Lemon Meringue Cake
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Recipe Category: Dessert
Servings: 1 cake
Yield: 1 cake
Difficulty: Intermediate
This tangy and sweet Lemon Meringue Cake has been a long-time favorite of mine. I first discovered this delightful recipe from Taste of Home, and it’s since become a staple in my kitchen, especially when I’m hosting guests. The bright citrusy notes from the lemon filling, combined with the light and fluffy meringue topping, make it a perfect dessert for any occasion. Whether it’s a family dinner or a festive celebration, this cake never fails to impress.
Ingredients
For the Cake:
| Ingredient | Quantity |
|---|---|
| Butter | 1/4 cup |
| Sugar | 1/2 cup |
| Egg | 1 |
| Egg yolks | 2 |
| All-purpose flour | 1 cup |
| Baking powder | 1 tsp |
| Milk | 1/3 cup |
| Vanilla extract | 1 tsp |
For the Lemon Filling:
| Ingredient | Quantity |
|---|---|
| Sugar | 1/2 cup |
| All-purpose flour | 2 tbsp |
| Egg yolks | 2 |
| Water | 1/2 cup |
| Lemon peel (grated) | 1 tsp |
| Lemon juice | 1/4 cup |
| Butter | 1 tbsp |
For the Meringue:
| Ingredient | Quantity |
|---|---|
| Egg whites | 4 |
| Cream of tartar | 1/2 tsp |
| Sugar | 1/2 cup |
Nutritional Information (Per Serving – 1 slice based on 12 servings)
| Nutrient | Amount |
|---|---|
| Calories | 2888.9 kcal |
| Total Fat | 83.6 g |
| Saturated Fat | 46 g |
| Cholesterol | 1130.6 mg |
| Sodium | 1139.8 mg |
| Total Carbohydrates | 492.2 g |
| Dietary Fiber | 4.9 g |
| Sugars | 353.6 g |
| Protein | 51.1 g |
Instructions
For the Cake:
- Preheat your oven to 350°F (175°C). Prepare a 9-inch round cake pan by greasing it with butter and dusting it lightly with flour to prevent sticking.
- Cream the butter and sugar together in a large mixing bowl until smooth and fluffy. This should take about 3-4 minutes.
- Add the eggs: Beat in the whole egg and the two egg yolks one at a time, mixing well after each addition.
- Sift the dry ingredients: In a separate bowl, sift together the flour and baking powder. This ensures the cake has a light and airy texture.
- Combine with milk: Gradually add the dry ingredients to the butter-sugar mixture, alternating with the milk. Start and end with the dry ingredients. Stir in the vanilla extract at this stage for added flavor.
- Mix well until everything is incorporated and smooth. The batter should be thick but pourable.
- Pour the batter into the prepared pan and spread it out evenly with a spatula.
- Bake for 25-30 minutes. The cake is ready when the top springs back to the touch, and a toothpick inserted into the center comes out clean.
- Cool completely: Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
For the Lemon Filling:
- Prepare the double boiler: Fill the bottom pot with water and bring it to a gentle simmer over medium heat.
- Mix the filling ingredients: In the top part of the double boiler, combine the sugar and flour. Stir in the egg yolks, water, lemon peel, and lemon juice. Mix until well combined.
- Cook the filling: Stir the mixture continuously over simmering water until it begins to bubble and thicken, about 10-15 minutes. Be patient—it may take a little time to reach the right consistency.
- Finish the filling: Once thickened, remove the filling from the heat and stir in the butter until it melts completely. Mix until smooth.
- Let the filling cool for about 5 minutes, then set aside to cool completely.
For the Meringue:
- Beat the egg whites: In a clean mixing bowl, beat the egg whites with cream of tartar using an electric mixer until soft peaks form.
- Add sugar gradually: Slowly add the sugar, 1 tablespoon at a time, while continuing to beat. Keep beating until the meringue forms stiff peaks and becomes glossy.
- Assemble the cake: Once the cake has cooled, place it on an ovenproof plate. Spread the cooled lemon filling evenly over the top of the cake.
- Cover with meringue: Spoon the meringue over the lemon filling, spreading it out to cover the entire surface. Make sure the meringue touches the edges of the cake to prevent it from shrinking during baking.
- Bake the meringue: Place the cake back into the oven and bake for about 10 minutes, or until the meringue is lightly browned and firm to the touch.
- Cool completely: Remove the cake from the oven and allow it to cool completely before serving. This step ensures the filling and meringue set properly.
Serving Suggestions
Once cooled, slice the Lemon Meringue Cake into generous portions and serve with a cup of tea or coffee. This cake is a perfect balance of tangy lemon flavor and sweet, airy meringue, making it an ideal dessert for any occasion. Whether you’re hosting a dinner party, celebrating a birthday, or simply enjoying a special treat with family, this cake is sure to be a crowd-pleaser. For an extra touch, garnish with a sprinkle of finely grated lemon zest or serve with whipped cream for added indulgence.
Additional Tips
- If you prefer a thicker lemon filling, you can increase the amount of flour slightly, but be mindful not to overdo it, as it could affect the texture of the filling.
- For a lighter meringue, ensure that your mixing bowl and beaters are completely clean and free of any grease or egg yolk, as this can affect the meringue’s ability to form stiff peaks.
- If you don’t have a double boiler, you can create one by placing a heatproof bowl over a pot of simmering water, making sure the bowl doesn’t touch the water.
Enjoy this delightful Lemon Meringue Cake with friends and family—it’s bound to be a hit every time!
