How healthy is lemon meringue cake

Lemon tart with lemon curd and crispy meringues. The cake is very tasty, super lemony and not too sweet.

Ingredients for a 26 cm springform pan:

For the shortcrust pastry:

  • 150 g wheat flour
  • 1 egg (size M), cold
  • 50 grams of sugar
  • 100 g butter (or margarine), cold

For the sponge dough:

  • 4 eggs (size M), room temperature
  • 80 g wheat flour
  • 80 g cornstarch
  • 150 grams of sugar
  • 2 tbsp water
  • 1 teaspoon baking powder

For the butter pudding cream:

  • 3 egg yolks
  • 375 g butter, room temperature
  • 375 ml of milk
  • 50 grams of sugar
  • 30 g cornstarch
  • Juice of ½ lemon
  • grated zest of 1 lemon

For the potions:

  • approx. 125 ml of water
  • Juice of ½ lemon
  • 1 teaspoon of sugar


  • 6 tbsp lemon curd according to the recipe: "Lemon Curd"
  • 1 tbsp whipped cream
  • approx. 200 g meringues, bought or homemade


  1. Place baking paper on the bottom of the springform pan (diameter 26 cm) and tighten the ring around it. Put aside.
  2. Prepare the shortcrust pastry: Knead the flour, sugar, cold butter (in pieces) and egg with the food processor or by hand to form a smooth dough.
  3. Press the shortcrust pastry into the prepared springform pan, prick several times with a fork and bake for about 15-20 minutes at 180 ° C, top and bottom heat, until the dough takes on a light color. Remove from oven and allow to cool.
  4. Place baking paper on the bottom of the springform pan (diameter 26 cm) and tighten the ring around it. Put aside.
  5. Prepare the sponge cake: Mix the flour with cornstarch and baking powder in a bowl and sift it ideally. Put aside.
  6. Separate the eggs. Beat the egg whites until stiff. Continue beating and slowly pour in the sugar. Gradually stir in the egg yolks one at a time. Then slowly stir in the water.
  7. Fold in the flour mixture in portions with a spatula (or stir briefly with the food processor on a low setting).
  8. Pour the sponge cake into the prepared springform pan and smooth it out. Bake immediately in the preheated oven for about 30 minutes at 180 ° C, top and bottom heat, until it is golden yellow. (Check with a wooden stick that the dough is no longer sticking). After cooling, cut once horizontally to create 2 bases.
  9. Cook the pudding for the pudding buttercream: Mix 125 ml milk with egg yolk and cornstarch with a whisk until smooth. Bring the rest of the milk and sugar to a boil. Add the mixed mixture. Bring to the boil, stirring constantly, and cook for 1 minute, stirring, until a pudding is formed. Take the pot off the stove and immediately cover the pudding with cling film directly on the surface (this will prevent skin from forming). Then let it cool down.
  10. Mix the ingredients for the potions.
  11. Prepare the pudding buttercream: Mix the soft butter until light and creamy. Stir in the lemon zest. Reduce the speed of the mixer to medium and gradually stir the cooled pudding into the butter, tablespoon at a time. Finally stir in the lemon juice slowly.

  1. Place the shortcrust pastry on a cake plate and brush with 3 tablespoons of lemon curd.

  1. Place a sponge cake on top and drizzle with ½ of the potion. Spread a thin layer of the pudding buttercream on the bottom and place the meringues on top. (If the meringues are too big, they should be broken). Cover the meringues with the cream. Place the second sponge cake on top and soak.

  1. Spread the rest of the cream all over the cake. Break the remaining meringues into small pieces and press them against the edge of the cake. Put the cake in the refrigerator for a few hours, or better overnight.
  2. The next day (or after a few hours) stir 3 tablespoons of lemon curd with 1 tablespoon of whipped cream until smooth and spread over the cake. Decorate the edge with the meringue pieces.


  • Before consumption, it is best to let the cake warm up a little at room temperature so that the cream does not become too hard.

total preparation time:

Number of Servings:

approx. 12-16

Difficulty level:medium