Can I make this cake without a kitchen torch?

Yes! Place the assembled cake under your broiler for 1-2 minutes, watching very carefully to prevent burning. The peaks will brown beautifully, though a torch gives you more control.

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

Substitute with an equal amount of white vinegar or lemon juice. These acids help stabilize the meringue and create those perfect peaks.

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice makes a noticeable difference in both flavor and color, but bottled can work in a pinch. You'll need the fresh zest regardless, so you might as well use the juice from those lemons too.

How do I prevent the cake layers from sticking to the pans?

Grease the pans thoroughly, then dust with flour, tapping out the excess. You can also line the bottom with parchment paper for extra insurance.

Why did my lemon curd curdle?

High heat is usually the culprit. Cook over medium-low heat and stir constantly. If it does curdle, try whisking vigorously or straining through a fine-mesh sieve while still warm.

Can I make individual servings instead?

Absolutely! Use the cake batter for cupcakes, bake for 18-20 minutes, then top each with a spoonful of curd and a dollop of meringue before torching.

Lemon Meringue Cake Recipe: Light, Fluffy & Irresistible

Description

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

Ingredients

Scale

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