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featured lemon meringue cake

Lemon Meringue Cake Recipe

Course: cake, Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Chilling time: 1 hour
Total Time: 2 hours 40 minutes
Servings: 8 slices
Calories: 658kcal
Get ready for one delicious treat! Sweet and tangy, this layered lemon meringue cake is filled with lemon curd and topped with meringue for a real tasty showstopper!
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For the Cake

  • cups all-purpose flour 180 grams
  • teaspoons baking powder 6 grams
  • 1 tablespoon lemon zest 6 grams, from 1 lemon
  • ½ teaspoon kosher salt
  • ½ cup Danish Creamery European Style Butter (Unsalted) 113 grams, room temperature (1 stick)
  • 1 cup granulated sugar 200 grams
  • 2 large eggs 100 grams, room temperature
  • 1 teaspoon pure vanilla extract 4 grams
  • 2 tablespoons lemon juice 28 grams, about ½ lemon
  • ½ cup buttermilk 114 grams, room temperature (SEE NOTE)

For the Lemon Curd

  • ½ cup Danish Creamery unsalted butter 113 grams (1 stick)
  • ½ cup fresh lemon juice 114 grams, from 4 lemons
  • ¾ cup granulated sugar 150 grams
  • 8 egg yolks 112 grams

For the Meringue

  • 8 egg whites 280 grams (about 1 cup)
  • 1 cup granulated sugar 200 grams


  • Preheat oven to 350·F. Grease a 9x5-inch loaf pan with butter. Add a piece of parchment paper lengthwise to help with removing the cake after baking.
  • In a medium mixing bowl, combine the flour, baking powder, zest, and salt.
    1½ cups all-purpose flour, 1½ teaspoons baking powder, 1 tablespoon lemon zest, ½ teaspoon kosher salt
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together until fluffy, about 2 minutes.
    ½ cup Danish Creamery European Style Butter (Unsalted), 1 cup granulated sugar
  • Add the eggs, one at a time, mixing on a low speed. Turn the speed up to medium-high and add in the vanilla and lemon juice.
    2 large eggs, 1 teaspoon pure vanilla extract, 2 tablespoons lemon juice
  • Put the mixer back on low and add about ½ of the flour mixture. Then half the buttermilk. Repeat until all of the flour and buttermilk are incorporated.
    ½ cup buttermilk
  • Pour the batter into the loaf pan. Bake for approximately 50 minutes, or until a toothpick comes out clean. Allow to cool while making your lemon curd and meringue.
  • Prepare the lemon curd. In a heavy bottomed saucepan, melt the butter and lemon juice over high heat. In a separate bowl, whisk the sugar and yolks.
    ½ cup Danish Creamery unsalted butter, ½ cup fresh lemon juice, ¾ cup granulated sugar, 8 egg yolks
  • Slowly whisk together the hot lemon mixture into the egg mixture, a little at a time. Place the mixture back into the saucepan, stirring constantly. Allow to thicken for 6-8 minutes.
  • Pour the lemon curd into a glass bowl and cover with plastic wrap, pressing down to cover the entire top. Chill for 1 hour or until the cake has cooked and cooled.
  • Prepare the meringue: Using a hand mixer, whisk together the egg whites and sugar in a clean metal bowl set over a saucepan of simmering water. Whisk constantly until the mixture is warm and the sugar has fully dissolved, about 1-2 minutes.
    8 egg whites, 1 cup granulated sugar
  • Place the meringue mixture in the clean bowl of a stand mixer fitted with the whisk attachment. Whisk on high speed until light and fluffy, usually about 2 additional minutes.
  • Assemble the cake: Slice the baked and cooled cake into 3 horizontal layers. Trim the sides and top to make 3 even layers.
  • Place the bottom of the cake on a rimmed baking sheet. Top with a layer of the lemon curd. Repeat with the second layer of cake and curd. Top finally with the top layer of cake.
  • Using a rubber spatula or offset spatula, cover the entire outside of the cake in meringue. Make peaks or swirls as you go to make it extra pretty.
  • Broil in the oven or use a small hand held kitchen torch to brown the meringue until golden brown. In the oven this would be just about 1 minute, watching carefully. You can also broil just slightly and then further toast the peaks.
  • Slice and serve!



  • NOTE: If you don’t have buttermilk, follow this simple homemade buttermilk recipe.
  • Allow the cake to fully cool before slicing and assembling.
  • Use room temperature ingredients. This will help them to combine easily and you will have an even texture throughout the cake.
  • If you are looking for a shortcut, you can use store-bought lemon curd for the filling, but it's pretty quick to make your own and it's so much more flavorful.
Storage: Store lemon meringue cake in an airtight container in the refrigerator for up to 3 days.


Serving: 1slice | Calories: 658kcal | Carbohydrates: 90g | Protein: 11g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 298mg | Sodium: 319mg | Potassium: 159mg | Fiber: 1g | Sugar: 70g | Vitamin A: 1054IU | Vitamin C: 8mg | Calcium: 106mg | Iron: 2mg