Lemon Meringue Cake

"FALL 2018 FOOD STYLING WORKSHOP! I’ve only posted my professional work (styled by me, photo taken by another) a handful of times. As a food stylist (not a photographer) I bring a unique skill set to the table. Literally. And now, after much dreaming and planning, a unique workshop. I’ve put my heart, soul, and 8 years of professional food styling experience into the details of an intimate, hands-on intensive dedicated to teaching the art of food styling for the camera. It’s designed for food photographers, food bloggers, and aspiring food stylists and it’s happening in San Francisco in September."
-- @abbystolfo
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  • Recipe Card

Recipe Card


  • For the cake:
  • 2 1/2 cups cake flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups buttermilk
  • 3 eggs
  • 1 tablespoon lemon juice
  • 1 1/2 cups sugar
  • 1 tablespoon lemon zest
  • 1 stick of butter (4oz)
  • For the lemon curd:
  • 3 large eggs
  • 3/4 cup sugar
  • 3/4 cup lemon juice
  • 2 tablespoon butter
  • 2 teaspoon lemon zest
  • For the meringue:
  • 1 cup sugar
  • 1/4 cup water
  • 4 egg whites
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon salt


  • Step 1

    For the Cake:

  • Step 2

    Preheat the oven to 350 degrees. Spray two 9 inch cake pans with nonstick spray and line with parchment paper.

  • Step 3

    In a medium bowl whisk together the cake flour, baking powder and salt. Whisk together the buttermilk, eggs, and lemon juice. In the bowl of a stand mixer blend the sugar and the lemon juice.

  • Step 4

    Add the butter and beat on medium speed for 30 seconds to combine. Increase to medium-high and beat until very light and well blended, about two minutes.

  • Step 5

    Add half of the buttermilk mixture and beat for 10 seconds. Add half of the dry ingredients and beat for another ten seconds. Repeat with remaining buttermilk and flour mixture. Scrape down the sides and beat for another minute and 30 seconds to combine.

  • Step 6

    Divide evenly between the two pans and smooth the tops. Bake for 25-30 minutes until the top springs back and a toothpick inserted into the center comes out clean. Cool in the pans for 5 minutes before turning out onto a rack to cook completely.

  • Step 7

    For the Curd:

  • Step 8

    In a small saucepan whisk together the eggs, sugar, and lemon juice. Stir constantly over medium heat until the mixture is thick enough to coat the back of a spoon.

  • Step 9

    Remove from the heat, whisk in the butter and pour through a mesh strainer into a bowl. Stir in the lemon zest and cover with plastic wrap directly on the surface.

  • Step 10

    Refrigerate to chill completely before using.

  • Step 11

    For the meringue:

  • Step 12

    In a small saucepan stir together the sugar and water until dissolved. Bring to a boil over medium heat and cook until the temperature reaches 240 degrees on a candy thermometer.

  • Step 13

    While the sugar comes up whisk the egg whites, cream of tartar, and salt on medium speed in the bowl of a stand mixer until soft peaks form.

  • Step 14


  • Step 15

    Once the cakes are cool split each into two layers. Spread an even layer of lemon curd between each layer and stack.

  • Step 16

    Use a large piping bag and a large star tip to create rows of meringue flourishes.

  • Step 17

    Leave as is or use a kitchen torch and a light hand to lightly toast the meringue.