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.

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

Cook Mode Prevent your screen from going dark

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.

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.