Classic Lemon Meringue Cream Cake

Introduction:

This elegant and airy lemon meringue cream cake combines the best of three dessert worlds: a buttery cookie crust, a smooth lemon custard cream filling, and a cloud of golden-browned meringue. Each bite is a balance of tart lemon, velvety texture, and light sweetness. Perfect for spring gatherings or whenever you’re craving a refreshing, creamy dessert with a touch of sophistication.

Lemon Meringue Cream Cake Recipe

Ingredients:

For the Crust:

• 1½ cups crushed digestive or graham crackers
• ⅓ cup unsalted butter, melted

For the Lemon Custard Filling:

• 1 can (14 oz) sweetened condensed milk
• ½ cup fresh lemon juice (about 2 lemons)
• 1 tbsp lemon zest
• 4 large egg yolks

For the Cream Layer:

• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

For the Meringue Topping:

• 4 egg whites (room temperature)
• ½ cup granulated sugar
• ¼ tsp cream of tartar
• ½ tsp vanilla extract

Instructions:

1. Prepare the Crust:
   • Preheat oven to 350°F (175°C).
   • Mix crushed crackers and melted butter, press firmly into the bottom of a greased 9-inch springform pan.
   • Bake for 10 minutes, then let cool.
2. Make the Lemon Custard Filling:
   • In a bowl, whisk together sweetened condensed milk, lemon juice, zest, and egg yolks.
   • Pour over the cooled crust and bake for 15–18 minutes until set.
   • Cool to room temperature, then refrigerate until chilled.
3. Whip the Cream Layer:
   • In a chilled bowl, whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
   • Spread over the cooled lemon custard layer and refrigerate again.
4. Prepare the Meringue:
   • Beat egg whites with cream of tartar until soft peaks form.
   • Gradually add sugar and vanilla; continue beating until glossy, stiff peaks form.
   • Spread meringue over the whipped cream layer, swirling the top.
5. Toast the Meringue:
   • Use a kitchen torch to lightly brown the top, or broil in the oven for 1–2 minutes (observe!).
6. Chill and Serve:
   • Refrigerate the cake for at least 2 hours before slicing for clean layers.

Tips:

• Use stabilized whipped cream if you want the cake to hold longer at room temperature.
• Add a spoonful of lemon curd between the layers for more lemon punch.