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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 people
Calories: 660kcal
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!
Print Recipe


For the Cake:

For the Lemon Curd:

  • ½ cup Danish Creamery unsalted butter
  • ½ cup fresh lemon juice
  • ¾ cup sugar
  • 8 egg yolks

For the Meringue:

  • 8 egg whites 1 cup
  • 1 cup sugar


  • Preheat oven to 350F. 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.
  • Using a stand mixer, cream together the butter and sugar until fluffy.
  • Add the eggs one at a time, mixing on a low speed with the paddle attachment. Turn the speed up to medium/high and add in the vanilla and 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.
  • 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.
  • 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 medium metal bowl. Set over a saucepan of simmering water and whisk constantly until the mixture is warm and the sugar has fully dissolved, 1-2 minutes.
  • Place the meringue mixture in a stand mixer. Whisk on high until light and fluffy, usually about 2 additional minutes.
  • Assemble the cake: Slice the baked and cooled cake into three 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! Enjoy.



  • 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.


Calories: 660kcal | Carbohydrates: 90g | Protein: 11g | Fat: 30g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 299mg | Sodium: 240mg | Potassium: 235mg | Fiber: 1g | Sugar: 70g | Vitamin A: 1054IU | Vitamin C: 8mg | Calcium: 95mg | Iron: 2mg