When life hands you lemons, make a Lemon Meringue Cake! This delightful dessert combines the zesty flavors of lemon with the sweet pillowy goodness of meringue, creating a perfect marriage of tart and sweet. Whether you’re hosting a gathering or simply indulging in a cozy evening at home, this cake is sure to impress with its bright, citrusy taste and beautiful presentation.
Lemon Meringue Cake
Ingredients:
– 1 ½ cups all-purpose flour
– 1 ½ tsp baking powder
– ½ tsp salt
– ½ cup unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs
– 2 tsp lemon zest
– 1 tsp vanilla extract
– ½ cup whole milk
For the Lemon Curd:
– ¾ cup freshly squeezed lemon juice
– 1 tbsp lemon zest
– 4 large egg yolks
– ½ cup granulated sugar
– 1/3 cup unsalted butter
For the Meringue:
– 4 large egg whites, room temperature
– ½ cup granulated sugar
– ½ tsp cream of tartar
Instructions:
1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream the butter and sugar together until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Mix in the lemon zest and vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
6. Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
7. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. While the cakes are baking, make the lemon curd: In a saucepan, whisk together the lemon juice, lemon zest, egg yolks, and sugar. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
9. Remove the lemon curd from the heat and stir in the butter until melted. Let the curd cool to room temperature.
10. Once the cakes are done baking, let them cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
11. To make the meringue, beat the egg whites on low speed until foamy. Add the cream of tartar and increase the speed to medium-high. Gradually add the sugar, one tablespoon at a time, and continue to beat until stiff peaks form.
12. To assemble the cake, place one cake layer on a serving plate. Spread a layer of lemon curd on top. Place the second cake layer on top and cover the entire cake with the meringue, creating decorative peaks with a spatula.
13. Using a kitchen torch, lightly toast the meringue for a beautiful finish.
14. Serve slices of this Lemon Meringue Cake and enjoy the burst of citrusy flavors with every bite!
This Lemon Meringue Cake is a showstopper that will brighten any occasion with its sunny disposition. Enjoy the process of baking this delightful cake and sharing it with your loved ones. Treat yourself to a slice of happiness and bring a touch of zest into your home with this irresistible dessert.
