This lemon meringue cake combines the tangy sweetness of lemon with the lightness of meringue. It’s perfect for those who love a fresh, zesty flavor and a classic, fluffy cake. The layers of lemon filling and the meringue topping create a delightful contrast in texture and taste, making this cake a showstopper for any occasion.
The lemon cake is light and fluffy with a subtle, sweet citrus flavor that provides the perfect base, while the filling adds a vibrant, tangy kick that balances the cake’s sweetness and provides a burst of citrus in every bite. The meringue topping is light and airy with a sweetness that melts in your mouth, perfectly contrasting the zesty lemon filling.
Ingredients for Lemon Meringue Cake
- Lemon or yellow cake mix: This provides the base for our cake with a bright, lemony flavor. It’s a convenient start to making a delicious homemade cake.
- Large eggs: Eggs add richness and structure to the cake.
- Canola oil: Canola oil keeps the cake moist and tender.
Filling:
- Sugar: Sugar sweetens the filling, balancing the tartness of the lemon juice.
- Cornstarch: Cornstarch thickens the lemon filling to a perfect, pudding-like consistency.
- Lemon juice: Fresh lemon juice adds a refreshing, tangy flavor to the filling.
- Large egg yolks: Egg yolks contribute to the richness and thickness of the filling.
- Butter: Butter adds a creamy, smooth texture to the filling.
- Grated lemon zest: Lemon zest intensifies the lemon flavor.
Meringue:
- Large egg whites: Egg whites form the base of the meringue, whipped to create airy peaks.
- Cream of tartar: Cream of tartar acts as a stabilizer to help the egg whites hold their shape.
- Sugar: Sugar sweetens the meringue and helps achieve a glossy finish.
Directions
Step 1: Prepare the cake batter
Preheat the oven to 350°F. In a large bowl, combine the cake mix, eggs, water and oil. Beat on low speed for 30 seconds, then on medium speed for two minutes, until smooth. Pour the batter into two greased and floured 9-inch round baking pans.
Step 2: Bake the cakes
Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cook in the pans for 10 minutes, then transfer them to wire racks to cool completely.
Step 3: Make the lemon filling
In a large saucepan, combine the sugar, cornstarch and salt. Stir in the water and lemon juice until smooth. Cook over medium-high heat, stirring constantly, until the mixture thickens and becomes bubbly. Reduce the heat to low and cook for an additional two minutes.
Step 4: Incorporate the egg yolks
Remove the saucepan from the heat. Gradually stir a small amount of the hot mixture into the beaten egg yolks, then return it all to the pan, stirring constantly. Bring the mix to a gentle boil, then cook and stir for two minutes. Remove from the heat, then gently stir in the butter and lemon zest. Cool completely.
Step 5: Prepare the meringue
In a large bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add the sugar, 1 tablespoon at a time, beating on high until stiff peaks form.
Editor’s Tip: Make sure the bowl is clean and dry, as any grease or moisture can prevent the egg whites from whipping properly. Use the stand mixer bowl with a whisk attachment for best results.
Step 6: Assemble the cake
Cut each cake horizontally into two layers. Place one layer on an ovenproof serving plate and spread it with one-third of the lemon filling. Repeat the layers twice, finishing with the top layer of cake.
Editor’s Tip: Level the cake layers using a serrated knife to trim the tops, if necessary, for even layers.
Step 7: Add the meringue
Spread the meringue over the top and sides of the cake, creating swirls and peaks. Bake at 350° for 10 to 15 minutes or until the meringue is lightly browned. Cool completely and store in the refrigerator.
Editor’s Tip: Create smooth layers by spreading the lemon filling evenly using the back of a spoon or spatula.
Lemon Meringue Cake Variations
- Add berries: Create a berry lemon meringue cake by adding fresh berries between the cake layers.
- Incorporate coconut: Make a coconut lemon meringue cake by mixing shredded coconut into the lemon filling for added texture and flavor.
- Use white chocolate: Add a layer of white chocolate ganache between the cake layers for a rich and decadent twist. The white chocolate complements the lemon flavor beautifully.
How to Store Lemon Meringue Cake
Store your leftover cake in the refrigerator. To keep it fresh, store it in an airtight container or cover it with plastic wrap. An airtight container helps maintain the cake’s moisture and prevents the meringue frosting from drying out.
Can you freeze lemon meringue cake?
Freezing lemon meringue cake is not recommended because the delicate layers can become compromised. The meringue and lemon curd can separate or become soggy when thawed. It’s best to enjoy this cake fresh or within a few days of refrigeration.
How long does lemon cake with meringue last?
Lemon meringue cake can last up to three days in the refrigerator. For the best taste, enjoy it within this time frame. Storing it on a wire rack will allow air circulation, which helps keep the cake layers and meringue frosting fresh.
Lemon Meringue Cake Tips
What is the best way to achieve stiff peaks in meringue?
Make sure your bowl and mixer attachment are completely clean and free of grease. Use room-temperature egg whites, and add the sugar gradually while beating. This process helps the sugar dissolve properly and results in glossy peaks.
Can you decorate a cake with meringue?
Yes, you can decorate a cake with meringue in several creative ways. Use a piping bag to create rosettes or stars as decor accents, or add food coloring to the meringue to create colorful decorations that match your cake’s theme.
Can I use bottled lemon juice for the filling?
Freshly squeezed lemon juice is ideal for a bright, natural flavor, but bottled lemon juice can be used in a pinch. The lemon curd made with fresh juice and zest will have a more vibrant lemon flavor.
Why did my meringue weep?
Weeping can occur if the meringue is not cooked long enough. Bake it until it’s lightly browned and has a crisp exterior. Additionally, using a clean bowl and ensuring the egg whites are at room temperature can help prevent weeping.
