Lemon Meringue Cake

Lemon Meringue Cake

Lemon meringue cake is a delightful dessert that perfectly balances the tartness of lemons with the sweetness of meringue. This heavenly treat is loved by many for its refreshing flavor and light, airy texture. Whether you’re celebrating a special occasion or simply craving something indulgent, Lemon pavlova cake is sure to satisfy your sweet tooth.

Delight your senses with our tantalizing Lemon Meringue Cake – a perfect blend of zesty lemon and fluffy meringue

History of Lemon Meringue Cake

The origins of Lemon pavlova cake can be traced back to the 19th century, where lemon-flavored desserts gained popularity in Europe. The combination of tangy lemon curd and fluffy meringue became a favorite among pastry chefs and home bakers alike. Over the years, variations of the recipe emerged, but the classic Lemon pavlova cake remained a timeless favorite.

Ingredients for Lemon Meringue Cake

To make a delicious Lemon pavlova cake, you’ll need the following ingredients:

Cake base:

  • Flour
  • Sugar
  • Butter
  • Eggs
  • Baking powder
  • Salt

Lemon curd filling:

  • Lemons
  • Sugar
  • Eggs
  • Butter

Meringue topping:

  • Egg whites
  • Sugar
  • Cream of tartar

Step-by-Step Guide to Making Lemon Meringue Cake

1. Preparing the cake base:

  • Mix together the flour, sugar, butter, eggs, baking powder, and salt until smooth.
  • Pour the batter into a greased cake pan and bake until golden brown.

2. Making the lemon curd filling:

  • Combine lemon juice, lemon zest, sugar, eggs, and butter in a saucepan.
  • Cook over medium heat until thickened, then let cool.

3. Creating the meringue topping:

  • Beat egg whites and cream of tartar until stiff peaks form.
  • Gradually add sugar and continue beating until glossy.

4. Assembling the cake:

  • Spread the lemon curd filling over the cooled cake base.
  • Top with the meringue mixture, spreading it evenly over the filling.
  • Bake until the meringue is lightly browned.

Tips for Making the Perfect Lemon Meringue Cake

  • Use fresh lemons for the best flavor.
  • Be careful not to overbake the meringue, as it can become too crunchy.
  • Allow the cake to cool completely before serving to ensure the layers set properly.

Variations and Creative Twists

  • Add a layer of fresh berries between the lemon curd and meringue for added freshness.
  • Substitute lime juice for lemon juice for a twist on the classic recipe.
  • Experiment with different shapes and sizes for a unique presentation.

Serving Suggestions

  • Serve slices of Lemon pavlova cake with a dollop of whipped cream or a scoop of vanilla ice cream.
  • Garnish with lemon zest or fresh mint leaves for an elegant touch.

Lemon Meringue Cake vs. Lemon Pie: What’s the Difference?

While both Lemon pavlova cake and lemon pie feature similar flavors, the main difference lies in the texture and presentation. Lemon pavlova cake consists of layers of cake, lemon curd filling, and meringue topping, whereas lemon pie typically has a pastry crust filled with lemon custard and topped with meringue.

Lemon Meringue Cake: A Perfect Dessert for Various Occasions

Whether you’re hosting a dinner party, celebrating a birthday, or simply treating yourself to something sweet, Lemon pavlova cake is a versatile dessert that’s sure to impress. Its vibrant flavor and beautiful presentation make it the perfect centerpiece for any occasion.

Health Benefits of Lemon pavlova cake Ingredients

While Lemon pavlova cake is undeniably indulgent, it does offer some health benefits. Lemons are rich in vitamin C, antioxidants, and fiber, which can help boost the immune system and aid in digestion. Additionally, egg whites are a good source of protein, while the absence of heavy frosting reduces the overall calorie content of the cake.

Frequently Asked Questions (FAQs) about Lemon Meringue Cake

Can I make a vegan version of Lemon pavlova cake?

Yes, you can make a vegan version of Lemon pavlova cake by substituting eggs with aquafaba (the liquid from canned chickpeas) for the meringue and using a vegan butter alternative for the cake and lemon curd filling.

How do I store leftover Lemon pavlova cake?

To store leftover Lemon pavlova cake, cover it tightly with plastic wrap or aluminum foil and refrigerate for up to three days. Be aware that the meringue may soften slightly over time.

Can I freeze Lemon pavlova cake?

While it’s possible to freeze Lemon pavlova cake, the texture of the meringue may change slightly upon thawing. Wrap the cake tightly in plastic wrap and aluminum foil before freezing, and thaw in the refrigerator overnight before serving.

Can I use store-bought lemon curd for this recipe?

Yes, you can use store-bought lemon curd if you’re short on time. However, homemade lemon curd will provide the freshest flavor and texture for your cake.

What can I substitute for meringue if I don’t have it?

If you don’t have meringue or prefer not to use it, you can top your Lemon pavlova cake with whipped cream or a dusting of powdered sugar for a lighter alternative.

Lemon pavlova cake is a delightful dessert that combines the zesty flavor of lemons with the sweetness of meringue. Whether you’re a seasoned baker or just starting out, this recipe is sure to impress your family and friends. So why wait? Get baking and indulge in a slice of this heavenly treat today!

Lemon Meringue Cake

Lemon Meringue Cake

Savor the tangy sweetness of our Lemon Meringue Cake, a delectable treat combining citrusy zest with airy meringue.
5 from 1 vote
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Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 6 peoples
Calories: 300kcal


For the base:

  • 1 egg
  • 50 g sugar
  • 50 g flour
  • 40 ml oil
  • 3 g baking powder
  • Lemon zest

For the lemon mousse:

  • 2 eggs
  • Juice of 2 lemons
  • 50 g sugar
  • 15 g butter
  • 1 sheet of gelatin 3g
  • 200 ml sugar-free whipped cream

For the meringue:

  • 150 g sugar
  • 50 g water
  • 2 eggs
  • 1 pinch of salt


  • For the base: Beat the eggs with the sugar and lemon zest. Then add the oil, flour and baking powder.
  • Pour the dough into a mold and bake at 180°C for 9 minutes.
  • For the mousse: In a saucepan, mix the sugar, lemon zest, eggs and lemon juice. Cook until thickened.
  • Then add the butter and hydrated gelatin. Cover with plastic wrap and let cool.
  • Whip the cream and add it to the cooled lemon mixture.
  • Moisten the bottom of the cake with a little milk and cover it with a layer of lemon mousse.
  • Refrigerate for at least 4 hours.
  • For the meringue: Prepare a syrup by boiling water and sugar.
  • Start beating the egg whites, then drizzle in the boiling syrup while continuing to beat until you obtain a firm meringue.
  • Decorate the cake with the meringue and brown it using a kitchen blowtorch.
  • Serve and enjoy!


Calories: 300kcal

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