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Lemon Meringue Layer Cake Recipe

★★★★★

4.6 from 145 reviews
  • Author: Harper
  • Total Time: 1 hour
  • Yield: 12 servings 1x

Description

This Lemon Meringue Layer Cake is a delightful combination of moist lemon-flavored cake layers, tangy lemon curd, and a light, fluffy meringue topping. Perfectly baked and beautifully layered, this cake brings the classic flavors of lemon meringue pie into a stunning celebratory dessert. The cake is bright, refreshing, and finished with a golden toasted meringue for an impressive presentation.

Ingredients

Scale

For the Lemon Cake

  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter (softened)
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tablespoon lemon zest
  • 1/2 cup fresh lemon juice
  • 1 cup whole milk

For the Lemon Curd

  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 cup water
  • 3 large egg yolks (lightly beaten)
  • 1/2 cup fresh lemon juice
  • 2 tablespoons unsalted butter
  • 1 tablespoon lemon zest

For the Meringue

  • 4 large egg whites
  • 1/4 teaspoon cream of tartar
  • 1 cup granulated sugar

Instructions

  1. Prepare Cake Pans: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans thoroughly to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, and salt until evenly combined.
  3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar on medium speed until the mixture is light, fluffy, and pale in color, about 3-5 minutes.
  4. Add Eggs and Lemon: Beat in the eggs one at a time, then mix in the lemon zest and fresh lemon juice until fully incorporated for a bright citrus flavor.
  5. Combine Ingredients: Alternately add the dry flour mixture and whole milk to the wet ingredients, beginning and ending with the dry ingredients. Mix each addition just until combined to avoid overmixing and ensure a tender crumb.
  6. Bake the Cakes: Divide the batter evenly among the prepared pans. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then remove and transfer to wire racks to cool completely.
  7. Make Lemon Curd: In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually add water while whisking to dissolve. Cook over medium heat, stirring constantly until the mixture thickens and comes to a boil.
  8. Temper Egg Yolks: Gradually add a small amount of the hot mixture into the beaten egg yolks to temper them and prevent scrambling. Then whisk the yolk mixture back into the saucepan. Cook for 2-3 more minutes, stirring continuously until thickened.
  9. Finishing Curd: Remove from heat and stir in fresh lemon juice, butter, and lemon zest. Mix until smooth and allow the curd to cool completely before using.
  10. Whip Meringue: In a clean mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add granulated sugar while continuing to beat until stiff, glossy peaks form, indicating the meringue is well set.
  11. Assemble the Cake: Place one layer of the cooled lemon cake on a serving plate. Spread an even layer of lemon curd over it. Repeat layering with the second cake layer and more lemon curd. Top with the third cake layer.
  12. Apply Meringue: Spread the prepared meringue evenly over the top and sides of the cake, using a spatula to create decorative peaks for texture and volume.
  13. Toast Meringue: Lightly brown the meringue using a kitchen torch or carefully place the cake under the broiler for a few minutes, watching closely to avoid burning. Remove and let the cake cool slightly.
  14. Serve: Once lightly cooled, slice and serve your beautiful Lemon Meringue Layer Cake. Enjoy the blend of tart lemon, sweet cake, and fluffy meringue!

Notes

  • Make sure to cool the cakes completely before assembling to avoid melting the lemon curd or meringue.
  • When making lemon curd, temper the egg yolks carefully to prevent curdling.
  • Use fresh lemon juice and zest for the best bright citrus flavor.
  • For a more stable meringue, ensure no yolk contaminates the egg whites and the bowl and beaters are clean and dry.
  • If you don’t have a kitchen torch, carefully broil the meringue while watching it constantly to prevent burning.
  • Store leftover cake covered in the refrigerator to keep the lemon curd fresh and meringue stable.
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: lemon meringue cake, lemon layer cake, meringue topping, lemon curd cake, baked lemon dessert

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Find it online: https://harperellington.com/lemon-meringue-layer-cake-recipe/