RECIPE : Lemon Meringue Layer Cake

A sweet dessert idea with a tart twist for your next dinner party. Hint: They’re so easy to make ahead of time, they’ll take the stress out of entertaining.

Watch our Minute Masterclass video to learn how to easily prepare this dish.


  • 4 eggs, plus 2 extra egg whites 
  • 1¼ cups caster sugar
  • 1/3 cup cornflour
  • 1/3 cup self-raising flour
  • 1/2 tsp vanilla extract

Lemon curd

  • 4 eggs
  • 3/4 cup sugar
  • 1/2 cup lemon juice
  • 125g butter, chopped
  • Zest of 1 finely grated lemon


  1.  Preheat oven 180°C. Lightly grease and line a 24 x 32 cm Swiss roll pan with baking paper.

  2. Beat eggs and 3/4 cup sugar together for 5-6 minutes until thick. Fold in sifted combined flours.

  3. To make the lemon curd, place a heatproof bowl over gently simmering water and whisk eggs and sugar together for 1-2 minutes. Stir in juice, butter and zest. Cook for 15-20 minutes, stirring, until it coats the back of a spoon. Do not boil. 

  4. Cut 12 rounds from cake to fit six 220ml clear jars or glasses. Place one in each jar. Top with a layer of curd. Repeat then put in the fridge to chill.

  5. Beat the extra egg whites until soft peaks form. Gradually add remaining sugar, beating until thick and glossy. Beat in vanilla. 

  6. Preheat grill on high. Pipe meringue onto cake. Grill for 30-60 seconds until lightly golden. 

    Makes 6 | Prep time: 45 minutes | Cooking time: 40 minutes