Recipe of the month: lemon meringue cake - Professional Cake Maker and Decorator | Commie’s Cupcakes

Flowers are bloomin’ and bees are buzzin’

It’s finally spring here in sunny Australia and I thought I’d share the perfect spring-time cake recipe that’s sure to be a crowd pleaser.

Introducing my delectable lemon meringue cake!

Let’s talk about that burst of fresh flavour of the lemon curd paired with vanilla cake, buttercream and melt-in-your-mouth toasty meringue *drool*. 

Scroll down for the recipe and enjoy making your sweet spring-time treat! 

Tools and Materials


  • 5 inch vanilla cakes (chilled)
  • American Buttercream
  • Lemon curd (recipe below)
  • Meringue icing (recipe below)
  • Mixed berries
  • Crushed nuts
  • Pomegranate seeds
  • Edible/organic flowers


  • Kitchen torch
  • Spatula
  • Knife
  • Spoon
  • Piping bag
  • Large round piping tip
  • Cake board (the same size as your cake)
  • Turn table (optional)




  • 2 eggs, plus 2 egg yolks
  • 1/2 cup of castor sugar
  • 80g unsalted butter
  • Zest of 2 lemons
  • Juice of 2 1/2 lemons


  1. Place the eggs, yolks and sugar in a bowl and whisk until combined.
  2. Transfer the mixture into a saucepan over low heat and add in the butter, lemon juice and zest. Whisk continuously until the mixture thickens (roughly 10 minutes).
  3. Place the mixture into a sterilised jar and leave to cool before refrigerating.



  • 3 egg whites
  • 3/4 cups castor sugar
  • 1 teaspoon vanilla extract


  1. Using a mixer, whisk the egg whites and sugar until just combined.
  2. Fill a saucepan with a few inches of water and place on the stove on medium heat. Place a mixing bowl on top of the saucepan to create a double boiler.
  3. Transfer your egg and sugar mixture into the mixing bowl (on the double boiler) and whisk continuously until the sugar dissolves and the egg white mixture becomes warm.
  4. Once the egg white mixture becomes warm, transfer the mixture back to the mixer. Beat the egg whites on high until stiff glossy peaks form.
  5. Add in the vanilla extract and mix until combined. Use straight away.


  1. You need make sure your cake layers have a flat surface so that your cake sits balanced and level when fully stacked. So go ahead and use your serrated knife to cut the domed tops off your cakes.

  2. Place your first cake layer onto your cake board, cut side up. Make sure to secure the cake to the board with a small amount of buttercream (we don’t want the cake slipping off!).

    Fill your piping bag with your buttercream icing and pipe around the perimeter of the cake layer to create a ‘dam’. This will prevent the filling – our curd – from leaking out the sides of the cake!

  3. Fill the inside of the buttercream dam with your home-made lemon curd (de-lish!).

    I used leftover buttercream for this cake which is why my icing is pink! It’s a lovely contrast to the yellow of the curd

    Repeat this process for the next cake layer until all your layers have been stacked.

  4. Using your spatula, coat your cake in the meringue but don’t be too neat about it.  The “rough” appearance of the meringue gives the cake that nice rustic appearance once it’s been torched!

  5. Time for the fun bit! Using your kitchen torch, start to toast the meringue. Make sure to keep the torch 5-10cm away from the cake (any closer and you might burn the meringue!).

    Continue to torch the whole cake until you’re satisfied with the coverage. 

    WARNING: This cake will smell delicious!

  6. Style your finished cake with your edible berries, seeds, nuts and flowers.

    Try not to over crowd your cake with your decorative elements – you want each of your elements to “sing”. PLUS it’s true what they say – less is always more!

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