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Lemon Meringue Cake with Lemon Curd Filling
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Prep Time:
60 minutes
Cook Time:
115 minutes
Total Time:
325 minutes
Lemon lover's dream: Meringue, lemon cake, whipped cream, and lemon curd dessert.
Ingredients:
  • 8 large egg whites
  • 2 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 5 tablespoons freshly squeezed lemon juice
  • 2 large egg yolks
  • 4 tablespoons unsalted butter
  • 1 cup cake flour
  • 0.5 cup all-purpose flour
  • 1.5 teaspoons baking powder
  • 0.125 teaspoon salt
  • 0.75 cup unsalted butter, cubed
  • 0.667 cup white sugar
  • 2 large eggs, at room temperature
  • 0.5 cup whole milk
  • 1 tablespoon freshly grated lemon zest
  • 1 teaspoon lemon extract
  • 0.5 pint heavy cream
  • 0.25 cup white sugar
  • 1 medium lemon, zested
Instructions:
  • Preheat the oven to 425 degrees F (220 degrees C) and line two baking sheets with parchment paper.
  • Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Gradually add powdered sugar while beating until mixture is thick and creamy. Stir in vanilla. Divide meringue evenly into two 8-inch circles on separate baking sheets.
  • Lower the oven temperature to 245 degrees F (118 degrees C, then place the meringues in the oven. Bake for 90 minutes. Switch off the oven and allow the meringues to cool inside for 2 to 4 hours. Take them out of the oven and set aside until ready to use.
  • Cool the meringue and simultaneously make the lemon curd filling: In a double boiler, simmer water on medium heat. Off the heat, whisk together lemon juice, eggs, and egg yolks in the top of the double boiler. Place the top portion over the simmering water and whisk until the mixture thickens to coat the back of a spoon. Add butter and whisk until melted. Chill covered in the refrigerator for at least 2 hours.
  • Preheat your oven to 350 degrees F (175 degrees C). Grease an 8-inch round cake pan with cooking spray, line the bottom with parchment paper, then dust with flour.
  • Combine cake flour, all-purpose flour, baking powder, and salt by sifting them into a bowl.
  • In a large bowl, use an electric mixer to cream together sugar and butter until fluffy. Add eggs and beat until well combined. Mix in milk, lemon zest, vanilla, and lemon extracts until smooth. Gradually add dry ingredients and mix until just combined. Pour batter into the prepared cake pan.
  • Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  • Once the cake is done baking, let it cool on a wire rack for about 30 minutes. Use a butter knife to gently loosen the edges, then carefully remove the cake from the pan.
  • Use an electric mixer to whip cream in a glass, metal, or ceramic bowl. Gradually add sugar while beating until fully incorporated.
  • Begin with a luscious meringue on a serving platter. Add a delightful drizzle of lemon curd, followed by the cake layer. Another drizzle of lemon curd, then the second meringue is elegantly placed on top. Finish by generously topping it all with whipped cream and a sprinkle of fresh lemon zest for a stunning presentation.

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