Comments on: Lemon Meringue Cake

By: Holly

Holly — Thu, 27 Feb 2020 01:04:46 +0000

In reply to Tessa.

Hi Tessa,

After storing it in the fridge, did the meringue, lemon curd or cream sweat? I am planning on making this for my birthday cake and was wondering if it is best to just leave it out in the open air until ready, or if it being in the fridge for a few hours wouldn’t hurt it.

Thank you.

By: Diana

Diana — Fri, 01 Feb 2019 01:51:50 +0000

Hi there
Can we get this recipe converted to grams?
Or what’s 1 cup equivalent to in AU?
Thanks

By: Village Bakery

Village Bakery — Wed, 30 May 2018 18:43:01 +0000

Awesome recipe, Tessa! We made this last night and it came out great

By: When Life Gives You Lemons, Make a Lemon Meringue Cake. • The Right Habits

When Life Gives You Lemons, Make a Lemon Meringue Cake. • The Right Habits — Thu, 12 Apr 2018 08:01:20 +0000

[…] better than a delicious home-made lemon cake? A lemon meringue cake with a fluffy lemon-poppy-seed sponge, citrusy lemon curd, and sweet, creamy […]

By: Trish

Trish — Wed, 25 Oct 2017 17:23:59 +0000

In reply to Carrie Sellman. Hi Carrie can I make this cake the day before serving? Can I torch the meringue the day before and keep cake in fridge until serving the next day? Thanks so much

By: Carrie Sellman

Carrie Sellman — Fri, 20 Oct 2017 13:24:42 +0000

In reply to Marc. The boiling water is added in step #5. =)

By: Carrie Sellman

Carrie Sellman — Fri, 20 Oct 2017 13:23:09 +0000

In reply to Sarahjane Dooley. It all comes down to acidity and how it affects the final cake. You can see a comparison of different dairy options in one of our baking science articles here. If needed, you can also substitute 1 tablespoon of white vinegar or lemon juice plus enough milk to measure 1 cup to replace 1 cup of buttermilk. Stir, then let stand for 5 minutes.