Easy Lemon Meringue Cake Recipe
Lemon meringue is one of my favorite pies, I just love that balance of sweet and tangy. It felt right to turn it into cake form! We made this easy Lemon Cake with Danish Creamery European Style Butter, my absolute favorite. The quality stands out and truly makes this a show-stopping dessert! This is a great dessert to serve over Easter, and for any occasion throughout the year! So fresh and delicious, this is a real crowd-pleaser! Be sure to try my lemon meringue pie and lemon meringue cookies!
How to Make Lemon Meringue Cake
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What’s the best butter to use?
You might remember me using Danish Creamery European Style Butter for my famous Brown Butter Banana Bread, Gooey Butter Cookies, and of course our Tuscan Chicken (one of my most popular recipes!) I have been SO impressed with Danish Creamery that it’s now my go-to butter brand. Danish Creamery is always an easy decision to purchase at the grocery store, and I’ve since gotten my Mom obsessed! I love using small-batch Danish Creamery European Style butter in my recipes because the 85% butterfat and attention to quality truly make a difference. Quality ingredients like European Style Butter really stand out in a cake recipe like this Lemon Meringue Cake. You can truly taste the difference. And, Danish Creamery makes this delicious holiday or Summer cake an instant show-stopper.
Can you make it ahead of time?
This cake is best served on the day it’s made so that the meringue is at it’s best. You can Make the cake and lemon curd the day before and keep covered and then make the meringue and assemble the cake the next day. This also means that the cake will be fully cooled when you are ready to build it. If you do have leftovers they will keep well, covered in the fridge for around 3 days.
Can you make it without a stand mixer?
It’s much quicker and easier to use a stand mixer to make this cake and it ensures that you get an even texture and the meringue is just so. You can make this cake with a hand whisk, but ensure that the ingredients are really well combined. It will take a little longer to make this way, but it’s a good workout for your arms!
What’s the best way to brown meringue?
You can brown the meringue either with a cook’s torch or under the broiler. I prefer the look with a torch if you do have it, where some parts stay white and others get toasty. A broiler is the simplest way though if you don’t have a torch. I cannot wait for you to make this lemon meringue cake, it’s so wonderfully fresh and delicious. I know you are going to love this as much as we did!
More Easter Dessert Recipes we Love
Carrot Cake Cupcakes Lemon Bundt Cake Easter Macarons Easter Meringue Nests Lemon Meringue Cheesecake
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