Lemon Meringue Cake Recipe: Light, Fluffy & Irresistible

There’s something absolutely magical about watching a cloud of pillowy meringue transform in the oven, turning golden while it tops a tender, citrus-infused cake. This lemon meringue cake brings together the bright, tangy flavors we love from the classic pie with the satisfying layers of a beautiful cake. Unlike traditional lemon meringue pie, this version offers a more substantial base with fluffy cake layers that perfectly complement the silky lemon curd filling and ethereal meringue topping.

What makes this recipe truly special is how it captures that perfect balance between sweet and tart, with each component playing its part beautifully. The cake layers are infused with fresh lemon zest, creating a bright foundation, while the homemade lemon curd adds that signature tangy richness. The meringue crowns it all with a dramatic, restaurant-worthy presentation that’s surprisingly achievable in your own kitchen. This dessert feels fancy enough for celebrations yet comforting enough to brighten any ordinary day.

Ingredients

For the Cake:

• 2½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 1¾ cups granulated sugar
• 4 large eggs, room temperature
• 2 teaspoons vanilla extract
• Zest of 2 large lemons
• 1 cup whole milk, room temperature
• ¼ cup fresh lemon juice

For the Lemon Curd:

• 4 large egg yolks
• ⅔ cup granulated sugar
• ¼ cup cornstarch
• ⅓ cup fresh lemon juice
• 2 tablespoons lemon zest
• 3 tablespoons unsalted butter
• Pinch of salt

For the Meringue:

• 4 large egg whites, room temperature
• ¼ teaspoon cream of tartar
• ¾ cup granulated sugar
• 1 teaspoon vanilla extract

Substitution Ideas:

• Gluten-free: Replace all-purpose flour with a 1:1 gluten-free baking blend
• Dairy-free: Use vegan butter and unsweetened plant milk (oat or almond work well)
• Lower sugar: Reduce sugar in cake by ¼ cup, though meringue needs full amount for stability

Time & Planning

Prep Time: 45 minutes
Baking Time: 55 minutes (25 minutes for cake, 15 minutes for curd, 15 minutes for meringue)
Total Time: 1 hour 40 minutes

Make-Ahead Tips:
The cake layers can be baked up to two days in advance and wrapped tightly. The lemon curd keeps beautifully in the refrigerator for up to three days. However, the meringue should be made and torched just before serving for the best texture and appearance.

Time-Saving Strategy:
While the cake layers cool, prepare your lemon curd. This overlap saves about 20 minutes and ensures everything comes together smoothly when you’re ready to assemble.

How to Make It

1. Prepare the Cake Layers

Preheat your oven to 350°F and grease two 9-inch round cake pans. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, cream the softened butter and sugar until light and fluffy, about 4 minutes. Beat in eggs one at a time, then add vanilla and lemon zest. The mixture should smell bright and citrusy.

2. Combine Wet and Dry Ingredients

Alternate adding the flour mixture and milk to the butter mixture, beginning and ending with flour. Mix just until combined, overmixing creates tough cake. Stir in the lemon juice last, which will add extra tang and help create a tender crumb.

3. Bake the Cakes

Divide batter evenly between prepared pans and smooth tops gently. Bake for 22-25 minutes until a toothpick inserted in the center comes out with just a few moist crumbs. The tops should spring back lightly when touched. Cool in pans for 10 minutes, then turn out onto wire racks.

4. Make the Lemon Curd

In a heavy-bottomed saucepan, whisk egg yolks and sugar until pale. Add cornstarch and whisk until smooth. Gradually add lemon juice while whisking constantly. Cook over medium-low heat, stirring continuously, until the mixture thickens enough to coat the back of a spoon, about 8-10 minutes. Remove from heat and stir in lemon zest, butter, and salt until smooth.

5. Prepare the Meringue

In a completely clean bowl, whip egg whites and cream of tartar until soft peaks form. Gradually add sugar, one tablespoon at a time, beating until stiff, glossy peaks form. The meringue should hold its shape when the beaters are lifted. Beat in vanilla extract.

6. Assemble the Cake

Place one cake layer on your serving plate. Spread the lemon curd evenly over the top, leaving a small border around the edges. Top with the second cake layer, pressing gently. Using a large spoon or piping bag, create peaks and swirls of meringue over the entire top and sides of the cake.

7. Finish with Heat

Use a kitchen torch to lightly brown the meringue peaks, creating beautiful golden tips. Move the torch continuously to avoid burning. If you don’t have a torch, place under the broiler for 1-2 minutes, watching carefully.

Nutrition Overview

Per serving (based on 12 servings):

• Calories: approximately 385
• Protein: 7g
• Carbohydrates: 65g
• Fat: 12g
• Fiber: 1g

This cake provides a good source of protein from the eggs and moderate amounts of vitamin C from the fresh lemon juice. The meringue topping keeps the overall fat content reasonable compared to buttercream-frosted cakes. Nutritional values may vary based on specific ingredients and portion sizes.

Healthier Variations

For a lighter version, you can reduce the butter in the cake by half and substitute with unsweetened applesauce. Greek yogurt can replace some of the milk for added protein and tang. Consider using a sugar substitute designed for baking in the cake layers, though keep the meringue sugar as-is for proper structure.

The lemon curd can be lightened by using two whole eggs plus two egg whites instead of just yolks, though the texture will be slightly less rich. Adding extra lemon zest throughout compensates for any flavor loss from reduced fats.

Serving Ideas

This stunning cake works beautifully as the centerpiece for spring gatherings, Easter celebrations, or any time you want to impress guests. Serve slices with fresh berries, blueberries and raspberries complement the lemon flavors perfectly.

Pair with a light dessert wine or sparkling water with mint for an elegant finish. The cake is rich enough to satisfy on its own but light enough to follow a substantial meal. Consider serving smaller slices with a dollop of whipped cream for extra indulgence.

Common Mistakes & How to Fix Them

Weeping Meringue: This happens when the meringue isn’t cooked enough or is applied to a warm cake. Ensure your cake is completely cool and torch the meringue thoroughly to create a seal.

Curd Too Thin: If your lemon curd doesn’t thicken properly, return it to low heat and whisk in an extra teaspoon of cornstarch mixed with a tablespoon of cold water.

Dense Cake: Usually caused by overmixing or cold ingredients. Ensure eggs and milk are at room temperature and mix just until ingredients are combined.

Fallen Meringue: Make sure your bowl and beaters are completely clean and grease-free. Even a tiny bit of fat will prevent proper whipping.

Storage & Reheating

Store the completed cake in the refrigerator for up to 3 days, though the meringue will gradually soften. Cover loosely with plastic wrap, being careful not to touch the meringue surface.

The cake components can be prepared separately and stored: cake layers wrapped at room temperature for 2 days, lemon curd refrigerated for up to a week. Assemble and add meringue just before serving for the best texture and appearance.

This cake doesn’t freeze well once assembled due to the meringue, but individual components can be frozen separately for up to 3 months.

Conclusion

This lemon meringue cake transforms a beloved pie into an impressive layer cake that delivers on both flavor and visual impact. The combination of tender, citrus-scented cake, rich lemon curd, and cloud-like meringue creates a dessert that feels both familiar and special. Each component complements the others perfectly, creating a harmonious balance of textures and flavors that will have everyone asking for the recipe.

The best part? While it looks professionally made, the techniques are totally manageable for home bakers. Take your time with each component, and you’ll be rewarded with a show-stopping dessert that tastes even better than it looks.

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Frequently Asked Questions

Lemon Meringue Cake Recipe: Light, Fluffy & Irresistible

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• Author: Amy
• Total Time: 1h 40m
• Yield: 10 servings 1x

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Description

Lemon Meringue Cake is an irresistible dessert with zesty lemon layers and fluffy, sweet meringue that delights every bite.

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Ingredients

Scale 1x2x3x

For the Cake:

• 2½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 1¾ cups granulated sugar
• 4 large eggs, room temperature
• 2 teaspoons vanilla extract
• Zest of 2 large lemons
• 1 cup whole milk, room temperature
• ¼ cup fresh lemon juice

For the Lemon Curd:

• 4 large egg yolks
• ⅔ cup granulated sugar
• ¼ cup cornstarch
• ⅓ cup fresh lemon juice
• 2 tablespoons lemon zest
• 3 tablespoons unsalted butter
• Pinch of salt

For the Meringue:

• 4 large egg whites, room temperature
• ¼ teaspoon cream of tartar
• ¾ cup granulated sugar
• 1 teaspoon vanilla extract

Substitution Ideas:

• Gluten-free: Replace all-purpose flour with a 1:1 gluten-free baking blend
• Dairy-free: Use vegan butter and unsweetened plant milk (oat or almond work well)
• Lower sugar: Reduce sugar in cake by ¼ cup, though meringue needs full amount for stability

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Instructions

• Bake the Cake Layers
  Preheat oven to 350°F and grease two 9-inch pans. Cream butter and sugar until fluffy, then beat in eggs, vanilla, and lemon zest. Alternate adding dry ingredients and milk, then stir in lemon juice. Bake 22–25 minutes and cool completely.

• Make the Lemon Curd
  Whisk egg yolks and sugar in a saucepan. Add cornstarch, then lemon juice. Cook over medium-low heat, stirring constantly, until thick. Remove from heat and stir in butter, zest, and salt. Cool.

• Prepare the Meringue
  Whip egg whites with cream of tartar until soft peaks form. Gradually add sugar and beat until stiff, glossy peaks. Mix in vanilla.

• Assemble the Cake
  Place one cake layer on a plate and spread lemon curd on top. Add the second layer. Cover the cake with meringue, creating swirls and peaks.

 

• Toast the Meringue
  Lightly torch the meringue until golden, or broil for 1–2 minutes while watching closely.

• Prep Time: 45m
• baking time: 55m
• Category: Dessert
• Cuisine: American

Nutrition

• Calories: 385 calorie
• Fat: 12g
• Carbohydrates: 65g
• Fiber: 1g
• Protein: 7g