This delicious Lemon Meringue Cake by Nigella Lawson is a creamy, tangy dessert that’s both light and indulgent. With layers of fluffy meringue, soft sponge, and luscious lemon curd, it’s perfect for any occasion. You can easily adjust the sweetness and tang to suit your taste, making it a flexible and crowd-pleasing treat!
Ingredients Needed
- 125g (1/2 cup) very soft unsalted butter
- 4 large eggs (separated)
- 300g (1 1/2 cups) caster sugar (plus 1 teaspoon)
- 100g (3/4 cup) plain flour
- 25g (1/4 cup) cornflour
- 1 teaspoon baking powder
- 1/2 teaspoon bicarbonate of soda
- 1 unwaxed lemon (zest and 4 teaspoons of juice)
- 2 teaspoons milk
- 1/2 teaspoon cream of tartar
- 150ml (2/3 cup) double cream (or whipping cream)
- 150g (1/2 cup) good quality lemon curd
How To Make Lemon Meringue Cake
- Preheat the oven: Preheat the oven to gas mark 6/200°C/180°C fan/400°F. Line and butter two 21cm (8-inch) sandwich tins.
- Make the sponge base: In a food processor, combine the egg yolks, 100g (1/2 cup) of sugar, butter, flour, cornflour, baking powder, bicarbonate of soda, and lemon zest. Add the lemon juice and milk, and process until smooth.
- Prepare the batter for the tins: Divide the mixture between the prepared tins. Though it may seem like there’s not enough to cover the bottom, use a rubber spatula to spread it evenly.
- Whisk the egg whites: Whisk the egg whites and cream of tartar until stiff peaks form. Gradually whisk in the remaining 200g (1 cup) sugar.
- Add meringue topping: Divide the whipped egg whites between the two tins, spreading or gently pouring them over the batter. Smooth one with a metal spatula and create peaks on the other with the back of a spoon. Sprinkle 1 teaspoon sugar over the peaks.
- Bake the cakes: Place the tins in the oven and bake for 20-25 minutes. Use a cake tester to check if the cake with the flat meringue topping is fully cooked. It should be dry, and no sponge should stick to the tester.
- Cool the cakes: Remove the cakes from the oven and cool completely in the tins on a wire rack.
- Assemble the cake: Unmould the flat-topped cake onto a cake stand or plate, meringue side down. Whisk the double cream until thick but not stiff, then set aside.
- Fill and finish: Spread the flat surface of the first cake with lemon curd and then cover with whipped cream. Top with the second cake, meringue side up.
Recipe Tips
- Use room temperature ingredients: Make sure the butter, eggs, and cream are at room temperature for the best texture and easy mixing.
- Don’t overmix the meringue: When whisking the egg whites, stop once they form stiff peaks. Overmixing can make the meringue grainy.
- Spread the batter evenly: Even though it looks like there’s not enough batter, take your time to spread it evenly with a spatula for a smooth base.
- Check cake doneness carefully: Use a cake tester to ensure the sponge is fully cooked. The meringue will puff up but settle as it cools.
- Cool cakes completely before assembling: Let the cakes cool in the tins before removing them, as this prevents the meringue from cracking or becoming soggy when you add the cream and curd.
How To Store Leftovers?
- Refrigerate: Let the leftover Lemon Meringue Cake cool to room temperature before storing. Place it in an airtight container in the fridge for up to 3 days.
- Freeze: You can freeze the cake for up to 1 month. Wrap it tightly in plastic wrap and foil. Thaw the cake in the fridge overnight before serving.
Nutrition Facts
Serving Size: 1 slice (1/8 of the cake)
- Calories: 370
- Total Fat: 13g
- Saturated Fat: 5g
- Cholesterol: 40mg
- Sodium: 210mg
- Potassium: 100mg
- Total Carbohydrate: 58.1g
- Dietary Fiber: 0g
- Sugars: 45g
- Protein: 4.1g
Try More Nigella Recipes:
- Nigella Apple Upside Down Cake
- Nigella Plum Tarte Tatin
- Nigella Broccoli And Stilton Soup
- Nigella Chocolate Olive Oil Cake
Nigella Lemon Meringue Cake
Description
This delicious Lemon Meringue Cake by Nigella Lawson is a creamy, tangy dessert that’s both light and indulgent. With layers of fluffy meringue, soft sponge, and luscious lemon curd, it’s perfect for any occasion. You can easily adjust the sweetness and tang to suit your taste, making it a flexible and crowd-pleasing treat!
Ingredients
Instructions
- Preheat the oven: Preheat the oven to gas mark 6/200°C/180°C fan/400°F. Line and butter two 21cm (8-inch) sandwich tins.
- Make the sponge base: In a food processor, combine the egg yolks, 100g (1/2 cup) of sugar, butter, flour, cornflour, baking powder, bicarbonate of soda, and lemon zest. Add the lemon juice and milk, and process until smooth.
- Prepare the batter for the tins: Divide the mixture between the prepared tins. Though it may seem like there’s not enough to cover the bottom, use a rubber spatula to spread it evenly.
- Whisk the egg whites: Whisk the egg whites and cream of tartar until stiff peaks form. Gradually whisk in the remaining 200g (1 cup) sugar.
- Add meringue topping: Divide the whipped egg whites between the two tins, spreading or gently pouring them over the batter. Smooth one with a metal spatula and create peaks on the other with the back of a spoon. Sprinkle 1 teaspoon sugar over the peaks.
- Bake the cakes: Place the tins in the oven and bake for 20-25 minutes. Use a cake tester to check if the cake with the flat meringue topping is fully cooked. It should be dry, and no sponge should stick to the tester.
- Cool the cakes: Remove the cakes from the oven and cool completely in the tins on a wire rack.
- Assemble the cake: Unmould the flat-topped cake onto a cake stand or plate, meringue side down. Whisk the double cream until thick but not stiff, then set aside.
- Fill and finish: Spread the flat surface of the first cake with lemon curd and then cover with whipped cream. Top with the second cake, meringue side up.
Notes
- Use room temperature ingredients: Make sure the butter, eggs, and cream are at room temperature for the best texture and easy mixing.
- Don’t overmix the meringue: When whisking the egg whites, stop once they form stiff peaks. Overmixing can make the meringue grainy.
- Spread the batter evenly: Even though it looks like there’s not enough batter, take your time to spread it evenly with a spatula for a smooth base.
- Check cake doneness carefully: Use a cake tester to ensure the sponge is fully cooked. The meringue will puff up but settle as it cools.
- Cool cakes completely before assembling: Let the cakes cool in the tins before removing them, as this prevents the meringue from cracking or becoming soggy when you add the cream and curd.
Nigella Lemon Meringue Cake