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Lemon meringue cake recipe

Lemon meringue cake recipe

11 ratings

Just four ingredients is all you need for these sweet lemon meringue bars. Crushed meringues are stirred into white chocolate with a hit of lemon for an easy treat to make with kids, or wrap up and give as a simple edible gift. See method

  • Serves 4
  • 10 mins to prepare and 10 mins to cook, 1 hr to cool
  • 447 calories / serving


  • 4 meringue nests, chopped
  • 300g white chocolate, roughly chopped
  • 50ml lemon juice
  • 1tsp extract of lemon

Each serving contains

  • Energy

  • Fat

    23g 33%
  • Saturates

    14g 69%
  • Sugars

    56g 62%
  • Salt

    0.3g 4%

of the reference intake
Carbohydrate 56.3g Protein 6.7g Fibre 0g


  1. Grease and line a 7inch springform square cake tin with nonstick baking paper. Place the chocolate in a large heatproof bowl and sit over a saucepan of gently simmering water.
  2. Stir until just melted, then remove from the heat and add the lemon juice, extract of lemon and chopped meringue.
  3. Fold gently to mix well then spoon into the lined cake tin.
  4. Chill for 1 hour until set. When ready to serve, turn out from the tin and cut into square portions. Serve stacked in presentation boxes.

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