Lemon Meringue Cake

This Lemon Meringue Cake is a perfect treat for any lemon lover. It combines the tangy flavor of lemons with a light and fluffy meringue frosting. The cake is moist, tender, and bursting with lemony goodness. It's the perfect dessert for any occasion or just as a special treat for yourself. This recipe is easy to follow and will surely impress your guests.

Ingredients

• For the cake:
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup lemon juice
• Zest of 2 lemons
• 1 cup buttermilk
• For the lemon filling:
• 3/4 cup sugar
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 3/4 cup water
• 1/4 cup lemon juice
• 3 large egg yolks, lightly beaten
• 2 tablespoons unsalted butter
• 1 tablespoon lemon zest
• For the meringue frosting:
• 4 large egg whites
• 1 cup sugar
• 1/4 teaspoon cream of tartar
• 1 teaspoon vanilla extract

Directions

1. Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract, lemon juice, and lemon zest.
4. Add the flour mixture to the butter mixture, alternating with the buttermilk. Begin and end with the flour mixture. Mix until just combined.
5. Divide the batter evenly among the prepared pans. Smooth the tops with a spatula.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
7. Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer the cakes to a wire rack to cool completely.
8. Meanwhile, make the lemon filling. In a medium saucepan, combine the sugar, cornstarch, and salt. Gradually whisk in the water and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
9. Remove the saucepan from the heat. Gradually whisk about half of the hot mixture into the beaten egg yolks. Then, pour the egg yolk mixture back into the saucepan. Cook for an additional 2 minutes, stirring constantly.
10. Remove the saucepan from the heat and stir in the butter and lemon zest. Allow the lemon filling to cool completely.
11. To make the meringue frosting, place the egg whites, sugar, and cream of tartar in a heatproof bowl set over a pot of simmering water. Whisk constantly until the sugar has dissolved and the mixture is hot to the touch.
12. Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed until stiff peaks form, about 5-7 minutes. Beat in the vanilla extract.
13. To assemble the cake, place one cake layer on a serving plate. Spread half of the lemon filling on top. Place a second cake layer on top and spread the remaining lemon filling. Finally, place the third cake layer on top.
14. Spread the meringue frosting over the top and sides of the cake, making swirls and peaks with a spatula for a decorative effect.
15. Using a kitchen torch, lightly toast the meringue frosting until golden brown.
16. Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld together.
17. Slice and serve the Lemon Meringue Cake with a dollop of whipped cream or a scoop of vanilla ice cream.
18. Enjoy!

Interesting Facts