Nigella Lawson doesn’t just cook. she seduces you into the kitchen. Her Lemon Meringue Cake is exactly what you’d expect from her: a little indulgent, a little nostalgic and wildly gorgeous in that undone, effortless way she’s known for.
Now, don’t confuse this with the traditional lemon meringue pie, where the lemon curd sits like a gleaming yellow jewel beneath a snowy cloud of meringue on a pastry crust. Nope-this is a whole other creature. This is a cake, made up of soft, buttery sponge layers topped with crispy-outside, chewy-inside meringue, sandwiching a rich lemon curd and softly whipped cream. It’s rustic, it’s elegant and it tastes like something you’d serve at a garden party in a Jane Austen novel. if Jane Austen had Instagram and loved butter.
Nigella Lemon Meringue Cake Recipe
Ingredients Needed
I remember the first time I made this cake, I’d just come back from a walk through my neighborhood farmer’s market with a basket of eggs and a jar of lemon curd from a local vendor. That curd ended up in this cake and I swear, I almost cried. But store-bought is just fine too-Nigella herself uses it.
Here’s what you’ll need:
For The Cake Layers
- 125g (1 stick + 1 tbsp) unsalted butter (softened)
- 100g (½ cup) caster sugar
- 4 large eggs, separated
- 100g (¾ cup) plain flour
- 25g (2 tbsp) cornflour
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- 2 tsp lemon juice
- Zest of 1 lemon
For The Meringue Topping
- 200g (1 cup) caster sugar
- ½ tsp cream of tartar (optional but helps stabilize)
- A pinch of salt
To Fill
- 300ml (about 1 ¼ cups) double cream or heavy whipping cream
- 200g (about ¾ cup) lemon curd (store-bought or homemade)
A quick note: the ingredients look simple but don’t underestimate how beautifully they come together. The lemon zest alone-sharp and floral-makes your whole kitchen smell like sunshine.
Equipment Needed
This isn’t a high-maintenance cake. You don’t need a stand mixer from the year 2050 or some magic whisk. But here’s what helps:
- Two 8-inch round cake tins (preferably springform or loose-bottomed)
- Electric hand mixer or stand mixer (for beating the egg whites)
- Mixing bowls (at least one glass or metal for the meringue-plastic holds onto grease)
- Rubber spatula (for gentle folding)
- Balloon whisk (optional, for whipping cream)
- Fine grater or microplane (for that lemon zest)
- Offset spatula (for layering and smoothing)
I used mismatched tins the first time. one was slightly smaller. The result? A very wonky but utterly charming cake. Imperfection is your friend here.
Instructions To Make Nigella Lawson’s Lemon Meringue Cake
This is a recipe you want to feel your way through, not rush. Pour yourself something fizzy, put on some jazz and let’s bake.
Step 1: Prep
Preheat your oven to 200°C (390°F) and line the bottoms of your cake tins with parchment paper. Do not skip this-meringue sticks to everything like a clingy ex.
Step 2: Make The Cake Batter
In a bowl, cream together the butter and half the sugar (50g). It should be pale and fluffy. Add the egg yolks one at a time. Then stir in the lemon zest and juice. Sift the flour, cornflour, baking powder and soda together, then fold it into the wet mixture.
The batter is thick-don’t worry. That’s part of the charm.
Step 3: Whip Up The Meringue
In a very clean bowl, beat the egg whites until soft peaks form. Add a pinch of salt, then gradually beat in the remaining 150g of sugar until you get glossy, stiff peaks. Imagine a silky cloud that holds a curl when you lift the beaters.
Step 4: Assemble
Divide the cake batter between the tins and smooth it out. Then spoon the meringue over each one, swirling the tops like a lemon-scented storm. If you like texture, you can sprinkle a little extra sugar on top for crunch.
Bake for 20-25 minutes. The meringue should be lightly golden and the cake should feel springy underneath.
Now, here’s the hard part: let them cool completely in the tins. I’ve rushed this and the cake cried meringue tears all over my counter. Patience is your secret weapon here.
Step 5: Fill And Finish
Whip the cream until soft peaks form. Don’t over-whip; you want it dreamy, not butter. Gently lift one cake layer onto a plate-meringue side up. Spoon and spread the lemon curd, then layer on the cream.
Top with the second cake layer, also meringue side up. Dust with icing sugar if you’re feeling fancy.
What I Learnt
Oh, this cake taught me things. For starters, that baking isn’t just about the food. It’s about texture and contrast and emotion. This cake-crunchy meringue, soft sponge, cool cream, bright lemon-tells a whole story.
I also learned to trust the process. I remember panicking when I saw how loose my batter was or how un-uniform the meringue looked. But when it all came together? Magic. Beautiful, edible magic.
Also, I learned to keep an extra jar of lemon curd in the fridge at all times. You never know when the mood for this cake (or just a spoonful of sunshine) will strike.
FAQs
Can I Use A Different Citrus Fruit Instead Of Lemon For Nigella’s Lemon Meringue Cake?
You totally can! While Nigella’s version is all about that zesty lemon, I’ve made it with lime before, and it’s delicious. If you like oranges, that works too, but you might want to adjust the sugar to balance the sweetness of the fruit.
How Do I Make Sure The Meringue On Nigella’s Lemon Meringue Cake Doesn’t Weep?
The key is in making sure your meringue is nice and stable. When whipping the egg whites, add a pinch of cream of tartar, and be patient. Also, don’t let the meringue sit around too long before baking it. As soon as it’s ready, get it in the oven to avoid that dreaded weeping!
Can I Make Nigella’s Lemon Meringue Cake In Advance?
Absolutely! In fact, it’s a great make-ahead dessert. The cake layers and lemon curd can be made a day ahead, and the meringue can be piped on and baked the morning of. Just be sure to store it in a cool, dry place to keep that meringue crispy. I’ve made this ahead for dinner parties, and it always gets rave reviews!
