Lemon Meringue Cake

Light and sweet lemon sponge is coated with pillowy soft Italian meringue which has been blowtorched to transform this cake into a bold showstopper

Serves 12-16 (Slices)


For the cake

340g caster sugar

340g salted butter, softened

6 eggs, lightly beaten and at room temperature

340g self-raising flour

Zest of 3 lemons

For the syrup

Juice of 3 lemons

4 tbsps caster sugar

1 jar of lemon curd (or see recipe below)

For the meringue

270g egg whites (approx. 6 egg whites)

450g caster sugar

¼ tsp cream of tartar

1 tsp vanilla bean paste

For the Lemon Curd

55g unsalted butter, cut into cubes

Finely grated rind of 3 lemons

200ml lemon juice

225g caster sugar

2 eggs

  1. Preheat a Miele Steam Combination Oven to Cake Pus 150°C. Line and grease the cake tins.

  2. For the cake, cream the caster sugar, butter and lemon zest until pale and fluffy. Gradually and slowly whisk in the eggs.

  3. Using a large metal spoon, gently fold in the flour. Divide the mixture equally between the three lined cake tins. Place the tins on the baking trays and put in the preheated oven. Bake for 35 minutes or until cooked.

  4. Whilst the cake is baking, make the lemon syrup. Place the lemon juice into a small saucepan along with the caster sugar. Bring to the boil. Once the caster sugar has dissolved, remove from the heat and leave to one side.

  5. When the cakes have cooked, remove from the oven and transfer to a wire rack. Whilst still warm in their tins, brush with the lemon syrup.

  6. Once the cakes have completely cooled, remove from the tins. Sandwich the three layers together, with lemon curd between the layers, leaving the top plain.

  7. For the meringue, place the egg whites, caster sugar and cream of tartar into a clean metal bowl, or the metal bowl of a free standing mixer.

  8. Place over a pan of simmering water and using a hand held mixer whisk for 4 - 5 minutes or until stiff peaks form. Remove from the heat, and transfer the mixing bowl to the free standing mixer on high speed for a further 4-5 minutes, or continue to mix with the hand held whisk, off the heat for 4-5 minutes.

  9. Cover the cake with the meringue mixture, leaving texture and peaks on the meringue.

  10. Using a blow torch, toast the meringue to give the cake some colour. Store at room temperature and serve within 2-3 days.

For the Lemon Curd

  1. Place the butter, lemon rind and lemon juice into a medium-sized microwavable bowl. Heat for 2 minutes on 850W.

  2. Stir in the sugar and cook for 3½ minutes at 850W. Remove from the microwave and stir well until the sugar has dissolved, then beat in the eggs.

  3. Cook for a further 6 minutes at 600W, whisking thoroughly after every minute until the curd has thickened.

  4. Strain into a sterilised jar. Store in the fridge for up to a month.

About the Author

Miele's range of washing machines, cooking appliances, vacuum cleaners, heat pump tumble dryers, and refrigeration appliances offer unparalleled benefits and performance. With German precision engineering, advanced technology, and a focus on sustainability, Miele appliances provide the ideal solution for those seeking top-quality, long-lasting, and eco-friendly household appliances. Whether you are looking for intelligent laundry solutions or precision cooking, cleanliness-conscious cleaning, or energy-efficient refrigeration, Miele has something to suit your needs and elevate your home experience. By choosing Miele, you not only invest in premium appliances but also in a more sustainable and responsible way of living. To explore Miele's extensive range of products, visit Miele.co.uk.

Planning Your Kitchen?

Discover the precision and accuracy of Miele with a complimentary 5 course taster menu that brings the appliances to life.

Book Now

Be first in the know

Join us. Create your dream kitchen with essential expert advice that will inspire. Beautiful kitchens, the latest technology and mouth-watering recipes specially selected for you and delivered as a fantastic newsletter.

By clicking 'Subscribe' you confirm that you have read and accepted our Terms & Conditions, Privacy Policy and Cookie Policy