Back to Lemon-Lime Meringue Cake

Print Options


Card Sizes

Lemon-Lime Meringue Cake Recipe

Lemon-Lime Meringue Cake Recipe

We top a tender citrus curd-filled cake with lovely meringue for a mile-high masterpiece!—Taste of Home Test Kitchen
TOTAL TIME: Prep: 65 min. + chilling Bake: 30 min. + cooling YIELD:12 servings


  • 1-1/2 cups sugar
  • 1/4 cup cornstarch
  • 1/4 cup all-purpose flour
  • 1-3/4 cups water
  • 3 egg yolks, beaten
  • 1/3 cup lemon juice
  • 1/3 cup lime juice
  • 2 tablespoons butter
  • 2 teaspoons grated lemon peel
  • 2 teaspoons grated lime peel
  • CAKE:
  • 3/4 cup butter, softened
  • 2 cups sugar
  • 3 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 peel
  • 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 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 peels. 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 peel. 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. Yield: 12 servings.

Nutritional Facts

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

Reviews for Lemon-Lime Meringue Cake

Sort By :

Average Rating
Reviewed Dec. 28, 2014

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

Reviewed 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."

Reviewed Jan. 15, 2014

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

Reviewed 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."

Loading Image