Lemon Meringue Cake is one of my all time favorite cakes.
I love just about anything lemon, but I especially love lemon meringue pie. I also love lemon cake. This recipe combines my love of lemon pie and lemon cake into one dessert.
I have made this many times over the years and although it has several steps, it is actually a very easy, yet impressive dessert to make.
I had this cake for the first time at a friends house in Oregon, but the recipe originally came from an old Taste of Home Magazine. You know how much I love Taste of Home recipes, so it is no wonder that this recipe is one I love.
This cake works anytime of year, but it is a perfect cake for spring.
For my gluten free readers I posted in my allergy site how I adapted this to be gluten free recently.
Lemon Meringue Cake
Place cake on a cookie or baking sheet. Spread filling on cake and spread to ½ inch from the edge.
Spread whipped egg whites (meringue) over the top of filling, sealing to the edge of the cake.
Bake at 350 for 12 minutes or until meringue is slightly browned, keep an eye on it so it does not over brown. You can also do this under the broiler to brown it, just watch it very closely if doing it that way.
Lemon Meringue Cake
The flavors of pie in the form of cake. Delicious!
Ingredients
Cake:
- ¼ cup butter
- ½ cup sugar
- 1 egg and 2 egg yolks ( save the whites for the meringue)
- 1 cup flour
- 1 teaspoon baking powder
- 1/3 cup milk
- ½ teaspoon vanilla
Filling:
- 2 egg yolks ( save the whites for the meringue)
- 1 cup water
- ¾ cup sugar
- ¼ cup cornstarch
- ¼ cup lemon juice
- 1 tablespoon butter
Meringue
- 4 egg whites
- ½ teaspoon cream of tarter
- ½ cup sugar
Instructions
For the Cake:
- In a bowl cream butter and sugar. Add egg and egg yolks. Mix well.
- In a separate bowl combine the flour and baking powder. Add dry ingredients to creamed mixture, alternating with the milk. Start and end with the dry ingredients. Add vanilla.
- Place batter into a greased and floured 8 or 9 inch round cake pan. Bake at 350 for 25-30 minutes or until done.
- Let cool 5 minutes and remove from pan to a cooling rack.
For Filling:
- In a saucepan combine egg yolks, water, sugar, and cornstarch. Whisk together and cook over medium high heat until thickened.
- Remove from heat and add lemon juice and butter. Strain to remove any lumps.
- Set aside for a few minutes while you make the meringue.
Meringue:
- Beat egg whites until foamy.
- Add cream of tarter and beat 1 minute.
- Add sugar 1 tablespoon at a time beat until soft peaks form. This takes about 3-4 minutes.
Putting Cake Together
- Place cake on a cookie or baking sheet. Spread filling on cake and spread to ½ inch from the edge.
- Spread whipped egg whites (meringue) over the top of filling, sealing to the edge of the cake.
- Bake at 350 for 12 minutes or until meringue is slightly browned, keep an eye on it so it does not over brown. You can also do this under the broiler to brown it, just watch it very closely if doing it that way.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 239Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 90mgSodium: 112mgCarbohydrates: 41gFiber: 0gSugar: 30gProtein: 4g
Nutritional values are approximate and aren't always accurate.
This looks so good! I love lemon! My birthday cake every year is lemon. 🙂
My husband would LOVE this cake!! (And I would, too!)
I just might have to head to the grocery store, pick up a few things and surprise him for Easter.
Thanks for sharing this!
@Amy @ MomsToolbox, You could make it even easier if you want and use a cake mix. I have done that before and it saves a little time. 🙂
YUM! I love lemon anything, and combining pie and cake ~ genius;-) after I cooked the cake part and it cooled, I put it into a glass pie/tart pan and put That on the cookie sheet to make it easier to serve. It’s wonderful and would make a lovely Easter dessert! thanks for the recipe:)
@tracy, I hope you enjoy it!
I love lemon too!!! This looks yummy!
This looks so good but I think I will use a cake mix. Nice Spring time dessert. Thanks.
@Katie Murray, A cake mix would work fine. I hope you enjoy it.
So obvious, and yet I never heard of such a thing before! A perfect spring or summertime cake! Thank you for sharing!
I am in the process of making this for tomorrow’s family dinner. I am doubling it and making it in a 9×13 cake pan though, as my round cake pans are missing 🙁 Thank you for sharing .
@The Happy Wife/Danielle, I hope you enjoy it and have a wonderful dinner tomorrow.
Made this for our Easter (2011) dessert! Boy oh boy, was my family thrilled! My meringue turned out about twice as high as your pictures and it was definitely a huge hit. Beautiful, beautiful dessert!
@Tami, Tami, I am so glad that your family liked it and that it turned out so well for you. I agree it is a beautiful and impressive dessert that is really not that hard to make.
I made this cake along with a chocolate chip cookie cake for my husband’s birthday–it was ridiculously popular! I was thrilled at how beautiful it came out; I have never made meringue before, so I was a little nervous, but it was amazing! Next time I’m doubling the cake & filling and making this a 2-layer!
@Tanya, Thanks for letting me know how much you enjoyed the cake. It really is an easy and impressive dessert to make. And a two layer one would be really good!
Lynn! I made this yesterday and it was fabulous thank you! You instructions were brilliantly clear, and its such a pretty little cake. I blogged about it this morning and will put the link below. If there is anything about the post you are not happy with I will of course change it 🙂 Thank you for a lovely recipe indeed
https://theprocrastobaker.blogspot.com/2011/07/lemon-meringue-cake.html