Nigella Lemon Meringue Cake

Nigella Lemon Meringue Cake

Nigella’s Lemon Meringue Cake is made with lemon zest-infused sponge layers, homemade lemon curd, and fluffy meringue topping. It serves 6-8 people and takes about 2 hours to prepare and cook, perfect for a festive or special occasion dessert.

More Nigella Recipe:

💛 Why You’ll Love This Lemon Meringue Cake Recipe:

  • Flavorful Combination: The tangy lemon paired with the sweet, airy meringue offers a delightful taste experience.
  • Impressive Presentation: Its layers and golden meringue topping make it a showstopper dessert for any gathering.
  • Texture Delight: Enjoy the contrast between the soft, moist cake and the crisp, fluffy meringue.
  • Satisfying Project: Making this cake is a rewarding baking adventure with its different components—perfect for those who love a culinary challenge.

❓ What Is Nigella Lawson Lemon Meringue Cake Recipe?

Nigella Lawson’s Lemon Meringue Cake features light lemony sponge layers filled with homemade lemon curd and topped with a fluffy meringue. It’s a perfect blend of tangy and sweet, ideal for special occasions or as a delightful dessert.

🍋 Nigella Lawson Lemon Meringue Cake Ingredients

For the Lemon Cake:

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 4 large eggs
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • Zest of 2 lemons
  • 1/4 cup lemon juice
  • 1/4 cup milk

For the Lemon Curd:

  • 3/4 cup fresh lemon juice (about 3-4 lemons)
  • 1 tablespoon lemon zest
  • 3/4 cup sugar
  • 3 eggs
  • 1/2 cup unsalted butter, cubed

For the Meringue:

  • 4 egg whites
  • 1 cup granulated sugar
  • 1/2 teaspoon cream of tartar

🥮 How To Make Nigella Lawson Lemon Meringue Cake

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch cake pans.
  2. Cream the butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition.
  3. Sift together flour, baking powder, and salt. Mix lemon zest into the flour mixture. Combine the lemon juice and milk in a small bowl.
  4. Alternately add the flour mixture and lemon juice mixture to the butter mixture, starting and ending with the flour. Mix until just combined.
  5. Divide the batter evenly between the prepared pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  6. Cool the cakes in the pans for 10 minutes, then turn out onto a wire rack to cool completely. Whisk together lemon juice, lemon zest, sugar, and eggs in a saucepan over medium heat.
  7. Add butter and continue to cook, stirring constantly until the mixture thickens and coats the back of a spoon, about 5-10 minutes.
  8. Strain the curd through a fine-mesh sieve into a bowl. Cover with plastic wrap directly on the surface to prevent a skin from forming and chill in the refrigerator.
  9. Whisk egg whites and cream of tartar until soft peaks form. Gradually add sugar and continue to beat until stiff peaks form and the meringue is glossy.
  10. Place one layer of cake on a serving plate. Spread a generous layer of lemon curd over the top. Top with the second layer of cake and cover the top and sides with a thin layer of lemon curd.
  11. Spread the meringue over the entire cake, swirling decoratively. Broil the cake in the oven just until the peaks of the meringue start to brown, about 2-3 minutes.

💭 Recipe Tips

  • Proper Sifting of Dry Ingredients: Sifting the flour, baking powder, and salt helps to aerate the mixture, leading to a fluffier cake texture. This step is crucial for getting the light, airy feel you want in a cake.
  • Zest Your Lemons Efficiently: When zesting the lemons, avoid the white pith as much as possible as it can introduce a bitter flavor. Use only the outer, colored part of the rind.
  • Achieving Stiff Peaks in Meringue: Make sure your mixing bowl and beaters are completely clean and dry before whipping the egg whites for the meringue. Any residue of fat can prevent the egg whites from forming stiff peaks.
  • Avoid Weeping Meringue: To avoid weeping (where the meringue releases water), make sure the meringue goes on the cake while it’s still warm, which helps it cook slightly on the bottom, securing it better to the cake.
  • Cooling the Cake Layers: Allow the cake layers to cool completely before assembling with lemon curd and meringue. Warm cakes can melt the curd and meringue, leading to a runny mess.

🍧 What To Serve With Lemon Meringue Cake?

Serve Lemon Meringue Cake with a dollop of Condensed Milk Ice Cream or a scoop of Ice Cream for added richness pair with a cup of tea or a glass of sparkling wine for a refreshing contrast.

🎚 How To Store Leftovers Lemon Meringue Cake?

  • Refrigerate: Place leftovers lemon meringue cake in an airtight container and store in the refrigerator consume within 2-3 days.
  • Freeze: For longer storage freeze slices of leftovers lemon meringue cake in plastic wrap and store in airtight containers for up to 1 month. Thaw in the refrigerator before serving.

🚫Can I Reheat Leftovers Lemon Meringue Cake?

It’s not recommended to reheat Lemon Meringue Cake as the meringue can become weepy and the texture may deteriorate. Enjoy leftovers chilled for the best taste and texture.

FAQs

What’s the best way to achieve fluffy meringue?

Ensure that your egg whites are at room temperature before whipping, add a pinch of cream of tartar to stabilize the eggs, and beat until glossy peaks form.

How can I prevent the sponge cake from being too dry?

Avoid overbaking the cake and ensure accurate measurements of ingredients adding a bit of extra lemon juice or a simple syrup soak can also help maintain moisture.

How do I cut Lemon Meringue Cake cleanly?

Dip a sharp knife in hot water and wipe it dry between cuts this helps slice through the meringue without crushing it.

What if my lemon cake doesn’t rise properly?

Ensure your baking powder is fresh, and be careful not to overmix the batter, which can deflate the air bubbles necessary for rising.

How can I decorate Lemon Meringue Cake?

Besides the meringue, you can add lemon slices, mint leaves, or even edible flowers for a more decorative presentation.

Can Lemon Meringue Cake be made in advance?

Yes, you can prepare the cake layers and lemon curd a day ahead however, assemble and add the meringue topping on the day you plan to serve it to ensure it stays fresh and crisp.

Try More Nigella Recipes:

Nigella Lawson Lemon Meringue Cake Nutrition Facts

Serving Size: 1 slice

  • Calories 584
  • Total Fat 11.5g
  • Saturated Fat 6.8g
  • Trans Fat 0g
  • Cholesterol 64.8mg
  • Sodium 137.9mg
  • Total Carbohydrate 43g
  • Dietary Fiber 0.8g
  • Sugars 31.5g
  • Protein 3.1g

Nigella Lemon Meringue Cake

Difficulty:BeginnerPrep time: 25 minutesCook time:1 hour 20 minutesRest time: 15 minutesTotal time:2 hours Servings:6-8 servingsCalories:584 kcal Best Season:Suitable throughout the year

Description

Nigella’s Lemon Meringue Cake is made with lemon zest-infused sponge layers, homemade lemon curd, and fluffy meringue topping. It serves 6-8 people and takes about 2 hours to prepare and cook, perfect for a festive or special occasion dessert.

Ingredients

    For the Lemon Cake:

  • For the Lemon Curd:

  • For the Meringue:

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch cake pans.
  2. Cream the butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition.
  3. Sift together flour, baking powder, and salt. Mix lemon zest into the flour mixture. Combine the lemon juice and milk in a small bowl.
  4. Alternately add the flour mixture and lemon juice mixture to the butter mixture, starting and ending with the flour. Mix until just combined.
  5. Divide the batter evenly between the prepared pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  6. Cool the cakes in the pans for 10 minutes, then turn out onto a wire rack to cool completely. Whisk together lemon juice, lemon zest, sugar, and eggs in a saucepan over medium heat.
  7. Add butter and continue to cook, stirring constantly until the mixture thickens and coats the back of a spoon, about 5-10 minutes.
  8. Strain the curd through a fine-mesh sieve into a bowl. Cover with plastic wrap directly on the surface to prevent a skin from forming and chill in the refrigerator.
  9. Whisk egg whites and cream of tartar until soft peaks form. Gradually add sugar and continue to beat until stiff peaks form and the meringue is glossy.
  10. Place one layer of cake on a serving plate. Spread a generous layer of lemon curd over the top. Top with the second layer of cake and cover the top and sides with a thin layer of lemon curd.
  11. Spread the meringue over the entire cake, swirling decoratively. Broil the cake in the oven just until the peaks of the meringue start to brown, about 2-3 minutes.

Notes

  • Proper Sifting of Dry Ingredients: Sifting the flour, baking powder, and salt helps to aerate the mixture, leading to a fluffier cake texture. This step is crucial for getting the light, airy feel you want in a cake.
  • Zest Your Lemons Efficiently: When zesting the lemons, avoid the white pith as much as possible as it can introduce a bitter flavor. Use only the outer, colored part of the rind.
  • Achieving Stiff Peaks in Meringue: Make sure your mixing bowl and beaters are completely clean and dry before whipping the egg whites for the meringue. Any residue of fat can prevent the egg whites from forming stiff peaks.
  • Avoid Weeping Meringue: To avoid weeping (where the meringue releases water), make sure the meringue goes on the cake while it’s still warm, which helps it cook slightly on the bottom, securing it better to the cake.
  • Cooling the Cake Layers: Allow the cake layers to cool completely before assembling with lemon curd and meringue. Warm cakes can melt the curd and meringue, leading to a runny mess.
Keywords:Nigella Lemon Meringue Cake

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