Lemon Meringue Cake

Posted on: April 16th, 2009 by admin 3 Comments

Not pie- Cake… This recipe is really kind of weird. We found it while searching for our beloved lemon meringue pie recipe, but found one for lemon meringue cake in Nigella’s FEAST cookbook instead. This strange combination of cake and meringue is surprisingly good. The first time we attempted it, the first bite did not get the best reception. However, once we got used to the texture, it quickly became a house favorite. Now it is one of our most baked desserts, as it has something for everyone- crunchy meringue, moist cake, lemon, cream and satisfying sweetness.


Lemon Meringue Cake

125 g softened unsalted butter
4 eggs, separated
300 g (about 1 1/2 c) plus 1 tsp caster sugar
100 g (1 c) plain flour
3 tbsp cornflour (cornstarch)
1 tsp baking powder
1/2 tsp bicarbonate of soda
zest of 1 lemon
4 tsp lemon juice
2 tsp milk
1/2 tsp cream of tartar
150 ml (2/3 c) double or whipping cream
150 g good quality lemon curd
(recipe below)

Nigella’s recipe calls for lemon curd which of course you can buy, but we make our own, so here is our curd recipe to make first.

Lemon Curd

  • Juice of 2 lemons (about 1 cup)
  • 2 eggs lightly whisked
  • 3/4 c caster sugar
  • 125 g butter
  • 1 tsp cornflour

Place all ingredients in a small saucepan and stir with a whisk over low heat continuously until the mixture thickens, without allowing it to boil. Let stand.

To make the cake:

Preheat the oven to 200ºC (390ºF). Line and butter two 20 cm (8 in) cake tins (springform are good)

Mix the egg yolks, 1/2 cup of the sugar, butter, cornflour, flour, baking powder, bicarb, and lemon zest in a processor. Add the lemon juice and milk and mix again.

Divide the mixture between the prepared tins. You will think you don’t have enough to cover the bottom of the tins, but don’t panic. Spread thinly with a rubber spatula ’till smooth.

Whisk the egg whites and cream of tartar until peaks form and then slowly whisk in 1 cup of sugar. Divide the whisked whites between the two sponge-filled tins, spreading the meringue straight ontop of the cake batter. Smooth one flat with a metal spatula and with the back of a spoon, peak the other and sprinkle 1 tsp sugar over the peaks. Put the tins into the oven for 30-35 minutes.

With a cake tester (we use uncooked spaghetti) pierce the cake with the flat meringue top to check it’s cooked through. (It will have risen now, but will fall back flattish later). No cake mixture should stick to your tester. Let cool completely in the tins.


Unmould the flat topped one onto a plate or cakestand meringue side down. Whisk the cream until thick and set aside. Spread the flat cakey surface with the lemon curd and then spatula over the cream and top with the remaining cake, bronze peaked meringue on top.

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3 Responses

  1. Tim says:

    Wend, I want to come and live in your house. Though I’d end up exploding after a week of oral onslaught. I do thank you for keeping the recipes flowing. Made JG’s Flourless Orange cake for some visiting friends, which was a hit, especially with the kids who wiped syrupy fingers all over the chairs… but you get that…fortunately nothing that couldn’t be sponged off. Also did the Middle Eastern garlic fest, for another set of friends who came to stay. Topped it off with an orange semolina cake, similar to JG’s only less marmalade in taste and with that comforting texture of semolina. Recipe came from: http://aww.ninemsn.com.au/article.aspx?id=42064
    The good old Australian Women’s Weekly Cookbook!
    Loved the facebook pics of you in hair school. Looks like fun!
    Muchas Gracias and much love. Tim.

  2. Elisa says:

    I made it and it was sooo good, thank you! :) And thank you for posting a bit clearer instructions than Nigella, I was truly panicking at the point where I was spreading the cake batter to the pans…

  3. admin says:

    Excellent! It is a great cake isn’t it? So glad you found our recipe helpful!

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