Luscious Lemon Meringue Cake

    5 hours 10 min

    If you like lemon cake and lemon meringue pie, you will love this recipe. Lemon sponge cake is layered with lemon pie filling, then topped with meringue and baked.

    24 people made this

    Serves: 10 

    • 520g lemon sponge cake mix
    • 300ml water or as needed
    • 3 eggs
    • 75ml vegetable oil
    • 1 (140g) pack lemon pie filling, made as packet instructions
    • 3 egg whites
    • 100g caster sugar

    Prep:30min  ›  Cook:40min  ›  Extra time:4hr chilling  ›  Ready in:5hr10min 

    1. Preheat an oven to 180 C / Gas 4. Grease and flour three 20cm round cake tins.
    2. Mix the cake mix, water, eggs and vegetable oil as directed on the package and pour batter into prepared cake tins.
    3. Bake the layers in the preheated oven until a skewer inserted into the centre of a cake comes out clean, 30 to 35 minutes. Let cool in tins 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 tins. Hold the cake tin on its side and gently tap the sides of the tin against the counter to loosen it. Cover the cake tin with a plate or cooling rack and invert it to tip the cake out of the tin 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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    Reviews & ratings
    Average global rating:

    Reviews in English (18)


    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 me adding a picture of my cake.  -  19 May 2010  (Review from Allrecipes US | Canada)


    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 when you whip them. Add sugar only at the end in small amounts at a time.  -  04 Mar 2011  (Review from Allrecipes US | Canada)


    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.  -  18 Nov 2010  (Review from Allrecipes US | Canada)