Introduction

This Meringue Cake with Lemon Curd Cream and Berries is a light, refreshing dessert perfect for any occasion. Crisp meringue layers combine with tangy lemon curd cream and fresh berries for a delightful treat that’s both elegant and easy to make.

Meringue Cake with Lemon Curd Cream and Berries Recipe - Recipe Image

Ingredients

3 egg whites
160 g sugar (1 cup, granulated)
1 tsp corn flour (cornstarch)
30 g chocolate flakes (1 oz)
150 g dark chocolate (5.3 oz)
500 ml heavy cream (whipping cream, 17 fl.oz/2 cups, 36%)
2 tsp sugar
120 g lemon curd (½ cup, 4.2 oz)
300 g strawberries (10.6 oz, fresh)
125 g blueberries (4.4 oz, fresh)
125 g raspberries (4.4 oz, fresh)
1 tbsp icing sugar (for dusting)

Instructions

Step 1: Preheat the oven to 140°C (284°F). Line a baking tray with parchment paper and draw two 18 x 30 cm rectangles as guides.
Step 2: Ensure all utensils are clean and dry. Separate egg whites from yolks carefully—no yolk in the whites, or the meringue won’t set properly.
Step 3: Whisk the egg whites with an electric mixer until stiff peaks form. Gradually add half the sugar while whisking until the mixture is glossy and holds shape even when the bowl is turned upside down.
Step 4: Mix the remaining sugar with corn flour and continue whisking until combined.
Step 5: Gently fold in the grated chocolate using a spatula.
Step 6: Fill a piping bag fitted with a large round nozzle with the meringue mixture. Pipe lines to fill the two rectangles on the parchment. Use any leftover mixture to pipe small meringue drops for decoration.
Step 7: Bake for 1.5 hours at 140°C (284°F). When done, turn off the oven and leave the meringues inside until completely cool.
Step 8: Melt the dark chocolate in a water bath and brush it over the top of each meringue rectangle. Sprinkle some chocolate on the meringue drops if desired.
Step 9: In a bowl, whisk the heavy cream with 2 teaspoons sugar on high speed until stiff peaks form. Fold in 100 g lemon curd until well combined.
Step 10: Dice most of the strawberries, reserving some for decoration.
Step 11: Spread a thin layer of the remaining lemon curd over each chocolate-covered meringue layer.
Step 12: Fill a piping bag with the lemon curd cream and pipe a thick layer over one meringue rectangle.
Step 13: Top the cream with diced strawberries, raspberries, and blueberries.
Step 14: Place the second meringue rectangle on top and cover with more cream and berries.
Step 15: Decorate with meringue drops and whole strawberries, then dust the entire cake with icing sugar before serving.

Tips & Variations

Make sure your mixing bowl and utensils are grease-free to achieve stiff meringue peaks.
Use fresh, ripe berries for the best flavor and presentation.
For a different twist, swap lemon curd with passion fruit curd or add finely chopped nuts into the cream.
If you don’t have corn flour, you can substitute with a little cornstarch or omit it entirely, though this may affect texture slightly.

Storage

Store the assembled cake in the refrigerator for up to 1 day. The meringue may soften over time due to moisture from the cream and fruit, so it’s best enjoyed fresh. If storing unassembled meringue layers, keep them in an airtight container at room temperature for up to 3 days. Reheat is not recommended as the meringue loses its crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the meringue layers ahead of time?

Yes, you can bake the meringue layers a day or two ahead and keep them in an airtight container at room temperature to maintain their crispness until assembly.

What if my meringue doesn’t form stiff peaks?

This can happen if there’s any yolk contamination or if the bowl or whisk isn’t completely clean. Use fresh eggs, ensure all utensils are dry and grease-free, and whisk at medium-high speed until you see firm, glossy peaks.

Meringue Cake with Lemon Curd Cream and Berries Recipe

Print Recipe

★★★★★

4.4 from 147 reviews

A delicate and elegant Meringue Cake layered with luscious lemon curd-flavored whipped cream, topped generously with fresh mixed berries and a hint of dark chocolate. This dessert combines the crispiness of baked meringue with the creamy tang of lemon and the natural sweetness of strawberries, blueberries, and raspberries — perfect for special occasions or a refreshing treat.

Author: zara
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours 10 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: European
Diet: Vegetarian

Ingredients

Scale

Meringue

3 egg whites
160 g granulated sugar (1 cup)
1 tsp corn flour / cornstarch
30 g chocolate flakes (1 oz)

Chocolate Topping

150 g dark chocolate (5.3 oz)

Lemon Curd Cream

500 ml heavy cream / whipping cream (36%) (17 fl.oz, 2 cups)
2 tsp sugar
120 g lemon curd (½ cup, 4.2 oz)

Fruit and Decoration

300 g fresh strawberries (10.6 oz), diced with some reserved for decoration
125 g fresh blueberries (4.4 oz)
125 g fresh raspberries (4.4 oz)
1 tbsp icing sugar (for dusting)

Instructions

Prepare for Meringue: Ensure all utensils are clean and dry to achieve stiff meringue.
Preheat oven: Set oven to 140° C (284° F).
Prepare baking tray: Line with parchment paper and draw two 18 x 30 cm rectangles as a piping guide.
Separate eggs: Carefully separate egg whites from yolks without breaking the yolk to avoid meringue failing.
Whisk egg whites: Whisk egg whites with an electric whisk until stiff peaks form, then gradually add half the sugar, continuing to whisk until mixture is glossy and stiff.
Add dry mix: Mix remaining sugar with corn flour and whisk into meringue until fully combined.
Fold in chocolate flakes: Gently fold grated chocolate into the meringue using a spatula.
Pipe meringue: Transfer mixture into a piping bag with a large round nozzle and pipe lines within the drawn rectangles; pipe extra small drops if desired for decoration.
Bake meringue: Bake for 1.5 hours at 140° C (284° F). After baking, turn off oven and let meringue cool inside completely.
Prepare chocolate topping: Melt dark chocolate in a water bath and brush a thin layer over each cooled meringue rectangle; sprinkle some chocolate flakes over the meringue drops.
Make lemon curd cream: Whisk heavy cream with 2 tsp sugar on high speed until stiff peaks form, then fold in 100 g lemon curd until fully incorporated.
Prepare fruit: Dice strawberries, reserving some whole for decoration.
Assemble cake base: Spread a thin layer of remaining lemon curd over each chocolate-covered meringue layer.
Layer cream: Pipe a thick layer of lemon curd cream on one meringue rectangle.
Add berries: Top cream with diced strawberries, raspberries, and blueberries.
Stack layers: Place the second meringue rectangle on top.
Finish topping: Cover the top meringue with more lemon curd cream and sprinkle remaining berries. Decorate with meringue drops and whole strawberries, then dust the entire cake with icing sugar.

Notes

Ensure egg whites are separated perfectly without any yolk for best meringue results.
Use room temperature eggs for easier whipping.
Allow meringue to cool completely in the oven for a crisp outer shell and soft inside.
The lemon curd can be homemade or store-bought.
Dark chocolate adds a rich contrast but can be omitted for a pure lemon and berry flavor.
This cake is best served chilled and consumed within 1-2 days.
Handle meringue gently to avoid cracking.

Keywords: Meringue cake, lemon curd, whipped cream, mixed berries, chocolate flakes, dessert, baked meringue