Lemon Meringue Cake


It seems like Billy’s birthday was forever ago already…and I’m only now posting the recipe for his cake. Billy never has an opinion on what kind of cake he should get for his birthday but I know he loves lemon meringue pie so I made him a lemon meringue cake. And yes, the picture is terrible….the direct result of having to fight people off just to get a picture.

I have to tell you all about how amazing my husband is. Just the fact that when I was making the transition to Paleo and he made the switch as well (without my nagging!) says a lot. He listens to me talk about food…all….the….time. Food quality, food options, food sources, food, food, food. He even voluntarily came with me to the local food event where Joel Salatin (of Polyface Farms) was speaking because it was so important to me.

He helps cook, he helps clean, and he can take all of the kids to the store by himself. Yep, he’s Superdad!

Baking him a lemon meringue cake for his birthday seems so insignificant in comparison to everything he has done for me (us). I could bake 100 of them and it wouldn’t be enough but I realize that there is no material object in the world that he would appreciate more than having a great meal and a cake he loves for his birthday. I supposed spending the day with us was good too. ;)


Lemon Curd:

1/4 cup honey

4 egg yolks

4 Meyer lemons, juiced

5 tablespoons coconut oil

1 tablespoon lemon zest

White Cake:

4 egg whites, beaten until soft peaks

4 whole eggs

1/4 cup honey

1/4 cup coconut oil

1/4 cup coconut milk

1 tsp vanilla

3/4 cup coconut flour

1 tsp baking soda

1/4 tsp sea salt


6 egg whites

1 tablespoon maple syrup


Lemon Curd: In a large stainless steel bowl over boiling water, whisk honey, yolks, and lemon juice. Stir constantly until thick like a loose pudding. Remove from heat,

whisk in coconut oil. Stir in lemon zest. Cover with plastic wrap (directly onto the surface) and refrigerate until ready to use.

White Cake: Preheat oven to 350°F and line 2 9″ cake pans, greased with coconut oil, with parchment paper.

Beat 4 egg whites until soft peaks form. In a large bowl, melt honey and coconut oil. Whisk in 4 whole eggs, coconut milk, and vanilla. In a small bowl, stir

together coconut flour, baking soda, and sea salt. Pour the dry ingredients into the wet ingredients and stir to combine. Fold the egg whites into the mixture

until just combined.

Divide the batter into the 2 pans and bake in preheated oven for 20-25 minutes, until set. Remove from oven, cool for 5 minutes, remove from pans to wire rack

to cool completely.

Meringue: Beat 6 egg whites in a large bowl until frothy. Pour in maple syrup and continue to beat until the whites form firm peaks.

Cake assembly: Spread the lemon curd evenly over 1 layer of cake. Top with second layer of cake. Spread meringue over the top and sides of cake; covering completely. Bake at 350°F for 10-15 minutes; until the meringue is browned. Remove from oven and cool before serving. (alternately, you can use a kitchen torch to brown the meringue)

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11 Responses to Lemon Meringue Cake

  1. Shannon says:

    this looks amazing!! Can’t wait to try making this for my husband – his fave is lemon merigue pie but this looks better to me!

  2. Josh Bjornson says:

    This sounds amazing! When we were young, my mom would make lemon meringue on special occasions (thanksgiving and Christmas) and there were never any leftovers. I haven’t had a piece in ages but this Paleo version might just motivate me to try it out myself.

  3. Ionela says:

    I made it today and was a disaster! At the bottom there was a layer or baked white egg as it separated front he rest. What I did wrong?

    Your site is amazing, looking forward to many other recipes.

  4. Heather says:

    OMG – SOOOOOOO good! I made cupcakes instead of the cake and just filled them with the lemon curd, I skipped the meringue b/c I ran out of time but they were delish anyway – and the cupcakes were so light and airy – usually coconut flour makes things dense but the whipped egg white made these perfection! I could have eaten the lemon curd straight out of the bowl it was that good. Perfection! Thanks for sharing.

  5. Sheilla says:

    Just tried this yesterday for my daughters birthday and I have to say we were very disappointed. The texture is really dense, off. We made a second one from another recipe that used both almond and coconut flours and it was amazing, great texture etc. The idea is great but I wouldn’t recommend the recipe.

    • Tara says:

      Sorry Sheilla..I’m not sure why it would have been dense? It was one of the more fluffy cakes that I have tried with coconut flour.

  6. Rachelle says:

    I think Sheilla’s problem is that she didn’t whip her eggs up enough. This has happened to me on a few occasions many moons ago….and if you are supposed to have soft or stiff peaks and you don’t make that, the rest of the recipe is pointless.

    The only way they’d be THAT dense is user-error. There’s nothing wrong with the recipe.

  7. Sheilla says:

    I did whip my eggs until they were stiff so that wasn’t the problem. All I know is that I followed the recipe, didn’t make changes and we didn’t like it at all. I know I appreciate honest reviews when I’m looking for recipes so I thought it may help someone else in the future. Every cake I’ve ever made that only uses coconut flour I’ve not been happy with, I think a combination of both flours pretty consistently yields the best results. Best of luck to everyone out there looking for a good cake recipe.

    • niki says:

      I think different brands of coconut flour yield different results. Just like I can never get almond flour to work for me, so I keep looking for different brands. It also helps to sift the coconut flour a couple times. I wouldn’t totally give up on coconut flour. Try the kind from tropical traditions. I love their products. My cakes always come out fluffy. Good luck.

  8. Shauna says:

    Made this for a dinner party and it turned out perfectly. Used Meyers lemons from my own tree and the taste was incredible. The cake portion of the recipe is very versatile and I look forward to using it in other ways like with strawberries and whipped coconut cream. Thanks so much for sharing this recipe.

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