Sizzling Lemon Desserts are bright, tangy two-layer treats featuring a citrusy cake base topped with silky lemon curd and finished with either a toasted meringue swirl or creamy whipped topping. These sweet tangs are perfect for sun-filled gatherings and tukka the love of zesty desserts.
Why You’ll Love This Recipe
These desserts balance the zing of lemon with soft, golden cake and a luscious curd layer. With the choice of toasted meringue—or a no-bake whipped topping—you can tailor the dessert to your preference. They’re elegant, refreshing, and ideal for summer celebrations or dinner parties.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Lemon Layer Cake Base:
- all‑purpose flour
- baking powder
- salt
- unsalted butter, softened
- granulated sugar
- large eggs
- vanilla extract
- lemon zest
- lemon juice
- milk
For the Lemon Curd Layer:
- fresh lemon juice
- lemon zest
- granulated sugar
- egg yolks
- unsalted butter
For the Meringue (toasted version):
- egg whites
- granulated sugar
- cream of tartar
- vanilla extract
For the Cream Topping (alternate option):
- whipped cream or whipped topping
- lemon zest (garnish)
Directions
1. Bake the Cake
- Preheat oven to 350°F (175°C). Grease an 8×8-inch square pan.
- In a bowl, cream butter and sugar until light and fluffy. Add eggs, vanilla, lemon zest, and lemon juice—mix well.
- In another bowl, combine flour, baking powder, and salt. Add alternately with milk to the wet ingredients, stirring gently.
- Spread batter evenly in the prepared pan and bake for 25–28 minutes or until golden and set. Cool completely.
2. Prepare the Lemon Curd
- In a saucepan over medium heat, whisk together lemon juice, lemon zest, sugar, and egg yolks.
- Cook, stirring constantly, until the mixture thickens.
- Remove from heat and whisk in butter until smooth. Cool slightly.
3. Assemble the Dessert
- Spread a generous layer of lemon curd over the cooled cake base.
4. Choose a Topping
- Toasted Meringue:
- In a clean bowl, whip egg whites and cream of tartar until soft peaks form.
- Gradually add sugar and continue whipping until stiff, glossy peaks form.
- Spread meringue over the lemon curd and lightly toast with a kitchen torch until golden.
- Cream Topping:
- Spread whipped cream evenly over the lemon curd.
- Garnish with lemon zest for a simple, elegant finish.
Servings and timing
Prep Time: 25 minutes
Cooking Time: 28 minutes
Chill Time: 30 minutes (optional)
Total Time: 1 hour 25 minutes
Servings: 9–12 squares
Variations
- Add a graham cracker crumb crust beneath the cake layer for added texture.
- Mix in a teaspoon of ginger or lavender to the curd for an aromatic twist.
- For a gluten-free version, substitute the flour with a 1:1 gluten-free blend.
- Replace lemon zest in the cream topping with lime or orange for a mixed-citrus finish.
Storage / reheating
Store the dessert in the refrigerator for up to 3 days. Cover loosely with plastic wrap to avoid meringue from drying. The whipped cream version is best eaten within 24 hours. These squares are served chilled—no reheating needed.
FAQs
Can I use bottled lemon juice?
Yes, although fresh juice gives the best bright flavor profile.
How do I prevent the meringue from weeping?
Ensure the curd is cooled before applying the meringue and serve soon after to avoid moisture.
Can I double the recipe for a larger crowd?
Yes—use a 9×13-inch pan and extend baking time to 30–35 minutes.
Is the cream topping stable enough for warm climates?
Yes, but stabilize whipped cream with a teaspoon of gelatin or use stabilized whipped topping.
Can I make this gluten-free?
Yes, swap the all-purpose flour for a 1:1 gluten-free flour blend.
Can I freeze these desserts?
Freezing is not recommended, as curd and meringue don’t thaw well. Cream‑topped versions separate after thawing.
Do I need to chill the curd before assembling?
Slight cooling helps prevent the curd from sinking into the cake. It should be warm but not hot.
What torch do I use for toasting meringue?
A small kitchen torch is safest. Avoid using an oven broiler.
Can I make the lemon curd ahead of time?
Yes—prepare and refrigerate up to 5 days in advance. Bring to room temperature before assembling.
Are these desserts kid-friendly?
Yes—bright, sweet, and interactive if finished with torching—you can omit the torch for children.
Conclusion
Sizzling Lemon Desserts for Summer are a beautiful balance of tart lemon curd, tender cake, and a creamy or fluffy topping. Whether you go for the dramatic toasted meringue or elegant whipped cream finish, these layered squares are sure to brighten any summer gathering with their citrusy flair and refreshing taste.
Print
Fluffy Layered Lemon Curd Cake
- Total Time: 1 hour 25 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
Bright, tangy, and irresistibly refreshing, these two-layered lemon desserts combine fluffy cake or biscuit layers with silky lemon curd and a toasted meringue or creamy topping—perfect for sunny gatherings and citrus lovers.
Ingredients
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp lemon zest
- 1/4 cup lemon juice
- 1/3 cup milk
- 1/2 cup fresh lemon juice (for lemon curd)
- 1 tbsp lemon zest (for lemon curd)
- 1/2 cup granulated sugar (for lemon curd)
- 3 egg yolks
- 1/4 cup unsalted butter (for lemon curd)
- 2 egg whites (for meringue)
- 1/4 cup granulated sugar (for meringue)
- 1/4 tsp cream of tartar
- 1/2 tsp vanilla extract (for meringue)
- 1 cup whipped cream or whipped topping (optional)
- 1 tbsp lemon zest for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease an 8×8-inch baking pan.
- Cream together butter and sugar until light and fluffy. Add eggs, vanilla, lemon zest, and lemon juice.
- In a separate bowl, whisk together flour, baking powder, and salt. Add to the wet mixture alternately with milk. Mix until combined.
- Pour batter into the prepared pan and bake for 25–28 minutes, or until a toothpick inserted comes out clean. Let cool completely.
- For lemon curd, whisk together lemon juice, zest, sugar, and egg yolks in a saucepan over medium heat. Cook, stirring constantly, until thickened. Remove from heat and whisk in butter until smooth. Let cool.
- Spread cooled lemon curd evenly over the cooled cake base.
- For meringue topping: Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar and beat until stiff, glossy peaks form. Beat in vanilla.
- Spread meringue over lemon curd and toast with a kitchen torch until golden brown.
- Alternatively, top with whipped cream and lemon zest for a lighter option. Chill for at least 30 minutes before serving.
Notes
- Make lemon curd in advance to save time on the day of assembly.
- Use a broiler cautiously if you don’t have a kitchen torch for toasting meringue.
- Chill the assembled dessert for best flavor and sliceability.
- Prep Time: 25 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 260
- Sugar: 24g
- Sodium: 80mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 90mg
