Lemon Meringue Angel Cake: A Heavenly Delight

Lemon Meringue Angel Cake is a delightful dessert that combines the lightness of angel food cake with the tangy brightness of lemon and the sweet, fluffy texture of meringue. This dessert is perfect for spring and summer gatherings or any occasion where you want to impress your guests with a stunning yet light treat. Let’s explore the history, key ingredients, and step-by-step instructions to create this heavenly dessert.

A Brief Overview of Lemon Meringue Cake

The origins of lemon meringue pie can be traced back to Europe in the 19th century, but this variation—Lemon Meringue Angel Cake—adds an airy twist with the use of angel food cake, making it a perfect complement to the bright citrus flavor. The combination of light and fluffy cake, zesty lemon curd, and a cloud-like meringue creates a harmonious balance of flavors and textures.

Key Ingredients for Lemon Meringue Angel Cake

To create this delicious Lemon Meringue Angel Cake, you’ll need the following ingredients:

For the Angel Food Cake:

• Egg Whites: 1 ½ cups (about 10-12 large eggs), room temperature
• Granulated Sugar: 1 cup, divided
• All-Purpose Flour: 1 cup
• Cream of Tartar: 1 teaspoon
• Vanilla Extract: 1 teaspoon
• Salt: ¼ teaspoon

For the Lemon Curd Filling:

• Fresh Lemon Juice: ½ cup (about 3-4 lemons)
• Zest of 2 Lemons
• Granulated Sugar: 1 cup
• Egg Yolks: 4 large
• Butter: 4 tablespoons, unsalted and cut into pieces

For the Meringue Topping:

• Egg Whites: 4 large, room temperature
• Granulated Sugar: 1 cup
• Cream of Tartar: ½ teaspoon
• Vanilla Extract: 1 teaspoon

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