Lemon Meringue Layer Cake: A Bright and Elegant Centerpiece.

The Lemon Meringue Layer Cake is a sophisticated vertical interpretation of the classic French tart. This recipe features layers of moist, zesty lemon sponge filled with a sharp, buttery homemade lemon curd and a silky white chocolate Swiss meringue buttercream. The exterior is finished with a crown of toasted Italian meringue, providing that iconic marshmallow-like texture and dramatic charred appearance.

The balance of the high-acidity curd against the sweet, stable buttercream ensures that each slice is refreshing rather than cloying.

Ingredients

The Lemon Sponge

All-Purpose Flour: 300g.
Granulated Sugar: 250g.
Baking Powder: 2 teaspoons.
Salt: 1/2 teaspoon.
Unsalted Butter: 175g, softened.
Large Eggs: 3.
Sour Cream: 120g (for moisture).
Lemon Zest: 2 tablespoons.
Fresh Lemon Juice: 60ml.

The Lemon Curd Filling

Egg Yolks: 4 large.
Granulated Sugar: 150g.
Fresh Lemon Juice: 80ml.
Lemon Zest: 1 tablespoon.
Unsalted Butter: 60g, cubed.

The Italian Meringue (Topping)

Egg Whites: 3 large.
Granulated Sugar: 150g.
Water: 50ml.

Instructions

Step 1: Bake the Lemon Sponge

Preheat your oven to 175°C. Grease and line three 6-inch (or two 8-inch) round cake pans. Cream the butter and sugar until pale and fluffy. Add eggs one at a time, followed by the lemon zest, juice, and sour cream. Fold in the flour, baking powder, and salt. Divide the batter evenly and bake for 25–30 minutes until a skewer comes out clean. Cool completely.

Step 2: Prepare the Tangy Curd

Whisk egg yolks, sugar, lemon juice, and zest in a small saucepan over medium-low heat. Stir constantly for 8–10 minutes until the mixture thickens enough to coat the back of a spoon. Remove from heat and whisk in the butter cubes until smooth. Strain through a fine-mesh sieve and chill in the fridge for at least 2 hours.

Step 3: The Italian Meringue

In a small pot, bring the sugar and water to a boil until it reaches 118°C (soft ball stage). Meanwhile, whisk the egg whites to soft peaks. Slowly pour the hot sugar syrup into the whites while whisking on high speed. Continue whisking until the meringue is cool, thick, and glossy.

Step 4: Assembly

Place the first sponge layer on a plate.
Pipe a “border” of buttercream or frosting around the edge to act as a dam.
Fill the center with the chilled lemon curd.
Top with the next sponge and repeat.
Cover the entire cake in a thin “crumb coat” of frosting and chill for 30 minutes.

Step 5: The Finishing Touch

Slather the Italian meringue over the top and sides of the chilled cake. Use a spatula to create decorative peaks and swirls. Use a kitchen blowtorch to gently toast the meringue until golden brown.

Flavor and Texture Notes

This cake offers a dynamic sensory experience. The sponge is tender and zesty, the curd provides a sharp, liquid gold burst of acidity, and the meringue adds a toasted, marshmallow sweetness. The contrast between the cold curd and the slightly warm, torched meringue makes every bite complex.

Tips for Success

The Buttercream Dam: Never skip the piped border of frosting when using curd. If the curd touches the edge, the weight of the layers will cause it to leak out, leading to a “sliding” cake.
Strain the Curd: Even if you think your curd is smooth, straining it removes any tiny bits of cooked egg, ensuring a professional, velvety texture.¹
Torching Safety: If you do not have a blowtorch, you can place the cake under a very hot broiler (grill) for 30–60 seconds, but watch it constantly as it can burn in an instant.

FAQ

Question	Answer
Can I make this in advance?	You can bake the sponges and make the curd 2 days ahead. However, the meringue topping is best made and torched on the day of serving.
How do I store leftovers?	Store in the refrigerator for up to 3 days. The meringue may weep slightly over time but will still be safe to eat.
Can I use store-bought curd?	Yes, but homemade curd usually has a higher acidity that better balances the sweet meringue.

Conclusion

The Lemon Meringue Layer Cake is a celebration of texture and brightness. By layering the components vertically, you turn a classic tart flavor into a grand dessert suitable for weddings, birthdays, or spring garden parties.