Lemon Meringue Cake
This cake is NOT fast and easy, but if you are an experienced baker, it will not hold any surprises. In fact, you will be rewarded with a great all-purpose yellow cake recipe and one of the simplest and best lemon curds in my collection. (I give lots of tips on how to keep the curd from curdling…no pun intended.) And if you are a novice, make the components ahead of time and put it all together on the day of serving. In fact, I recommend that tack because the lemon curd needs time to chill and set up. I like to make the curd, cake, and syrup the day before, and assemble and “meringue-ize” the layers the morning of serving.
10 servings
10 servings
Lemon Curd
  • 1/2 cup cup unsalted butter(1 stick), cut into 8 tablespoons
  • 3/4cup cup sugar
  • 1/2cup fresh lemon juice
  • 6large egg yolks
  • finely grated zest of 1 lemon
  • softened butter and all-purpose flour, for the pans
  • 3cups cake flour(not self-rising)