It’s potluck time again, and I wanted to try making another cake. I was inspired by a lemon meringue cake I saw on pinterest since lemon is my favourite flavour. So I decided to try my own version of this.

I started with my favourite lemon box cake recipe and then decided I’d like to add a chocolate layer for contrast. Because seriously who doesn’t like chocolate?

Lemon Cake

1. I used my lemon loaf recipe
2. Use two 8″ round pans. Only fill until half full, or it will overflow when baking.
3. Bake for about 30 minutes.
4. Cool completely. This can be done a day or two in advance. Just wrap the cake with saran wrap and put into a ziplog bag and store in the fridge until ready to use.

Chocolate Cake

1. I used my basic box cake recipe, with chocolate cake and chocolate pudding.
2. Use two 8″ round pans. Only fill until half full, or it will overflow when baking.
3. Bake for about 30 minutes.
4. Cool completely. This can be done a day or two in advance. Just wrap the cake with saran wrap and put into a ziplog bag and store in the fridge until ready to use.

Lemon Curd

3 lemons, zest
1 cup fresh lemon juice
3 eggs
1 cup white sugar
1/2 cup unsalted butter, melted

1. In a microwave-safe bowl, whisk together the sugar and eggs until smooth.
2. Stir in lemon juice, lemon zest and butter.
3. Cook in the microwave for one minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon.
4. Remove from the microwave.
5. Cool completely.
6. This can be stored in the fridge for 3 weeks.

Buttercream Icing

This icing to only to hold the lemon curd in middle and to use for the crumb layer.

1/2 cup unsalted butter, softened
1 teaspoon vanilla extract
2 cups confectioners’ sugar
1 tablespoons water

1. In a large bowl, cream together the butter, shortening, and vanilla.
2. Blend in confectioners’ sugar, 1/2 cup at a time, beating well after each addition.
3. Beat in the water, and continue mixing until light and fluffy. Add more water if required to get the right consistency.
4. Keep icing covered until ready to decorate or it will start to harden.

Meringue Icing

I forgot to add the cream of tartar until the end, so my meringue wasn’t able to hold it’s peaks as well. I of course was curious what was the purpose of the cream tartar. For those of you that are curious as well, you can find a good explanation here. Basically it stabilizes the egg whites and is what allows them to maintain their texture when whipped into stiff peaks, but it also increases their tolerance to heat. Interesting huh?

3 large egg whites
3/4 cup granulated sugar
pinch salt
1/2 tsp cream of tartar
1/2 teaspoon vanilla extract

1. Place the whites and sugar in the bowl of an electric mixer.
2. Whisk to combine.
3. Heat mixture in a double boiler, whisking constantly until the sugar dissolves and it is warm to the touch.
4. Once the sugar is dissolved, transfer the bowl back to the mixer.
5. Add the cream of tartar.
6. With the whisk attachment, beat the egg whites on high until medium-stiff glossy peaks.
7. Add in the salt, and vanilla and mix until combined.
8. Use immediately.

On to Assembly

1. Trim the cakes so that the sides are flat and the tops are level.
2. Place one layer of the lemon cake on your base.
3. Pipe the buttercream icing around the top to create a dam to hold the lemon curd.
4. Spoon the lemon curd into the center and smooth it over.
5. Place the chocolate layer on top.
6. Repeat steps 2 and 3.
7. Place the last lemon cake layer on top.
8. Smooth the remaining butter cream around the cake to create the crumb layer.
9. Place in the fridge for about 30 minutes, or until the crumb layer has hardened.
10. Smooth the meringue icing all around the cake. You can use an off-set spatula to create the decorative peaks.
11. Use a kitchen torch to toast the meringue icing like a lemon meringue pie.
12. Carefully hold flame about 6-8 inches away from the surface of the cake and do not keep the flame in the same place for longer than a couple seconds.