Lemon Meringue Cake Recipe - The Cookie Rookie® (2024)

4.65 from 51 votes

Author: Becky Hardin

For the Cake

• ▢ 1½ cups all-purpose flour 180 grams
• ▢ 1½ teaspoons baking powder 6 grams
• ▢ 1 tablespoon lemon zest 6 grams, from 1 lemon
• ▢ ½ teaspoon kosher salt
• ▢ ½ cup Danish Creamery European Style Unsalted Butter 113 grams, room temperature (1 stick)
• ▢ 1 cup granulated sugar 200 grams
• ▢ 2 large eggs 100 grams, room temperature
• ▢ 1 teaspoon pure vanilla extract 4 grams
• ▢ 2 tablespoons lemon juice 28 grams, about ½ lemon
• ▢ ½ cup buttermilk 114 grams, room temperature (see note)

For the Lemon Curd

• ▢ ½ cup Danish Creamery European Style Unsalted Butter 113 grams (1 stick)
• ▢ ½ cup fresh lemon juice 114 grams, from 4 lemons
• ▢ ¾ cup granulated sugar 150 grams
• ▢ 8 egg yolks 112 grams

For the Meringue

• ▢ 8 egg whites 280 grams (about 1 cup)
• ▢ 1 cup granulated sugar 200 grams

• Preheat oven to 350·F. Grease a 9×5-inch loaf pan with butter. Add a piece of parchment paper lengthwise to help with removing the cake after baking.

• In a medium mixing bowl, combine the flour, baking powder, zest, and salt.

  1½ cups all-purpose flour, 1½ teaspoons baking powder, 1 tablespoon lemon zest, ½ teaspoon kosher salt

• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together until fluffy, about 2 minutes.

  ½ cup Danish Creamery European Style Unsalted Butter, 1 cup granulated sugar

• Add the eggs, one at a time, mixing on a low speed. Turn the speed up to medium-high and add in the vanilla and lemon juice.

  2 large eggs, 1 teaspoon pure vanilla extract, 2 tablespoons lemon juice

• Put the mixer back on low and add about ½ of the flour mixture. Then half the buttermilk. Repeat until all of the flour and buttermilk are incorporated.

  ½ cup buttermilk

• Pour the batter into the loaf pan. Bake for approximately 50 minutes, or until a toothpick comes out clean. Allow to cool while making your lemon curd and meringue.

• Prepare the lemon curd. In a heavy bottomed saucepan, melt the butter and lemon juice over high heat. In a separate bowl, whisk the sugar and yolks.

  ½ cup Danish Creamery European Style Unsalted Butter, ½ cup fresh lemon juice, ¾ cup granulated sugar, 8 egg yolks

• Slowly whisk together the hot lemon mixture into the egg mixture, a little at a time. Place the mixture back into the saucepan, stirring constantly. Allow to thicken for 6-8 minutes.

• Pour the lemon curd into a glass bowl and cover with plastic wrap, pressing down to cover the entire top. Chill for 1 hour or until the cake has cooked and cooled.

• Prepare the meringue: Using a hand mixer, whisk together the egg whites and sugar in a clean metal bowl set over a saucepan of simmering water. Whisk constantly until the mixture is warm and the sugar has fully dissolved, about 1-2 minutes.

  8 egg whites, 1 cup granulated sugar

• Place the meringue mixture in the clean bowl of a stand mixer fitted with the whisk attachment. Whisk on high speed until light and fluffy, usually about 2 additional minutes.

• Assemble the cake: Slice the baked and cooled cake into 3 horizontal layers. Trim the sides and top to make 3 even layers.

• Place the bottom of the cake on a rimmed baking sheet. Top with a layer of the lemon curd. Repeat with the second layer of cake and curd. Top finally with the top layer of cake.

• Using a rubber spatula or offset spatula, cover the entire outside of the cake in meringue. Make peaks or swirls as you go to make it extra pretty.

• Broil in the oven or use a small hand held kitchen torch to brown the meringue until golden brown. In the oven this would be just about 1 minute, watching carefully. You can also broil just slightly and then further toast the peaks.

• Slice and serve!

• Buttermilk: If you don’t have buttermilk, follow this simple homemade buttermilk recipe.
• Allow the cake to fully cool before slicing and assembling.
• Use room temperature ingredients. This will help them to combine easily and you will have an even texture throughout the cake.
• If you are looking for a shortcut, you can use store-bought lemon curd for the filling, but it’s pretty quick to make your own and it’s so much more flavorful.

Storage: Store lemon meringue cake in an airtight container in the refrigerator for up to 3 days.

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