Lemon Meringue Cake Recipe

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Lemon Meringue Cake
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  1. Cake-.
  2. Preheat the oven to 350F degrees.
  3. Butter 2 9 round cake pans and line the bottoms with parchment.
  4. Butter the paper and dust the pans lightly with flour, tapping out any excess In a medium bowl, sift together the cake flour, baking powder and salt.
  5. In the bowl of a stand mixer, beat the sugar with the butter at high speed until fluffy, about 5 minutes.
  6. Add the eggs and egg yolks, 1 at a time, beating well after each addition.
  7. Beat in the vanilla.
  8. Beat in the flour mixture at low speed in 3 batches, alternating with the milk, beat until just smooth.
  9. Scrape the batter into the prepared pans and smooth the surfaces.
  10. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  11. Let the cakes cool on racks for 10 minutes, then unmold onto the racks and let cool completely.
  12. Curd-.
  13. Fill a large bowl with ice water.
  14. In a heavy medium sauce pan, whisk the egg yolks with the sugar, lemon juice and salt.
  15. Add the butter and cook over moderate heat, stirring constantly until the curd is thick nd just beginning to simmer, about 5 minutes.
  16. Set the saucepan in the water bath and chill the curd, whisking occasionally.
  17. Meringue-.
  18. In a saucepan, bring 1 of water to a boil.
  19. In the clean bowl of a stand mixer, whisk the sugar, egg whites and lemon juice.
  20. Set the bowl over the saucepan and cook, whisking constantly until the sugar dissolves, about 6 minutes.
  21. Return the bowl to the mixer and beat the meringue at medium speed for about 10 minutes, or until cooled to room temperature.
  22. Continue beating at high speed until the meringue is thick, shiny and billowy, about 15 minutes longer.
  23. Assemble the cake-.
  24. Using a serrated knife, trim the cake tops to make them level.
  25. Halve each cake horizontally.
  26. Set 1 layer on a cake plate, cut side up, spread with 1/3 of the curd.
  27. Set another layer on top and spread with another 1/3 of the curd.
  28. Set another layer on top and spread the remaining curd, cover with the final layer of cake, cut side down.
  29. With a large offset spatula, frost the sides of the cake with a thin layer of meringue.
  30. Top the cake with the remaining meringue and swirl decoratively, then serve.
  31. Make ahead: The layers can be wrapped in plastic and refrigerated for 2 days or frozen up to 1 month.
  32. The curd can be refrigerated for 3 days.
  33. The assembled cake can be refrigerated for up to 2 days.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 7634.07 Kcal (31962 kJ)
Calories from fat 3101.68 Kcal
% Daily Value*
Total Fat 344.63g 530%
Cholesterol 3154.22mg 1051%
Sodium 3448.46mg 144%
Potassium 4051.31mg 86%
Total Carbs 989.38g 330%
Sugars 637.62g 2550%
Dietary Fiber 8.52g 34%
Protein 168.23g 336%
Vitamin C 49.1mg 82%
Vitamin A 3.4mg 113%
Iron 43mg 239%
Calcium 1493.2mg 149%
Amount Per 100 g
Calories 273.61 Kcal (1146 kJ)
Calories from fat 111.16 Kcal
% Daily Value*
Total Fat 12.35g 530%
Cholesterol 113.05mg 1051%
Sodium 123.59mg 144%
Potassium 145.2mg 86%
Total Carbs 35.46g 330%
Sugars 22.85g 2550%
Dietary Fiber 0.31g 34%
Protein 6.03g 336%
Vitamin C 1.8mg 82%
Vitamin A 0.1mg 113%
Iron 1.5mg 239%
Calcium 53.5mg 149%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 180.6
  • 211

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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