Lemon Meringue Cake

This not so simple dessert is well worth the extra effort! If you love lemon, you will be pleased! This recipe is a combination of several recipes that I combined to make the perfect Springtime sweet and tangy treat.


Lemon Curd

Juice and zest from 2 lemons

1/3 C Sugar

4 Egg Yolks (reserve whites for icing)

3 Tablespoons butter

  • Combine all ingredients in a double boiler. You can also use a metal bowl set over a pot of simmering water.
  • Heat while stirring constantly with a whisk. Cook until mixture coats the back of a spoon. It will be somewhat thicker but not like commercial pudding.
  • Refrigerate until thick.


Sponge Cake

6 Eggs, room temperature

2 teas. Lemon Zest

¼ C Lemon Juice

¼ C Water

1 teas. Vanilla

1 C Sugar

1 ¼ C All- purpose Flour

1/2 teas. Cream of Tartar

½ C Sugar


  • Preheat oven to 325 degrees F.
  • Separate eggs.
  • Beat yolks in med mixing bowl on high speed about 5 minutes or until thick and pale yellow.
  • Add lemon zest, juice, water and vanilla; beat on low to combine.
  • Gradually beat in1 C. sugar on low.
  • Increase to medium and beat until thickened slightly and double in volume. This will take about 5 minutes so I highly recommend using a stand mixer. There is no leavening in this cake. It depends on the air beaten into the eggs to give it rise.
  • Sprinkle the flour ¼ C at a time over the egg mixture, gently folding after each addition. Set aside.
  • With clean beaters and bowl, beat egg whites and Cream of Tartar on med until soft peaks form.
  • Gradually add ½ C sugar, beating on high until stiff peaks form.
  • Fold 1 C of the whites into the yolk mixture. \Add combined mixture to remaining whites. Fold gently until no more white streaks are visible.
  • Prepare (2) 8 or 9 inch round cake pans by simply lining the bottoms with parchment paper. Do not grease. Pour batter evenly into the pans. Level with a spatula.
  • Bake 25 -30 minutes until cakes spring back when lightly touched.
  • Cool completely in pans. Loosen from sides with a knife. Invert onto cooling rack and remove parchment.
  • Use a pastry brush to coat both tops and bottoms with simple syrup.


Simple Syrup

  • Combine juice of one lemon with 2 Tablespoons water and ¼ C Sugar.
  • Heat in small saucepan until reduced by about 1/3rd.


Meringue Icing

4 Egg Whites

½ teas. Cream of Tartar

1 C sugar

¼ C Water

  • In a small saucepan, heat Water and Sugar to 230 degrees F on med high heat without stirring.
  • Reduce heat to med and continue to heat to 250 degrees F without stirring.
  • Meanwhile beat egg white with Cream of Tartar until soft peaks form.
  • With mixer on high, slowly drizzle hot sugar mixture into egg whites.
  • Continue to beat 10 minutes.



  • Preheat oven to 400 degrees F.
  • Place one cake layer on oven proof serving plate.
  • Spread cooled Lemon Curd to about ¼ inch from edge of layer.
  • Top with second layer.
  • Frost entire cake with Meringue Icing.
  • TURN OVEN OFF. Place frosted cake in oven and leave until oven has cooled. This will set and brown the meringue.
  • Refrigerate leftovers.