Lemon Meringue Layer Cake Recipe

Introduction

This Lemon Meringue Layer Cake combines zesty lemon cake layers with tangy lemon curd and fluffy, toasted meringue. It’s a bright, refreshing dessert perfect for celebrations or any occasion that calls for a sweet, citrusy treat.

Ingredients

• 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. Step 1: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, and salt.
3. Step 3: In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
4. Step 4: Beat in the eggs, lemon zest, and lemon juice until well combined.
5. Step 5: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined.
6. Step 6: Divide the batter evenly among the prepared cake pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
7. Step 7: In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually add the water while whisking to combine.
8. Step 8: Over medium heat, bring the mixture to a boil, stirring constantly until thickened.
9. Step 9: Slowly add a small amount of the hot mixture to the beaten egg yolks to temper them, then whisk the egg yolk mixture back into the saucepan. Cook for an additional 2–3 minutes.
10. Step 10: Remove from heat and stir in the lemon juice, butter, and lemon zest. Allow the curd to cool completely.
11. Step 11: In a clean mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.
12. Step 12: Gradually add the granulated sugar, continuing to beat until stiff peaks form and the meringue is glossy.
13. Step 13: Place one layer of lemon cake on a serving plate. Spread a layer of lemon curd over the top. Repeat with the second layer of cake and more lemon curd. Top with the third layer of cake.
14. Step 14: Spread the meringue over the top and sides of the cake, creating peaks with a spatula.
15. Step 15: Use a kitchen torch to lightly brown the meringue, or place the cake under the broiler for a few minutes, watching closely to prevent burning.
16. Step 16: Allow the cake to cool slightly before slicing. Serve and enjoy.

Tips & Variations

• For a more intense lemon flavor, add extra lemon zest to the cake batter and lemon curd.
• If you don’t have a kitchen torch, broil carefully, keeping the oven door slightly open and watching closely to avoid burning the meringue.
• To make the cake extra moist, brush each cake layer with a simple lemon syrup before layering.
• Use fresh lemon juice whenever possible for the best flavor.

Storage

Store the cake covered in the refrigerator for up to 3 days. The meringue is best eaten fresh but will keep chilled. To reheat slices, let them come to room temperature; avoid microwaving to protect the texture of the meringue.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the lemon curd ahead of time?

Yes, lemon curd can be made a day or two ahead and stored tightly covered in the refrigerator. Bring it to room temperature before spreading on the cake layers.

What if I don’t have cream of tartar for the meringue?

If you don’t have cream of tartar, you can substitute with a few drops of lemon juice or white vinegar to help stabilize the egg whites while beating the meringue.

Lemon Meringue Layer Cake Recipe

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★★★★★

5 from 95 reviews

This vibrant Lemon Meringue Layer Cake combines moist lemon-flavored cake layers with a tangy homemade lemon curd filling and a glossy, toasted meringue topping. Perfect for celebrations or a refreshing dessert, this cake balances citrus brightness with sweet, fluffy textures.

• Author: zara
• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 15 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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 and Oven: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans to ensure the cakes release easily after baking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
3. Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy, which usually takes a few minutes using an electric mixer.
4. Add Eggs and Lemon: Beat in the eggs one at a time along with the lemon zest and fresh lemon juice until fully incorporated, giving the batter a fragrant citrus flavor.
5. Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients, alternating with the whole milk. Begin and end with the dry ingredients, mixing just until combined to avoid overmixing and a dense cake.
6. Bake the Cake Layers: Divide the batter evenly among the prepared cake pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks and cool completely.
7. Make the Lemon Curd: In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt. Gradually stir in the water. Bring this mixture to a boil over medium heat, stirring constantly until it thickens. Temper the lightly beaten egg yolks by stirring a small amount of the hot mixture into them, then whisk the yolks back into the saucepan. Cook for an additional 2–3 minutes until thickened further. Remove from heat and stir in fresh lemon juice, unsalted butter, and lemon zest. Let the curd cool completely.
8. Prepare the Meringue: In a clean mixing bowl, beat the 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 develop.
9. Assemble the Cake: Place one cooled cake layer on your serving plate. Spread a layer of cooled lemon curd evenly on top. Add the second cake layer and repeat spreading the lemon curd. Top with the third cake layer.
10. Apply and Toast the Meringue: Spread the prepared meringue over the top and sides of the assembled cake, creating decorative peaks with a spatula. Use a kitchen torch to lightly brown the meringue surface or place the cake under the broiler for a few minutes, watching closely to avoid burning.
11. Serve: Allow the cake to cool slightly before slicing. Serve and enjoy the bright, creamy, and fluffy lemon meringue layer cake.

Notes

• Make sure to cool the cake layers completely before assembling to prevent the lemon curd from melting the meringue.
• When browning the meringue under the broiler, watch it closely as it can burn quickly.
• Use fresh lemon juice and zest for the brightest flavor.
• The lemon curd can be made ahead and refrigerated but bring it to room temperature before assembling.
• For a more stable meringue topping, ensure no yolk contaminates the egg whites, and the bowl is completely clean and dry.

Keywords: lemon cake, lemon meringue, layer cake, lemon curd, homemade cake, citrus dessert