Calling all lemon lovers! Are you ready for the most delicious, tangy, refreshing Lemon Meringue Cake you’ve ever tasted? It has all the fabulousness of lemon meringue pie, but in an easy-peasy cake recipe.
This easy-to-follow recipe is packed with bright lemon flavor and guaranteed to satisfy your sweet tooth. And, bonus, it can mostly be made ahead of time!
This has been my go-to recipe for spring/summer events for the past several years. I love that I can make both the cake and lemon curd ahead of time; plus it looks so flipping beautiful!
Why You Should Bake
The Best Lemon Meringue Cake STAT!
- Both the moist Chiffon Cake and the homemade Lemon Curd are perfect, make-ahead recipes
- The whole recipe can be made in steps over several days (see the step-by-step instructions below for details)
- The light, fluffy texture of the cake combined with the tartness of the lemon curd and the toasty Meringue is the perfect balance of flavors and texture
- This is a single-layer, unfussy cake
- A complete showstopper that’s perfect for sharing with friends and family (it’s been my go-to Easter dessert for the past several years!)
- This cake can be easily served as is, with fresh berries, made into a layer cake or with the addition of a lemon cake soak (lemon syrup) for mega lemon flavor; see Notes below recipe
Step-by-Step Instructions (with photos!) to Make
Perfect Lemon Meringue Cake
Below are step-by-step photos (with captions) to make THE BEST Lemon Meringue Cake recipe perfect every time! My biggest tips are:
- Use the proper pan for the chiffon cake. I go into detail in the Foolproof Chiffon Cake recipe post about the proper pan and include different pan options. However, I love the tube pan because it’s classic to the chiffon cake and I think it looks really pretty with the toasted meringue over the top.
- Allow enough time for the cake to cool completely. The cake needs at least 1 to 2 hours to cool completely before you take it out of the pan and cover it in the meringue.
- Make sure the meringue is whipped to stiff peaks. So you get those beautiful toasted points all over the cake.
- Use a kitchen torch for the perfect toasty meringue. I’m a sucker for a kitchen torch! But I include oven instructions if you don’t have one (it won’t look the same as the photos).
- Consider a lemon cake soak. I LOVEEEE a cake soak! Use the lemon cake soak from my Fresh Lemon Cake. Once the cake has completely cooled, brush the cake soak all over. Let the cake sit for about 15 minutes to allow the cake soak to completely absorb into the cake before proceeding with the meringue.
- Add the meringue the same day you’re serving the cake. Both the cake and lemon curd can be made ahead of time. However, add the meringue the day you’re serving the cake. I think it looks and tastes best this way.
Let’s make a really delicious cake made with toasted meringue and lemon curd!
For the Lemon Curd
Check out this blog post for the Bright & Sunny Lemon Curd recipe plus lots of tips and tricks for getting it perfect every time! This lemon curd recipe can be made up to several weeks in advance of using.
For the Chiffon Cake
Find the full instructions here for this Foolproof Fluffy Chiffon Cake (one of my favorite cakes!). The cake can be made 1 to 2 days ahead of time; wrapped tightly and stored at room temperature.
For the Meringue
This is my favorite Ultimate Meringue Recipe that has lots of step-by-step photos so you’ll get it perfect every time. I prefer to make the meringue the day I’m serving this Lemon Meringue Cake.
Assemble Your Lemon Meringue Cake
Best Baking Tools for
The Ultimate Lemon Meringue Cake
My absolute favorite tools for making this moist cake are:
This tube pan, my favorite electric stand mixer for getting the meringue perfect, a whisk, this spatula for scooping the cake batter into the pan, an offset spatula for making swoops and swirls of meringue and my favorite marble round for serving. Enjoy!
More Delicious Cake Recipes
For more delicious cake recipes, check out my favorite Tropical Pineapple-Coconut Cake or this Chocolate Pavlova with Mixed Berries and Fresh Whipped Cream (not a cake, but…).
Enjoy this easy delicious lemon meringue cake!
The Best Lemon Meringue Cake Recipe You’ll Ever Make!
Ingredients
For the Lemon Meringue Cake
Instructions
To Assemble the Lemon Meringue Cake
- Make the lemon curd, place in an airtight container and stash in the fridge until ready to use. Can serve chilled or at room temperature with the cake, your preference.
- Place the baked and cooled chiffon cake on a serving plate or cake pedestal while you whip up the meringue to stiff glossy peaks.
- Cover the whole cake with the fresh-whipped meringue. Use the back of a spoon (or a small offset spatula) to make swoops and swirls over the top of the cake. Then, with a kitchen torch, toast the tops and sides of the cake. I like to use a circular motion so some spots are darker than others. See the Note below recipe if you don't have a kitchen torch and are using your oven.
- To serve, smear a large spoonful of lemon curd over the dessert plate. Set a thick, fluffy piece of meringue-covered cake over the top and serve the remaining lemon curd on the side for those that want extra. Enjoy! xx
Notes
Timing
Be sure to allow a couple of hours for the cake to cool completely before adding the meringue to the cake.Serving Ideas
This is perfect as is and how I always serve it. However, in the spring/summer months, this would be delicious with either fresh or macerated berries.- For macerated berries, follow the instructions from the Chocolate Pavlova recipe.
- For the optional lemon soak, follow the instructions on the Fresh Lemon Cake recipe.
As a Layer Cake
For a lemon filling, cut the cake horizontally and add an even layer of lemon curd filling in between layers before covering the entire cake with the glossy meringue. You could also add more meringue between the layers of cake and serve the lemon curd on the side as the recipe details.Kitchen Torch vs Oven
I much prefer a kitchen torch when toasting this meringue because you can get the sides. I also love the contrast of the darker parts with the bright barely toasted areas of the cake. If you don’t have a kitchen torch, you can place the cake under the broiler. Keep an eye on it so it doesn’t get too toasty!Storing Your Cake
This cake is best when assembled and eaten on the same day. The toasted meringue will hold stable at room temperature for several hours. I don’t love next-day meringue or meringue that’s been sitting at room temperature for more than a day. If you love lemon desserts, also check out my Lemon Olive Oil Cake (you will love it!).The post The Best Lemon Meringue Cake Recipe You’ll Ever Make! appeared first on DisplacedHousewife.
