Lemon Curd

  • 70 grams (2.5 ounces) lemon juice
  • Lemon zest to taste
  • 2 egg yolks
  • 50 grams (1.75 ounces) sugar
  • 20 grams (0.7 ounces) butter


  • 6 egg whites
  • 320 grams (11.3 ounces) powdered sugar
  • 20 grams (0.7 ounces) corn starch
  • Lemon juice to taste
  • Almond petals to taste


  • 200 grams (7 ounces) cream (33%)
  • Vanilla to taste


  • Mixing Bowl

    Essential for mixing your egg whites and achieving those stable peaks. Choose a bowl that's large enough to handle all the ingredients comfortably.

  • Electric Mixer or Stand Mixer

    Perfect for whipping egg whites to perfection. A hand mixer is fine, but a stand mixer makes the job much easier!

  • Saucepan

    Needed for cooking the lemon curd to just the right consistency. Use a heavy-bottomed pan to avoid uneven heating.

  • Parchment Paper

    This prevents the meringue from sticking while baking. Make sure to cut it to the size of your baking sheet for the best results.

  • Baking Sheet

    A large 30x40 cm (11.8x15.8 inch) baking sheet is ideal for this recipe. Ensure it's sturdy to support the meringue layers.

  • Offset Spatula

    This tool makes it easier to spread the meringue evenly on the baking sheet.

  • Plastic Wrap

    Used for covering the lemon curd while it chills to prevent a skin from forming.


Step 1

Step 1: Prepare the Lemon Curd: Mix the lemon juice, lemon zest, sugar, and egg yolks in a saucepan. Cook over low heat, stirring constantly until the first bubbles appear. This ensures the mixture thickens without curdling. Remove from heat and let it cool to 40°C (104°F). Stir in the butter until smooth. Cover the curd with plastic wrap, touching the surface to prevent a skin, and refrigerate for 2 hours.

Step 2

Step 2: Prepare the Meringue: Whip the egg whites with the powdered sugar and lemon juice until stable peaks form. Make sure your bowl and beaters are completely clean for best results. Add the cornstarch at the end of the whipping. Line a baking sheet (30x40 cm | 11.8x15.8 inches) with parchment paper and spread the meringue evenly. Sprinkle with almond petals if desired. Bake at 160°C (320°F) for 20 to 25 minutes. Cut the baked meringue into 3 strips (10 cm | 3.9 inches) or 4 strips (7 cm | 2.7 inches).

Step 3

Step 3: Prepare the Cream: Whisk the cold cream with vanilla until medium peaks form. Chill your bowl and whisk for faster whipping.

Step 4

Step 4: Assemble the Cake: Spread the whipped cream onto the meringue strips, then top with lemon curd to taste. Roll up the strips into one big roll and set it vertically. Let the cake stabilize in the fridge for 2 hours before serving. You can also garnish the top with extra lemon zest or almonds.


You’ve created a stunning meringue cake! Now, it's time to serve this masterpiece. Picture this: a sunny afternoon, **your cake the centerpiece** of a beautifully decorated table, surrounded by fresh flowers and maybe a few slices of lemon for that *extra zesty touch*. 🌸🍋 **For an elegant dessert course**, serve thin slices with a dollop of whipped cream and a sprig of mint. ✨ The freshness of the mint complements the tartness of the lemon curd perfectly. Are you **hosting a tea party**? 🫖🍰 Cut the cake into small squares and serve with a selection of your favorite teas. The light, airy meringue and citrusy lemon curd are a delightful match for both green and black teas. If you’re **celebrating a special occasion**, add some edible flowers or extra almond petals on top for a touch of sophistication. Have guests snap photos for the 'gram because this cake is *totally Instagrammable*. 📸 **Feeling extra indulgent?** Drizzle some homemade berry coulis over each slice for a burst of color and flavor. 🍓 Enjoy every heavenly bite!


Looking for a **gluten-free** version? ✔️ Swap the corn starch for potato starch to ensure everyone can enjoy this cake! For our **vegan friends**, 🌱 you can substitute the egg whites with aquafaba (the liquid from canned chickpeas). Use *1/4 cup of aquafaba* to replace each egg white and proceed with the recipe as usual. Replace the butter with a vegan butter alternative and use a plant-based cream to whip up that perfect filling. These simple swaps will make the cake *equally delicious* and suitable for everyone at your table. Happy baking! 😍


  • How do I know when my meringue is ready?

    Your meringue is ready when it holds stiff peaks and has a glossy finish. You should be able to pull away your beater or whisk and have the meringue stand tall.

  • Can I use lemon extract instead of fresh lemon juice?

    Fresh lemon juice gives the best flavor, but if you need to substitute, use half the amount of lemon extract as it is more concentrated.

  • Why did my meringue collapse after baking?

    Meringue can collapse if it is exposed to sudden temperature changes. Make sure to let it cool gradually in the oven with the door slightly ajar.

  • Can I make this cake ahead of time?

    Yes! You can make it a day ahead. Store it in an airtight container in the fridge and add any fresh toppings just before serving.

  • How can I make sure my lemon curd doesn’t curdle?

    Cook the lemon curd over low heat and continuously stir it to prevent curdling. Remove from heat as soon as it thickens.

  • Is there a way to make my meringue smoother?

    Sifting your powdered sugar before adding it to the egg whites helps prevent any lumps and yields a smoother meringue.

Nutrition facts

Vertical meringue cake with lemon curd
Recipe Yield:1 small cake (14 cm | 5.5 inches diameter, 10 cm | 3.9 inches height)
Calories:3000-3500 calories per cake
Calories (Min - Max):3000 - 3500
Total Fat:170 grams
Saturated Fat:90 grams
Protein:40 grams
Total Carbohydrate:370 grams
Total Sugars:340 grams