Lemon Meringue Cake Recipe With Lemon Curd

For the lemon cake:

• Nonstick cooking spray
• 1½ cup unsalted butter, room temperature, or vegetable oil
• 2¼ cup granulated sugar
• 3 teaspoons lemon zest
• 6 large eggs
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract
• 3¾ cups all-purpose flour or cake flour
• 3 teaspoons baking powder
• ¾ teaspoon baking soda
• 1 teaspoon salt
• ¾ cup yogurt or sour cream
• ¾ cup fresh lemon juice

For the lemon curd:

• 8 large egg yolks
• 1 cup sugar
• ¼ teaspoon kosher salt
• ⅓ cup cornstarch
• 3 tablespoons fresh lemon zest
• 1 cup freshly squeezed lemon juice (from about 6 lemons)
• 3 tablespoons unsalted butter, room temperature

For the meringue:

• 4½ cups confectioners’ sugar
• 8 large egg whites

1. 1

   Preheat the oven to 350 degrees Fahrenheit with a rack in the center position.

2. 2

   Line 3 round 9-inch cake pans with parchment paper and spray with cooking spray.

3. 3

   In a large bowl, combine 1½ cups softened butter, sugar, and lemon zest. Using an electric mixer on high speed, beat until light, fluffy, and smooth, about 5 minutes. (Alternatively, use a stand mixer fitted with a paddle attachment).

4. 4

   Add the eggs, ¾ cup water, vanilla, and almond extract to the butter mixture and beat until well combined, about 2 minutes.

5. 5

   In a separate mixing bowl, whisk together 2½ cups flour, baking powder, baking soda, and salt.

6. 6

   Working in batches, add the dry ingredients to the wet ingredients and mix on low speed until just combined.

7. 7

   Fold the yogurt or sour cream and lemon juice into the batter until just combined.

8. 8

   Divide the cake batter evenly between the 3 prepared pans.

9. 9

   Bake until a toothpick inserted in the center comes out mostly clean, about 35 minutes.

10. 10

    Let the cakes cool in the pans for 5 minutes, then turn out onto a wire rack to cool completely.

11. 11

    While the cakes are cooling, make the lemon curd. In a medium bowl, beat egg yolks together.

12. 12

    In a medium saucepan over medium heat, whisk together the sugar, salt, cornstarch, lemon zest, lemon juice, and 2 cups water. Cook over medium-low heat, whisking, until hot (135 degrees Fahrenheit).

13. 13

    Increase the heat to medium and cook until the custard is thick, about 3 more minutes. Reduce the heat to low. Temper the egg yolks by slowly streaming a few spoonfuls of the hot curd into the yolks. Slowly add the egg yolk mixture to the saucepan. Increase heat to medium and cook until thickened. When the curd begins to bubble, whisk continuously for 2 minutes.

14. 14

    Remove curd from heat and whisk in the butter. Strain curd through a fine-mesh strainer. Use a rubber spatula to push as much of the custard through the strainer as possible.

15. 15

    Next, make the meringue. Fill a medium pot with about 3 inches of water and bring to a simmer.

16. 16

    In a medium heat-proof bowl (or the metal bowl of a stand mixer), stir together the confectioners’ sugar and egg whites. Place the bowl on top of the pot of simmering water. The bowl should sit on the rim of the pot, well above the water. Whisk the egg white mixture constantly as it warms. When it reaches 113 degrees Fahrenheit and the sugar is fully dissolved, remove the bowl from the pot.

17. 17

    Using a stand mixer fitted with a whisk attachment, or a hand mixer, beat the egg whites on high speed. As they whip, the egg whites will double in volume, thicken, and cool. When stiff peaks form, the meringue is finished—it should be very fluffy with a consistency similar to shaving foam. This should take about 5 minutes, depending on your mixer.

18. 18

    Place one cooled cake on a serving platter or cake stand. Using an offset spatula or butter knife, spread half of the lemon curd over the top. Trim any doming off the second cake and gently place, cut-side down, on top of the iced cake. Spread the remaining lemon curd over the top of the second cake layer. Trim any doming off the third cake and gently place, cut-side down, on top of the iced cake.

19. 19

    Spread the meringue all over the top of the cake, using an offset spatula to work the frosting down the sides of the cake. Use the back of a spoon to make peaks.

20. 20

    Using a kitchen torch, lightly toast the meringue frosting.

21. 21

    The iced cake can last up to 2 days in the refrigerator.

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