Description
This Lemon Meringue Layer Cake combines zesty lemon cake layers with a luscious homemade lemon curd filling and a fluffy, toasted meringue topping. Perfect for special occasions or a refreshing dessert, this cake balances tartness and sweetness with a light, airy texture.
Ingredients
Scale
For the Lemon Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
- Zest of 2 lemons
For the Lemon Curd Filling:
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup fresh lemon juice (about 2-3 lemons)
- 1/4 cup unsalted butter, cut into pieces
- Zest of 1 lemon
For the Meringue Topping:
- 4 large egg whites, at room temperature
- 1 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: Using a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, approximately 3 to 4 minutes, to incorporate air for a tender crumb.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter mixture, beating well after each addition to ensure proper emulsification. Stir in vanilla extract and the zest of 2 lemons for flavor.
- Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, alternating with whole milk. Mix gently until just combined to avoid overmixing and a tough cake.
- Bake: Divide the batter evenly among the prepared cake pans. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Combine Ingredients for Lemon Curd: In a medium saucepan, whisk the sugar, eggs, fresh lemon juice, and lemon zest together thoroughly.
- Cook the Mixture: Cook over medium heat, stirring constantly until the mixture thickens and reaches around 170°F (77°C). This will take about 8 to 10 minutes and ensures the eggs are cooked without scrambling.
- Add Butter: Remove from heat and stir in the unsalted butter pieces until fully melted and smooth. Cover the surface with plastic wrap and chill in the refrigerator until cold.
- Beat Egg Whites: In a clean mixing bowl, beat the egg whites on medium speed until foamy to initiate the meringue structure.
- Add Cream of Tartar: Add cream of tartar and continue to beat until soft peaks form, stabilizing the meringue.
- Gradually Add Sugar: Slowly add sugar one tablespoon at a time while beating on high until stiff, glossy peaks form. Stir in vanilla extract for extra flavor.
- Layer the Cakes: Once cakes are fully cooled, place one layer on a serving plate and spread a generous amount of chilled lemon curd on top for tanginess.
- Add Second Layer: Add the second cake layer and repeat with lemon curd. Place the final cake layer on top.
- Spread Meringue: Cover the entire cake with meringue, using a spatula to create peaks and swirls for a decorative finish.
- Broil the Meringue: Preheat the broiler. Place the cake under the broiler for 1 to 3 minutes until the meringue turns golden brown. Watch carefully to avoid burning.
- Cool Slightly: Allow the cake to cool for a few minutes so the meringue sets before slicing.
- Enjoy: Serve and savor the refreshing combination of bright lemon flavor and fluffy meringue texture!
Notes
- Use room temperature ingredients for best mixing results.
- Cover the lemon curd with plastic wrap directly on its surface to prevent a skin from forming.
- Monitor the cake closely while broiling the meringue to prevent burning.
- Cake layers can be baked a day ahead and wrapped tightly for freshness.
- Egg whites for meringue should be free of yolk for best volume.
