Luscious lemon meringue cake

Recipe from: 05 May 2015
recipes, bake, cake, fruit

Ingredients 22
Servings 0
Minutes 30 min + 2 hours cooling time
  • 125
  • 1/4
  • 1/4
  • 3
    large eggs
  • 1/2
    grated lemon zest
  • 1
    vanilla essence
  • 1
    castor sugar
  • 1,5
    cake flour
  • 1
    baking powder
  • 1
  • LEMON CURD [makes 500 ml]:
  • 4
    egg yolks (keep the whites aside for the meringue)
  • 300
  • zest and juice of 4 large lemons (+- 160 ml lemon juice)
  • 150
    butter, cut into small cubes
  • 4
    egg whites, room temperature
  • 1
    brown sugar
  • pinch of salt
  • 1/2
    vanilla extract
  • ground coarse salt to taste (optional)


30 min + 2 hours cooling time


Preheat the oven to 180°C.

Lightly grease two 20 cm cake tins and line the bases with grease proof paper.
In a small pot, heat the butter with milk and water until melted and warm.
In a large bowl, whisk the eggs, zest, vanilla and sugar until light and creamy.
Sift the flour, baking powder and salt together and fold into the egg mixture alternately with the melted butter mixture. Fold in gently until just combined and pour evenly into prepared tins. Give each tin a tap on the counter to break any large air bubbles in the mixture.
Bake for 25 minutes.
Gently remove from tins immediately and cool on a wire rack.
[The cakes needs to cool completely before icing. Try doing this the day before if possible.]

Lemon curd

Place the egg yolks, sugar, zest, juice and butter into a medium metal bowl that fits snug over a pot of simmering water (make sure the bottom of the bowl does not touch the water).  Stir constantly until butter is melted and sugar is dissolved. Turn heat down and continue stirring over the low heat until the mixture is thickened to the consistency of a white sauce/béchamel that coats the back of a spoon slightly.
Pour into a sterilized jar and seal. Can keep in the fridge for up to 3 weeks.
[The curd needs to be cold before using for cake assembly]

The meringue icing

Place the room temperature egg whites, sugar and salt into a clean medium metal bowl over simmering water and with an electric beater, whisk together for 3-5 minutes until sugar is dissolved and the mixture is hot to the touch.
Remove bowl from the heat and beat using a low setting for 2 minutes. Add the vanilla extract and beat on a high speed setting for another 5 minutes or until stiff peaks form. Lastly, fold in some freshly ground coarse salt to taste.
Use immediately, to ice cake.

To assemble

Place one well cooled cake onto a cake stand, spread a generous amount of cooled curd (+- 1 cup) in the center of the cake. Gently top the other cooled cake on top of the curd covered cake making a sandwich. The curd should ooze out from the sides. This is what you want, oozy gooey deliciousness! If you’re not a fan of the oozing, use less curd.
Lastly use a spatula to scoop all the meringue onto the center of the sandwiched cake and spread out as whimsically as possible.
For that extra touch, brown the meringue topping with a blow torch (you can get these anywhere nowadays).
[If you don’t have a blow torch, spread the meringue icing onto the remaining cake round first and pop under the grill a few seconds, allow to cool completely before sandwiching onto the curd laden cake.]

Tip: Enjoy remaining lemon curd with freshly made pancakes.

Recipe reprinted with permission of Bits of Carey. To see more recipes, please click here.
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