Lemon Meringue Layer Cake: 7 Steps to Pure Delight

Name: Lemon Meringue Layer Cake: 7 Steps to Pure Delight
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: For the Lemon Cake:; 2 1/2 cups all-purpose flour: For the cake base.; 2 1/2 teaspoons baking powder: For leavening.; 1/2 teaspoon salt: To enhance flavor.; 1 cup unsalted butter: Softened.; 2 cups granulated sugar: For sweetness.; 4 large eggs: For binding.; 1 teaspoon vanilla extract: For flavor.; 1 cup whole milk: For moisture.; Zest of 2 lemons: For added flavor.; For the Lemon Curd Filling:; 1 cup granulated sugar: For sweetness.; 3 large eggs: For thickening.; 1/2 cup fresh lemon juice: About 2-3 lemons.; 1/4 cup unsalted butter: Cut into pieces.; Zest of 1 lemon: For extra flavor.; For the Meringue Topping:; 4 large egg whites: At room temperature.; 1 cup granulated sugar: For sweetness.; 1/4 teaspoon cream of tartar: To stabilize the meringue.; 1 teaspoon vanilla extract: For flavor.

by basmer

19 de January de 2026

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Lemon Meringue Layer Cake is a delightful dessert that brings together the zesty flavors of lemon with the light and airy texture of meringue. This layered cake is perfect for any occasion, whether it’s a sunny day picnic or a festive celebration. With its refreshing taste and beautiful presentation, it’s sure to impress your family and friends. Let’s dive into this delicious recipe!

Why You’ll Love This Lemon Meringue Layer Cake

This Lemon Meringue Layer Cake is not just another cake; it’s a refreshing layered dessert that brings joy with every bite. Here are a few reasons why you’ll adore this recipe:

It’s a light and fluffy treat that’s perfect for summer.
The combination of sweet meringue and tart lemon curd is simply irresistible.
This cake is visually stunning, making it an excellent centerpiece for any gathering.
It’s a great way to impress guests with your baking skills.
Perfect for those who love citrus desserts, especially lemon lovers!
It offers a unique twist on the classic Lemon Meringue Cake.

With just a few ingredients and steps, you’ll be baking a masterpiece that aligns with American cuisine and vegetarian diet preferences.

Ingredients for Lemon Meringue Layer Cake

Gather these items:

2 1/2 cups all-purpose flour: For the cake base.
2 1/2 teaspoons baking powder: For leavening.
1/2 teaspoon salt: To enhance flavor.
1 cup unsalted butter: Softened.
2 cups granulated sugar: For sweetness.
4 large eggs: For binding.
1 teaspoon vanilla extract: For flavor.
1 cup whole milk: For moisture.
Zest of 2 lemons: For added flavor.
1 cup granulated sugar: For sweetness in the curd.
3 large eggs: For thickening the curd.
1/2 cup fresh lemon juice: About 2-3 lemons.
1/4 cup unsalted butter: Cut into pieces for the curd.
Zest of 1 lemon: For extra flavor in the curd.
4 large egg whites: At room temperature for meringue.
1 cup granulated sugar: For sweetening the meringue.
1/4 teaspoon cream of tartar: To stabilize the meringue.
1 teaspoon vanilla extract: For meringue flavor.

How to Make Lemon Meringue Layer Cake Step-by-Step

Step 1: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
Step 2: In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 2 1/2 teaspoons baking powder, and 1/2 teaspoon salt. Set aside.
Step 3: In a large mixing bowl, beat 1 cup unsalted butter and 2 cups granulated sugar together until light and fluffy, about 3-4 minutes.
Step 4: Add 4 large eggs one at a time, mixing well after each addition. Stir in 1 teaspoon vanilla extract and zest of 2 lemons.
Step 5: Gradually add the dry ingredients to the wet mixture, alternating with 1 cup whole milk, mixing until just combined.
Step 6: Divide the batter evenly among the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted comes out clean. Allow to cool for about 10 minutes, then transfer to a wire rack to cool completely.
Step 7: In a medium saucepan, whisk together 1 cup granulated sugar, 3 large eggs, 1/2 cup fresh lemon juice, and zest of 1 lemon.
Step 8: Cook over medium heat, stirring constantly until thickened and reaching about 170°F (77°C). This takes about 8-10 minutes.
Step 9: Remove from heat and stir in 1/4 cup unsalted butter until melted and smooth. Transfer to a bowl, cover with plastic wrap, and refrigerate until chilled.
Step 10: In a clean bowl, beat 4 large egg whites on medium speed until foamy.
Step 11: Add 1/4 teaspoon cream of tartar and continue beating until soft peaks form.
Step 12: Gradually add 1 cup granulated sugar, one tablespoon at a time, until stiff peaks form and the meringue is glossy. Stir in 1 teaspoon vanilla extract.
Step 13: Once the cakes are cooled, place one layer on a serving plate and spread a generous layer of lemon curd on top.
Step 14: Place the second layer on top and repeat with more lemon curd. Top with the final layer.
Step 15: Spread the meringue over the top and sides of the cake, creating peaks and swirls with a spatula.
Step 16: Preheat your broiler. Place the cake under the broiler for 1-3 minutes until the meringue is golden brown. Watch closely to prevent burning.
Step 17: Allow the cake to cool for a few minutes before slicing.
Step 18: Serve and enjoy this delightful lemon meringue dessert with layers!

Pro Tips for the Perfect Lemon Meringue Layer Cake

Keep these in mind:

Ensure your egg whites are at room temperature for the best meringue.
Don’t rush the cooling process; this helps maintain the cake’s structure.
For extra flavor, consider adding a bit of lemon zest to the meringue.
Use a kitchen torch for a more even caramelization of the meringue if you have one!

Best Ways to Serve Lemon Meringue Layer Cake

This cake pairs wonderfully with:

A dollop of whipped cream for added creaminess.
Fresh berries or a berry coulis for a fruity contrast.
Mint leaves for a refreshing garnish.

How to Store and Reheat Lemon Meringue Layer Cake

To preserve your cake, cover it loosely with plastic wrap and store it in the fridge. It can be kept for up to three days. To enjoy it after refrigeration, let it sit at room temperature for about 30 minutes before serving. This cake is great for meal prep, as it can be made ahead and served later!

Frequently Asked Questions About Lemon Meringue Layer Cake

What’s the secret to perfect Lemon Meringue Layer Cake?

The secret lies in the balance of flavors and textures. Ensure your lemon curd is well-set and the meringue reaches stiff peaks for the best results. Using fresh ingredients enhances the overall taste.

Can I make Lemon Meringue Layer Cake ahead of time?

Absolutely! You can prepare the cake layers and lemon curd a day in advance. Just assemble and add the meringue on the day of serving to keep it fresh.

How do I avoid common mistakes with Lemon Meringue Layer Cake?

Avoid overbeating your egg whites, which can lead to grainy meringue. Make sure to cool the cake completely before assembling to prevent sogginess.

Variations of Lemon Meringue Layer Cake You Can Try

If you’re looking to mix things up, consider these variations:

Substituting lime juice for a zesty twist, creating a Citrus Meringue Cake.
Using different fruit purees in the meringue for added flavor.
Creating a Lemon Meringue Tart Cake using a tart crust instead of cake layers.

With these tips and this delightful recipe, you’re ready to embark on your journey of baking a luscious Lemon Meringue Layer Cake that will surely impress everyone!

For more delicious recipes, check out our latest recipes or try making cranberry orange pancakes for a delightful breakfast treat!

Lemon Meringue Layer Cake: 7 Steps to Pure Delight - Lemon Meringue Layer Cake - additional detail

For more tips on baking, you can read about gingerbread cookies or explore our sweet potato biscuits recipe!

Lemon Meringue Layer Cake: 7 Steps to Pure Delight

Author: basmer
Total Time: 1 hour
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Lemon Meringue Layer Cake: A Refreshing Delight

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
Mix Dry Ingredients: In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 2 1/2 teaspoons baking powder, and 1/2 teaspoon salt. Set aside.
Cream Butter and Sugar: In a large mixing bowl, beat 1 cup softened unsalted butter and 2 cups granulated sugar together until light and fluffy, about 3-4 minutes.
Add Eggs and Vanilla: Add 4 large eggs one at a time, mixing well after each addition. Stir in 1 teaspoon vanilla extract and zest of 2 lemons.
Combine Mixtures: Gradually add the dry ingredients to the wet mixture, alternating with 1 cup whole milk, mixing until just combined.
Bake: Divide the batter evenly among the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.
Combine Ingredients: In a medium saucepan, whisk together 1 cup granulated sugar, 3 large eggs, 1/2 cup fresh lemon juice, and zest of 1 lemon.
Cook the Mixture: Cook over medium heat, stirring constantly until the mixture thickens and reaches a temperature of about 170°F (77°C). This should take about 8-10 minutes.
Add Butter: Remove from heat and stir in 1/4 cup unsalted butter until melted and smooth. Transfer to a bowl, cover with plastic wrap directly on the surface, and refrigerate until chilled.
Beat Egg Whites: In a clean mixing bowl, beat 4 large egg whites on medium speed until foamy.
Add Cream of Tartar: Add 1/4 teaspoon cream of tartar and continue to beat until soft peaks form.
Gradually Add Sugar: Slowly add 1 cup granulated sugar, one tablespoon at a time, while continuing to beat until stiff peaks form and the meringue is glossy. Stir in 1 teaspoon vanilla extract.
Layer the Cakes: Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous layer of lemon curd on top.
Add Second Layer: Place the second cake layer on top and repeat the process with more lemon curd. Top with the final cake layer.
Spread Meringue: Spread the meringue over the top and sides of the cake, creating peaks and swirls with a spatula.
Broil the Meringue: Preheat your broiler. Place the cake under the broiler for 1-3 minutes until the meringue is golden brown. Watch closely to prevent burning.
Cool Slightly: Allow the cake to cool for a few minutes before slicing.
Enjoy: Serve and enjoy the refreshing flavors of lemon and the fluffy meringue!