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Lemon meringue cake

Lemon Meringue Cake

This Lemon Meringue Cake combines the best elements of a classic lemon meringue pie with the elegance of a layered sponge cake. Two layers of buttery lemon sponge are sandwiched with Swiss meringue buttercream, and a zesty lemon curd filling. The cake is topped with swirls of toasted meringue for a crisp, cloud-like finish. The result is a beautifully light lemon meringue cake offering the perfect balance of sweetness and fresh zingy flavour.

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Prep: 2 hours
Cook: 45 minutes
Total: 2 hours 45 minutes
Servings: 10 people

Equipment

Ingredients

For the lemon sponge cakes:

  • 350 grams Margarine or unsalted butter I like to use Stork baking spread
  • 350 grams White caster sugar
  • 4 large Eggs or 6 medium eggs. Room temperature
  • 350 grams Self-raising flour or 350 grams plain flour + 2 extra teaspoons baking powder
  • 1 teaspoon Baking powder
  • 3 tablespoons Milk
  • 1 Lemon zest and juice

For the lemon curd filling:

Swiss meringue buttercream:

  • 5 large Eggs room temperature
  • 340 grams Granulated sugar
  • 150 grams Unsalted butter rsoft enough that your finger makes an indent. But not so soft, that the butter is melting. It's best to take the butter out of the fridge when you start whisking the meringue to stiff peaks.
  • 1 teaspoon Vanilla extract
  • ¼ teaspoon Salt

Decoration:

  • 1 Lemon zest only
Metric - US Customary

Instructions

Start by making the lemon sponge cakes:

  • Preheat the oven to 160°C fan / 180°C conventional. Grease and line two 8-inch round cake tins with baking paper. See section on using cake strips in the main blog post above.
  • Beat the margarine (or butter) and caster sugar together until light and fluffy.
    350 grams Margarine or unsalted butter, 350 grams White caster sugar
  • Beat in the eggs one at a time. TIP: Add a spoonful of the flour with each egg to stop the mixture from curdling.
    4 large Eggs
  • Add the flour, baking powder and milk. Fold to combine.
    350 grams Self-raising flour, 1 teaspoon Baking powder, 3 tablespoons Milk
  • Add the lemon zest and juice. Fold to make a smooth cake mixture.
    1 Lemon
  • Divide evenly between the cake tins and level out the top.
  • Bake on the middle shelf of your oven for 35-45 minutes* (see notes below) until risen, golden and the sponge springs back when pressed in the middle. Leave to cool completely in the baking tins.

Now make the Swiss meringue buttercream:

  • Separate your eggs into whites and yolks* (see notes below). Pour the egg whites into the bowl of your stand mixer. Add the sugar and whisk to combine.
    5 large Eggs, 340 grams Granulated sugar
  • Fit the bowl over a small saucepan filled with an inch of simmering water, set over medium heat. Do not let the bottom of the bowl touch the water. Whisk constantly until the sugar is fully dissolved, the mixture is white and foamy on top and it doesn't feel grainy when rubbed between your thumb and finger. This will take roughly 5-10 minutes.
  • Attach the bowl to your stand mixer fitted with the whisk attachment. Whisk on medium-high speed until the meringue reaches stiff glossy peaks that stand tall and don’t curl over (roughly 10-15 minutes). The meringue and bottom of the mixing bowl should no longer feel warm to touch. If they do, pop the bowl in the fridge for 10 minutes to cool down. 
  • Scoop out roughly half of the meringue into a piping bag fitted with a large star nozzle (you'll use this to pipe the toasted meringue swirls on top of your cake). Set the piping bag aside for now.
  • Swap the whisk for the paddle attachment and set the mixer to medium-low speed. Cut the butter into chunks and add it bit by bit, making sure it's fully incorporated before adding the next one.
    150 grams Unsalted butter
  • Now set the mixer to a slow speed and add the vanilla and salt. The Swiss meringue buttercream should be thick, creamy, and silky smooth. *Not looking quite right? Check out the notes section below for troubleshooting tips*.
    1 teaspoon Vanilla extract, ¼ teaspoon Salt

Assemble the lemon meringue cake:

  • If the cakes have domed on top, level them off with a sharp knife. You want to get them as flat and level as possible.
  • Place one sponge layer on a cake stand or plate and spread a layer of Swiss meringue buttercream on top. Pipe two rings of buttercream around the outside, then fill the middle with the lemon curd.
    4 tbsp Lemon curd
  • Flip the second cake layer upside down and place it on top. Spread another layer of buttercream on top and zest the lemon.
    1 Lemon
  • Finish by piping swirls of meringue around the outside. Use a blowtorch to lightly toast and brown them (be careful not to melt the buttercream!). Serve and enjoy!

Video

Notes

Store this lemon meringue cake in a container, in the fridge, for up to 4 days.
RECIPE NOTES
*BAKING TIME*
If your oven tends to cook quickly/runs hot, check on the cake after 35 minutes. If you're oven cooks slowly/runs cool, bake for 40-45 minutes. If using cake strips, your cake will take longer than normal to bake. I'd suggest somewhere around 45 minutes.
*EGG WHITES*
The egg whites must contain no yolks, as this can prevent the meringue from whisking to stiff peaks. When separating the whites from the yolks, it's best to separate one egg at a time into a spare bowl. Then pour each egg white into the bowl of your stand mixer, and repeat for the remaining eggs. 
*SWISS MERINGUE BUTTERCREAM TROUBLESHOOTING*
Looking thin and soupy? Place the bowl in the fridge for 30 minutes to chill and firm up the butter. Then return to the mixer and beat slowly until thick. Repeat if needed.
Looking split and curdled? Place the bowl back over a pan of simmering water on low heat. Leave for a few minutes until the buttercream slightly melts around the outside. Return the bowl to the mixer and beat slowly until smooth and creamy. Repeat if needed.