Lemon Meringue Cake Recipe

Prepare

Preheat oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) round springform pan or line a 9x2-inch round cake pan and set aside. If using a springform, place a circle of parchment in the bottom.

In a medium bowl whisk together the all-purpose flour, baking powder and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment (or using hand mixer), cream the softened unsalted butter and 1 1/2 cups granulated sugar on medium-high speed until light and fluffy, about 3 to 4 minutes.

Add eggs one at a time, mixing on low speed and scraping the bowl between additions. Add vanilla extract and lemon zest and mix until combined.

With the mixer on low, add about one-third of the dry ingredients, then half the milk, then another third of the dry, then the sour cream, then the remaining dry, mixing just until combined after each addition. Do not overmix.

Scrape batter into prepared pan, smooth the top, and bake in preheated oven for 28–34 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs and the top is golden. Rotate pan halfway through baking for even color.

Remove cake from oven and let cool in the pan on a wire rack for 10 minutes. Run a knife around the edge and remove sides of springform or invert cake onto rack to cool completely. If you invert, cool right-side up for filling and meringue application.

While cake bakes, prepare the lemon curd. In a medium heatproof bowl whisk together the granulated sugar, lemon zest, lemon juice, egg yolks and whole egg until smooth and no large sugar lumps remain.

Set the bowl over a saucepan of gently simmering water (double boiler), ensuring the bowl bottom does not touch the water. Stir the mixture constantly with a heatproof spatula or whisk until it thickens and reaches about 170–175°F (77–80°C); it should coat the back of a spoon and noticeably thicken, about 8–12 minutes.

Remove from heat and immediately whisk in the chilled cubed butter, a few pieces at a time, until completely incorporated and the curd is glossy and smooth. Stir in the 1/8 tsp salt.

Transfer curd to a clean bowl, press a piece of plastic wrap directly on the surface to prevent a skin from forming, and chill in the refrigerator until slightly thickened but still spreadable, about 30–45 minutes. If it becomes too firm, let it sit at room temperature briefly to soften before assembling.

When cake is completely cool and lemon curd is chilled to a spreadable consistency, prepare the meringue. Preheat oven to 325°F (165°C) if you plan to lightly brown the meringue in the oven; alternatively, a kitchen torch can be used.

In a very clean, grease-free mixing bowl, whisk the room-temperature egg whites with cream of tartar and 1/8 tsp fine salt on medium speed until foamy.

Gradually add the 1 cup granulated sugar one tablespoon at a time while continuing to beat. Increase speed to high and whip until stiff, glossy peaks form and the sugar is dissolved (rub a small amount between fingers—should feel smooth). This takes about 4–6 minutes with a stand mixer.

Beat in 1/2 tsp vanilla extract just until combined.

If you prefer a slightly stabilized meringue for piping, you can whip for an additional minute, but do not overbeat or the meringue will become grainy.

Level the cooled cake if necessary to create an even surface. If you baked in a springform and have two layers, slice horizontally to create two even layers. For a single-layer cake, work on the top surface.

Spread the chilled lemon curd evenly over the top of the cooled cake (or on the bottom layer if you split the cake), leaving about 1/4 inch margin at the edge to reduce curd squeeze-out. If you have two layers, place the second layer on top and press lightly.

Immediately spoon or pipe the prepared meringue over the lemon curd, making sure the meringue seals to the cake edges to prevent curd from leaking. Create peaks or swirls with the back of a spoon for an attractive finish.

To lightly brown the meringue: either place the cake in the preheated 325°F (165°C) oven for 6–10 minutes, watching closely until the meringue is golden in spots, or use a kitchen torch to gently brown the peaks, moving continuously to avoid burning.

Once browned, let the cake cool at room temperature for 20–30 minutes, then chill in the refrigerator for at least 1 hour to set the curd and meringue slightly. This helps slicing.

Before serving, optionally dust with 1 tablespoon confectioners' sugar and garnish with lemon slices or extra zest. Slice with a hot, clean knife (wipe between cuts) for clean slices.