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5 from 1 vote

Lemon Meringue Cake

By Britney
Prep: 45 minutes
Cook: 1 hour
Total: 1 hour 45 minutes
Servings: 10
lemon meringue cake on a serving plate topped with torched meringue.
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Easy Lemon Meringue Cake has a moist lemon cake with a lemon curd filling and torched meringue piled mile high on top!

Equipment

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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

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.

Nutrition

Calories: 552kcal, Carbohydrates: 75g, Protein: 7g, Fat: 26g, Saturated Fat: 12g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 161mg, Sodium: 353mg, Potassium: 130mg, Fiber: 1g, Sugar: 58g, Vitamin A: 700IU, Vitamin C: 5mg, Calcium: 107mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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