Introduction

This Lemon Layered Dessert combines tangy lemon custard with a light, airy meringue topping for a refreshing treat. Perfect for warm days or any time you want a bright, citrusy finish to your meal.

A square slice of layered lemon dessert sits on a white plate with a crumbly light brown base. Above the base, there are alternating layers of smooth creamy white and thick bright yellow lemon filling, topped with a thick fluffy white cream layer. On top, there are thin yellow lemon peel twists and a fresh green mint leaf for decoration. In the background, whole and cut yellow lemons blur softly on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large eggs (separate yolks and whites)
1 cup granulated sugar
1/2 cup fresh lemon juice (about 2-3 lemons)
1 tbsp lemon zest
1/4 cup butter (melted)
1 pinch salt
4 large egg whites (for meringue)
1/2 cup caster sugar (for meringue)
1 tsp vanilla extract

Instructions

Step 1: In a mixing bowl, whisk egg yolks with granulated sugar until smooth, slightly thickened, and pale in color.
Step 2: Pour lemon juice and zest into a saucepan and heat gently while stirring until just warm.
Step 3: Gradually add the warm lemon mixture into the egg yolk mixture, whisking constantly to prevent curdling.
Step 4: Return the combined mixture to the saucepan and cook over low heat, stirring continuously until it thickens slightly and coats the back of a spoon.
Step 5: Remove from heat and stir in melted butter and a pinch of salt. Allow the mixture to cool to room temperature.
Step 6: Meanwhile, beat the egg whites with vanilla extract until soft peaks form.
Step 7: Gradually add caster sugar to the egg whites, continuing to beat until stiff, glossy peaks are achieved.
Step 8: Preheat your oven to 375°F (190°C). Spoon the lemon custard into serving glasses or a dish, filling halfway.
Step 9: Top the custard layer with a generous layer of meringue, spreading it gently with a spatula to create a smooth surface.
Step 10: Bake in the oven until the meringue is golden brown, about 10-12 minutes, watching closely for even coloration.
Step 11: Remove from oven and let cool slightly before serving. The meringue should be crisp on the outside and soft and airy inside.

Tips & Variations

Use fresh lemons for the brightest flavor and avoid bottled lemon juice when possible.
For extra richness, try folding a bit of whipped cream into the cooled lemon custard before layering with meringue.
To add a different twist, sprinkle some toasted coconut or chopped nuts on top of the meringue before baking.
If you don’t have caster sugar, you can make your own by processing granulated sugar in a blender for a few seconds.

Storage

Store any leftover dessert covered in the refrigerator for up to 2 days. Keep the meringue topping intact by storing in an airtight container. Reheat gently in a warm oven for a few minutes if you prefer it warm, but fresh is best.

How to Serve

A lemon meringue pie is shown with three visible layers: the bottom layer is a golden, crumbly crust, the middle layer is bright yellow lemon filling, and the top layer is white meringue with toasted light brown peaks spread evenly across the surface. The pie is in a white fluted dish placed on a white marbled surface. Around the pie are a whole lemon, a halved lemon, a small white bowl with yellow lemon zest, a metal whisk on a square tray, and some scattered lemon zest. The scene is softly lit with a clean, fresh look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert ahead of time?

You can prepare the lemon custard in advance and keep it refrigerated, but it’s best to add and bake the meringue just before serving to maintain its crispness.

What can I do if my meringue is weeping?

Weeping happens when moisture separates from the meringue. To prevent this, make sure to beat the egg whites to stiff peaks and avoid adding sugar too quickly. Serve the dessert shortly after baking for the best texture.