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Slice missing from a lemon meringue cake on a cake plate.

Lemon Meringue Cake

This incredible lemon meringue cake has two soft lemon cake layers, a tangy lemon curd filling, and fluffy toasted Swiss meringue on top.
5 from 1 vote
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Prep Time 40 minutes
Cook Time 40 minutes
chill time 1 hour 30 minutes
Total Time 2 hours 50 minutes
Course Dessert
Cuisine American
Servings 10 slices
Calories 441 kcal

Ingredients
 
 

The lemon cake

  • ⅔ cup Butter unsalted, room temperature
  • ½ teaspoon Kosher salt
  • 1 teaspoon Vanilla extract
  • 1 ½ teaspoon Lemon zest
  • 1 ¼ cups Granulated sugar
  • 2 Eggs
  • ½ cup Buttermilk
  • ¼ cup Vegetable oil
  • 1 ⅔ cups Flour
  • 1 teaspoon Baking powder
  • ½ teaspoon Baking soda

The Swiss meringue

  • 4 Egg whites
  • ¾ cup Granulated sugar
  • ½ teaspoon Kosher salt
  • ½ teaspoon Cream of tartar
  • ½ teaspoon Vanilla bean paste optional

The filling

Instructions
 

Make the lemon curd

  • Lemon Curd: Make the lemon curd and chill it completely, at least 2 hours.

Bake the lemon cake

  • Prep: Preheat your oven to 180°C (350°F) and line two 6-inch cake pans with parchment paper.
  • Cream: Beat the softened butter, sugar, salt, vanilla, and lemon zest for about 3 minutes, until light and creamy.
  • Eggs: Add the eggs and mix until combined.
  • Oil and Buttermilk: Slowly pour in the oil while mixing, then add the buttermilk and mix until smooth.
  • Flour: Add half of the flour with the baking powder and baking soda, mix until almost combined, then fold in the rest of the flour.
  • Bake: Divide between the pans and bake for 25 to 30 minutes, until a toothpick comes out clean.
  • Cool and Release: Cool completely, run a knife around the edges, and turn out onto a wire rack.

Make the Swiss meringue

  • Heat: Whisk the egg whites, sugar, and salt over simmering water until 71°C (160°F) and smooth, not grainy.
  • Whip: Add the cream of tartar and vanilla and whip on high for 5 to 7 minutes, until stiff, glossy, and cool.

Assemble the cake

  • Dam and Fill: Place the first layer on a dot of meringue, pipe a meringue ring around the edge, and fill with 3 to 4 tablespoons of lemon curd.
  • Stack and Frost: Add the second layer and cover the cake with meringue, swooping it into waves.
  • Toast: Toast with a kitchen torch just before serving.

Notes

  • Room Temperature: Use room temperature butter, eggs, and buttermilk.
  • Measure the Flour: Spoon and level it, or weigh it.
  • Lemon Curd: Homemade or a thick store-bought curd.
  • Grease-Free Bowl: Wipe the bowl with lemon juice so the meringue whips up.
  • Dissolve the Sugar: Heat the whites to 71°C (160°F) until smooth.
  • Don't Overfill: 3 to 4 tablespoons of curd per layer.
  • No Torch: Broil for 1 to 2 minutes, watching closely.
  • Make Ahead: Curd up to 1 week, layers 1 day ahead. Make the meringue on the day.
  • Other Pans: 1.5x for two 8-inch pans, 2x for two 9-inch pans.
  • Storage: Fridge up to 3 days.

Nutrition

Calories: 441kcalCarbohydrates: 61gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 67mgSodium: 496mgPotassium: 101mgFiber: 1gSugar: 45gVitamin A: 446IUVitamin C: 0.4mgCalcium: 51mgIron: 1mg
Keyword Lemon Meringue Cake
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