Learn how to make this sweet and tart lemon meringue pie cake!

This lemon meringue pie cake tastes just like your favorite summer pie. It has all the same qualities you love about this classic pie; it has a perfect crust, tart curd filling, and torched meringue.

This lemon meringue pie cake is made with graham cracker crusted lemon cake layers that’s filled with tart lemon curd, silky smooth marshmallow meringue, and creamy vanilla buttercream.

I’ll show you how to make a super easy graham cracker crust that doesn’t have to be pre-baked. You’ll then pour the made from scratch lemon cake batter directly on top of the crust to bake together.

Then you’ll make highly addictive lemon curd and perfectly sweet meringue that you’ll toast with a kitchen torch.

Summertime is the best time to make this cake because lemons are in season and it’s not too sweet so you can enjoy it outside. Make this lemon meringue pie cake for summer BBQs, outdoor picnics, or fun beach days!

Tips for Success:

Read through all the ingredients and instructions so you can get a better idea of how much time and what you need to make this cake.
A single batch of this cake recipe makes three, 6-inch round cake layers or two 8-inch round cake layers. Double the cake recipe to make enough cake batter for three, 8-inch cake layers.
In this cake recipe, you need ⅔ cup buttermilk; if you don’t have any buttermilk on hand, you can easily use 1 cup whole milk mixed with 2 teaspoon lemon juice or white vinegar to make your own.
To make cake flour at home, mix 2 ¾ cups all-purpose flour and ¼ cup cornstarch. Sift or whisk together to get rid of any lumps.
Be careful not to overmix this cake batter, or else the cake will come out dense. Mix until all ingredients are well incorporated.
You can bake the cake layers ahead of time. Wrap the cake layers in plastic wrap and freeze up to one month.
You can make the buttercream and lemon curd filling a day ahead and refrigerate them overnight. Then take them out to come back to room temperature. Make sure the buttercream is at room temperature before re-whipping.
Serve at room temperature and enjoy!

What Tools You’ll Need to Make This Cake:

5-quart, Stand Mixer with mixing bowl & paddle attachment
3, 6-inch cake pans or 2, 8-inch cake pans
Offset spatula
8-inch or 10-inch white cake board
Serrated knife or cake leveler
Turntable
Cake scraper or bench scraper
Whisk or sifter
Rubber Spatula
Non-Stick Cooking Spray and Parchment Paper
Ice Cream Scooper with Trigger Release (for dividing cake batter evenly)
Piping Bags (I use reusable silicone bags)
Piping Tip – Ateco Star Tip #844
Cake Stand, optional
Kitchen torch

Here’s how to make this sweet and tart lemon meringue pie cake that’s ready for summer!

Let’s Get Started!

Beyond Easy Graham Cracker Crust

In a food processor, blend the graham crackers until they are fine crumbs. Add sugar and melted butter to the food processor and mix until well combined. Set aside.

Homemade Lemon Cake

Preheat the oven to 325 °F. Spray three 6-inch round cake pans with non-stick spray, line the bottom of each pan with parchment paper. Add ½ cup of graham cracker crust to each pan and press into the pan. Set aside.
In a medium-size bowl, whisk and stir together the cake flour, baking powder, and salt. Set aside.
In the stand mixer bowl fitted with a paddle attachment, beat the butter, oil, and sugar on medium-high for 5 minutes.
Add the eggs, one at a time to the stand mixer bowl and beat on medium until well incorporated.
Turn the mixer on low, add the flour mixture, followed by the buttermilk.
Pour in lemon juice, vanilla, and zest. Mix on medium for another 30 seconds then scrape down the sides of the bowl.
Evenly distribute the cake batter among the three cake pans and bake for about 35-45 minutes or until a toothpick inserted into the center of each cake comes out clean or with just a few moist crumbs.
Remove cakes from the oven and let cool in pans for 10 minutes before inverting onto cooling racks to cool completely — wrap cakes in plastic wrap and place in the freezer to chill for at least 30 minutes.

Made From Scratch Lemon Curd

In a medium saucepan, whisk together the eggs, egg yolks, sugar, lemon zest, and lemon juice. Continue whisking over low-medium heat until the sugar has dissolved.
Add the cold butter cubes pieces at a time, stirring with a rubber spatula until each addition is melted and incorporated.
Continue cooking the mixture for 4-5 minutes until it is thickened and coats the back of a spatula. Press plastic wrap directly onto the surface to prevent a skin from forming. Set aside to fully cool.

How to Make Marshmallow Meringue

In a small saucepan, bring water to a simmer over medium-high heat. In a medium glass or stainless steel bowl, combine egg whites and sugar.
Lower the heat to low and carefully place the bowl over the saucepan. Begin whisking to dissolve the sugar. Heat the mixture to 160℉ or until the sugar has fully dissolved and isn’t grainy.
Remove from the heat and pour the hot mixture into a stand mixer bowl. Place onto the stand mixer fitted with a whisk attachment. Whip on high for 8-10 minutes or until it becomes a soft peak meringue.
On low speed, add the vanilla extract and whip on high for 2-3 minutes to get a firm peak meringue. Place into a piping bag fitted with a #844 star tip.

Creamy Vanilla Buttercream

In the stand mixer bowl fitted with the paddle attachment, beat the butter until light and fluffy, about 2 minutes.
Turn the mixer to low and add the salt and vanilla.
Next, gradually add powdered sugar, followed by the heavy cream. Mix on medium-high speed for about 5 minutes, until light and fluffy. Scrape down the sides of the bowl.
Before using, turn the mixer on low and mix for 2 minutes to push out any air bubbles or use a rubber spatula to push out the air bubbles. (You may need to repeat this step when frosting the outside of the cake).

Putting It All Together

For starters, make the vanilla buttercream on the thick side, so it holds up the lemon curd and meringue. Mix an additional ½ cup powdered sugar to 1 cup buttercream. If any is left over after stacking, then add heavy cream to make soft workable buttercream again.
Remove the cake layers from the freezer and unwrap the cake layers. Next, use a serrated knife to cut off the dome of the cakes to make the layers flat and even.
Add a small amount of buttercream onto the center of the cake board.
Layer a chilled cake, cut side up onto the cake board. Place a thin layer of buttercream on top of the cake then pipe a ring of buttercream around the edge. Add 1/4 cup of lemon curd and pipe marshmallow meringue inside the circle of vanilla buttercream.
Place another cake layer cut side up over the top. Repeat the process for another layer—Crumb coat and freeze for 30 minutes.
Then add a thicker layer of buttercream and smooth the sides out using an offset spatula and cake scraper.
Add a thicker layer of buttercream to the cold cake. Use an offset spatula and cake scraper to make the sides and the top as smooth as possible.
Place the cake onto a baking tray and add graham cracker crumbs to the bottom third of the cake.
Pipe stars and swirls of marshmallow meringue on top and cascading down the side of the cake. Then use a kitchen creme brulee torch to toast the marshmallow meringue. Add a few slices of lemon to complete the cake.
Serve cake at room temperature and enjoy!

Happy Baking!

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Watch The How-to Video Below:

Lemon Meringue Pie Cake

Lemon cake with a graham cracker crust, zesty lemon curd, silky marshmallow meringue, and vanilla buttercream.

Course Dessert

Cuisine American

Keyword Buttercream, Cake Decorating, Cake Recipe

Prep Time 1 hour 30 minutes

Cook Time 1 hour

Cooling/Decorating Time 2 hours

Total Time 4 hours 30 minutes

Servings 1 3(6-inch) layers or 2(8-inch) layers

Author Katie

Ingredients

Graham Cracker Crust

1 1/4 cups graham cracker crumbs (about 9 full sheets of crackers)
3 Tablespoons granulated sugar
5 Tablespoons unsalted butter, melted

Lemon Cake

3 cups cake flour (or 2 ¾ cups all-purpose flour + ¼ cup cornstarch)
2 teaspoons baking powder
1 teaspoon salt
1 cup (or 2 sticks) unsalted butter, room temperature
1/2 cup vegetable oil
2 cups granulated sugar
6 large whole eggs
2 large egg yolks
2/3 cups buttermilk
1/3 cup lemon juice
1 teaspoon vanilla extract
4 Tablespoons lemon zest

Lemon Curd

1 whole egg
1 egg yolk
1/2 cup granulated sugar
1/4 cup lemon juice
1 Tablespoon lemon zest
1/3 cup cold butter, cut into cubes

Marshmallow Meringue

3 egg whites
1 cup granulated sugar
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract

Vanilla Buttercream

1 1/2 cups (or 3 sticks) unsalted butter, room temperature
3/4 teaspoons salt
6 cups powdered sugar, sifted
2 Tablespoons heavy cream

Instructions

Graham Cracker Crust

In a food processor, blend the graham crackers until they are fine crumbs. Add sugar and melted butter to the food processor and mix until well combined. Set aside.

Lemon Cake

Preheat the oven to 325 °F. Spray three 6-inch round cake pans with non-stick spray, line the bottom of each pan with parchment paper. Add ½ cup of graham cracker crust to each pan and press into the pan. Set aside.
In a medium-size bowl, whisk and stir together the cake flour, baking powder, and salt. Set aside.
In the stand mixer bowl fitted with a paddle attachment, beat the butter, oil, and sugar on medium-high for 5 minutes.
Add the eggs, one at a time to the stand mixer bowl and beat on medium until well incorporated.
Turn the mixer on low, add the flour mixture, followed by the buttermilk.
Pour in lemon juice, vanilla, and zest. Mix on medium for another 30 seconds then scrape down the sides of the bowl.
Evenly distribute the cake batter among the three cake pans and bake for about 35-45 minutes or until a toothpick inserted into the center of each cake comes out clean or with just a few moist crumbs.
Remove cakes from the oven and let cool in pans for 10 minutes before inverting onto cooling racks to cool completely — wrap cakes in plastic wrap and place in the freezer to chill for at least 30 minutes.

Lemon Curd

In a medium saucepan, whisk together the eggs, egg yolks, sugar, lemon zest, and lemon juice. Continue whisking over low-medium heat until the sugar has dissolved.
Add the cold butter cubes pieces at a time, stirring with a rubber spatula until each addition is melted and incorporated.
Continue cooking the mixture for 4-5 minutes until it is thickened and coats the back of a spatula. Press plastic wrap directly onto the surface to prevent a skin from forming. Set aside to fully cool.

Marshmallow Meringue

In a small saucepan, bring water to a simmer over medium-high heat. In a medium glass or stainless steel bowl, combine egg whites and sugar.
Lower the heat to low and carefully place the bowl over the saucepan. Begin whisking to dissolve the sugar. Heat the mixture to 160℉ or until the sugar has fully dissolved and isn't grainy.
Remove from the heat and pour the hot mixture into a stand mixer bowl. Place onto the stand mixer fitted with a whisk attachment. Whip on high for 8-10 minutes or until it becomes a soft peak meringue.
On low speed, add the vanilla extract and whip on high for 2-3 minutes to get a firm peak meringue. Place into a piping bag fitted with a #844 star tip.

Vanilla Buttercream

In the stand mixer bowl fitted with the paddle attachment, beat the butter until light and fluffy, about 2 minutes.
Turn the mixer to low and add the salt and vanilla.
Next, gradually add powdered sugar, followed by the heavy cream. Mix on medium-high speed for about 5 minutes, until light and fluffy. Scrape down the sides of the bowl.
Before using, turn the mixer on low and mix for 2 minutes to push out any air bubbles or use a rubber spatula to push out the air bubbles. (You may need to repeat this step when frosting the outside of the cake).

Assemble

For starters, make the vanilla buttercream on the thick side, so it holds up the lemon curd and meringue. Mix an additional ½ cup powdered sugar to 1 cup buttercream. If any is left over after stacking, then add heavy cream to make soft workable buttercream again.
Remove the cake layers from the freezer and unwrap the cake layers. Next, use a serrated knife to cut off the dome of the cakes to make the layers flat and even.
Add a small amount of buttercream onto the center of the cake board.
Layer a chilled cake, cut side up onto the cake board. Place a thin layer of buttercream on top of the cake then pipe a ring of buttercream around the edge. Add 1/4 cup of lemon curd and pipe marshmallow meringue inside the circle of vanilla buttercream.
Place another cake layer cut side up over the top. Repeat the process for another layer—Crumb coat and freeze for 30 minutes.
Then add a thicker layer of buttercream and smooth the sides out using an offset spatula and cake scraper.
Add a thicker layer of buttercream to the cold cake. Use an offset spatula and cake scraper to make the sides and the top as smooth as possible.
Place the cake onto a baking tray and add graham cracker crumbs to the bottom third of the cake.
Pipe stars and swirls of marshmallow meringue on top and cascading down the side of the cake. Then use a kitchen creme brulee torch to toast the marshmallow meringue. Add a few slices of lemon to complete the cake.
Serve cake at room temperature and enjoy!

Recipe Notes

Read through all the ingredients and instructions so you can get a better idea of how much time and what you need to make this cake.
A single batch of this cake recipe makes three, 6-inch round cake layers or two 8-inch round cake layers. Double the cake recipe to make enough cake batter for three, 8-inch cake layers.
In this cake recipe, you need ⅔ cup buttermilk; if you don't have any buttermilk on hand, you can easily use 1 cup whole milk mixed with 2 teaspoon lemon juice or white vinegar to make your own.
To make cake flour at home, mix 2 ¾ cups all-purpose flour and ¼ cup cornstarch. Sift or whisk together to get rid of any lumps.
Be careful not to overmix this cake batter, or else the cake will come out dense. Mix until all ingredients are well incorporated.
You can bake the cake layers ahead of time. Wrap the cake layers in plastic wrap and freeze up to one month.
You can make the buttercream and lemon curd filling a day ahead and refrigerate them overnight. Then take them out to come back to room temperature. Make sure the buttercream is at room temperature before re-whipping.
Serve at room temperature and enjoy!

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