Indulge in the delicious harmony of tangy and sweet with our irresistible lemon meringue cake! This delightful treat features layers of soft sponge cake filled with zesty lemon curd and mascarpone frosting, all topped off with fluffy Italian meringue.
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For all the lemon lovers out there, this lemon meringue cake is the perfect balance between tangy and sweet, creating a symphony of flavors that will leave your taste buds craving for more.
Crafted with a soft and tender cake my perfected Molly Cake recipe, filled with luscious homemade lemon curd filling, and a whipped mascarpone frosting to mellow its tangy essence, all crowned with an elegant and fluffy meringue glaze.
Similar flavors to classic lemon meringue desserts like lemon meringue pie, this lemon curd tart or these mini lemon meringue tartlets, the combination of lemon curd is perfect with the soft, silky texture of the meringue.
Why you'll love this recipe
Craving for more Lemon desserts? Give these a try: lemon curd cupcakes, French lemon curd tart, Lemon loaf cake, Lemon muffins with glaze, egg yolks lemon curd, Strawberry lemonade cake and Mini lemon meringue tartlets.
Ingredients you need for this recipe
You need these ingredients to make this lemon meringue layer cake:
- Lemon cake: Eggs at room temperature, with granulated sugar, pure vanilla extract, fresh lemon juice or lemon extract with fresh lemon zest, whipped cream made from heavy cream or heavy whipping cream, cake flour, baking powder and salt.
- Curd filling: A mixture of white granulated sugar with whole eggs, fresh lemon juice with zest, and unsalted butter.
- Mascarpone cream filling: Mascarpone cream cheese, full-fat heavy cream, powdered sugar, and vanilla extract.
- Meringue Frosting: An Italian meringue with a sugar syrup made from water and granulated sugar, and room-temperature egg whites or made this easy Swiss meringue frosting instead.
How to Make Lemon Meringue Cake Recipe
Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!
Lemon cake batter
- In the bowl of a stand mixer fitted with the whisk attachment, place the eggs with the sugar, vanilla extract, lemon juice and fresh lemon zest and beat on high speed for about 5 to 7 minutes until the mixture doubles in volume.
- Meanwhile, beat the heavy cream in a medium bowl until it becomes a thick whipped cream, then set aside.
- Lower the speed of the mixer and add the dry ingredients, flour, salt and baking powder, then mix at medium speed just until incorporated.
- With a spatula, gently fold in the whipped cream until the mixture is well blended.
- Divide the cake batter in 3 and pour it in each cake pan previously lined with a sheet of parchment paper only in the bottom of the pan.
- Bake the cake in a preheated oven at 320°F / 160°C for about 40 - 45 minutes until it is slightly domed and golden brown on top.
- Allow the cakes to cool in their pans before gently unmolding them and placing them upside down on a cake rack until they cool completely.
Lemon curd filling
- In a medium bowl, mix the eggs, freshly squeezed lemon juice, sugar and fresh lemon zest.
- Then heat in a double boiler over a saucepan with a little water and cook until the mixture thickens, stirring constantly with a whisk.
- Remove from the heat and add the butter pieces and stir to incorporate them.
- Then let the lemon curd cool completely in the refrigerator until ready to assemble.
Mascarpone frosting
- Place all ingredients, cold mascarpone cheese, cold heavy cream, powdered sugar and vanilla extract in a medium bowl.
- Mix with an electric mixer at medium speed for about 3 minutes until smooth and firm.
- Keep in the refrigerator until ready to assemble.
Meringue Frosting
- In the bowl of your stand mixer fitted with the whisk attachment, place the room-temperature egg whites and beat on medium-slow speed.
- Meanwhile, prepare the sugar syrup in a saucepan by mixing the water and sugar powder and heat over medium heat.
- Monitor the temperature, which should be at least 244°F/ 118°C.
- Lower the speed of the mixer and pour the sugar syrup over the egg whites, which should be just foamy at this point.
- Resume fast speed and mix until the meringue is shiny and completely cooled with stiff peaks form.
Assembling the cake
- Place the first cake layer on a cake board on a turntable.
- Cover with a layer of mascarpone frosting, then use a piping bag to make a sausage and fill the center with lemon curd filling.
- Cover with a new layer of mascarpone frosting and place the second layer of cake and repeat this step until the last layer of cake.
- If possible, cover the whole cake with a very thin layer of mascarpone whipped cream and smooth it with an angled spatula.
- Finish the cake with the Italian meringue and then blow the meringue with a blowtorch to burn it.
- Decorate with lemon slices and place the lemon meringue cake on a plate and keep in the refrigerator until ready to serve.
Serving Suggestions
- Fresh Berries: Serve slices of lemon meringue cake with a side of fresh berries such as strawberries, raspberries, or blueberries for a burst of color and flavor.
- Whipped Cream: A dollop of freshly whipped cream on top of each slice adds a creamy and indulgent touch to the cake.
- Lemon Curd Drizzle: Drizzle some extra lemon curd over each slice of cake for an extra burst of tangy lemon flavor.
- Candied Lemon Slices: Garnish each slice of cake with a candied lemon slice for a beautiful and elegant presentation.
Tips for this recipe
Storage instruction
In the fridge: Lemon cake rest can only be stored in the refrigerator in a storage box or under plastic wrap for about 3 to 4 days.
Ho to freeze? You can freeze the leftover lemon cake, cut it into slices, and place in an airtight container or in storage bags for up to 3 months.
Variations & Substitutions
Recipe Questions
Can I use Swiss meringue instead of Italian meringue?
Yes, you can use Swiss meringue as an alternative to Italian meringue for the toasted meringue topping.
How Do You Brown Meringue?
To brown meringue for a lemon meringue cake, use a kitchen torch or a culinary blowtorch for best results.
Can This Cake Be Made Ahead of Time?
Yes, the cake can be made ahead of time. The genoise and lemon curd can be made up to 2 days in advance, but the meringue and mascarpone cream should be made on the same day.
More Cake Recipes
I hope you love this lemon mascarpone cake. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
Print
Lemon Meringue Cake
- Total Time: 0 hours
- Yield: 10 slices
Description
Delicious lemon meringue cake with a soft sponge cake, a mascarpone whipped cream filling and a lemon curd filling and Italian meringue frosting (for a 6 inch / 15 cm diameter cake - about 10 - 12 slices)
Ingredients
Lemon Cake
- 3 eggs - large at room temperature, about 190g
- 190 g (1 cup) Sugar - granulated
- 2 tsp. Vanilla extract
- ½ lemon juice + 1 zest - optional
- 190 ml (¾ cup) Heavy cream - full fat and cold
- 190 g (1 ½ cups) Flour - cake flour
- 7 g (1 tsp) baking powder
- 1 pinch of salt
Lemon curd
- 100 g (½ cup) Sugar - granulated
- 1-2 lemon juice - about 55 ml
- 1 lemon zest
- 2 eggs approx. 100 g
- 60 g (¼ cup) butter - unsalted
Mascarpone frosting
- 150 g (5 oz) Mascarpone cheese - cold
- 250 ml (1 cup) Heavy cream - full fat and very cold
- 2-3 tbsp. Powdered sugar
- 1 tsp. Vanilla extract
Meringue Frosting
- 2 egg whites at room temperature
- 46 g (¼ cup) Water
- 150 g (¾ cup) Sugar - granulated
Instructions
Cake batter
- Place the eggs, sugar, vanilla extract, lemon juice, and zest in the bowl of a stand mixer and beat on high speed with the whisk attachment for 5 to 7 minutes until the mixture doubles in volume.
- Meanwhile, in a medium bowl, mix and sift together the dry ingredients, cake flour, salt, and baking powder and set aside.
- In another large bowl, whip the heavy cream with an electric mixer on medium speed until stiff.
- Lower the speed of the mixer and if possible change the whisk for the paddle attachment and add the dry ingredients.
- Then add the whipped cream and gently fold it in with the paddle attachment or a spatula until you have a well-mixed cake batter.
- Pour the cake batter into 3 cake pans 6 inches / 15 cm in diameter, lined with parchment paper only in the bottom of the pan (if you have only one pan, bake in 3 batches).
- And cook in a preheated oven at 320°F/ 160°C for about 40 minutes. (check the baking by plunging a toothpick into the center of the cake, it should come out clean which indicates that it is well baked in the center)
- Let the cakes cool a little before gently running a knife around the edges and unmolding them.
- Then place them upside down on a wire rack to cool completely.
- Cover with plastic wrap and place the cakes in the fridge until ready to assemble.
Lemon curd filling
- Heat the eggs, sugar, lemon juice, and zest in a double boiler, stirring constantly with a whisk until the mixture thickens (about 15-20 minutes).
- Remove from heat and stir in the butter pieces with a whisk until you have a smooth cream.
- Strain the mixture through a fine sieve, then cover and place in the fridge until cool.
Mascarpone frosting
- When assembling the cake, make the mascarpone whipped cream by mixing together all the ingredients in a medium bowl, the cold mascarpone cheese, the cold heavy cream, the powdered sugar, and the vanilla extract.
- Beat with an electric whisk for about 3 minutes at medium speed until you have a firm whipped cream.
Meringue frosting
- Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment and mix at slow-medium speed.
- Meanwhile, prepare the sugar syrup by mixing the sugar and water in a saucepan and heat the pan over medium heat while controlling the temperature, which should be at least 244°F/ 118°C.
- Turn down the speed of the mixer and gently pour the syrup over the frothy whites, then continue at high speed for about 10 minutes until you have a firm, shiny meringue.
Assembly
- Place the first layer of cake on a cake board placed on a turntable.
- First, apply a layer of mascarpone frosting, form a hollow to fill in the center with lemon curd, and cover again with mascarpone frosting.
- Cover with the second layer of cake and repeat the last step and finish with the third layer.
- Cover the whole cake with a thin layer of mascarpone frosting with an angled spatula.
- Decorate the whole cake with Italian meringue and then blowtorch the frosting.
- Serve immediately or keep the lemon meringue cake chilled until ready to serve.
Notes
Conservation: In the fridge for about 3 to 4 days.
- Prep Time: 1 houre
- Cook Time: 45 minutes
- Category: cake, layer cake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 484
- Sugar: 46.9 g
- Sodium: 301.9 mg
- Fat: 22.9 g
- Carbohydrates: 62.9 g
- Protein: 8.2 g
- Cholesterol: 165.3 mg
Hello
This recipe looks crazy, but as I wanted to decorate the cake with sugar paste I thought of making meringues that I would dry in the oven and incorporate them into the chantilly, what do you think?
Thanks
Hello, I think the baked meringues might melt on contact with the frosting, which is far too moist.
Hello,
I am an avid baker and wanted to try this lemon cake, but my 3 cake layers didn't rise. Any suggestions? I did beat the eggs, sugar, lemon juice and rind on high for 8-9 minutes but it didn't really double. I thought maybe I should have waited to put the lemon juice in, didn't know if that reacted with the eggs. I also noticed that your basic Molly cake used different amounts. Thanks for your help!
Hi, while your cake has not at least doubled it's surprising, use eggs at room temperature, normally the lemon juice can't avoid doubling the eggs mixture, you really need to beat at maximum speed to incorporate as much air as possible in the eggs. Regarding the original molly cake recipe, the only difference is that here I only use the whites, you can also follow the recipe with the yolks if you wish, the cake will be just a little richer.
Incredible, this cake was really perfect, everyone loved it, thank you so much for your recipes !