Hamdi Saidani Lemon Meringue Pie Cake Recipe made of layers of tangy lemon cake, creamy lemon curd filling and fluffy meringue topping. This show-stopping dessert serves 10–12 and takes about 2 hours to prepare perfect for any special occasion or gathering.
Try More Lemon Desserts Recipes:
- Ina Garten Lemon Meringue Pie Recipe
- Jello Lemon Meringue Pie Recipe
- Lemon Meringue Pie Cocktail Recipe
💛 Why You’ll Love This Lemon Meringue Pie Cake Recipe:
- Perfectly Balanced Flavors: The tart lemon filling pairs beautifully with the sweet meringue and moist cake layers.
- Elegant Presentation: Its layers and toasted meringue topping make it a showstopper.
- Great for Gatherings: Serves a crowd and is sure to impress at parties or celebrations.
- Customizable: Add berries, whipped cream, or even white chocolate drizzle for variation.
- Unique Dessert: Combines the best elements of a classic lemon meringue pie and a layered cake.
❓ What Is Lemon Meringue Pie Cake Recipe?
Lemon Meringue Pie Cake Recipe combines the zesty flavor of lemon meringue pie with the moist texture of a layered cake. It features lemon cake layers, tangy lemon curd filling, and fluffy meringue for a dessert that’s both stunning and delicious.
🍋 Lemon Meringue Pie Cake Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup whole milk
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
For the Lemon Filling:
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1/8 teaspoon salt
- 1 1/4 cups water
- 3 large egg yolks, beaten
- 1/3 cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons unsalted butter
For the Meringue:
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
🥮 How To Make Lemon Meringue Pie Cake
- Preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla, lemon zest, and lemon juice.
- Gradually add dry ingredients, alternating with milk, beginning and ending with the flour mixture.
- Divide batter evenly among the prepared pans and bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
- In a saucepan, whisk sugar, cornstarch, and salt. Gradually add water, then cook over medium heat, stirring constantly, until thickened and bubbly.
- Slowly whisk some of the hot mixture into the egg yolks to temper them, then return everything to the saucepan. Cook for 2 minutes, remove from heat, and stir in lemon juice, zest, and butter. Cool completely.
- Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar and beat until stiff peaks form.
- Place one cake layer on a serving plate and spread a generous layer of lemon filling. Repeat with the remaining layers.
- Spread meringue over the top of the cake, creating swirls with a spatula. Use a kitchen torch to lightly toast the meringue, or bake in a 375°F (190°C) oven for 6–8 minutes until golden.
💭 Recipe Tips:
- Room Temperature Ingredients: Ensure all ingredients are at room temperature for a smooth and even batter.
- Avoid Overmixing: Mix just until the ingredients are combined to maintain a light texture in the cake.
- Cool Layers Completely: Allow the cake layers and lemon filling to cool completely before assembling to prevent sliding.
- Fresh Lemons Are Key: Use fresh lemon juice and zest for the best flavor in both the cake and filling.
- Meringue Stability: Add sugar gradually when whipping the egg whites to create a stable and glossy meringue.
🥃 What To Serve With Lemon Meringue Pie Cake?
Serve Lemon Meringue Pie Cake with a dollop of Lemon Frosting, a scoop of Lemon Gelato, or fresh berries pair with a Lemon Pie Cups or Frozen Lemonade for a refreshing accompaniment.
🎚 How To Store And Reheat Leftovers Lemon Meringue Pie Cake?
- Refrigeration: Store the assembled leftovers lemon meringue pie cake in the refrigerator for up to 3 days. Cover it loosely with plastic wrap or keep it in an airtight container.
- Freezing: Freeze leftovers lemon meringue pie cake and filling separately for up to 2 months. Assemble and add the meringue topping after thawing.
- Oven Method (for Meringue): Place leftovers lemon meringue pie cake in a 300°F (150°C) oven for 5 minutes to slightly warm and re-toast the meringue if needed.
FAQ’S
How is Lemon Meringue Pie Cake different from Lemon Meringue Pie?
Lemon Meringue Pie has a single crust with lemon curd and meringue on top, while Lemon Meringue Pie Cake is a layered dessert with cake as its base, a lemon filling between layers, and meringue topping.
What type of lemons should I use for Lemon Meringue Pie Cake?
Fresh lemons, such as Meyer lemons, are ideal for Lemon Meringue Pie Cake as they provide a sweet-tart flavor that enhances the dessert.
Why does my Lemon Meringue Pie Cake filling seem runny?
Runny filling in Lemon Meringue Pie Cake often happens if the cornstarch wasn’t fully cooked or if the filling didn’t cool properly before assembling the cake.
How do I keep my meringue from shrinking on Lemon Meringue Pie Cake?
To prevent shrinking, ensure the meringue is spread to touch and seal the edges of the cake layers. This helps it stay in place as it bakes and cools.
Why is my meringue on the Lemon Meringue Pie Cake weeping?
Meringue weeping happens when moisture separates due to overbeating or underbaking. Properly seal the meringue to the cake edges and bake until firm.
Try More Lemon Desserts Recipes:
Lemon Meringue Pie Cake Nutrition Facts
Serving Size: 1 Slice
- Calories: 357
- Protein: 6g
- Fat: 15g
- Carbohydrates: 48g
- Sugar: 35g
- Sodium: 190mg
Lemon Meringue Pie Cake Recipe
Description
Lemon Meringue Pie Cake Recipe made of layers of tangy lemon cake, creamy lemon curd filling and fluffy meringue topping. This show-stopping dessert serves 10–12 and takes about 2 hours to prepare perfect for any special occasion or gathering.
Ingredients
For the Lemon Filling:
For the Meringue:
Instructions
- Preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla, lemon zest, and lemon juice.
- Gradually add dry ingredients, alternating with milk, beginning and ending with the flour mixture.
- Divide batter evenly among the prepared pans and bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
- In a saucepan, whisk sugar, cornstarch, and salt. Gradually add water, then cook over medium heat, stirring constantly, until thickened and bubbly.
- Slowly whisk some of the hot mixture into the egg yolks to temper them, then return everything to the saucepan. Cook for 2 minutes, remove from heat, and stir in lemon juice, zest, and butter. Cool completely.
- Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar and beat until stiff peaks form.
- Place one cake layer on a serving plate and spread a generous layer of lemon filling. Repeat with the remaining layers.
- Spread meringue over the top of the cake, creating swirls with a spatula. Use a kitchen torch to lightly toast the meringue, or bake in a 375°F (190°C) oven for 6–8 minutes until golden.
Notes
- Room Temperature Ingredients: Ensure all ingredients are at room temperature for a smooth and even batter.
Avoid Overmixing: Mix just until the ingredients are combined to maintain a light texture in the cake.
Cool Layers Completely: Allow the cake layers and lemon filling to cool completely before assembling to prevent sliding.
Fresh Lemons Are Key: Use fresh lemon juice and zest for the best flavor in both the cake and filling.
Meringue Stability: Add sugar gradually when whipping the egg whites to create a stable and glossy meringue.
