prep: 30mins
cook: 1h 20min
serves: 12


  • Lemon Curd ingredients:
  • 8 extra large egg yolks
  • 1 cup of caster sugar
  • 2/3 cup lemon juice (approx 4 juicy lemons)
  • rind of 2 lemons, finely grated
  • 125g butter, softened
  • Cake ingredients:
  • 250g butter, softened
  • 1 cup of caster sugar
  • 2 tsp vanilla bean paste
  • 4 extra large eggs
  • 1 1/2 cups self raising flour
  • 1/4 cup cornflour
  • 1 tsp baking powder
  • 1/4 cup milk
  • Meringue ingredients:
  • 5 extra large egg whites
  • 1 1/3 cups caster sugar
  • To serve:
  • 300 mL Bulla Thickened Cream
  • icing sugar

Lemon Layer Meringue Cake


  1. Whisk egg yolks, sugar, juice and rind in a heatproof bowl to combine. Place bowl over a saucepan of simmering water (do not allow the water to boil). Lightly whisk egg mixture continuously to stop curd cooking too quickly around the edge of the bowl. Continue until temperature reaches 85⁰C on a sugar thermometer or thickens to the consistency of whipped cream (25-35 minutes).
  2. Remove from heat and add butter a little at a time, whisking well between additions. Cover surface of curd with plastic wrap and refrigerate to chill and set (at least 4 hours or overnight).
  3. Preheat oven to 180⁰C (160⁰C fan forced). Lightly grease two 22cm-diameter spring form cake pans and line base and sides with baking paper.
  4. Place butter, sugar and vanilla in bowl of an electric mixer and beat on medium speed for 4-5 minutes or until pale and fluffy. Add eggs one at a time, beating between each addition and scraping down sides of bowl, until all incorporated.
  5. Sieve all dry ingredients into a bowl. Add sifted ingredients to egg mixture in two stages, alternating with milk, folding between additions to combine well. Divide batter evenly between prepared pans spreading evenly to edges, set aside.
  6. Place egg whites and a pinch of salt in bowl of an electric mixer. Whisk on medium speed until soft peaks form (5-6 minutes), then gradually add sugar, whisking until meringue is glossy and sugar dissolved (5-6 minutes).
  7. Spoon meringue evenly between the cakes, and swirl the meringue on one for a decorative effect on top layer, then bake both, turning halfway, until the meringue is slightly golden 35 -40 minutes; or until a skewer inserted comes out clean. Cool completely in pans.
  8. Remove cakes from pans and carefully remove baking paper. Place bottom cake on serving plate, spread lemon curd evenly over meringue of bottom cake (serve any remaining with the cake), top with whipped Bulla Thickened Cream, then place second cake on top decorative meringue side up. Dust with icing sugar and serve.