Lemon Meringue Cake

Lemon Meringue Cake

Light sponge cake filled with a tart and tangy lemon curd—topped with a sweet, billowy meringue.


one 9-inch cake



  • 6 large eggs, separated
  • 1/4 cup (1/2 stick) butter, melted and cooled
  • 2 teaspoons vanilla extract
  • 1 cup C&H® Granulated Sugar
  • 1 cup cake flour, divided


  • 1 large egg
  • 3 large eggs, separated
  • 1/2 to 3/4 cup C&H® Granulated Sugar (to taste)
  • 1 cup lemon juice
  • 1 lemon rind, finely grated
  • 1/4 cup (1/2 stick) butter, cut into 1/4-inch cubes


  • 3 egg whites
  • 1 cup C&H® Granulated Sugar
  • 1/2 cup water



Preheat oven to 350°F. Position oven racks so cake bakes in the middle. Prepare 9-inch round cake pan with nonstick cooking spray; line bottom with parchment paper.

Mix egg yolks, butter and vanilla together in small bowl.

In large bowl, whip egg whites together until foamy; gradually sprinkle in the sugar. Continue whipping until mixture forms firm and shiny peaks.

Pour egg yolk mixture into whites. Sift 1/2 cup flour into mixture; gently fold all ingredients together. Sift remaining 1/2 cup flour over batter; fold in. Pour batter into pan; spread evenly.

Bake about 35 to 45 minutes, until cake is golden in color, firm when touched and a tester inserted in center comes out clean.


Place sieve over clean bowl; set aside. In top of double boiler, whisk together egg, yolks and sugar until smooth. Whisk in lemon juice and rind; add butter.

Over medium heat, with water simmering, cook ingredients in top of double boiler until thick, stirring constantly, about 7 to 9 minutes--—do not boil. Strain through sieve into bowl. Cover surface with plastic wrap to prevent film from forming. Place in refrigerator; cool completely, about 2 hours.

After cake layer is completely cooled, cut in thirds horizontally with serrated knife. Place bottom layer on heat-proof plate. Spread with 1/2 of the filling. Place second cake layer on top. Spread remaining filling on middle layer; top with remaining cake layer.


Preheat oven to 400°F.

Combine egg whites, sugar and water in large bowl over pot of simmering water. Do not let bowl touch water. Whip on high speed with handheld mixer until meringue quadruples in volume and becomes stiff and glossy, about 8 to 9 minutes.

Immediately spread over assembled cake, making sure to cover entire cake around the sides—--with no gaps--—to prevent meringue from shrinking away from cake.

Bake in oven until golden brown, about 5 minutes. Allow cake to set for at least 20 minutes before slicing.


Instead of putting cake in oven to brown meringue frosting, use a small chef's blowtorch to lightly toast meringue.

Cake should be stored in an airtight container to keep meringue from absorbing humidity and becoming soft.