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Lemon Meringue Cake

Although its meringue peaks make it look exactly like a pie, underneath the topping is a moist, lemon-flavored cake. This recipe, featured on "Martha Stewart Living" TV and brought to us by executive chef Scott Bieber, of Taste restaurant in New York City, combines elements of two classic confections into a singular dessert.

  • yield: Makes one 9-inch layer cake

Ingredients

  • 2 sticks (1/2 pound) unsalted butter, room temperature, plus more for pans
  • 3 cups all-purpose flour, plus more for pans
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 cups sugar
  • 5 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon finely grated lemon zest
  • 1 cup milk
  • 1 1/4 cups Lemon Curd
  • 2 recipes Meringue

Directions

  1. Step 1

    To make the cake: Preheat the oven to 350 degrees. Butter two 9-inch round cake pans. Flour pans, tapping out excess; set aside. In a medium bowl sift together the flour, baking powder, and salt; set aside.

  2. Step 2

    In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating to combine after each addition. Beat in the vanilla and the lemon zest. Add the flour mixture, alternating with the milk, beginning and ending with the flour mixture. Beat until just combined.

  3. Step 3

    Divide batter between prepared pans. Bake until a cake tester inserted in the center comes out clean, 30 to 40 minutes. Remove from oven, and let stand in pans until cool, about 1 1/2 hours.

  4. Step 4

    Remove cakes from pans. Using a serrated knife, trim tops of cakes. Slice each cake horizontally into 3 layers. Place one layer on a serving platter. Spread with 1/4 cup lemon curd. Top with second layer of cake. Spread with 1/4 cup curd. Repeat with remaining cake and curd, finishing with a layer of cake. Transfer to refrigerator until ready to use, at least 2 hours.

  5. Step 5

    Remove cake from refrigerator. Spread a thin even layer of meringue over sides of cake. Mound the remaining meringue on top of cake. Use a handheld torch to brown meringue.

Source
Martha Stewart Living, April/May

Reviews (6)

  • 20 Mar, 2013

    actually nevermind...you need all 16 egg yolks from the curd recipe for the double recipe of meringue.

  • 20 Mar, 2013

    Mspike, you might try using a lemon curd recipe that requires fewer eggs since you only need 1 1/4 cups of it. You could also buy lemon curd.

  • 14 Mar, 2013

    Can this be made ahead?

  • 8 Apr, 2010

    This cake looks great, but I'm not going to bother with it as it calls for a crazy # of eggs. Maybe when I can get past that I'll try it.

  • 6 Jun, 2008

    I made this cake for my grandmother's birthday and everybody in the family loved it very much!!!! I will definitily make this cake again!

  • 7 Nov, 2007

    This is the most delicious cake. If you love lemon meringue pie, you'll go nuts for this one!! I've made this cake for family and friends and they are amazed on how beautiful and yummy it is! The blow torch is a must for browning the meringue but work fast because it does brown quickly. I've even added some royal icing flowers for a birthday cake theme which were dotted ontop of the meringue! :-)