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Renowned pastry chef Pierre Herme likes this cake well enough to serve it plain; a lightly browned layer of meringue topped with fresh berries gives it a dressier finish.

Source: Martha Stewart Living, February 1999


For the Lemon Cake

For the Meringue and Assembling the Dessert


Cook's Notes

You can brown the meringue in just a few minutes under the broiler, though a handheld kitchen torch is an even easier option -- it allows you better control over the browning.

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How would you rate this recipe?
  • MS10542631
    29 DEC, 2015
    My mom made this for my 50th. Elegant, rich and delicious.
  • Lili Lyukhey-Tyan
    6 APR, 2014
    Amazing! just what I wanted - not too sweet cake
  • swkish
    19 MAY, 2008
    this cake is wonderful! I skimped on the butter, oil and sugar (I always try to cut corners with fat) and it was moist and delicious. I topped it with fresh whipped cream instead of meringue, lovely.
  • Sofija
    12 JAN, 2008
    This cake is YUMMY! Its easy to make looks impressive and tastes divine. I made it for a dinner pary of 6 and the whole thing was demolished after a 4 course meal. Its a sensation.

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