Lemon Curd Meringue Cake

Lemon in desserts is a favourite for many people. The sweetened citrus flavour is just so special. So lemon lovers – Rejoice!! This is a perfect cake to suit any occasion and will definitely satisfy your lemon craving.

Three layers of lemon infused sponge are filled with vanilla buttercream topped with a lovely lemon curd. The slight tartness of the lemon blends so beautifully with the sweet buttercream. Finally topped with a soft fluffy toasted meringue layer. This is a spectacular cake!!

This cake does take quite a while to make. You need to pause to let some of the ingredients cool, such as the lemon curd before your can progress. You could make the cakes and syrup one day and then make the remainder the next day. Either that or just put some music on and enjoy your afternoon making the cake.

Print Recipe

Lemon Curd Meringue Cake

Cook Time

50 minutes

Servings

slices

Ingredients

Cake & Lemon Syrup

• 350 g Butter softened
• 1 3/4 cups Caster Sugar
• 6 Eggs
• 4 Lemons zested and juiced
• 2 1/2 cups Self-Raising Flour sifted
• 4 tsp Baking Powder
• 2 tbsp Caster Sugar for lemon syrup

Lemon Curd

• 2 Eggs
• 2 Eggs Yolk Only. Note: Keep the egg white for the meringue top - see below).
• 1/3 cup Caster Sugar
• 2 tsp Lemon Zest approx 1 large lemons.
• 1/3 cup Lemon Juice approx 4 large lemons
• 75 g Butter chopped

Vanilla Buttercream

• 300 g Butter at room temperature and chopped
• 4 1/2 cups Icing Sugar sifted
• 2 tsp Vanilla Extract

Meringue Top

• 1 cup Caster Sugar
• 5 tbsp water
• 4 Eggs egg white only

Cook Time 50 minutes Servings slices Ingredients Cake & Lemon Syrup 350 g Butter softened 1 3/4 cups Caster Sugar 6 Eggs 4 Lemons zested and juiced 2 1/2 cups Self-Raising Flour sifted 4 tsp Baking Powder 2 tbsp Caster Sugar for lemon syrup Lemon Curd 2 Eggs 2 Eggs Yolk Only. Note: Keep the egg white for the meringue top - see below). 1/3 cup Caster Sugar 2 tsp Lemon Zest approx 1 large lemons. 1/3 cup Lemon Juice approx 4 large lemons 75 g Butter chopped Vanilla Buttercream 300 g Butter at room temperature and chopped 4 1/2 cups Icing Sugar sifted 2 tsp Vanilla Extract Meringue Top 1 cup Caster Sugar 5 tbsp water 4 Eggs egg white only

Instructions

Cake

1. Pre-heat a fan forced oven to 170°C (340°F).
2. Grease and line three 20cm (8 inch) round springform baking pans.
3. In a large mixing bowl add butter and caster sugar.
4. Using an electric mixer, beat until pale and creamy.
5. Add eggs, one at a time, and beat well after each addition.
6. Add lemon zest and half of the lemon juice. Beat well to combine.
7. In a separate bowl add self-raising flour & baking powder and stir to combine.
8. Add 2 tbsp flour mixture to the cake batter then beat lightly to mix through.
9. Fold remaining flour mixture into the cake batter.
10. Divide the cake batter evenly between the three cake pans.
11. Place pans in oven and bake for 25-30 minutes or until a skewer inserted into the middle of the cake comes out clean.
12. Remove from oven and allow to cool in tins while you make the lemon syrup.

Lemon Syrup

1. Add remaining half of the lemon juice & 2 tbsp caster sugar to a small saucepan over medium heat.
2. Simmer for a couple of minutes until sugar has melted and a syrup has formed. Remove from heat.
3. Using a skewer, prick the three cakes, then pour the lemon syrup over the top of each cake.
4. Allow each cake to cool in the baking pan.

Lemon Curd

1. Add egg yolks, eggs and caster sugar to a small saucepan and whisk together.
2. Place saucepan over low heat, then add lemon zest, lemon juice and butter.
3. Stir continuously for about 5 minutes or until the curd thickens. Note: Do not allow the mixture to get too hot and curdle - use a low simmer heat.
4. Remove from heat and allow to cool before spreading over cake.

Vanilla Buttercream

1. Add butter to a large mixing bowl.
2. Using an electric mixer, beat until creamy.
3. Add about half the icing sugar and beat until well combined.
4. Add the remaining half icing sugar & vanilla extract and beat until well combined.

Cake Assembly

1. Place one cake on a serving plate.
2. Spread half of the vanilla buttercream over the top of the cake.
3. Top the buttercream with half of the lemon curd.
4. Place the second cake on top.
5. Spread remaining buttercream, then lemon curd over the top.
6. Place the third cake on top.
7. Spread the meringue over the top of the cake and make peaks. (see instructions for meringue top below).
8. Use a kitchen blow torch to carefully brown the meringue top.

Meringue Top

1. Add caster sugar and water to a small saucepan over medium heat.
2. Cook until the sugar reaches 120°C (250°F). Use a cooking thermometer to measure temperature.
3. While the sugar is cooking, add egg whites to a mixing bowl and beat until still peaks form.
4. When the sugar syrup reaches 120°C (250°F), steadily pour it down the side of the egg white bowl with the mixer still beating.
5. Keep beating until the bowl cools and the meringue is glossy & stiff.