Lemon Meringue Cake

Lemon Meringue Cake is the perfect dessert for those who love a tangy, citrusy treat with a touch of sweetness. This delightful cake combines the fresh, zesty flavor of lemon with a fluffy, golden meringue topping. The cake itself is soft and moist, infused with lemon zest and juice, while the meringue creates a light, crispy finish that perfectly complements the cake. It’s an ideal dessert for any occasion, whether it’s a special celebration or just a Sunday afternoon treat. With its bright, refreshing flavors, this Lemon Meringue Cake is sure to become a favorite.

Why You’ll Love This Recipe

This Lemon Meringue Cake is a delicious twist on the classic lemon meringue pie, offering all the citrusy goodness you love in a cake form. The cake itself is beautifully light and moist, with the perfect balance of lemony tartness and sweetness. Topped with a fluffy meringue that’s perfectly golden and crisp, it adds the perfect texture contrast. The lightness of the meringue, combined with the rich flavor of the cake, makes this a refreshing dessert that will satisfy any sweet tooth. It’s simple to make and will impress anyone who tries it, with its beautiful layers and vibrant flavor.

Ingredients

• All-purpose flour
• Granulated sugar
• Unsalted butter
• Milk
• Eggs
• Lemon zest
• Fresh lemon juice
• Vanilla extract
• Salt
• Cornstarch
• Egg whites
• Cream of tartar

Variations

This Lemon Meringue Cake recipe is versatile and can be adjusted in several ways:

1. Lemon Flavor: If you prefer a stronger lemon flavor, add more lemon zest or a little extra lemon juice to the batter.
2. Meringue Variations: You can replace the cream of tartar with a bit of lemon juice to help stabilize the meringue if needed.
3. Cake Texture: For a denser cake, you can add a bit more flour or reduce the amount of milk slightly.
4. Add-ins: Add some lemon curd between layers for an extra burst of citrus flavor or fold in some crushed berries for added color and taste.
5. Gluten-Free Option: You can replace the all-purpose flour with a gluten-free flour blend if needed.

How to Make the Recipe

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to prevent the cake from sticking.

Step 2: Make the Cake Batter

In a large mixing bowl, combine the flour, sugar, butter, milk, eggs, lemon zest, lemon juice, vanilla extract, salt, and cornstarch. Beat the mixture until it’s smooth and well-combined.

Step 3: Bake the Cake

Pour the batter into the prepared baking pan. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool completely before proceeding to the next step.

Step 4: Prepare the Meringue

In a clean mixing bowl, beat the egg whites and cream of tartar using an electric mixer until soft peaks form. Gradually add the sugar while continuing to beat until stiff peaks form. The meringue should be thick and glossy.

Step 5: Top the Cake with Meringue

Spread the meringue over the cooled cake, making sure to cover the entire surface. Be sure to spread it all the way to the edges of the cake to prevent it from shrinking during baking.

Step 6: Bake the Meringue

Return the cake to the oven and bake for an additional 10 minutes, or until the meringue is golden brown and slightly crispy on top.

Step 7: Cool and Serve

Let the cake cool completely before slicing and serving. Enjoy the perfect combination of tangy lemon cake and sweet, airy meringue!

Tips for Making the Recipe

1. Room Temperature Ingredients: Ensure your butter, eggs, and milk are at room temperature to ensure smooth batter and a uniform cake texture.
2. Don’t Overmix the Meringue: Be careful not to overbeat the meringue. Once stiff peaks form, stop beating—this will help prevent the meringue from becoming dry or grainy.
3. Cool Completely: Let the cake cool completely before topping it with meringue. If the cake is too warm, the meringue may melt and not form a nice, crisp topping.
4. Even Meringue Spread: For an even meringue layer, spread the meringue all the way to the edges of the cake. This helps prevent shrinking during baking.
5. Check Meringue Frequently: Watch the meringue while baking to ensure it doesn’t over-brown. If it begins to brown too quickly, reduce the oven temperature slightly.

How to Serve

Lemon Meringue Cake is perfect on its own, but you can serve it with fresh berries, a drizzle of lemon curd, or a dollop of whipped cream for added indulgence. This cake makes a great dessert for gatherings, special occasions, or any time you want a light and flavorful treat. It pairs wonderfully with a cup of tea or coffee.

Make Ahead and Storage

Storing Leftovers

Leftover Lemon Meringue Cake should be stored in an airtight container in the refrigerator. It can be kept for up to 3 days. However, the meringue may lose its crispness over time, so it’s best enjoyed within a day or two.

Freezing

While you can freeze the cake without the meringue for up to 3 months, it’s best to freeze the meringue separately. Freeze the cake layer in an airtight container, and once it’s thawed, top it with fresh meringue before baking.

Reheating

If you have leftovers, you can serve them chilled, or gently reheat the cake (without the meringue) in the oven at a low temperature until warm. Add fresh meringue and bake as directed when ready to serve.

FAQs

1. Can I make this cake in advance?

Yes, you can bake the cake layer a day ahead and store it in the refrigerator. Top it with the meringue the day you plan to serve it.

2. What can I use instead of cornstarch in the batter?

You can substitute cornstarch with equal amounts of all-purpose flour or arrowroot powder if needed.

3. Can I use bottled lemon juice instead of fresh?

Fresh lemon juice provides the best flavor, but bottled lemon juice can be used in a pinch.

4. Can I make this cake gluten-free?

Yes, you can replace the all-purpose flour with a gluten-free flour blend for a gluten-free version of this cake.

5. How can I prevent the meringue from shrinking?

Spread the meringue all the way to the edges of the cake before baking. This helps prevent it from shrinking during baking.

6. Can I make the meringue ahead of time?

It’s best to make the meringue right before you are ready to bake it, as it can lose its texture if made too far in advance.

7. How do I know when the meringue is done?

The meringue is done when it’s golden brown on top and firm to the touch. It should have a crispy, light texture.

8. Can I use a different fruit flavor?

While this recipe is for lemon meringue cake, you can experiment with other citrus fruits, such as lime or orange, for a different flavor profile.

9. Why is my meringue watery?

If your meringue turns out watery, it may not have been beaten to stiff peaks. Be sure to beat the egg whites until they form stiff peaks before adding sugar.

10. Can I add other toppings?

Absolutely! You can top your Lemon Meringue Cake with fresh fruit like berries or even a drizzle of raspberry coulis for a different twist.

Conclusion

Lemon Meringue Cake is a refreshing, light, and utterly delicious dessert that will brighten any occasion. With its perfect balance of tangy lemon flavor and fluffy, golden meringue, it’s a treat that everyone will enjoy. Whether for a special celebration or a simple afternoon dessert, this cake is sure to impress with its beauty and flavor. Try it out, and enjoy a slice of sunshine!

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