Lemon Meringue Dessert Squares

Bright, tangy, and irresistibly refreshing, these two-layered lemon desserts feature a fluffy lemon cake base topped with smooth lemon curd and finished with either toasted meringue or whipped cream. A show-stopping treat perfect for citrus lovers and summer gatherings.

Why You’ll Love This Recipe

This dessert brings together the sunny zest of lemons in a rich and light two-layer creation. The moist lemon cake and vibrant curd contrast beautifully with a billowy meringue or chilled cream topping. It’s an elegant yet approachable recipe ideal for potlucks, picnics, or anytime you want to impress with minimal fuss.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Lemon Layer Cake Base:

• all-purpose flour
• baking powder
• salt
• unsalted butter
• granulated sugar
• eggs
• vanilla extract
• lemon zest
• lemon juice
• milk

For the Lemon Curd Layer:

• fresh lemon juice
• lemon zest
• granulated sugar
• egg yolks
• unsalted butter

For the Meringue (optional):

• egg whites
• granulated sugar
• cream of tartar
• vanilla extract

Alternate Cream Topping:

• whipped cream or whipped topping
• lemon zest

Directions

1. Make the Cake Base
Preheat oven to 350°F (175°C). Grease an 8×8-inch square pan.
Cream the butter and sugar until fluffy. Beat in eggs, vanilla, lemon zest, and lemon juice. In a separate bowl, mix flour, baking powder, and salt. Alternate adding dry ingredients and milk to the wet mixture. Pour into pan and bake for 25–28 minutes. Cool completely.

2. Prepare the Lemon Curd
In a saucepan over medium heat, whisk together lemon juice, zest, sugar, and egg yolks. Stir constantly until the mixture thickens. Remove from heat and whisk in butter until smooth. Cool completely.

3. Layer and Top
Spread the lemon curd evenly over the cooled cake base.
Option 1: Meringue Topping
Beat egg whites with cream of tartar until soft peaks form. Gradually add sugar and beat to stiff peaks. Fold in vanilla. Spread over lemon curd and use a kitchen torch to lightly toast.
Option 2: Cream Topping
Spread whipped cream over lemon curd and sprinkle with lemon zest.

Servings and timing

Prep Time: 25 minutes
Cooking Time: 28 minutes
Chill Time: 30 minutes
Total Time: 1 hour 25 minutes
Servings: 9 squares

Variations

• Use lime instead of lemon for a tropical twist.
• Add a graham cracker base beneath the cake layer for extra crunch.
• Fold crushed berries into the curd for fruity flair.
• Use store-bought lemon curd for quicker prep.
• Swap the meringue with marshmallow fluff for a shortcut.

Storage / reheating

Store in an airtight container in the refrigerator for up to 3 days. If using meringue, avoid covering tightly to maintain texture. Not suitable for freezing due to the meringue and curd layers.

FAQs

Can I make this ahead of time?

Yes, the dessert holds well in the fridge for up to 2 days.

Is it possible to use store-bought lemon curd?

Absolutely. It saves time and still delivers great flavor.

Can I use a different citrus fruit?

Yes, lime or orange juice/zest work well too.

How do I toast the meringue without a torch?

Place under the oven broiler for 30–60 seconds, watching closely.

What if I don’t have cream of tartar?

Use a few drops of lemon juice or white vinegar as a substitute.

Can I skip the topping?

Yes, the cake and curd alone are still delicious.

Will the whipped topping hold up?

Use stabilized whipped cream for best results if making ahead.

How do I know the lemon curd is done?

It should coat the back of a spoon and thicken as it cools.

Can I double the recipe?

Yes, double all ingredients and use a 9×13-inch baking dish.

Is this dessert gluten-free?

Not by default, but you can use a gluten-free flour blend.

Conclusion

Sizzling Lemon Desserts for Summer are the perfect celebration of citrus with their moist cake, bold curd, and dreamy topping. Whether you choose the toasty meringue or a soft whipped finish, this refreshing treat is sure to impress and satisfy all summer long.

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