Health

Lemon Meringue Cake: A Recipe for a Creamy and Fragrant Dessert

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Lemon Meringue Cake Recipe

A light, creamy, and wonderfully fragrant dessert that’s perfect for anyone who loves lemon. This Lemon Meringue Cake combines a soft base, silky lemon mousse, and a fluffy torched meringue topping.

Ingredients

For the Cake Base

  • 50 g sugar
  • 1 egg
  • 40 ml neutral oil (such as sunflower or canola)
  • 50 g all-purpose flour
  • 3 g baking powder
  • Zest of 1 lemon

For the Lemon Mousse

  • Juice of 2 lemons
  • 2 eggs
  • 15 g butter
  • 50 g sugar
  • 1 gelatin sheet (about 3 g), softened
  • 200 ml unsweetened whipping cream

For the Meringue Topping

  • 150 g sugar
  • 50 g water
  • 2 egg whites
  • Pinch of salt

Instructions

1. Prepare the Cake Base

  1. In a mixing bowl, whisk together the egg, sugar, and lemon zest until the mixture is pale and slightly thickened.
  2. Add the oil and mix until combined.
  3. Sift in the flour and baking powder, then gently fold until you have a smooth batter.
  4. Pour the batter into a prepared cake mold.
  5. Bake in a preheated oven at 180°C (356°F) for about 9 minutes, or until just set.
  6. Remove from the oven and allow the base to cool completely.

2. Make the Lemon Mousse

  1. In a small saucepan, combine the sugar, lemon zest, eggs, and lemon juice.
  2. Cook over low to medium heat, stirring constantly, until the mixture thickens into a smooth lemon curd.
  3. Remove from the heat and stir in the butter until fully melted and incorporated.
  4. Add the pre-soaked gelatin sheet to the warm lemon mixture and mix until completely dissolved.
  5. Cover the surface of the lemon curd with plastic wrap (touching the surface to prevent a skin from forming) and let it cool completely.
  6. In a separate bowl, whip the cold cream to stiff peaks.
  7. Once the lemon mixture is fully cooled, gently fold the whipped cream into it in several additions, creating a light, airy mousse.

3. Assemble the Lemon Meringue Cake

  1. Place the cooled cake base back into the mold or onto a serving plate with a cake ring.
  2. Lightly brush or drizzle the base with a small amount of milk to moisten it (optional, but adds softness).
  3. Pour the lemon mousse over the cake base and smooth the surface with a spatula.
  4. Refrigerate for at least 4 hours, or until the mousse is fully set and firm.

4. Prepare the Italian Meringue

  1. Place the sugar and water in a small saucepan and cook over medium heat until it reaches a syrup stage (you can aim for about 115–118°C if using a thermometer).
  2. While the syrup is heating, add the egg whites and a pinch of salt to a clean bowl.
  3. Begin whisking the egg whites until they form soft, foamy peaks.
  4. Once the syrup is ready, slowly drizzle the hot syrup into the egg whites in a thin stream while beating continuously at medium-high speed.
  5. Continue whisking until the meringue is glossy, thick, and forms stiff peaks, and the bowl feels barely warm.

5. Decorate and Finish

  1. Remove the chilled cake from the refrigerator.
  2. Spread or pipe the Italian meringue over the set lemon mousse, creating swirls or peaks as desired.
  3. Lightly toast the meringue with a kitchen blow torch until golden brown in spots for that classic lemon meringue look.

Slice, serve, and enjoy your homemade Lemon Meringue Cake—creamy mousse, soft base, and beautifully toasted meringue in every bite.