Lemon Meringue Cake

This Lemon Meringue Cake was inspired by a good friend of mine who had eaten a slice in New
York.  While this doesn't resemble the one she had, the idea fascinated me since I had never thought of anything like it and I have to say I'm really excited to share this cake.

My first attempt was an abject failure.  I'll leave it there.  Rethinking the idea, because I loved it so much, I redesigned the cake to better accommodate the fillings.  This cake is my favorite way to make a cake.  It's a high ratio cake, meaning the weight of the sugar has to be the same or exceed the weight of the flour.  It is a further variation of my blog "From 1 Recipe Comes Multiple Cake Layers".

This cake is so easy to make anyone can make it - and it's fast.  it takes less time than going to the store to buy a cake mix - and it skips all the chemicals in the mix.  Lemonade concentrate is the key ingredient in this cake.  It must be used undiluted and gives the cake a wallop of flavor.

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Both the cake and lemon curd for this Lemon Meringue Cake can be made ahead and frozen for a month.  And while the cake can be frozen in its entirety, the meringue between the layers stays fluffier if it is finished the day it is to be used.

Each layer consists of two fillings -  lemon curd topped with meringue. The meringue balances the tartness of the curd.  Dare I say this is even better than Lemon Meringue Pie?  I'll leave that up to you.

Lemon Curd for Lemon Meringue Cake

This must be made ahead and chilled.  It can be made up to a week ahead of time and refrigerated or it can be made ahead and frozen for several months.  For how-to pictures, go here.

1 teaspoon water
1 teaspoon gelatin
3 whole eggs
4 egg yolks (save the whites for the meringue)
¾ cup sugar (150 grams or 5 ¼ ounces)
¾ cup lemon juice, freshly squeezed - do not use the bottle version
¾ cold butter, cut into 6 pieces (170 grams or 6 ounces)

Dissolve the gelatin in the water.  Set aside.

Place the eggs and yolks in the top of a double boiler.  Whisk to combine.  Whisk in the sugar and lemon juice.  Add the butter.  Place over hot water and, stirring constantly, bring to 172 degrees on a candy thermometer.  Tear the gelatin into small pieces and whisk into the hot curd.

Use at once or pour into a storage container, cover the surface with plastic wrap; poke a few holes in it and refrigerate to cool.

Yield: About 2 cups or approximately 600 grams or 21 ounces)

Lemonade Cake

Using the ingredients below go here for how-to pictures.

2 eggs
1 egg yolk
¼ cup milk
3 cups cake flour (300 grams or 10 ½ ounces)
1 ½ cups sugar (300 grams or 10 ½ ounces)
1 tablespoon + 1 teaspoon baking power
¼ teaspoon salt
12 tablespoons unsalted butter, softened (170 grams or 6 ounces)
¾ cup frozen lemonade concentrate, thawed

Preheat oven to 350 degrees. Line three 9x2 inch round cake pans with parchment. Spray the center only of each with baking spray.

In a bowl, lightly whisk the eggs, egg yolk and¼ cup milk.

In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend.  Add the butter and lemonade concentrate.  Mix on low speed until the dry ingredients are moistened.  Increase to medium and beat for 1 ½ minutes. Gradually add the egg mixture in thirds, beating about 30 seconds each time.

Divide the dough between the three prepared pans (about 360 grams or 12 ⅔ ounces each). Bake for 14 to 16 minutes until a tester comes out clean and the layers are light brown.

Cool completely before removing from the pans.

These may be made ahead, frozen, wrap well and freeze again for up to a month.  The layers need to be frozen before wrapping.

In fact, the cake will go together better if the layers are frozen.  They are very tender at room temperature making it difficult to spread the curd on top.

Meringue Frosting

6 egg whites (200 grams or 7 ounces)
1 ½ cup sugar (300 grams or 10 ½ ounces)
½ teaspoon cream of tartar

Combine the ingredients in a mixing bowl.  Place the bowl in a pan with about an inch of hot water in it.  Whisk constantly and bring to 140°F on a thermometer.  If you are not using a thermometer the mixture will be very hot when you test it with your finger.

Place it on the mixer fitted with the whisk attachment.  Beat on high until very, very stiff.

Assembly of the Lemon Meringue Cake

For the best result, have the cake layers frozen for assembly.

Stir the lemon curd to loosen it. Spread one-third of the lemon curd (about 200 grams or 7 ounces) on the bottom layer of the cake. Take 1 cup of the meringue and top the curd with it. Repeat with the other two layers of cake.

Cover the sides of the cake with meringue.  Finish the top.  I just swirled the meringue with my spatula.  It can be piped if desired.

There are two ways of browning the Lemon Meringue Cake.  If you are going to brown it in the oven place the cake on a heat-proof cake plate. The cake will be in the oven for just a few minutes.  I used a regular glass cake plate and it was fine. Place the oven rack on the lowest rung of the oven.  Preheat your broiler to high.  The second way is to use a small browning torch.

Frost the sides of the cake and then the top.

If browning in the oven, place the frosted cake on a rimmed sheet pan and put it in the oven.  Leave the door cracked open and watch it carefully.  It can go from browned to burned in a few seconds.  Only the top will brown.  The sides stay white. 

If you want to brown the sides you will have to do it with a small torch.  I held my torch a bit too close. Back off to get it a little lighter.

Store the cake in the refrigerator if it will be out longer than a couple of hours.  It is important to serve this cake at room temperature.

This Lemon Meringue Cake is very rich so the cake can serve up to 16 people.

Note:  The cake may be frozen in its entirety if desired.  Thaw in the refrigerator the day before serving.

Other lemon recipes you might enjoy are:
Lemon Blueberry Cake
Updated Lemon Bars
Citrus Pound Cake