Ingredients for Lemon Meringue Cake
- Cake Flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Unsalted Butter
- 2 cups granulated sugar
- 4 large eggs
- Vanilla Extract
- Milk
- 4 large egg yolks
- Fresh Lemon Juice
- 4 large egg whites
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How to Make Lemon Meringue Cake
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- While the cakes are cooling, prepare the lemon curd: Whisk together the egg yolks, sugar, cornstarch, and salt in a saucepan. Gradually whisk in the lemon juice and zest.
- Cook over medium heat, stirring constantly, until the curd thickens and coats the back of a spoon (about 8-10 minutes). Remove from heat and stir in the butter until melted.
- Strain the curd through a fine-mesh sieve into a bowl. Cover the surface with plastic wrap to prevent a skin from forming and let cool completely.
- Prepare the meringue: In a clean, dry bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the sugar, beating until stiff, glossy peaks form.
- Once the cakes are completely cool, level the tops if necessary. Spread half of the lemon curd between the cake layers.
- Frost the top of the cake with the remaining lemon curd. Pipe or spread the meringue over the top and sides of the cake.
- Brown the meringue using a kitchen torch or by broiling in the oven for 1-2 minutes, watching carefully to prevent burning.
- Let the cake stand for at least 30 minutes before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
165 g
Sugar
4229g
Fat
1009g
Carbs
468g
