Lemon Meringue Cake

The Lemon Meringue Cake has always held a special place in my heart. I remember the first time I tasted it at my grandmother’s house, the sun streaming in through the kitchen window, where she would whip up her signature desserts every Sunday. The tangy filling, fluffy meringue, and light cake layers combined to create a symphony of flavors that danced on my taste buds. I couldn’t wait to recreate that moment in my own kitchen, and now, I invite you to join me on this delightful culinary journey. There’s something magical about the balance of tartness from the lemons and the sweetness of the meringue, which makes this cake not just a dessert but a memory in itself.

Key Ingredients for Lemon Meringue Cake

The ingredients for this Lemon Meringue Cake are fundamental to creating a cake that is light, flavorful, and indulgent. Each component plays a crucial role: the flour provides structure, while the butter and sugar create a fluffy texture. The lemons offer that unmistakable tartness, balancing the sweetness of the meringue. Together, they come together to form a cake that is not just delicious but also a celebration.

• All-Purpose Flour: 1½ cups – This is the foundation for your cake, providing the necessary structure and stability.
• Baking Powder: 1½ teaspoons – This leavening agent helps the cake rise, giving it a light and airy texture.
• Lemon Zest: 1 tablespoon – The zest adds an intense lemon flavor, elevating the cake.
• Kosher Salt: ½ teaspoon – A pinch of salt enhances the flavors of the other ingredients.
• European Style Unsalted Butter: 1 cup – This butter is rich and creamy, providing moisture and flavor.
• Granulated Sugar: 2¾ cups – Essential for sweetness in both the cake and the meringue.
• Large Eggs: 10 – Eggs contribute to the structure and richness of the cake and meringue.
• Pure Vanilla Extract: 1 teaspoon – Adds a hint of warmth and depth to the flavor profile.
• Fresh Lemon Juice: 1½ cups – The star of the show, lemon juice provides that signature tanginess.
• Buttermilk: ½ cup – This adds moisture and a slight tang, balancing the sweetness.
• Egg Whites: 8 – They are whipped into a fluffy meringue that crowns the cake.

The Process for Making Lemon Meringue Cake

Making the Lemon Meringue Cake is a fun and rewarding process. You’ll start by preparing your cake, then moving on to the lemon curd and meringue. Follow these steps, and you’ll have a dessert that’s sure to impress everyone!

1. Preheat your oven to 350°F. Grease a 9×5-inch loaf pan with a bit of butter. Adding a piece of parchment paper can help with easy removal later.
2. In a medium mixing bowl, combine the flour, baking powder, lemon zest, and salt. Whisk until well mixed and set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and 1 cup of granulated sugar until fluffy, which should take about 2 minutes. You want a light, airy mixture.
4. Add in the eggs one at a time, mixing well after each addition. Then, turn the mixer speed up to medium-high and mix in the vanilla and lemon juice.
5. Reduce the mixer speed to low and add half of the flour mixture, followed by half of the buttermilk. Alternate adding the remaining flour and buttermilk until just combined.
6. Pour the batter into the prepared loaf pan and bake for approximately 50 minutes, or until a toothpick inserted comes out clean. Allow it to cool while you prepare the lemon curd and meringue.
7. For the lemon curd, melt the butter and fresh lemon juice in a heavy-bottomed saucepan over high heat. In another bowl, whisk the sugar and egg yolks together until well combined.
8. Slowly whisk the hot lemon mixture into the egg mixture, a little at a time, to avoid cooking the eggs too quickly. Return the mixture to the saucepan and stir constantly for 6 to 8 minutes until it thickens.
9. Once thickened, pour the curd into a glass bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 1 hour.
10. Now, prepare the meringue. In a clean metal bowl, whisk together the egg whites and 1 cup of sugar over a saucepan of simmering water. Whisk constantly until warm and the sugar has dissolved, about 1 to 2 minutes.
11. Transfer the meringue mixture to the bowl of a stand mixer fitted with the whisk attachment. Whisk on high speed until light and fluffy, usually about 2 additional minutes.
12. Once your cake has cooled, slice it into three horizontal layers. Assemble the cake by placing the bottom layer on a rimmed baking sheet, then spreading a layer of lemon curd on top. Repeat this process with the second layer of cake and curd, topping it off with the final layer of cake.
13. Using a rubber spatula or offset spatula, cover the outside of the cake with meringue, creating peaks and swirls for a beautiful finish.
14. Broil in the oven or use a kitchen torch to brown the meringue until golden brown, which should take about 1 minute. Keep a close eye on it to avoid burning. Once done, slice and serve your stunning Lemon Meringue Cake!

Recipe Tips about Lemon Meringue Cake

To make your Lemon Meringue Cake the best it can be, here are some handy tips. Whether you’re a beginner or an experienced baker, these will help you create a deliciously perfect cake.

• Storage: Allow your cake to cool completely, then store it in the fridge. It’s best enjoyed the same day, but can be stored for up to 3 days.
• Freezing: You can freeze the baked cake layers, but it’s best to assemble the cake fresh; meringue doesn’t freeze well.
• Variations: Feel free to experiment with different fruits for curd. Raspberry or passionfruit can be delightful alternatives to lemon.
• Serving Size: Cutting the cake into small slices can make it a perfect dessert to serve at gatherings, allowing guests to enjoy a taste without overindulging.
• Garnishing: Consider adding fresh fruit or mint leaves on top for an extra pop of color and flavor when serving.

Perfect Matches for Lemon Meringue Cake

The Lemon Meringue Cake is a versatile dessert that pairs well with various options. Here are some ideas to enhance your serving experience:

• Tea Time: Enjoy slices with a cup of tea for a refreshing afternoon treat; the citrus complements the flavors beautifully.
• Brunch Delight: Serve with fresh fruit salad at brunch gatherings to balance the sweetness of the cake.
• Summer Picnics: This cake is a fantastic addition to summer picnics, as it provides a light and zesty dessert option.
• Potluck Star: Taking this cake to a potluck? It’s sure to impress and be a delightful end to any meal.
• Celebratory Events: Perfect for birthdays or anniversaries, the Lemon Meringue Cake brings a touch of elegance to any celebration.

FAQ

Conclusion

The Lemon Meringue Cake is a dessert that embodies a perfect balance of flavors and textures. With its fluffy meringue and vibrant lemon curd, it’s a treat that will surely impress anyone who tries it. I encourage you to give this cake a try for your next special occasion or even just to enjoy at home. It’s a delightful way to celebrate life’s sweet moments!

Lemon Meringue Cake

The ultimate dessert for lemon lovers! The Lemon Meringue Cake features light, fluffy layers filled with tangy lemon curd and crowned with toasted meringue. It's a beautiful treat that’s perfect for any occasion. Try it tonight and impress your guests!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings: 8 slices

Course: Desserts

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1½ cups All-Purpose Flour
• 1½ teaspoons Baking Powder
• 1 tablespoon Lemon Zest from 1 lemon
• ½ teaspoon Kosher Salt
• 1 cup European Style Unsalted Butter room temperature (1 stick)
• 2 cups Granulated Sugar
• 2 large Eggs room temperature
• 1 teaspoon Pure Vanilla Extract
• 2 tablespoons Lemon Juice about ½ lemon
• ½ cup Buttermilk room temperature
• ½ cup Fresh Lemon Juice from 4 lemons
• ¾ cup Granulated Sugar
• 8 Egg Yolks Egg Yolks
• 8 Egg Whites Egg Whites (about 1 cup)
• 1 cup Granulated Sugar

Equipment

• Kitchen Scale
• 9×5-inch loaf pan
• Stand Mixer
• Hand mixer
• Baking Sheet
• Kitchen Torch

Method

 

1. Preheat your oven to 350°F. Grease a 9×5-inch loaf pan with a bit of butter. Adding a piece of parchment paper can help with easy removal later.
2. In a medium mixing bowl, combine the flour, baking powder, lemon zest, and salt. Whisk until well mixed and set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and 1 cup of granulated sugar until fluffy, which should take about 2 minutes. You want a light, airy mixture.
4. Add in the eggs one at a time, mixing well after each addition. Then, turn the mixer speed up to medium-high and mix in the vanilla and lemon juice.
5. Reduce the mixer speed to low and add half of the flour mixture, followed by half of the buttermilk. Alternate adding the remaining flour and buttermilk until just combined.
6. Pour the batter into the prepared loaf pan and bake for approximately 50 minutes, or until a toothpick inserted comes out clean. Allow it to cool while you prepare the lemon curd and meringue.
7. For the lemon curd, melt the butter and fresh lemon juice in a heavy-bottomed saucepan over high heat. In another bowl, whisk the sugar and egg yolks together until well combined.
8. Slowly whisk the hot lemon mixture into the egg mixture, a little at a time, to avoid cooking the eggs too quickly. Return the mixture to the saucepan and stir constantly for 6 to 8 minutes until it thickens.
9. Once thickened, pour the curd into a glass bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 1 hour.
10. Now, prepare the meringue. In a clean metal bowl, whisk together the egg whites and 1 cup of sugar over a saucepan of simmering water. Whisk constantly until warm and the sugar has dissolved, about 1 to 2 minutes.
11. Transfer the meringue mixture to the bowl of a stand mixer fitted with the whisk attachment. Whisk on high speed until light and fluffy, usually about 2 additional minutes.
12. Once your cake has cooled, slice it into three horizontal layers. Assemble the cake by placing the bottom layer on a rimmed baking sheet, then spreading a layer of lemon curd on top. Repeat this process with the second layer of cake and curd, topping it off with the final layer of cake.
13. Using a rubber spatula or offset spatula, cover the outside of the cake with meringue, creating peaks and swirls for a beautiful finish.
14. Broil in the oven or use a kitchen torch to brown the meringue until golden brown, which should take about 1 minute. Keep a close eye on it to avoid burning. Once done, slice and serve your stunning Lemon Meringue Cake!

Notes

• Tip 1: Allow the cake to fully cool before slicing and assembling.
• Tip 2: Use room temperature ingredients. This will help them to combine easily and you will have an even texture throughout the cake.
• Tip 3: If you are looking for a shortcut, you can use store-bought lemon curd for the filling, but it’s pretty quick to make your own and it’s so much more flavorful.

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