Lemon Meringue Cake

If you’ve ever fallen in love with the tangy-sweet bliss of a lemon meringue pie, prepare to have your dessert dreams upgraded—because Lemon Meringue Cake is everything you love about the pie, layered and leveled up. This showstopper dessert combines soft, fluffy cake layers with a tart, luscious lemon curd filling and finishes with a billowy, toasted meringue topping that’s as beautiful as it is delicious.

Think of it as a flavor symphony: you’ve got the brightness of fresh lemon, the richness of buttery sponge, and that luxurious melt-in-your-mouth texture of meringue, all playing in perfect harmony. It’s light and decadent all at once—refreshing without being overpowering, sweet without being cloying. And visually? It’s a total stunner. That glossy, golden-browned meringue swirled on top makes it look straight out of a patisserie window.

Whether you’re baking for a spring celebration, a bridal shower, a birthday brunch, or just looking to impress with a bakery-worthy dessert, this cake delivers on every level. And don’t worry—it may look like a masterpiece, but it’s incredibly doable in your home kitchen. With just a few key techniques and a little love for lemons, this cake is ready to steal the spotlight.

Why You’ll Love This Lemon Meringue Cake

• You get all the classic lemon meringue pie flavor in cake form—a unique, refreshing twist that surprises and delights.

• The tart lemon curd filling is perfectly balanced with the sweetness of the meringue and the buttery cake layers.

• That toasted meringue topping? It’s not just beautiful—it’s ethereal, fluffy, and lighter than traditional buttercream.

• It’s a dessert that looks as incredible as it tastes—ideal for centerpieces, photos, and wow-factor presentations.

• The cake layers are light and tender, with just enough structure to support the creamy filling and meringue topping.

• You can make it ahead in parts—curd, cake, and meringue can be prepped and assembled when needed.

• Perfect for spring and summer occasions, offering a citrusy contrast to heavier chocolate or caramel cakes.

• Customizable to your liking—add poppy seeds, a layer of mascarpone cream, or even a graham cracker crumble for texture.

• The meringue is naturally gluten-free and lower in fat than buttercream, making it feel airy and balanced.

• It’s a conversation-starter dessert that gives off professional pastry chef vibes with just a bit of extra effort.

Preparation Time and Yield

• Prep Time: 35 minutes
• Cook Time: 30 minutes
• Cooling & Assembly Time: 1 hour
• Total Time: 2 hours 5 minutes
• Yield: One 3-layer 8-inch cake (Serves 10 to 12)

Nutritional Information (Per Slice)

• Calories: 430 kcal
• Carbohydrates: 52g
• Protein: 6g
• Fat: 20g
• Fiber: 1g
• Sugar: 37g

Ingredients for Lemon Meringue Cake

For the Cake Layers:

• 2 ½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¾ cup unsalted butter, softened
• 1 ¾ cups granulated sugar
• 4 large eggs
• 1 tbsp lemon zest
• 2 tsp vanilla extract
• 1 cup milk (or buttermilk for richer flavor)
• ¼ cup fresh lemon juice

For the Lemon Curd Filling:

• 4 large egg yolks
• ½ cup fresh lemon juice
• 1 tbsp lemon zest
• ¾ cup granulated sugar
• ¼ cup unsalted butter, cut into cubes
• Pinch of salt

For the Meringue Topping:

• 4 large egg whites
• ¾ cup granulated sugar
• ¼ tsp cream of tartar
• ½ tsp vanilla extract

Step-by-Step Instructions for Lemon Meringue Cake

Step 1: Prepare the Cake Layers

Preheat your oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step 2: Cream Butter and Sugar

In a large bowl, cream the softened butter and sugar until light and fluffy—about 3 to 4 minutes. This aeration step gives your cake its soft, airy structure.

Step 3: Add Eggs and Flavoring

Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the lemon zest and vanilla extract.

Step 4: Add Dry Ingredients and Milk

Alternately add the flour mixture and milk in three parts, beginning and ending with the dry ingredients. Mix gently, then stir in the lemon juice. Do not overmix—just until everything is smooth.

Step 5: Bake and Cool

Divide the batter evenly among the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 6: Make the Lemon Curd

In a saucepan over medium-low heat, whisk together the egg yolks, lemon juice, zest, sugar, and salt. Cook while stirring constantly until the mixture thickens enough to coat the back of a spoon—about 8 to 10 minutes. Remove from heat and stir in butter until smooth. Let cool completely before using.

Step 7: Make the Meringue Topping

In a clean mixing bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add sugar, one tablespoon at a time, until stiff peaks form. Beat in vanilla extract. The meringue should be glossy and hold its shape.

Step 8: Assemble the Cake

Place one cake layer on a serving stand. Spread a generous layer of lemon curd on top. Add the second cake layer and repeat. Place the third layer on top. Don’t frost the sides—this is a semi-naked, layered look.

Step 9: Add the Meringue

Spoon or pipe the meringue onto the top of the cake in swirls and peaks. Use a kitchen torch to lightly toast the meringue until golden-brown, or broil briefly in the oven (watch it carefully to prevent burning).

Step 10: Chill and Serve

Chill the cake for 30 minutes before serving to help the curd set and the flavors meld. Slice, serve, and enjoy every tangy-sweet bite.

Ingredient Background

Every element of Lemon Meringue Cake works together to create a symphony of flavor and texture. At the base of this dessert are the cake layers, which use a classic combination of flour, butter, sugar, eggs, and milk—but it’s the lemon juice and zest that elevate these layers from basic to brilliant. Lemon zest contains fragrant essential oils that add aroma and intensity to the cake, while the fresh lemon juice brings a zesty brightness that cuts through the sweetness.

Then comes the lemon curd filling, and oh, what a luscious addition it is. Traditionally made with egg yolks, sugar, butter, and fresh lemon juice, lemon curd has its roots in British baking. It’s silky, tart, and rich—just the kind of sharp contrast that balances a soft cake. The use of egg yolks not only thickens the curd but gives it a golden hue and velvety mouthfeel.

Finally, we have the elegant topper: meringue. Made from whipped egg whites and sugar, meringue is as light as air but strong enough to hold its shape in peaks and swirls. Adding cream of tartar helps stabilize the egg whites so they don’t collapse, while a touch of vanilla gives the meringue a smooth, mellow flavor. When toasted, those meringue tips take on a subtle crunch and a golden finish that makes the cake feel straight out of a bakery showcase.

Technique Tips for Lemon Meringue Cake

The brilliance of Lemon Meringue Cake lies in mastering the simple yet specific techniques that bring each layer to life. First, let’s talk about the cake layers. Room-temperature ingredients are non-negotiable here. Cold butter won’t cream properly, and cold eggs can make the batter curdle. Let your ingredients warm up before you even preheat the oven—it makes a world of difference in texture.

When making the lemon curd, low and slow is the name of the game. If you rush it with high heat, you risk scrambling the eggs instead of forming a smooth, thick filling. Constant stirring with a heatproof spatula or whisk ensures even cooking. Once it coats the back of a spoon, remove it from the heat and stir in butter for a glossy finish. For ultra-smooth curd, strain it through a fine mesh sieve before cooling.

The meringue topping is where artistry meets science. To achieve those iconic stiff peaks, make sure your mixing bowl and beaters are absolutely clean and grease-free—any oil or moisture can sabotage your egg whites. Add sugar gradually and keep whipping until the meringue is glossy and thick. Don’t overbeat though, or it’ll become grainy and dry. When you toast the meringue, use a kitchen torch for precision and a professional look. No torch? A quick broil works too—but keep your eyes on it like a hawk. Meringue goes from golden to burnt in seconds.

Alternative Presentation Ideas

This cake is stunning on its own, but you can take it even further with some thoughtful presentation ideas. One elegant approach is to bake the cake in a tall single layer and slice it horizontally into thinner layers, creating a towering layered dessert with more curd between each tier. This gives it a patisserie-style look and allows for extra filling without making it too sweet.

Another creative option is a “lemon meringue trifle cake.” Layer cubes of sponge cake, dollops of lemon curd, and toasted meringue in a tall trifle bowl. Repeat the layers for visual impact and top with candied lemon slices or edible flowers. It’s easier to serve, equally stunning, and perfect for more casual gatherings or buffet-style desserts.

For individual servings, consider mini lemon meringue cakes baked in ramekins or small cake rings. Stack thin cake rounds with curd and top each with piped meringue swirls. Torch them just before serving for that dramatic golden-brown finish. These dainty desserts are ideal for tea parties, showers, or plated dinner service when presentation matters most.

Freezing and Storing Lemon Meringue Cake

Storing and prepping ahead for Lemon Meringue Cake can make dessert planning a breeze. The cake layers themselves can be made in advance and frozen individually, tightly wrapped in plastic and stored for up to two months. Thaw them at room temperature before assembling your cake—they’ll be just as tender and moist as freshly baked.

Lemon curd also stores well and can be made days ahead. Keep it in a jar or airtight container in the refrigerator for up to a week. It will firm up when chilled but softens again once spread on the cake.

Meringue, however, is best made fresh just before serving. While it holds its shape well for a few hours, its texture and sheen can degrade over time, especially in humid conditions. Once you top the cake with meringue and toast it, serve it within a few hours for the best appearance and taste. If you need to refrigerate the whole cake after assembly, keep it loosely covered in a cake dome or container. Just note that meringue may begin to weep slightly—perfectly edible but less pristine in presentation.

Healthier Twist Ideas

Craving this citrusy beauty with a lighter twist? It’s totally doable. Start by reducing the sugar in both the cake and the curd by ¼ cup each. The lemon flavor is bold enough to shine even with less sweetness, and it’ll give your cake a slightly more tart-forward profile.

For a leaner base, try substituting half the butter in the cake batter with Greek yogurt or unsweetened applesauce. Both add moisture while cutting back on fat and calories. You could also swap in whole wheat pastry flour for part of the all-purpose flour to add extra fiber without making the cake dense.

For the lemon curd, you can reduce the butter slightly or use a mix of cornstarch and eggs to thicken the curd without relying solely on yolks. As for the meringue topping, it’s already naturally low in fat and can be sweetened with a lower glycemic option like coconut sugar or erythritol, though this may slightly change the color and flavor.

Serving Suggestions for Events

Lemon Meringue Cake fits seamlessly into so many events—it’s light, flavorful, and visually stunning. For spring weddings or garden parties, pair it with a tea or prosecco bar and serve it as the main dessert, surrounded by fresh florals or sliced citrus wheels for extra drama. The yellow and white color scheme pairs beautifully with elegant table settings.

At baby showers or brunches, serve smaller slices on delicate floral-patterned plates with matching napkins. Pair it with citrus-infused water, lemonade, or herbal teas to keep things fresh and light. Add a lemony glaze drizzle across each slice or a dusting of powdered sugar on the sides of the cake plate to elevate the serving aesthetic.

Hosting a birthday or milestone dinner? Dress it up even more with a crown of edible flowers, candied lemon peels, or even tiny macarons nestled among the meringue swirls. A slice of this cake paired with a scoop of vanilla bean gelato or lemon sorbet turns it into a restaurant-level dessert that guests will rave about.

Frequently Asked Questions (FAQs)

1. Can I use store-bought lemon curd?

Yes, you can. Homemade is richer and fresher, but high-quality store-bought curd works in a pinch and saves time.

2. Do I need a blowtorch for the meringue?

It’s optional but gives you the best control. You can broil the cake briefly, but keep a close eye—it toasts quickly.

3. Can I make this cake gluten-free?

Absolutely. Use a gluten-free flour blend with xanthan gum. Just watch for consistency differences when mixing.

4. How do I prevent the meringue from weeping?

Beat the meringue until stiff peaks form and toast it promptly. Serve soon after topping for best texture.

5. Can I use Swiss or Italian meringue instead?

Yes, both are more stable and less prone to weeping. They require extra steps but offer a beautiful glossy finish.

6. Can I add a graham cracker crust layer?

Definitely! Add a thin graham base or sprinkle graham crumbs between layers for a pie-cake hybrid experience.

7. What’s the best way to cut clean slices?

Use a sharp knife dipped in hot water and wiped dry between each cut. It keeps the curd and meringue neat.

8. Can I add berries to the cake?

Absolutely. Blueberries or raspberries pair beautifully with lemon. Add between layers or scatter on top.

9. How long can this cake sit out at room temperature?

It’s best served within 2–3 hours. Refrigerate if it sits longer, especially if the room is warm.

10. Can I use a different citrus like lime or orange?

Yes! Lime makes a tart, tropical version, while orange offers a sweeter, gentler twist. Just adjust sugar as needed.

Conclusion

Lemon Meringue Cake is that rare dessert that’s equal parts elegant and comforting. It’s light but indulgent, showy but approachable, and every bite delivers a burst of citrus sunshine wrapped in clouds of sweet, airy meringue. Whether you’re impressing guests or simply treating yourself to a little baking therapy, this cake is the kind of recipe that sticks with you—memorable, satisfying, and just a little magical.

From the tart zing of lemon curd to the fluffy peaks of toasted meringue, every element tells a story of texture, flavor, and balance. It’s not just a cake—it’s an experience. One that brings a sense of celebration to your table, whether it’s a wedding, birthday, brunch, or a quiet weekend afternoon.

So go ahead—grab your zester, crack those eggs, and whip up something truly special. Because when life gives you lemons, you don’t just make pie—you make Lemon Meringue Cake, and you make it unforgettable.