Lemon Filled Meringue Cake

Delight your taste buds with this elegant Lemon Filled Meringue Cake, a show-stopping dessert that combines delicate crisp meringue layers with a luscious homemade lemon curd and airy whipped cream. This gluten-free treat boasts a perfect blend of textures—the meringue’s light crunch complements the smooth, zesty curd and creamy filling. Infused with fresh lemon juice and zest, this recipe offers a refreshing tang balanced by its subtle sweetness. Garnished with powdered sugar and optional fresh mint, it’s as beautiful to serve as it is irresistible to eat. Ideal for special occasions or an indulgent treat, this dessert is a citrus-lover's dream.

Nutriscore Rating: 35/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 8

Ingredients

• 6 large Egg whites
• 300 grams Granulated sugar
• 1 teaspoon Cornstarch
• 2 tablespoons Lemon juice
• 1 teaspoon Lemon zest
• 115 grams Unsalted butter
• 150 grams Sugar (for lemon curd)
• 4 large Egg yolks
• 120 milliliters Heavy cream
• 1 tablespoon Powdered sugar (for garnish)
• 5 pieces Fresh mint leaves (optional, for garnish)

Directions

Step 1

Preheat your oven to 120°C (250°F). Line two baking sheets with parchment paper and draw 8-inch (20 cm) circles on each sheet as a guide for your meringue layers.

Step 2

In a clean, dry mixing bowl, whisk the egg whites using a stand mixer or hand mixer on medium speed until frothy. Gradually increase the speed to high and slowly add the granulated sugar, one tablespoon at a time, ensuring it dissolves completely after each addition.

Step 3

Continue beating until the meringue reaches stiff and glossy peaks. Fold in the cornstarch and lemon juice gently with a spatula.

Step 4

Divide the meringue evenly between the two prepared baking sheets, spreading it within the drawn circles to create two uniform layers. Smooth the tops with a spatula.

Step 5

Bake the meringue layers in the preheated oven for about 1.5 hours, or until they are crisp on the outside and lift easily off the parchment paper. Turn off the oven, crack the door open, and allow the meringues to cool completely inside the oven.

Step 6

While the meringue layers cool, prepare the lemon curd. In a small saucepan, whisk together the egg yolks, sugar, and lemon juice. Cook on low heat, stirring continuously, until the mixture thickens and can coat the back of a spoon (around 8-10 minutes).

Step 7

Once the curd thickens, remove it from the heat and stir in the lemon zest and unsalted butter until fully combined. Transfer to a bowl, cover with plastic wrap, and refrigerate until set.

Step 8

Before assembling the cake, whip the heavy cream in a chilled bowl until soft peaks form.

Step 9

Place one meringue layer on a serving plate. Spread an even layer of the lemon curd on top, followed by a layer of whipped cream.

Step 10

Gently place the second meringue layer on top. Dust the top with powdered sugar and garnish with fresh mint leaves, if desired.

Step 11

Refrigerate the assembled Lemon Filled Meringue Cake for at least 1 hour to allow the flavors to meld before serving.

Nutrition Facts

Serving size	(995.7g)

Amount per serving	% Daily Value*
Calories	3333.4

Total Fat 156.7g	0%
Saturated Fat 87.9g	0%
Polyunsaturated Fat 0.0g
Cholesterol 1112.6mg	0%
Sodium 419.4mg	0%
Total Carbohydrate 470.0g	0%
Dietary Fiber 0.6g	0%
Total Sugars 460.1g
Protein 33.1g	0%

Vitamin D 73.2IU	0%
Calcium 142.2mg	0%
Iron 2.3mg	0%
Potassium 469.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.2%

Protein: 3.9%

Carbs: 54.9%