By Becky Hardin
Published Mar 31, 2021
Get ready for one delicious treat! Sweet and tangy, this layered lemon meringue cake is filled with lemon curd and topped with meringue for a real tasty showstopper!
Easy Lemon Meringue Cake Recipe
Lemon meringue is one of my favorite pies, I just love that balance of sweet and tangy. It felt right to turn it into cake form!
This is a great dessert to serve over Easter, and for any occasion throughout the year! So fresh and delicious, this is a real crowd-pleaser!
Be sure to try my lemon meringue pie and lemon meringue cookies !
Why You’ll Love this Lemon Meringue Cake Recipe Recipe:
- Made from Scratch: There’s no boxed cake mix here. Everything from the cake to the lemon curd is made from scratch and it’s truly delicious!
- Great for Occasions: This lemon meringue cake isn’t just for Easter, it’s great for all of your favorite holidays when you want to impress your guests.
- Delicious : Made with fresh lemons, every bite of this cake is bursting with fresh flavor. The soft and chewy meringue topping adds sweetness and texture.
How to Make Lemon Meringue Cake
You can jump to the recipe card for full ingredients & instructions!
- Combine the flour, baking powder, salt, and lemon zest.
- Cream together the butter and sugar.
- Mix the eggs into the butter and add in the vanilla and lemon juice.
- Mix in the flour mix and buttermilk.
- Pour into a tin and bake.
- Melt together the butter and lemon juice.
- Whisk together the sugar and egg yolks in a separate bowl.
- Whisk together the lemon mix into the egg mix and allow to thicken. Let chill.
- Whisk together the egg whites and sugar for the meringue in a double boiler.
- Place into a stand mixer and whisk until light and fluffy.
- Slice the cool cake into 3.
- Top each slice with the lemon curd.
- Cover with meringue, and broil to brown the meringue.
Can you make it ahead of time?
This cake is best served on the day it’s made so that the meringue is at it’s best.
You can Make the cake and lemon curd the day before and keep covered and then make the meringue and assemble the cake the next day. This also means that the cake will be fully cooled when you are ready to build it.
If you do have leftovers they will keep well, covered in the fridge for around 3 days.
Can you make it without a stand mixer?
It’s much quicker and easier to use a stand mixer to make this cake and it ensures that you get an even texture and the meringue is just so.
You can make this cake with a hand whisk, but ensure that the ingredients are really well combined. It will take a little longer to make this way, but it’s a good workout for your arms!
What’s the best way to brown meringue?
You can brown the meringue either with a cook’s torch or under the broiler. I prefer the look with a torch if you do have it, where some parts stay white and others get toasty.
A broiler is the simplest way though if you don’t have a torch.
Tips!
- Allow the cake to fully cool before slicing and assembling.
- Use room temperature ingredients. This will help them to combine easily and you will have an even texture throughout the cake.
- 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.
I cannot wait for you to make this lemon meringue cake, it’s so wonderfully fresh and delicious. I know you are going to love this as much as we did!
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Ingredients1x2x3x
For the Cake
- ▢ 1½ cups all-purpose flour 180 grams
- ▢ 1½ teaspoons baking powder 6 grams
- ▢ 1 tablespoon lemon zest 6 grams, from 1 lemon
- ▢ ½ teaspoon kosher salt
- ▢ ½ cup European Style Unsalted Butter 113 grams, room temperature (1 stick)
- ▢ 1 cup granulated sugar 200 grams
- ▢ 2 large eggs 100 grams, room temperature
- ▢ 1 teaspoon pure vanilla extract 4 grams
- ▢ 2 tablespoons lemon juice 28 grams, about ½ lemon
- ▢ ½ cup buttermilk 114 grams, room temperature (see note)
For the Lemon Curd
- ▢ ½ cup European Style Unsalted Butter 113 grams (1 stick)
- ▢ ½ cup fresh lemon juice 114 grams, from 4 lemons
- ▢ ¾ cup granulated sugar 150 grams
- ▢ 8 egg yolks 112 grams
For the Meringue
- ▢ 8 egg whites 280 grams (about 1 cup)
- ▢ 1 cup granulated sugar 200 grams
Video
Instructions
- Preheat oven to 350·F. Grease a 9×5-inch loaf pan with butter. Add a piece of parchment paper lengthwise to help with removing the cake after baking.
- In a medium mixing bowl, combine the flour, baking powder, zest, and salt. 1½ cups all-purpose flour, 1½ teaspoons baking powder, 1 tablespoon lemon zest, ½ teaspoon kosher salt
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together until fluffy, about 2 minutes. ½ cup European Style Unsalted Butter, 1 cup granulated sugar
- Add the eggs, one at a time, mixing on a low speed. Turn the speed up to medium-high and add in the vanilla and lemon juice. 2 large eggs, 1 teaspoon pure vanilla extract, 2 tablespoons lemon juice
- Put the mixer back on low and add about ½ of the flour mixture. Then half the buttermilk. Repeat until all of the flour and buttermilk are incorporated. ½ cup buttermilk
- Pour the batter into the loaf pan. Bake for approximately 50 minutes, or until a toothpick comes out clean. Allow to cool while making your lemon curd and meringue.
- Prepare the lemon curd. In a heavy bottomed saucepan, melt the butter and lemon juice over high heat. In a separate bowl, whisk the sugar and yolks. ½ cup European Style Unsalted Butter, ½ cup fresh lemon juice, ¾ cup granulated sugar, 8 egg yolks
- Slowly whisk together the hot lemon mixture into the egg mixture, a little at a time. Place the mixture back into the saucepan, stirring constantly. Allow to thicken for 6-8 minutes.
- Pour the lemon curd into a glass bowl and cover with plastic wrap, pressing down to cover the entire top. Chill for 1 hour or until the cake has cooked and cooled.
- Prepare the meringue: Using a hand mixer, whisk together the egg whites and sugar in a clean metal bowl set over a saucepan of simmering water. Whisk constantly until the mixture is warm and the sugar has fully dissolved, about 1-2 minutes. 8 egg whites, 1 cup granulated sugar
- Place the meringue mixture in the clean bowl of a stand mixer fitted with the whisk attachment. Whisk on high speed until light and fluffy, usually about 2 additional minutes.
- Assemble the cake: Slice the baked and cooled cake into 3 horizontal layers. Trim the sides and top to make 3 even layers.
- Place the bottom of the cake on a rimmed baking sheet. Top with a layer of the lemon curd. Repeat with the second layer of cake and curd. Top finally with the top layer of cake.
- Using a rubber spatula or offset spatula, cover the entire outside of the cake in meringue. Make peaks or swirls as you go to make it extra pretty.
- Broil in the oven or use a small hand held kitchen torch to brown the meringue until golden brown. In the oven this would be just about 1 minute, watching carefully. You can also broil just slightly and then further toast the peaks.
- Slice and serve!
Equipment
- Kitchen Scale (optional)
- 9×5-inch loaf pan
- Stand Mixer
- Hand Mixer
- Baking Sheet
- Kitchen Torch (Click for my favorite) (optional)
Becky’s Tips
- Allow the cake to fully cool before slicing and assembling.
- Use room temperature ingredients. This will help them to combine easily and you will have an even texture throughout the cake.
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.
Lemon Meringue Cake Recipe
Equipment
- Kitchen Scale (optional)
- 9x5-inch loaf pan
- Stand Mixer
- Hand Mixer
- Baking Sheet
- Kitchen Torch (Click for my favorite) (optional)
Ingredients
For the Cake
- 1½ cups all-purpose flour 180 grams
- 1½ teaspoons baking powder 6 grams
- 1 tablespoon lemon zest 6 grams, from 1 lemon
- ½ teaspoon kosher salt
- ½ cup European Style Unsalted Butter 113 grams, room temperature (1 stick)
- 1 cup granulated sugar 200 grams
- 2 large eggs 100 grams, room temperature
- 1 teaspoon pure vanilla extract 4 grams
- 2 tablespoons lemon juice 28 grams, about ½ lemon
- ½ cup buttermilk 114 grams, room temperature (see note)
For the Lemon Curd
- ½ cup European Style Unsalted Butter 113 grams (1 stick)
- ½ cup fresh lemon juice 114 grams, from 4 lemons
- ¾ cup granulated sugar 150 grams
- 8 egg yolks 112 grams
For the Meringue
- 8 egg whites 280 grams (about 1 cup)
- 1 cup granulated sugar 200 grams
Instructions
- Preheat oven to 350·F. Grease a 9x5-inch loaf pan with butter. Add a piece of parchment paper lengthwise to help with removing the cake after baking.
- In a medium mixing bowl, combine the flour, baking powder, zest, and salt. 1½ cups all-purpose flour, 1½ teaspoons baking powder, 1 tablespoon lemon zest, ½ teaspoon kosher salt
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together until fluffy, about 2 minutes. ½ cup European Style Unsalted Butter, 1 cup granulated sugar
- Add the eggs, one at a time, mixing on a low speed. Turn the speed up to medium-high and add in the vanilla and lemon juice. 2 large eggs, 1 teaspoon pure vanilla extract, 2 tablespoons lemon juice
- Put the mixer back on low and add about ½ of the flour mixture. Then half the buttermilk. Repeat until all of the flour and buttermilk are incorporated. ½ cup buttermilk
- Pour the batter into the loaf pan. Bake for approximately 50 minutes, or until a toothpick comes out clean. Allow to cool while making your lemon curd and meringue.
- Prepare the lemon curd. In a heavy bottomed saucepan, melt the butter and lemon juice over high heat. In a separate bowl, whisk the sugar and yolks. ½ cup European Style Unsalted Butter, ½ cup fresh lemon juice, ¾ cup granulated sugar, 8 egg yolks
- Slowly whisk together the hot lemon mixture into the egg mixture, a little at a time. Place the mixture back into the saucepan, stirring constantly. Allow to thicken for 6-8 minutes.
- Pour the lemon curd into a glass bowl and cover with plastic wrap, pressing down to cover the entire top. Chill for 1 hour or until the cake has cooked and cooled.
- Prepare the meringue: Using a hand mixer, whisk together the egg whites and sugar in a clean metal bowl set over a saucepan of simmering water. Whisk constantly until the mixture is warm and the sugar has fully dissolved, about 1-2 minutes. 8 egg whites, 1 cup granulated sugar
- Place the meringue mixture in the clean bowl of a stand mixer fitted with the whisk attachment. Whisk on high speed until light and fluffy, usually about 2 additional minutes.
- Assemble the cake: Slice the baked and cooled cake into 3 horizontal layers. Trim the sides and top to make 3 even layers.
- Place the bottom of the cake on a rimmed baking sheet. Top with a layer of the lemon curd. Repeat with the second layer of cake and curd. Top finally with the top layer of cake.
- Using a rubber spatula or offset spatula, cover the entire outside of the cake in meringue. Make peaks or swirls as you go to make it extra pretty.
- Broil in the oven or use a small hand held kitchen torch to brown the meringue until golden brown. In the oven this would be just about 1 minute, watching carefully. You can also broil just slightly and then further toast the peaks.
- Slice and serve!
Video
Notes
- Allow the cake to fully cool before slicing and assembling.
- Use room temperature ingredients. This will help them to combine easily and you will have an even texture throughout the cake.
- 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.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
