Lemon Meringue Cake Recipes
Few desserts strike the balance of tangy citrus brightness and airy sweetness like lemon meringue. Traditionally served as a pie, lemon meringue also shines in cake form, where layers of sponge, curd, and cloud-like meringue come together in stunning combinations. Whether you want a classic layered cake, a shortcut version using cake mix, or an elegant roll cake, these three lemon meringue cake recipes will satisfy any craving for sunshine on a plate.
Recipe 1: Classic Layered Lemon Meringue Cake
This recipe is a bakery-style showstopper, perfect for birthdays, Sunday dinners, or celebrations where you want to impress. It combines moist lemon sponge with tangy lemon curd filling and a toasted meringue topping.
Ingredients
For the cake:
2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 ½ cups granulated sugar
¾ cup unsalted butter, softened
4 large eggs, room temperature
1 tablespoon lemon zest
½ cup fresh lemon juice
1 teaspoon vanilla extract
1 cup buttermilk
For the lemon curd filling:
1 cup fresh lemon juice
1 tablespoon lemon zest
1 cup sugar
5 egg yolks
½ cup unsalted butter, cubed
For the meringue topping:
5 egg whites (reserved from curd)
1 cup sugar
½ teaspoon cream of tartar
Instructions
Bake the cake layers
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add lemon zest, juice, and vanilla.
Alternate adding flour mixture and buttermilk, beginning and ending with flour.
Divide batter between pans and bake for 25–30 minutes, or until a toothpick comes out clean. Cool completely.
Make the lemon curd
In a saucepan over medium heat, whisk lemon juice, zest, sugar, and yolks. Cook, stirring constantly, until thickened.
Remove from heat and whisk in butter until smooth. Cover and chill.
Prepare the meringue
In a clean bowl, beat egg whites with cream of tartar until foamy.
Gradually add sugar, beating until stiff peaks form.
Assemble the cake
Place one cake layer on a plate. Spread with half the lemon curd. Add second layer, then spread remaining curd on top.
Pile meringue on top, spreading decoratively and allowing swirls.
Use a kitchen torch or broil for 1–2 minutes to lightly brown the meringue.
Why this works
The buttery sponge provides structure, the curd adds a sharp contrast, and the toasted meringue delivers light sweetness. It’s a true layer cake masterpiece.
Recipe 2: Easy Lemon Meringue Cake (Cake Mix Shortcut)
Not every occasion calls for baking entirely from scratch. This shortcut recipe uses a lemon cake mix as the base but still feels homemade thanks to the fresh lemon curd and fluffy meringue topping. It’s ideal for busy weeknights, potlucks, or when you’re craving lemon meringue but short on time.
Ingredients
For the cake:
1 box lemon cake mix (plus ingredients listed on box: usually eggs, oil, water)
2 tablespoons lemon zest (to boost flavor)
For the filling:
1 jar lemon curd (store-bought or homemade)
For the meringue topping:
4 large egg whites
½ teaspoon cream of tartar
¾ cup sugar
Instructions
Bake the cake
Preheat oven according to package directions. Grease and flour a 9x13-inch baking dish.
Prepare cake mix as directed, adding lemon zest to the batter.
Bake until golden and a toothpick inserted in the center comes out clean. Cool completely.
Add the filling
Once cooled, use the back of a wooden spoon to poke small holes in the cake.
Warm lemon curd slightly and spread it evenly across the top, letting it seep into the holes.
Make the meringue
Beat egg whites with cream of tartar until soft peaks form.
Gradually add sugar, beating until stiff peaks form.
Finish the cake
Spread meringue over the cake, swirling to create peaks.
Broil briefly or torch until golden.
Why this works
The poke-cake style makes every bite tangy and moist, while the meringue topping elevates it beyond an ordinary box mix. This recipe is approachable for beginners and a great option for family gatherings.
Recipe 3: Lemon Meringue Roll Cake
For something elegant and a little different, try this Swiss-roll-style lemon meringue cake. A thin sponge is filled with lemon curd and whipped cream, then rolled and topped with toasted meringue. It looks intricate but is surprisingly manageable with a few tips.
Ingredients
For the sponge:
4 large eggs
¾ cup sugar
1 teaspoon vanilla extract
1 tablespoon lemon zest
¾ cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
2 tablespoons milk
For the filling:
1 cup lemon curd
1 cup heavy cream, whipped
For the meringue topping:
3 egg whites
½ teaspoon cream of tartar
½ cup sugar
Instructions
Bake the sponge
Preheat oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment.
Beat eggs and sugar until thick and pale, about 5 minutes. Stir in vanilla and lemon zest.
Sift together flour, baking powder, and salt; fold gently into egg mixture. Add milk to loosen.
Spread batter evenly in pan and bake 10–12 minutes, until golden and springy.
Roll the sponge
While warm, invert cake onto a clean towel dusted with powdered sugar. Peel off parchment.
Roll the cake up in the towel from the short end; cool completely.
Fill and re-roll
Unroll cooled cake. Spread with lemon curd and whipped cream. Roll up again tightly.
Top with meringue
Beat egg whites with cream of tartar until foamy, then gradually add sugar until stiff peaks form.
Spread meringue over roll cake, torch or broil to brown.
Why this works
The airy sponge and cream keep the roll light, while lemon curd provides zing. The toasted meringue adds flair and makes this dessert look like it came from a high-end bakery.
Tips for Perfect Lemon Meringue Cakes
Room temperature eggs – both whites and yolks whip and blend more smoothly when not cold.
Stiff peaks matter – for stable meringue, whip until glossy peaks stand tall but don’t over-beat.
Use fresh lemons – bottled juice lacks the vibrancy and aroma of fresh lemon juice and zest.
Torch carefully – if you don’t own a kitchen torch, place under the broiler for a minute or two, watching closely to avoid burning.
Balance sweetness and tartness – meringue can be quite sweet, so don’t be afraid to make your lemon curd extra tangy.
Conclusion
Lemon meringue cakes bring together everything we love about the classic pie but with a more versatile, celebratory presentation. The classic layered version is elegant and rich, perfect for impressing guests. The cake-mix shortcut offers quick satisfaction with bright lemon flavor and a cloud of meringue. The roll cake delivers a visually stunning dessert that pairs light sponge with luscious lemon filling.
No matter which recipe you try first, you’ll discover that lemon meringue in cake form is more than just a twist on a pie—it’s a celebration of citrus, sweetness, and airy delight.
Further Reading
Carrot Cake Recipes
https://www.amazon.com/Carrot-Cake-Recipes-Montego-Publishing-ebook/dp/B0CW1GD4G5/
Phyllo Dough Breakfast and Dessert Recipes and Meatloaf Recipes
https://www.amazon.com/Phyllo-Dessert-Breakfast-Recipes-Meatloaf-ebook/dp/B0DMKZF4ZD/
Potted Meyer Lemon Trees & Indoor Pomegranate Tree Care
https://www.amazon.com/Indoor-Pomegranate-Potted-Meyer-Lemon-ebook/dp/B0DGGSZDNS/
Planting Lithops
https://www.amazon.com/Planting-Lithops-Succulents-Kingston-Publishing-ebook/dp/B0CW1BBTKP
