Lemon Meringue Cake

Get ready for one delicious treat! Sweet and tangy, this layered lemon meringue cake is filled with lemon curd and topped with meringue for a real tasty showstopper! Lemon meringue is one of my favorite pies, I just love that balance of sweet and tangy. It felt right to turn it into cake form! I made this easy Lemon Cake with Creamery Butter, my absolute favorite. The quality stands out and truly makes this a show stopping dessert! Why you’ll love this Lemon Meringue Cake Recipe:

Made from scratch: There’s no boxed cake mix here. Everything is made from scratch, and it’s truly delicious! Great for occasions: This lemon meringue cake isn’t just for Easter, it’s great for all of your favorite holidays when you want to impress your guests. Delicious: Made with fresh lemons, every bite of this cake is bursting with fresh flavor. The soft and chewy meringue topping adds sweetness and texture.

This is a great dessert to serve for any occasion throughout the year! So fresh and delicious, this is a real crowd pleaser!

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1 Tbsp lemon zest
• 1/2 tsp salt
• 1/2 cup Danish Creamery European Style Butter (Unsalted) room temperature
• 1 cup granulated sugar
• 2 large eggs room temperature
• 1 tsp vanilla extract
• 2 Tbsp lemon juice about 1/2 lemon
• 1/2 cup buttermilk see below for substitution

For the Lemon Curd:

• ½ cup Danish Creamery unsalted butter
• ½ cup fresh lemon juice
• ¾ cup sugar
• 8 egg yolks

For the Meringue:

8 egg whites 1 cup

1 cup sugar