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Lemon-Lime Meringue Cake

Total Time

Prep: 65 min. + chilling Bake: 30 min. + cooling


12 servings

We top a tender citrus curd-filled cake with lovely meringue for a mile-high masterpiece!—Taste of Home Test Kitchen
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  • 1-1/2 cups sugar
  • 1/4 cup cornstarch
  • 1/4 cup all-purpose flour
  • 1-3/4 cups water
  • 3 large egg yolks, beaten
  • 1/3 cup lemon juice
  • 1/3 cup lime juice
  • 2 tablespoons butter
  • 2 teaspoons grated lemon zest
  • 2 teaspoons grated lime zest
  • CAKE:
  • 3/4 cup butter, softened
  • 2 cups sugar
  • 3 large eggs
  • 1-1/4 teaspoons vanilla extract
  • 1/3 cup sour cream
  • 1/3 cup lemon juice
  • 1/3 cup lime juice
  • 4 teaspoons grated lemon zest
  • 2-2/3 cups all-purpose flour
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cardboard cake circle (9 inches)
  • 5 large egg whites
  • 1/4 teaspoon cream of tartar
  • 2/3 cup sugar


  1. In a small heavy saucepan, combine the sugar, cornstarch and flour. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
  2. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the juices, butter and zests. Transfer to a small bowl; cool for 10 minutes. Refrigerate until chilled.
  3. For cake: In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the sour cream, juices and lemon zest. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture alternately with sour cream mixture, beating well after each addition.
  4. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  5. Place the cake circle on a baking sheet; layer with one cake layer and half of filling. Repeat layers. Top with remaining cake layer.
  6. For meringue: In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved.
  7. Spread meringue over top and sides of cake. Bake at 350° for 28-32 minutes or until meringue is lightly browned. Carefully transfer to a cake plate. Refrigerate leftovers.

Nutrition Facts

1 slice: 567 calories, 17g fat (10g saturated fat), 144mg cholesterol, 348mg sodium, 98g carbohydrate (71g sugars, 1g fiber), 7g protein.

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Average Rating:
  • lodgebaker
    Dec 28, 2014

    Made this sake for a group. Filling was too strong. Found the cake to be dry. Love the presentation .

  • cthulhu666
    May 6, 2014

    I made this cake for my a very good friend. She said it was a masterpiece and love it. She said the meringue make the cake. It tasted just like lemon meringue.

  • pookykaighen
    Jan 15, 2014

    Loved making this cake! Its so pretty! Ill definitely be making it again :)

  • ericaLyn6
    Mar 28, 2013

    No comment left

  • franser
    Feb 9, 2013

    It was yummy but the filling is to strong, next time I will either make only half of filling or take out half of the lemon & lime juice. Was pretty easy to make.