Lemon Meringue Cake
Introduction
Bright, tangy, and beautifully airy, Lemon Meringue Cake is a stunning dessert that combines the refreshing flavor of lemon with the light sweetness of fluffy meringue. Inspired by the classic lemon meringue pie, this cake layers soft lemon sponge with a vibrant lemon filling and a cloud-like meringue topping that’s lightly toasted for a golden finish. The balance of sweet and tart makes every bite refreshing and irresistible. Perfect for spring gatherings, celebrations, or whenever you crave a citrusy dessert, this cake feels both elegant and comforting.
Ingredients
For the Lemon Cake
- 2 cups all-purpose flour (250 g / 8.8 oz)
- 1½ teaspoons baking powder (6 g)
- ¼ teaspoon salt (1 g)
- ½ cup unsalted butter, softened (113 g / 4 oz)
- 1 cup granulated sugar (200 g / 7 oz)
- 3 large eggs
- 1 tablespoon lemon zest (6 g)
- 1 teaspoon vanilla extract (5 ml)
- ¾ cup milk (180 ml)
- 2 tablespoons lemon juice (30 ml)
For the Lemon Filling
- ¾ cup granulated sugar (150 g / 5.3 oz)
- 2 tablespoons cornstarch (16 g)
- 1 cup water (240 ml)
- 3 egg yolks
- ¼ cup fresh lemon juice (60 ml)
- 1 tablespoon lemon zest (6 g)
- 2 tablespoons butter (28 g / 1 oz)
For the Meringue Topping
- 3 egg whites
- ¼ teaspoon cream of tartar (1 g)
- ½ cup granulated sugar (100 g / 3.5 oz)
- ½ teaspoon vanilla extract (2.5 ml)
Instructions
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