • 115 g (1 stick or 1/2 cup) unsalted butter
  • 180 ml (3/4 cup) lemon juice, (about 4 to 5 lemons)
  • 3 eggs
  • 3 egg yolks
  • 120 g (1/2 cup + 2 tablespoons ) caster sugar
  • 4 g (1/2 tablespoon) cornstarch

Swiss Meringue

  • 2 large egg whites
  • 100 g (1/2 cup) caster sugar
  • 1 pinch salt


Lemon cake

  • 1)

    Line an 8-inch (20cm) cake pan with baking paper or grease with baking spray. Set aside

    Preheat the oven to 165C (330F), fan off.

  • 2)

    Prepare 2 large mixing bowls and separate egg yolks from whites. 

    In a small saucepan, melt the butter (or microwave) and set aside.

  • 3)

    Using an electric hand mixer or a stand mixer, fitted with the whisk attachment, add 65g (⅓ cup) of sugar to the egg yolks. Beat until the batter is pale and fluffy. It takes around 3 to 5 minutes.

  • 4)

    Sieve the flour, baking powder, baking soda, and salt over the egg yolk batter. Mix until incorporated. The batter should be grainy.

  • 5)

    Add melted butter, lemon juice, and lemon zest. Stir. The batter should be fluffy and airy.

  • 6)

    In the other bowl, whisk the egg whites with 50g (¼ cup) of sugar: whip the egg whites with an electric hand mixer fitted with the whisk attachment. When they start to be foamy, gradually add the sugar and whip until soft peaks form.

  • 7)

    Add ⅓ of the egg whites to the egg yolk batter. With a spatula, fold until fully incorporated. Add the remaining egg whites and gently fold until well combined. Make sure to be gentle not to deflate the batter!

  • 8)

    Pour the batter into the prepared pan. Spread evenly.

  • 9)

    Bake for 35min at 165C (330F), fan off,  or until a toothpick inserted comes out clean.

    Note: I place a wet cake strip around the cake pan. It helps keep the sides moist and limits the dome on the top, but it usually takes 5 minutes extra to bake the cakes. So, if you don’t use it, start to monitor the cake after 30 minutes of baking.

  • 10)

    Let the cake cool in the pan for 5 -10 minutes. Then, transfer to a cooling rack. Allow to cool completely.

Lemon Curd

  • 1)

    Prepare 1 batch of Lemon Curd with the cornstarch. Follow the recipe here.
    You will use about 1/2 to 2/3 of the lemon curd. Use any leftovers on crepes or spread on your morning toasts.

Swiss Meringue

  • 1)

    On low-medium heat, prepare a double-boiler with a few inches of water to a simmer in a saucepan.

  • 2)

    Place the egg whites, sugar, and salt in a bowl. Whisk to combine.

  • 3)

    Set the mixing bowl with the egg-sugar mixture over the simmering water. Make sure the water does not touch the bottom of the bowl.

  • 4)

    With a flexible spatula or a whisk, stir constantly the eggs until the sugar has dissolved; it takes about 4-5 minutes. When you rub the mixture between your fingers, it shouldn’t have any grain of sugar, and it should be very warm to the touch, so be careful. If you have a candy thermometer, it should reach 80C (175F).

  • 5)

    Remove from the heat and transfer to the stand mixer bowl, fitted with the whisk attachment. At high speed, whip until the meringue can hold stiff peaks form. It takes 5 to 12 minutes.

  • 6)

    When the meringue is done, use it immediately.


  • 1)

    Proceed when the cake is completely cooled. Using a cake leveler or a long serrated knife, level the cake if needed to remove any domes and have flat cakes. Personally, I don’t need to do it. Place the cake on a serving plate.

  • 2)

    Place the lemon curd in a piping bag fitted with a large round piping tip. Pipe blobs all over the cake.

  • 3)

    Place the meringue in a piping bag fitted with a closed star piping tip. Pipe a big rosette or any decorations you desire.

  • 4)

    Use a kitchen torch to toast the meringue on top.


– US/UK Baking Spoons:  teaspoon: 5ml / tablespoon: 15ml / cup: 240ml

– This cake is at its best when freshly baked.

– You can prepare the lemon curd a few days in advance.

– I used an Aluminum Cake Pan for this recipe.

– Scroll back to read tips and frequently asked questions within the blog post that you might find helpful


  • Sharon

    August 29, 2022 at 9:02 pm

    I love this classic lemon meringue dessert with a lemon cake twist! This is such a fun and unique treat.

  • Nancy

    August 31, 2022 at 1:28 pm

    I love lemon meringue pie and had not idea there was a cake too. Your recipe sounds mouthwatering and I know it’ll become a favorite. Thanks!

  • Jessica

    September 1, 2022 at 7:53 pm

    I’m so excited to try out this cake at my next women’s group! Just the perfect finish to the summer. Plus, it is so pretty, lol!

  • Leslie

    September 2, 2022 at 7:57 am

    You cannot go wrong with this lemon meringue cake recipe! Everything about this is divine!

  • Tammy

    September 2, 2022 at 1:55 pm

    What a beautiful and delicious idea for cake. I love lemon desserts and the curd is marvelous here.

  • Amy Liu Dong

    September 2, 2022 at 11:11 pm

    A simple, delicious, and easy cake to make. My kids will surely love this!

  • Erin

    September 4, 2022 at 6:38 am

    This cake was so flavorful and had the perfect texture! And I just love how it looks. Thanks for the great recipe!

  • Lori | The Kitchen Whisperer

    September 4, 2022 at 8:40 pm

    Oh my heavens! This cake looks amazing! We have huge lemon trees and I’m pinning this as I NEED to make this cake when my trees start producing again! It looks absolutely amazing!

  • Cathleen

    September 5, 2022 at 12:41 pm

    I have never made a lemon meringue cake before, but with your instructions it was so easy!! Thank you so much for a great recipe, I will definitely make it again :)

  • LaKita

    September 5, 2022 at 12:58 pm

    This is such a genius twist on lemon meringue by making it into a cake! Your version looks so beautiful and mine was not as pretty, but it was certainly delicious!

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