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
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Scale
- 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
