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Delicate vanilla cake, refreshingly tart lemon curd, and fluffy toasted meringue—the perfect spring OR summer dessert!

Lemon Meringue Poke Cake

Delicate vanilla cake, deliciously tart lemon curd, and fluffy toasted meringue—the perfect spring OR summer dessert!
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Prep Time 1 hour 30 minutes
Cook Time 28 minutes
Refrigeration Time 2 hours
Total Time 3 hours 58 minutes
Course Dessert
Cuisine American
Servings 12 Servings

Ingredients
  

Lemon Curd:

  • 7 egg yolks
  • 1 whole egg
  • 1 cup granulated sugar
  • ½ cup lemon juice
  • 3 Tablespoons lemon zest
  • ⅛ teaspoon salt
  • 5 Tablespoons unsalted butter cut into half-inch pieces

Cake:

  • 1 box white cake mix plus all the ingredients needed

Meringue:

  • 6 large egg whites
  • 1 ¾ cup granulated sugar
  • ½ cup water
  • 1 teaspoon cream of tartar
  • 1 Tablespoon lemon juice
  • 1 ½ teaspoon vanilla

Instructions
 

Make the Lemon Curd:

  • In a medium saucepan, whisk the egg yolks, whole egg, and sugar together until just combined. Whisk in the lemon juice, zest, and salt. Add the butter and cook over medium-low heat, stirring constantly, until the mixture has thickened, about 4-8 minutes minutes.
  • Immediately strain the curd through a fine-mesh strainer into a medium-size bowl. Cover with plastic wrap and place in the refrigerator to cool completely.

Make the Cake:

  • Preheat oven to 350ºF. Spray a 9×13 inch baking dish with nonstick cooking spray; set aside. Prepare the cake batter according to the directions on the box.
  • Pour batter into prepared baking dish and bake for 23-28 minutes, or until a toothpick inserted in the center comes out with few crumbs attached. Allow to cool completely.
  • Using the handle of a wooden spoon, poke holes into the cake that are about an inch apart (I did 60). Pour the lemon curd on top and spread into an even layer, ensuring that the lemon curd gets down into the holes. Place cake in the refrigerator to firm up the lemon curd layer, about 2 hours.

Make the Meringue:

  • Place the egg whites into the bowl of a stand mixer fitted with a whisk attachment (or large mixing bowl with a beater), and whisk on high speed until stiff peaks form.
  • Pour the sugar and water into a small saucepan, and cook over medium heat, without stirring, until it reaches 240ºF. This usually takes about 5 to 6 minutes from the time it begins to boil. Immediately pour the hot sugar syrup in a slow, steady stream into the egg whites, with the mixer running on medium speed; try to avoid the whisk attachment.
  • Once all the sugar syrup has been added, add the cream of tartar, lemon juice, and vanilla. Continue beating the meringue on high speed for 8 to 10 minutes, until it’s cooled to room temperature and glossy peaks form.
  • Using a spatula, spread the meringue evenly on top of the chilled cake. Use a spoon to add decorative swirls to the meringue. If desired, use a kitchen torch to toast the meringue.*

Notes

*If you don't have a kitchen torch, you can also use your oven broiler to toast the meringue. Just be sure to watch it the whole time!