Lemon Meringue Cake

Lemon Meringue Cake

Lisa 1

"If you like lemon meringue pie, you will love this recipe."


5 h 30 m servings 552 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 552 kcal
  • 28%
  • Fat:
  • 18.8 g
  • 29%
  • Carbs:
  • 88.9g
  • 29%
  • Protein:
  • 8.8 g
  • 18%
  • Cholesterol:
  • 146 mg
  • 49%
  • Sodium:
  • 456 mg
  • 18%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 350 degrees F (175 degrees C). Grease and flour 3 8-inch cake pans.
  2. Mix the cake mix, water, eggs, and vegetable oil as directed on the package, and pour batter into prepared cake pans.
  3. Bake the layers in the preheated oven until a toothpick inserted into the center of a cake comes out clean, 30 to 35 minutes. Let cool in pan at least 20 minutes or until completely cool.
  4. When the cake is completely cool, run a paring knife between the cake and the edge of the pan. Hold the cake pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover the cake pan with a plate or cooling rack, and invert it to tip the cake out of the pan and onto the plate.
  5. To fill and decorate, lay a cake layer onto an oven-safe plate, and spread half the lemon filling over the bottom layer. Place a second layer gently on the lemon filling, and spread the rest of the filling on the top of the second layer. Top with third layer.
  6. Beat the egg whites in a bowl until they form stiff peaks, then gradually add the sugar and continue to beat until the mixture forms a fluffy, shiny meringue. Spread the meringue all over the cake like a frosting, spreading it into decorative peaks and swirls. Place the decorated cake back into the hot oven, and bake until the peaks and swirls of meringue are lightly browned, about 10 minutes. Refrigerate 4 hours to overnight, then serve cold.
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  1. 16 Ratings


I love this cake, but I made mine a little different. I made regular cake mix and made the filling from scratch. But all in all, this is one of my family's favorite. P.S. I hope you don't mind m...

This is so delicious! Didn't change a thing, perfect as is. Separate your eggs when they are cold and let the egg whites sit at room temperature for 30 minutes. They will have more fluff to them...

So good!! Everyone loved this cake. I will absolutely make it again!!! My only recommendation is to use more egg whites for the meringue. It calls for 2 eggs and I used 3, and I was still short.

Everyone loved this cake for me wife's 33 birthday party. The cake was not too sweet. I had to cook it a little bit longer (20 mins) so that the tops would brown. Everyone liked.

My family depends on me for dessert. And they depend on me to make it interesting and unusual. I made this cake for the family and and I was a rock star. They absolutely loved it.

I made this for my best friends birthday. She is a lemon freak. It turned out amazing. Im not good at making meringue so that took me two times to get it right to spread on cake. This cake i...

I am surprised that nobody has mentioned any problems with layering the cake yet. I followed the instructions exactly, and my pie filling kept coming out of the sides. Additionally, the layers w...

LOVED this! Super easy, was a hit for Mother's day...Not too lemony or sweet....perfect combination.

I just used the meringue part of the recipe and it was spectacular. What a beautiful presentaion for a cake! I also used a blow tourch instead of the oven, easier to control browning.