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.
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.
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.
- 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.
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If you tried this Lemon Meringue Cake or any recipe on the blog, let me know how you liked it by leaving a comment below.