Lemon Meringue Cake Recipe

Name: Lemon Meringue Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup sugar; 6 large egg yolks; 1/3 cup fresh lemon juice; 1 tablespoon finely grated lemon zest; 1 tablespoon plus 1 teaspoon cornstarch; Pinch of salt; 6 tablespoons cold unsalted butter, cut into small pieces; 4 large egg whites; 1 cup sugar; Pinch of cream of tartar; 1/2 teaspoon vanilla extract; Basic Vanilla Cake, baked and cooled

Servings: persons

3/4 cup sugar
6 large egg yolks
1/3 cup fresh lemon juice
1 tablespoon finely grated lemon zest
1 tablespoon plus 1 teaspoon cornstarch
Pinch of salt
6 tablespoons cold unsalted butter, cut into small pieces
4 large egg whites
1 cup sugar
Pinch of cream of tartar
1/2 teaspoon vanilla extract
Basic Vanilla Cake, baked and cooled

1
Make the lemon curd: Whisk the sugar, egg yolks, lemon juice, lemon zest, cornstarch and salt in a small saucepan over medium-low heat; cook, whisking occasionally, until the sugar dissolves.
2
Continue cooking, whisking constantly, until thick, about 10 minutes.
3
Whisk in the butter a few pieces at a time until melted, then strain through a fine-mesh sieve into a bowl.
4
Press plastic wrap directly onto the surface and refrigerate until set, at least 2 hours.
5
Make the meringue: Whisk the egg whites and sugar in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until the mixture is warm and the sugar dissolves, 3 to 4 minutes.
6
Remove the bowl from the pan; add the cream of tartar and vanilla and beat with a mixer on medium-high speed until stiff, glossy peaks form, 6 to 8 minutes.
7
Assemble the cake: Put 1 cake layer on a platter; spread the lemon curd on top, stopping about 1/2 inch from the edge.
8
Top with the second cake layer and press down gently.
9
Cover the cake with the meringue, using the back of a spoon to make swirly peaks.
10
Brown the meringue with a kitchen torch.
11
Serve immediately or refrigerate up to 1 day.
12
Photograph by Levi Brown

870

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3/4 cup sugar, 6 large egg yolks, 1/3 cup fresh lemon juice, 1 tablespoon finely grated lemon zest, and more.

Yes, Lemon Meringue Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lemon Meringue Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions