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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.




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How would you rate this recipe?
  • jhkang356
    20 MAR, 2013
    actually need all 16 egg yolks from the curd recipe for the double recipe of meringue.
  • jhkang356
    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.
  • Nines_OKE
    14 MAR, 2013
    Can this be made ahead?
  • Mspike
    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.
  • varisa
    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!
  • Yorkie_7
    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! :-)

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