Description
A delightful Lemon Meringue Cake featuring a moist lemon-infused cake layered with luscious homemade lemon curd and topped with a fluffy, golden-browned meringue. Perfect for lemon lovers looking for a show-stopping dessert with a balance of tartness and sweetness.
Ingredients
Scale
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 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)
Lemon Curd
- ½ cup 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)
Meringue
- 8 egg whites (280 grams, about 1 cup)
- 1 cup granulated sugar (200 grams)
Instructions
- Preheat and Prepare Pan: Preheat oven to 350°F. Grease a 9×5-inch loaf pan with butter and line it lengthwise with parchment paper for easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, lemon zest, and kosher salt.
- Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment, cream the butter and granulated sugar together on medium speed until fluffy, about 2 minutes.
- Add Eggs and Flavorings: Add eggs one at a time on low speed, then increase speed to medium-high and mix in vanilla extract and lemon juice until combined.
- Combine Flour and Buttermilk: On low speed, alternately add half the flour mixture, then half the buttermilk, repeating until all is incorporated without overmixing.
- Bake Cake: Pour batter into prepared loaf pan and bake for approximately 50 minutes, or until a toothpick inserted in the center comes out clean. Let cool while preparing lemon curd and meringue.
- Make Lemon Curd Base: In a heavy-bottomed saucepan over high heat, melt butter with fresh lemon juice.
- Whisk Sugar and Egg Yolks: In a separate bowl, whisk together the sugar and egg yolks until combined.
- Temper Egg Mixture: Gradually whisk the hot lemon-butter mixture into the sugar-yolk mixture little by little to temper the eggs.
- Cook Lemon Curd: Return mixture to saucepan and cook over medium heat, stirring constantly until thickened, about 6-8 minutes.
- Chill Lemon Curd: Pour curd into a glass bowl, cover with plastic wrap pressed directly onto surface, and chill for at least 1 hour until cake is cooled.
- Prepare Meringue: In a clean metal bowl set over simmering water, whisk egg whites and sugar using a hand mixer until sugar dissolves and mixture is warm, 1-2 minutes.
- Whip Meringue: Transfer to a stand mixer bowl fitted with a whisk attachment and beat on high until light and fluffy, about 2 minutes.
- Slice Cake Into Layers: Carefully slice the cooled cake horizontally into three even layers. Trim edges and top for neat layers.
- Assemble Cake: Place bottom layer on a rimmed baking sheet, spread a generous layer of lemon curd over it, repeat with second layer, then top with final cake layer.
- Apply Meringue: Using a spatula, cover the entire cake with meringue, creating decorative peaks or swirls.
- Brown Meringue: Broil in the oven for about 1 minute watching carefully or use a handheld kitchen torch to brown the meringue peaks until golden.
- Serve: Slice and serve this stunning lemon meringue cake for a perfect balance of tart, sweet, and fluffy textures.
Notes
- Use European Style Unsalted Butter for a richer flavor and better texture.
- Make sure eggs and buttermilk are at room temperature to ensure even mixing and proper cake rise.
- Chilling the lemon curd allows it to set properly for layering.
- When browning meringue, watch closely to prevent burning as it chars quickly under broiler or torch.
- Use a serrated knife to slice cake layers gently without compressing them.
- Leftover cake can be refrigerated covered and enjoyed within 3 days.
