Meringue Cake with Lemon Curd Cream and Berries Recipe
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.
- 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
