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This lemon meringue cake has a moist lemon cake that is the base for a smooth lemon curd filling and fluffy meringue piled mile high on top!
For more lemon cakes, try my lemon blackberry cake and lemon bundt cake!
This lemon meringue cake is a showstopper from top to bottom. It’s baked in a charlotte pan so that the tall sides hold in the lemon curd and create that signature pie-like filling.
Inside, you’ll find a silky, sweet yet tart lemon curd, giving each bite a bright citrus punch.
The crown? A mile high mound of fluffy meringue, toasted to golden perfection for that irresistible golden finish. This cake is the ultimate treat.
The contrast of sweet, tangy, and airy makes every bite megical. It’s the kind of dessert that turns any gathering into a celebration.
With my foolproof lemon curd recipe and easy meringue, you’ll be a pro in no time!
Table of Contents
Why You’ll Love This Recipe
- Lemon meringue pie – but SO much easier! No need to worry about pie crust, just bake a simple but delicious lemon cake as the base! I also give you step-by-step instructions so that everything turns out perfectly every time!
- Easy meringue topping – this is not a swiss meringue where you need to use a double boiler nor an Italian meringue where you need to make a hot sugar syrup first. It’s simple french meringue that only calls for 3 ingredients and comes together in under 10 minutes!
- A beautiful cake for any special occasion! The cake is moist, the lemon curd has a beautifully vibrant flavor, and the meringue topping adds a creamy luxurious mouth feel that makes even bite taste like heaven!
- Single layer cake – no fussy layers of cake or crumb coats. Just an easy single layer cake that’s easy to make!
Key Ingredients
(full list of ingredients can be found in the recipe card)
Cake Flour has a low protein content = less gluten formation. This yield a soft, tender cake that melts in your mouth!
Sugar not only sweetens the cake, of course, but also keeps the crumb moist, and helps with browning while baking.
Lemon Zest gives fresh, aromatic lemon flavor to the cake and the lemon zest. Lemon Extract adds a punch of lemon flavor and together, the extract and the zest ensure the cake has an unmistakable lemon flavor.
Butter adds richness, flavor, and a fine, tender crumb from its fat content. It also helps trap air during mixing, contributing to lift.
Olive Oil brings moisture that stays even after a couple of days, plus a subtle fruity depth that can make the lemon pop even more.
Sour Cream adds creaminess, moisture, and acidity, which tenderizes the crumb. The acidity works with the leavening agents to help the cake rise.
Egg Whites are used in the meringue. When whipped with sugar, their proteins unwind and create a network that traps air bubbles as the sugar dissolves. This is what turns egg whites into a fluffy meringue.
Egg Yolks are used in the lemon curd dd fat for richness and a velvety mouthfeel, deepen the cake’s golden color, and contribute to emulsifying the batter for a smooth, cohesive crumb.
Substitutions and Variations
- Avoid using bottled lemon juice – the flavor is a bit off aka nothing compares to freshly squeezed lemon juice.
- If you want a more vibrant color for the lemon curd, add a drop of yellow food coloring. Just a drop goes a long way!
- Use cake flour for best results, but if you don’t have any, you can make your own homemade cake flour.
- If you have other citrus you’d like to use like key lime or grapefruit or even an orange meringue pie! Meyer lemons work well here too!
- For a gluten free option, use 1-to-1 gluten free flour.
How To Make Lemon Meringue Cake
- Preheat the oven to 325 degrees F. Spray a charlotte bundt pan or 8-inch round cake pan with nonstick baking spray. Set Aside.
Step 1: In a large bowl, combine cake flour, sugar, lemon zest, baking powder, and kosher salt. Whisk together until combined, then add in butter.
Step 2: Use an electric hand mixer to mix the butter into the dry ingredients, until crumbly, about 1-2 minutes. Then add in the egg and egg yolk and continue to mix until a paste forms.
Step 3: In a separate medium bowl, combine olive oil, sour cream, whole milk, vanilla extract, and lemon extract. Whisk together until combined, then pour into the batter. Mix for about 1 minute, until a smooth batter forms. Pour the cake batter into the prepared cake/bundt pan. Bake for 25-30 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs. Allow the cake to cool in the pan, then turn over onto a wire rack to cool completely.
Make The Lemon Curd Filling and Meringue Topping
Step 3: While the cake is cooling, make the lemon curd. Add 2 inches of water to a small saucepan over medium heat and bring to a boil. Once boiling, reduce the heat to low. Add eggs yolks, sugar, lemon zest, and lemon juice to a heat safe bowl. Whisk together, then place on top of the saucepan to create a double boiler. “Cook” the mixture until it thickens, whisking constantly for about 10-15 minutes, until it thickens into a custard-like consistency. Remove from the heat and add in the butter. Whisk until the butter is fully melted, then pour on top of the cake. Smooth into an even layer, then place into the refrigerator to set.
Step 4: Use the leftover egg whites from the lemon curd to make the sweet meringue topping. Add egg whites and cream of tartar to a clean bowl of a stand mixer fitted with the whisk attachment. Beat for 30 seconds on medium speed then begin adding sugar, slowly. Once all of the sugar is added, increase to high speed and continue to mix until stiff peaks form, about 6-8 minutes.
Assemble The Cake
- Add the meringue on top of the cake, ensuring the lemon filling is fully covered. Use a kitchen torch to toast the meringue. Use a serrated knife to cut the cake for clean slices.
Pro Baking Tips
- Whip meringue in a grease-free bowl: Even a trace of fat/grease will deflate your foam. Use a spotless metal or glass bowl and wipe it with a bit of vinegar or lemon juice before whipping the egg whites.
- Use room temperature ingredients and use a kitchen scale to measure them! Room temperature ingredients help the batter come together smooth AND room temperature eggs are best for the meringue and lemon curd.
- Don’t overcook the lemon curd: curd is like risotto – when cooking it, you have to stay by the pot. It’ll be watery forever, then in the blink of an eye, it’s thicke and custardy. Long story short – keep an eye on it while cooking!
- Serve the same day for best texture: Meringue is at its fluffiest and glossiest shortly after making. If you must store, keep at cool room temperature in a covered cake dome for up to 8 hours.
- Add sugar gradually to the meringue: Sprinkle sugar in slowly once the whites reach soft peaks. This keeps the foam stable and prevents a gritty texture.
Recipe FAQs
Soft peaks are soon after beating the egg whites when the meringue is still a bit runny and not fully set. Stiff peaks stand straight up without collapsing, with a firm, glossy texture. If you turn the bowl over, the meringue should not budge.
You can, but it won’t have the same fresh lemon flavor since bottled juice lacks the natural oils in fresh lemons. For the best flavor, use fresh juice.
This cake is best enjoyed fresh, but you can store leftovers in a covered cake dome at cool room temperature for up to 8 hours. After that, refrigerate in a loosely covered container for up to 2 days, but note the meringue may soften and weep slightly.
Use a sharp serrated knife and wipe it clean between each cut. A gentle sawing motion (rather than pressing down) will keep the meringue fluffy and intact.
I recommend using an 9-inch springform cake pan if not using a charlotte pan. The cake will be noticeably thinner, however, still delicious. You’ll also want to decrease baking time, begin checking it at the 25 minute mark. Also, be sure to line the bottom and sides of the pan with parchment paper.
More Lemon Cake Recipes
Desserts
Lemon Cream Cheese Pound Cake
Desserts
Lemon Loaf Recipe
Desserts
Lemon Blueberry Sheet Cake
Desserts
Lemon Rosemary Olive Oil Cake
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If you make this recipe, please leave a star rating on the recipe card and comment below! You can also tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can celebrate your beautiful creations!
Lemon Meringue Cake
Equipment
- Charlotte Bundt Pan or 9-inch Springform Pan
- Saucepan
Ingredients
Lemon Cake
- 1 3/4 cups Cake Flour
- 1 cup + 2 tbsp Sugar
- 1 tbsp Lemon Zest
- 2 tsp Baking Powder
- 1/2 tsp Kosher Salt
- 1/2 cup Salted Butter, (room temperature)
- 1 Egg, (room temperature)
- 1 Egg Yolk, (room temperature)
- 1/4 cup Olive Oil
- 2/3 cup Sour Cream, (room temperature)
- 2/3 cup whole milk, (room temperature)
- 1 tsp Vanilla Extract
- 1/2 tsp Lemon Extract
Lemon Curd
- 4 Egg Yolks
- 1/2 cup Sugar
- 2 tsp Lemon Zest
- 1/3 cup Lemon Juice, (freshly squeezed, about 3 lemons)
- 4 tbsp Salted Butter
Meringue
- 4 Egg Whites
- 1/4 tsp Cream of Tartar, (optional)
- 1 cup Sugar
- 1/2 tsp Vanilla Extract
Instructions
- Preheat the oven to 325 degrees F. Spray a charlotte bundt pan or 8-inch round cake pan with nonstick baking spray. Set Aside.
- In a large bowl, combine cake flour, sugar, lemon zest, baking powder, and kosher salt. Whisk together until combined, then add in butter. Use an electric hand mixer to mix the butter into the dry ingredients, until crumbly, about 1-2 minutes. Then add in the egg and egg yolk and continue to mix until a paste forms, about 30 seconds.
- In a separate medium bowl, combine olive oil, sour cream, whole milk, vanilla extract, and lemon extract. Whisk together until combined, then pour into the batter. Mix for about 1 minute, until a smooth batter forms. Pour the cake batter into the prepared cake/bundt pan. Bake for 25-30 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs. Allow the cake to cool in the pan, then turn over onto a wire rack to cool completely.
- While the cake is cooling, make the lemon curd. Add 2 inches of water to a small saucepan over medium heat and bring to a boil. Once boiling, reduce the heat to low. Add eggs yolks, sugar, lemon zest, and lemon juice to a heat safe bowl. Whisk together, then place on top of the saucepan to create a double boiler. "Cook" the mixture until it thickens, whisking constantly for about 10-15 minutes, until it thickens into a custard-like consistency. Remove from the heat and add in the butter. Whisk until the butter is fully melted, then pour on top of the cake. Smooth into an even layer, then place into the refrigerator to set. Let it chill for about 30-45 minutes, until the curd is no longer warm to touch.
- Use the leftover egg whites from the lemon curd to make the sweet meringue topping. Add egg whites and cream of tartar to a clean bowl of a stand mixer fitted with the whisk attachment. Beat for 30 seconds on medium speed then begin adding sugar, slowly. Once all of the sugar is added, increase to high speed and continue to mix until stiff peaks form, about 6-8 minutes. Then add vanilla extract and mix on low speed to combine, about 5-10 seconds.
- Add the meringue on top of the cake, ensuring the lemon filling is fully covered. Use a kitchen torch to toast the meringue. Hold the torch about 4-5 inches away from the meringue and move about the meringue as it browns. Try not to hold it in one spot too long or it'll burn. Use a serrated knife to cut the cake for clean slices.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ohhhh myyyyy!!!! Takes just like lemon meringue pie, but better because no pie crust. I made it exactly like the recipe. I can say it tastes better the day it’s made. But the party ate it up the next day saying it was delicious and asking for the recipe. Delicious!!!
Omg thank you!