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Lemon meringue cake

A fresh and crunchy bite. A lemon meringue cake with a delicious creamy filling. Perfect for a quick treat, with coffee or tea or simply as a tasty snack!

Swirl top
30 min. preparing
20 min. cooking
1 hour and min. waiting
8 - 12 people

What you need to make your lemon meringue cake:


  • 500 g FunCakes Mix for Cookies
  • 200 g FunCakes Mix for Crème Patisserie
  • 6 g FunCakes meringue powder
  • FunCakes marzipan - Grass Green
  • 556 ml of water
  • 200 g unsalted butter
  • 120 g fine granulated sugar
  • 1 egg (approx. 50 g)
  • 1 jar of lemon curd
  • 1 lemon


  • FunCakes Decorating bags
  • FunCakes Magic Roll-Out Powder
  • FunCakes Bake Release Spray
  • Patisse Silver-Top Quiche Pan
  • Crème brulée burner
  • Wilton decorating tip #125
  • Wilton decorating tip #1A
  • PME Small rose petal plunger
  • Cling film
Swirl top

Recipe of Lemon meringue cake


Prepare 500 g of FunCakes Mix for Cookies according to the instructions on the package. Wrap the dough in cling film and place in the refrigerator for 1 hour.


Preheat the oven to 200°C (convection oven 180°C).


Knead the dough and roll it out on a floured work surface to about 3 mm thick. Cover the greased tartlet molds with this. Bake the tartelettes for about 20 minutes.


Place a bowl with 200 g of FunCakes Mix for Crème Patisserie on the kitchen scale and set the scale to 0. Add a whole jar of lemon curd and then make up to 550 g with water. Stir this well. If you think the filling is a bit too thick, you can add some more water, but make sure it doesn’t get too thin! Fill a decorating bag with tip # 1A with the cream and place in the refrigerator.


Place 6 g meringue powder and 56 ml water in a fat-free bowl, mix by hand first and let it rest for a while. Then mix at high speed to a firm white foam. Then add the fine granulated sugar in a thin stream while turning and keep mixing until the foam starts to form nice stiff peaks. Put this foam in a decorating bag with tip # 125.


First, remove the lemon curd cream from the refrigerator and fill the whole cake with large caps of cream. Then pipe the foam over half of the cake in a zigzag motion. Roll out the green marzipan thinly and cut out rose petals. Cut lemon slices into 4 wedges and decorate your cake together with the leaves.


As a finishing touch, burn the foam slightly with the crème brulée burner. If you don’t have a crème brulée burner, put the cake under the hot grill for a short while.

Just a little while before you can enjoy your cake. Don't forget to share your creation: #funcakesbyme

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