Lemon Meringue Angel Cake Recipe
Lemon Meringue Angel Cake Recipe photo by Taste of Home

Lemon Meringue Angel Cake Recipe

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I've been told that this dessert tastes exactly like a lemon meringue pie and that it's the best angel food cake anyone could ask for. I'm not sure about all of that, but it is delightful to serve, and each slice is virtually fat free. —Sharon Kurtz, Emmaus, Pennsylvania
TOTAL TIME: Prep: 40 min. + standing Bake: 35 min. + cooling
MAKES:14 servings
Healthy Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 40 min. + standing Bake: 35 min. + cooling
MAKES: 14 servings


  • 12 egg whites
  • 1-1/2 cups sugar, divided
  • 1 cup cake flour
  • 2 teaspoons cream of tartar
  • 1-1/2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 1 jar (10 ounces) lemon curd
  • 4 egg whites
  • 3/4 teaspoon cream of tartar
  • 1/2 cup sugar

Nutritional Facts

1 piece equals 238 calories, 1 g fat (1 g saturated fat), 15 mg cholesterol, 121 mg sodium, 51 g carbohydrate, trace fiber, 5 g protein.


  1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift 1/2 cup sugar and flour together twice; set aside.
  2. Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually beat in remaining sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time.
  3. Gently spoon batter into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack at 350° for 35-40 minutes or until golden brown and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.
  4. Run a knife around side and center tube of pan. Remove cake; split into two horizontal layers. Place cake bottom on an ovenproof plate. Spread with lemon curd; replace cake top.
  5. For meringue, in a small bowl, beat egg whites and cream of tartar on medium until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread over top and sides of cake. Bake at 350° for 15-18 minutes or until golden brown. Refrigerate leftovers. Yield: 14 servings.
Originally published as Lemon Meringue Angel Cake in Light & Tasty December/January 2006, p35

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviewed Mar. 27, 2016

"I made this for Easter. It was a huge hit! I followed the recipe and it turned out perfect! The flavors, tart and sweet, made for a delicious cake. It even traveled well! I will definitely make this again :)"

Reviewed Jan. 29, 2016

"I really liked this cake. I did cut corners and just picked up a store bought angel food cake. Its a bit heavy. I will be making my own next time. I also make my own lemon crud. Didn't take long. Couldn't find any in the store"

Reviewed Apr. 8, 2015

"I love this cake!! This is the first time that I made an angel food cake! Very easy!! I used regular egg whites for the entire recipe, but decided to add another layer of meringue using egg whites from the carton...I wont be doing that again! I think there must be too much moisture in the carton, yuck..they flopped!!! Great recipe tho!!!!"

Reviewed Mar. 20, 2015

"I'd like to add this recipe to my recipe box...but can't seem to ???"

Reviewed Mar. 20, 2014

"I used a store bought cake, split it into 2 layers and added the Lemon Curd. After frosting it with the meringue I baked it until the peaks were nice and golden. The cake looked like it had taken all day to do, when in fact, it took under an hour to finish. The taste is delicious. If you like lemon meringue pie, you will like this cake. I will definitely be making it again. The only problem I had was finding the Lemon Curd. Had to go to 3 stores before finding it."

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