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

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Lemon Meringue Cake Recipe

Bright, creamy, and beautifully fragrant, this Lemon Meringue Cake combines a light sponge base, silky lemon mousse, and a glossy Italian-style meringue topping—ideal for anyone who loves fresh citrus desserts.

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

Ingredients

For the Cake Base

  • 50 g sugar
  • 1 egg
  • 40 ml vegetable oil
  • 50 g 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)
  • 200 ml unsweetened whipping cream

For the Meringue (Italian Meringue)

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

Instructions

1) Bake the Base

  1. Preheat the oven to 180°C.
  2. In a bowl, whisk together the egg, sugar, and lemon zest until well combined.
  3. Add the oil, then mix in the flour and baking powder until smooth.
  4. Pour the batter into a mold and bake for about 9 minutes.
  5. Remove from the oven and let the cake cool completely.

2) Prepare the Lemon Mousse

  1. Soak the gelatin sheet in cold water until softened.
  2. In a saucepan, combine sugar, lemon zest, eggs, and lemon juice.
  3. Cook over gentle heat, stirring constantly, until the mixture thickens into a lemon cream (do not boil).
  4. Take off the heat and stir in the butter.
  5. Squeeze excess water from the gelatin and mix it into the warm lemon cream until fully dissolved.
  6. Press plastic wrap directly onto the surface and let it cool completely.
  7. Whip the unsweetened whipping cream to stiff peaks, then fold it gently into the cooled lemon mixture.

3) Assemble and Chill

  1. Lightly soak the cake base with a little milk (just enough to keep it moist).
  2. Spread the lemon mousse evenly over the base.
  3. Refrigerate for at least 4 hours, or until fully set.

4) Make the Meringue

  1. In a small saucepan, heat sugar and water until it reaches a syrup (hot and bubbling).
  2. Meanwhile, whisk the egg whites with a pinch of salt until foamy.
  3. With the mixer running, slowly pour the hot syrup into the egg whites in a thin stream.
  4. Continue beating until the meringue becomes thick, glossy, and forms stiff peaks.

5) Decorate and Finish

  1. Spread or pipe the meringue over the chilled mousse layer.
  2. Gently brown the top using a blow torch for a golden, toasted finish.

Serve

Slice chilled and enjoy your Lemon Meringue Cake—a refreshing, creamy lemon dessert with a light sponge and a cloud-like meringue topping.