Tart lemon curd balances out the sweetness of this lemon meringue cake for the perfect bite.
And the meringue, beautifully toasted and perfectly sweet, adds a toasty flavor and wonderful aromatics.
Here’s what you’ll need for each.
Credit:Victor Protasio; Food Stylist: Margaret Dickey; Prop Stylist: Tucker Vines
Yes, lemon meringue cake needs to be refrigerated.
Neither the meringue nor the lemon curd are shelf stable.
Which Meringue Is Best for Cakes?
Credit:Victor Protasio; Food Stylist: Margaret Dickey; Prop Stylist: Tucker Vines
Italian meringueis by far the sturdiest style of meringue.
Can You Make Lemon Meringue Cake Ahead?
Or just wrap cake layers and leave them at room temperature.
Credit:Victor Protasio; Food Stylist: Margaret Dickey; Prop Stylist: Tucker Vines
)cold unsalted butter, cubed
Yellow Cake:
Baking spray with flour
2cupsgranulated sugar
1cup(8 oz.
)unsalted butter, softened
3largeeggsplus2largeyolks
1 1/2Tbsp.vanilla extract
3cups(about 12 3/4 oz.
Gradually whisk in lemon zest and juice until combined.
Credit:Victor Protasio; Food Stylist: Margaret Dickey; Prop Stylist: Tucker Vines
Chill Lemon Curd:
Place a layer of plastic wrap directly on surface of Lemon Curd.
Refrigerate until fully set and cool to the touch, at least 1 hour or up to 12 hours.
Prepare the Yellow Cake:
Preheat oven to 350F with racks in upper and lower third positions.
Credit:Victor Protasio; Food Stylist: Margaret Dickey; Prop Stylist: Tucker Vines
Add eggs:
Reduce mixer speed to low.
Add whole eggs and yolks, 1 at a time, beating well after each addition.
Add vanilla, beating until completely combined, about 30 seconds.
Credit:Victor Protasio; Food Stylist: Margaret Dickey; Prop Stylist: Tucker Vines
Add dry ingredients:
Whisk together flour, baking powder, and salt in a small bowl.
Trim cake layers:
Remove cooled cakes from cake pans, and discard parchment paper.
Slightly trim top of each cake layer using a serrated knife to create a flat surface; set aside.
Credit:Victor Protasio; Food Stylist: Margaret Dickey; Prop Stylist: Tucker Vines
Top with about 1 cup Lemon Curd, and spread evenly to edges of cake using an offset spatula.
Repeat process with second cake layer and remaining Lemon Curd (about 1 cup).
Using an offset spatula, evenly frost top and sides of cake with Meringue; decorate as desired.
Credit:Victor Protasio; Food Stylist: Margaret Dickey; Prop Stylist: Tucker Vines
Slice and serve cake.
Credit:Victor Protasio; Food Stylist: Margaret Dickey; Prop Stylist: Tucker Vines
Credit:Victor Protasio; Food Stylist: Margaret Dickey; Prop Stylist: Tucker Vines
Credit:Victor Protasio; Food Stylist: Margaret Dickey; Prop Stylist: Tucker Vines
Credit:Victor Protasio; Food Stylist: Margaret Dickey; Prop Stylist: Tucker Vines
Credit:Victor Protasio; Food Stylist: Margaret Dickey; Prop Stylist: Tucker Vines
Credit:Victor Protasio; Food Stylist: Margaret Dickey; Prop Stylist: Tucker Vines
Credit:Victor Protasio; Food Stylist: Margaret Dickey; Prop Stylist: Tucker Vines
Credit:Victor Protasio; Food Stylist: Margaret Dickey; Prop Stylist: Tucker Vines
Credit:Victor Protasio; Food Stylist: Margaret Dickey; Prop Stylist: Tucker Vines
Credit:Victor Protasio; Food Stylist: Margaret Dickey; Prop Stylist: Tucker Vines
Credit:Victor Protasio; Food Stylist: Margaret Dickey; Prop Stylist: Tucker Vines
