Lemon Meringue Cake – A Tangy & Sweet Dream!
This Lemon Meringue Cake is the perfect dessert that combines the zesty, refreshing flavor of lemon with the light, airy sweetness of meringue. With layers of lemon cake, lemon curd, and fluffy meringue, this cake is sure to wow your taste buds!
Ingredients:
For the Lemon Cake: 
2 1/2 cups all-purpose flour 2 1/2 tsp baking powder 1/2 tsp salt 1 cup unsalted butter (softened) 1 1/2 cups granulated sugar 4 large eggs 1 tsp vanilla extract 1 cup whole milk 1/4 cup fresh lemon juice Zest of 1 lemon
For the Lemon Curd: 3/4 cup fresh lemon juice 1/2 cup granulated sugar 1/4 cup unsalted butter (cut into pieces) 4 large egg yolks Zest of 1 lemon
For the Meringue: 4 large egg whites 1/2 tsp cream of tartar 1 cup granulated sugar 1 tsp vanilla extract Instructions:
Prepare the Lemon Cake:
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, cream together butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
Gradually add the dry ingredients, alternating with milk, starting and ending with the dry ingredients.
Stir in the lemon juice and lemon zest.
Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Prepare the Lemon Curd:
In a medium saucepan, combine the lemon juice, sugar, and butter over medium heat, stirring until the butter melts.
In a separate bowl, whisk the egg yolks. Gradually add a little of the warm lemon mixture to the egg yolks, whisking constantly to temper them.
Slowly pour the egg yolk mixture back into the saucepan with the lemon mixture.
Cook over low heat, stirring constantly, until the curd thickens and coats the back of a spoon (about 5-7 minutes).
Remove from heat and stir in the lemon zest. Let the curd cool to room temperature.
Prepare the Meringue:
In a clean bowl, beat the egg whites and cream of tartar until soft peaks form.
Gradually add the sugar, 1 tablespoon at a time, while continuing to beat until stiff, glossy peaks form.
Add the vanilla extract and mix until combined.
Assemble the Cake:
Once the cakes are cooled, place one layer of the cake on a serving plate.
Spread a generous layer of lemon curd over the first cake layer.
Top with the second cake layer and spread the meringue over the entire cake, ensuring it covers the edges.
Use a spatula to create swirls and peaks with the meringue.
Bake the Meringue:
Bake the cake at 350°F (175°C) for about 10-12 minutes, or until the meringue is golden brown.
Keep an eye on it to prevent burning.
Serve & Enjoy:
Let the cake cool slightly before slicing and serving. The combination of tangy lemon and sweet meringue is sure to be a hit!
This Lemon Meringue Cake is a refreshing and decadent treat that’s sure to brighten up any occasion! 
Tip: For an extra twist, you can add a few drops of lemon extract to the meringue for an even stronger lemon flavor!
