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Lemon Meringue Delight

Lemon Meringue Delight: The Ultimate Easy Recipe

Indulge in the tangy and sweet layers of this Lemon Meringue Delight. Perfect for any occasion, this showstopping dessert is easy to make and unforgettable to taste.
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Prep Time: 30 minutes
Cook Time: 30 minutes
Resting Time: 1 hour
Total Time: 2 hours
Servings: 8 people
Calories: 350kcal
Cost: $15

Equipment

  • Stand mixer or hand mixer
  • Two 9-inch round cake pans
  • Medium saucepan
  • Spatula
  • Whisk
  • Kitchen torch (optional)

Ingredients

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 cup whole milk
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • 3/4 cup granulated sugar
  • 2 tbsp cornstarch
  • 1 cup water
  • 3 large egg yolks, lightly beaten
  • 2/3 cup fresh lemon juice
  • 2 tbsp unsalted butter
  • 1 tbsp lemon zest
  • 4 large egg whites
  • 1/4 tsp cream of tartar
  • 3/4 cup granulated sugar
  • 1/4 tsp vanilla extract

Instructions

  • Preheat your oven to 350°F (175°C) and grease/flour two 9-inch round cake pans.
  • Whisk together the flour, baking powder, and salt in a medium bowl and set aside.
  • Beat the butter and sugar until light and fluffy in a large mixing bowl.
  • Add the eggs one at a time, beating well after each addition.
  • Mix in the lemon juice, zest, and vanilla extract.
  • Gradually add the dry ingredients and milk, alternating, and mix until smooth.
  • Divide the batter between the pans and bake for 25-30 minutes.
  • For the lemon curd, whisk together sugar and cornstarch in a saucepan, then slowly add water while stirring.
  • Cook over medium heat until thickened, then temper with beaten egg yolks and return to heat for 2-3 minutes.
  • Stir in lemon juice, butter, and zest, then let cool completely.
  • For the meringue, beat egg whites and cream of tartar until soft peaks form, then gradually add sugar.
  • Beat until stiff peaks form and add vanilla extract.
  • Assemble by placing one cake layer on a plate, spreading curd on top, adding the second layer, and adding more curd.
  • Pile the meringue on top and create decorative peaks.
  • Toast the meringue under the broiler for 1-2 minutes or use a kitchen torch.

Notes

Use room-temperature eggs for better meringue results. Zest your lemons before juicing to avoid waste. Allow all components to cool completely before assembly for better structure. For storage, keep the cake covered in the fridge for up to 2 days, and freeze without meringue for up to 1 month. Thaw before adding topping.

Nutrition

Calories: 350kcal | Carbohydrates: 55g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 80mg | Sodium: 95mg | Potassium: 210mg | Fiber: 1g | Sugar: 35g | Vitamin A: 350IU | Vitamin C: 15mg | Calcium: 50mg | Iron: 1mg
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