Lemon Meringue Pie Cake

By A Wee Bit of Cake - August 29, 2013

The theme for the most recent Leeds Clandestine Cake event was "Ooh You Tart!" where we had to create a cake inspired by our favourite tarts. Now I love a nice lemon dessert and after talking to a fellow CCC comrade on Twitter she suggested I make Lemon Meringue Pie.

Now this recipe is totally made up but it looks good and tasted good and sometimes they are the best bakes. I just followed my gut with this one and I'm really please with how it has turned out. Next time I might add lemon zest to the meringue before baking just to give it that extra lemony zing! I also abandoned the mixer for this cake and gave my arms a good workout creaming the butter and sugar by hand and using the balloon whisk for the rest. Sometimes it's nice to do things by hand although when it comes to buttercream or bread dough I'll always use my mixer!

I think next time I will make my own lemon curd but for this one shop bought stuff was fine.

Lemon Meringue Pie Cake


2 egg whites
115g caster sugar
1tsp white wine vinegar
1tsp cornflour

  • Preheat the oven to 160C/140C Fan
  • Lay a sheet of baking parchment on a tray and draw round the shape of your 20cm cake tin
  • Put the egg whites in a bowl and whisk until stiff
  • Add the sugar to the mixture a teaspoon at a time while whisking at the same time
  • Stir the cornflour and vinegar in a dish and whisk the the meringue mixture
  • Fill a piping bag with the meringue mixture and snip off the end.
  • Pipe a series of blobs within the circle shape you have drawn but give the outer edge a bit more height (basically pipe it as if you were making the meringue for a pavlova).

  • Place the meringue in the oven and turn it down to 130C (fan) for one hour.
  • Once cooked the meringue should be a creamy/very light brown in colour and the shell will be firm to the touch.

  • Leave to cool in the oven with the door closed for an hour or two for a chewier meringue.
Lemon Sponge

125g caster sugar
125g stork
125g SR flour
1tsp baking powder
zest of 2 lemons
2 eggs
1/2 jar of lemon curd
  • Grease and line one 20cm cake tin
  • Preheat the oven to 160C (fan)/180C (no fan)
  • Cream the butter and sugar until light and fluffy and then add about 3/4 of the lemon zest.
  • Crack eggs into a jug and give a quick beat with a fork.
  • Mix the baking powder and flour in a bowl then add about half of this to the butter and sugar mixture.
  • Add about half of the egg mix and whisk together
  • Mix in the end of the flour mixture and eggs and make sure you scrap the bottom of the bowl so it is all combined.
  • Pour the mixture into the tin and place in the oven for around 25mins until a skewer inserted comes out clean.
Now to assemble the cake - the easy bit!

  • Turn the cake face down on your cake stand/plate/board so you are working on a nice flat surface. 
  • Spread a generous amount of the lemon curd on the top of the sponge using a palette knife and encourage it to drop down the sides of the cake (this will give an oozing effect once the meringue is on top). 

  • Place the meringue on top of the cake
  • Fill a piping bag with the remaining lemon curd and drizzle over the top of the meringue. Try to avoid spreading it with a knife or you will risk breaking the meringue.
  • Sprinkle over the remaining lemon zest and that's it - easy!

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