Lemon Meringue Angel Food Cake

Sweet and slightly tart lemon meringue combine with fluffy angel food cake for heavenly goodness.


  • Lemon angel food cake:
  • 12 large egg whites, yolks reserved for curd
  • 2 cups granulated sugar
  • 2 tablespoons lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 1 cup fine cake flour
  • Lemon curd:
  • 14 egg yolks
  • Zest of 3 lemons
  • 1 3/4 cups sugar
  • 1 1/2 cups fresh lemon juice
  • 5 tablespoons unsalted butter, chilled
  • Meringue:
  • 3 egg whites, yolks reserved for curd
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons sugar
  • 1 teaspoon vanilla
  • To garnish:
  • Lemon slices
  • Edible flowers


  1. Angel food cake:
  2. Preheat oven to 350 degrees.
  3. Sift flour into a large bowl. Set aside.
  4. Place egg whites and sugar in the bowl of a stand mixer fitted with the whisk attachment. Whisk on low to combine, then whip the mixture at medium-low speed for about 4 minutes. With the mixer running, add in lemon zest, juice, vanilla and salt. Increase speed to medium and gradually up to medium-high over a minute or two until the meringue is glossy but not stiff. Sprinkle over the flour and fold in gently with a silicone spatula. Dollop mix into a 10-inch angel food cake tin, and bake for 40 to 45 minutes. When cake is done, remove from the oven and invert the pan. Let the cake cool completely, about 2 hours, then gently un-mold by running a knife around the edges.
  5. Curd:
  6. Whisk together egg yolks, lemon zest, sugar and lemon juice in a medium saucepan. Cook over medium heat, stirring constantly until curd thickens, about 7 to 8 minutes. Remove from heat and drop in butter one tablespoon at a time, stirring after each addition. Pour into a heatproof container and cover with plastic wrap pressed directly to the surface of the curd to prevent a skin from forming. Place in fridge to chill. When refrigerated, curd will last up to 2 weeks.
  7. Meringue:
  8. Preheat oven to 375 degrees.
  9. In the bowl of a stand mixer fitted with the whisk attachment, whisk egg whites and cream of tartar. Beat until meringue holds its shape, then beat in sugar and vanilla. Swirl the meringue over the top of the cake with a spatula, and bake until browned, about 7 to 10 minutes.
  10. Serving:
  11. Drizzle the cake with lemon curd, and top with desired garnishes. Slice and serve, drizzling with more curd if desired.