The ingredients in this cake—lemon cake, lemon curd, soft layers of lemon meringue, and light, handmade whipped cream—make it a wonderful substitute for lemon meringue pie. For a spring or summer occasion, this recipe is a great treat!
| Prep Time: | 1 hr |
| Cook Time: | 1 hr 55 mins |
| Additional Time: | 2 hrs 30 mins |
| Total Time: | 5 hrs 25 mins |
| Servings: | 10 |
| Yield: | 1 9-inch cake |
Ingredients
- 8 large egg whites
- 2 cups powdered sugar
- 2 teaspoons vanilla extract
- 5 tablespoons freshly squeezed lemon juice
- 2 large eggs
- 2 large egg yolks
- 4 tablespoons unsalted butter
- cooking spray
- 1 cup cake flour
- ½ cup all-purpose flour
- 1 ½ teaspoons baking powder
- ⅛ teaspoon salt
- ¾ cup unsalted butter, cubed
- ⅔ cup white sugar
- 2 large eggs, at room temperature
- ½ cup whole milk
- 1 tablespoon freshly grated lemon zest
- 1 teaspoon lemon extract
- 1 teaspoon vanilla extract
- ½ pint heavy cream
- ¼ cup white sugar
- 1 medium lemon, zested
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Line two baking sheets with parchment paper.
- For meringue, beat egg whites in a glass, metal, or ceramic bowl stiff peaks form. Slowly add powdered sugar and continue beating until mixture is thick and creamy. Beat in vanilla. Mound meringue into two 8-inch circles (one on each baking sheet)
- Reduce the temperature to 245 degrees F (118 degrees C) and place meringues in the oven. Cook for 90 minutes. Turn off the oven and leave meringues in until cooled, 2 to 4 hours. Remove from the oven and set aside until needed.
- While the meringue is cooling, prepare lemon curd filling: Bring water to a steady simmer in a double-boiler pan over medium heat. In the top portion of the double boiler, off the heat, whisk together lemon juice, eggs, and egg yolks. Place the top portion of the double boiler over the simmering water and continue to whisk until mixture is thick enough to coat the back of a spoon. Add butter and whisk until it is melted into the mixture. Remove from the heat, cover, and place in the refrigerator to chill for at least 2 hours.
- Preheat the oven to 350 degrees F (175 degrees C). Spray the bottom and sides of an 8-inch round cake pan with cooking spray. Line the bottom pan with parchment paper and spray that with cooking spray. Dust with flour.
- Prepare cake: Sift cake flour, all-purpose flour, baking powder, and salt into a bowl.
- Cream sugar and butter in a large bowl with an electric mixer until fluffy. Add eggs and beat until incorporated. Mix in milk, lemon zest, and vanilla and lemon extracts until smooth. Slowly add dry ingredients and mix just until blended. Pour batter into the prepared cake pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.
- Remove cake from the oven and set on a wire rack until completely cool, about 30 minutes. Run a butter knife around the edges to ensure the sides are free; remove cake from the pan and set aside.
- Whip cream for topping in a glass, metal, or ceramic bowl with an electric mixer. Add sugar and beat until incorporated.
- Place one meringue on a platter. Drizzle with some lemon curd and place the cake layer on top. Drizzle more lemon curd and place the second meringue on top. Top with whipped cream and garnish with lemon zest.
- Lemon curd can be refrigerated for up to one week.