Lemon Meringue Angel Cake

Why You’ll Love This Recipe

1. Light and Airy Texture: The angel food cake base provides a soft, melt-in-your-mouth experience.

2. Vibrant Citrus Flavor: Homemade lemon curd adds a zesty brightness that balances the sweetness of the cake and meringue.

3. Impressive Presentation: The towering meringue topping creates a show-stopping dessert that’s sure to impress guests.

4. Perfect for Spring: Its lightness and citrus notes make it an ideal choice for springtime gatherings.

5. Customizable: Easily adapt the recipe by adding other citrus zests or using store-bought components for convenience.

6. Make-Ahead Friendly: Prepare components in advance to simplify assembly on the day of serving.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Angel Food Cake:

• 1 cup cake flour

• 1 ½ cups granulated sugar

• 1 cup egg whites (about 8-10 large eggs)

• 1 teaspoon cream of tartar

• ½ teaspoon salt

• 1 teaspoon vanilla extract

For the Lemon Curd:

• ¾ cup granulated sugar

• ½ cup fresh lemon juice (about 2-3 lemons)

• 3 large eggs

• 2 large egg yolks

• ½ cup unsalted butter, cut into pieces

• Zest of 2 lemons

For the Meringue:

• 4 large egg whites

• 1 cup granulated sugar

• 1 teaspoon vanilla extract

• ½ teaspoon cream of tartar

Directions

For the Angel Food Cake:

1. Preheat oven to 350°F (175°C). Ensure your angel food cake pan is ungreased.

2. Sift together cake flour and ¾ cup of sugar; set aside.

3. In a large bowl, beat egg whites, cream of tartar, and salt until foamy.

4. Gradually add remaining ¾ cup sugar, beating until stiff peaks form.

5. Fold in vanilla extract.

6. Gently fold in the flour mixture in three batches, avoiding deflation.

7. Pour batter into the pan and smooth the top.

8. Bake for 25-30 minutes until the top is golden and springs back when touched.

9. Invert the pan and let the cake cool completely before removing.

For the Lemon Curd:

1. In a saucepan, whisk together sugar, lemon juice, eggs, and egg yolks.

2. Cook over medium heat, stirring constantly, until the mixture thickens.

3. Remove from heat and stir in butter and lemon zest.

4. Strain the curd through a sieve into a bowl.

5. Cover with plastic wrap directly on the surface and refrigerate until chilled.

For the Meringue:

1. In a clean bowl, beat egg whites and cream of tartar until soft peaks form.

2. Gradually add sugar, beating until stiff, glossy peaks form.

3. Beat in vanilla extract.

Assembly:

1. Once the cake is cool, slice it horizontally into two layers.

2. Spread lemon curd over the bottom layer and place the top layer over it.

3. Spread meringue over the top and sides of the cake.

4. Bake at 350°F (175°C) for 15-18 minutes until the meringue is lightly browned.

5. Let the cake cool before serving.

Servings and Timing

• Servings: 12-14

• Preparation Time: 30 minutes

• Cooking Time: 25-30 minutes

• Cooling Time: 30 minutes

• Total Time: Approximately 1 hour and 30 minutes

Variations

• Simplified Version: Use a store-bought angel food cake and lemon curd to save time.

• Citrus Twist: Incorporate orange or lime zest into the lemon curd for a different flavor profile.

• Torch Finish: Use a kitchen torch to brown the meringue instead of baking.

Storage/Reheating

• Storage: Store the assembled cake in the refrigerator for up to 2 days.

• Freezing: It’s best to freeze the cake without the meringue topping. Wrap the cake layers tightly and freeze for up to 1 month. Thaw and assemble with fresh lemon curd and meringue before serving.

• Reheating: Not recommended, as the meringue may not retain its texture.

FAQs

How can I make this recipe gluten-free?

Use a gluten-free cake flour blend in place of regular cake flour to make the cake gluten-free.

Can I use store-bought lemon curd?

Yes, store-bought lemon curd can be used for convenience, though homemade offers a fresher taste.

What if I don’t have a tube pan?

A bundt pan can be used, but ensure it’s ungreased and the cake is cooled upside down to maintain its structure.

Can I prepare components in advance?

Yes, the lemon curd can be made up to 3 days in advance and stored in the refrigerator. The cake can also be baked a day ahead.

How do I know when the meringue is done?

The meringue should be lightly browned and form stiff, glossy peaks.

Can I add other flavors to the meringue?

Yes, citrus extracts or zests can be added to the meringue for additional flavor.

Is it necessary to invert the cake while cooling?

Yes, inverting the cake prevents it from collapsing and maintains its airy texture.

Can I make this cake without a stand mixer?

Yes, a hand mixer can be used, though it may require more effort to achieve stiff peaks.

How do I prevent the meringue from weeping?

Ensure the sugar is fully dissolved in the egg whites and avoid overbaking.

Can I use carton egg whites?

Fresh egg whites are recommended for better volume and stability in both the cake and meringue.

Conclusion

Lemon Meringue Angel Cake is a delightful dessert that combines the lightness of angel food cake with the tangy brightness of lemon curd and the sweetness of meringue. Its elegant appearance and refreshing flavor make it an ideal choice for Easter or any springtime celebration. Whether you choose to make each component from scratch or opt for some store-bought shortcuts, this cake is sure to impress and satisfy your guests.

Lemon Meringue Angel Cake

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• Author: Amy
• Prep Time: 30 minutes
• Cook Time: 25–30 minutes
• Total Time: ~1 hour 30 minutes
• Yield: 12–14 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Lemon Meringue Angel Cake is the ultimate Easter dessert, combining light, airy angel food cake with zesty homemade lemon curd and a billowy meringue topping. This elegant, show-stopping treat is perfect for spring celebrations and delivers the perfect balance of sweet and tart in every bite.

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Ingredients

For the Angel Food Cake:

1 cup cake flour

1½ cups granulated sugar

1 cup egg whites (8–10 large eggs)

1 tsp cream of tartar

½ tsp salt

1 tsp vanilla extract

For the Lemon Curd:

¾ cup granulated sugar

½ cup fresh lemon juice (2–3 lemons)

3 large eggs

2 large egg yolks

½ cup unsalted butter, cut into pieces

Zest of 2 lemons

For the Meringue:

4 large egg whites

1 cup granulated sugar

1 tsp vanilla extract

½ tsp cream of tartar

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Instructions

• Make the Angel Food Cake

  • Preheat oven to 350°F (175°C). Do not grease the tube pan.

  • Sift together flour and ¾ cup sugar.

  • In a bowl, beat egg whites, cream of tartar, and salt until foamy.

  • Gradually add remaining ¾ cup sugar, beating to stiff peaks.

  • Fold in vanilla, then flour mixture in three parts.

  • Transfer to pan, smooth top, and bake 25–30 minutes until golden.

  • Invert and cool completely before removing.

• Prepare the Lemon Curd

  • In a saucepan, whisk sugar, lemon juice, eggs, and yolks.

  • Cook over medium heat, stirring until thickened.

  • Remove from heat, stir in butter and zest.

  • Strain and chill with plastic wrap pressed on surface.

• Make the Meringue

  • Beat egg whites and cream of tartar until soft peaks form.

  • Slowly add sugar and beat to stiff, glossy peaks.

  • Mix in vanilla.

• Assemble the Cake

  • Slice cooled cake horizontally into two layers.

  • Spread lemon curd over bottom, top with second layer.

  • Cover top and sides with meringue.

  • Bake at 350°F (175°C) for 15–18 minutes until lightly browned.

  • Cool before serving.

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Notes

Store-bought lemon curd and cake can be used for a shortcut.

Use a kitchen torch to brown the meringue if preferred.

Add orange or lime zest to the lemon curd for a citrus twist.

Use fresh egg whites for better meringue stability.

Avoid greasing the pan to help the cake rise properly.