Pisces Mock Lemon Meringue Cake

Name: Pisces Mock Lemon Meringue Cake
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8 servings
Ingredients: 1 ½ cups graham cracker crumbs; ½ cup unsalted butter, melted; ¼ cup granulated sugar; 1 cup granulated sugar; 2 tablespoons cornstarch; ½ teaspoon salt; 1 ½ cups water; 3 large egg yolks, lightly beaten; 2 teaspoons lemon zest; ½ cup fresh lemon juice; 2 tablespoons unsalted butter; 3 large egg whites; ½ teaspoon cream of tartar; ¾ cup granulated sugar; 1 teaspoon vanilla extract

Highlighted under: Artisan Dessert Bakes

I absolutely love making this Pisces Mock Lemon Meringue Cake, especially during the warm months when the citrus flavors shine. The balance of bright, tangy lemon and soft, fluffy meringue creates a delightful dessert experience. I remember the first time I served this cake; it disappeared within minutes! The key is to let the lemon filling cool slightly before topping it with the meringue, ensuring a stable layer that won’t weep. It’s perfect for sunny days and special gatherings, bringing smiles with every bite.

Created by

Emily

Last updated on 2026-01-30T04:25:29.009Z

One of my fondest memories is baking this cake for a friend's birthday. I wanted something that would both impress and satisfy, and this lemon meringue delight was the perfect choice. It turned out to be a hit! The vibrant flavor profile truly captures the essence of spring and summer, and the meringue acts as a beautiful cloud atop the citrusy filling.

Throughout my baking journey, I've learned the importance of folding in the meringue gently to retain air. This step ensures that the topping remains light and airy, contrasting beautifully with the dense lemon filling. Trust me, it makes a world of difference!

Why You'll Love This Cake
Zesty lemon flavor complemented by fluffy meringue
Perfect texture contrast between creamy and airy layers
A stunning centerpiece for any dessert table

Understanding the Lemon Filling

The lemon filling is the heart of this Pisces Mock Lemon Meringue Cake, combining zesty flavor with a luscious texture. To achieve the ideal consistency, it’s important to cook the mixture until thickened while stirring constantly. This prevents burning and ensures a smooth filling that sets well in the crust. You’ll know it’s ready when it coats the back of a spoon and holds its shape after removing it from the heat.

Moreover, the balance between lemon juice and zest plays a vital role in flavor complexity. Fresh lemon juice offers acidity, while lemon zest provides aromatic oils that heighten the cake's brightness. I recommend using freshly squeezed lemon juice instead of bottled for the best results, as it adds a fresher taste that bottled alternatives often lack.

Perfecting the Meringue

Achieving the right meringue texture is crucial for this cake. Be sure to use clean, dry equipment when beating your egg whites, as any fat or moisture can prevent them from whipping to their full volume. Start by beating the egg whites and cream of tartar at medium speed until soft peaks form, then gradually add sugar while continuing to beat at high speed. The meringue is ready when it appears glossy, holds stiff peaks, and you can rub a small amount between your fingers to feel it has dissolved completely.

A common mistake is to underbeat the meringue, leaving it runny and unstable. To test if you're on the right track, lift your beater out of the mixture; if it stands up with a defined peak, you're good to go. Additionally, be cautious while spreading the meringue—ensure it covers the lemon filling completely, touching the edge of the crust to prevent shrinkage during baking.

Ingredients

Gather your ingredients to ensure a smooth baking process:

For the crust

1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
¼ cup granulated sugar

For the lemon filling

1 cup granulated sugar
2 tablespoons cornstarch
½ teaspoon salt
1 ½ cups water
3 large egg yolks, lightly beaten
2 teaspoons lemon zest
½ cup fresh lemon juice
2 tablespoons unsalted butter

For the meringue

3 large egg whites
½ teaspoon cream of tartar
¾ cup granulated sugar
1 teaspoon vanilla extract

Make sure everything is at room temperature for the best results.

Instructions

Follow these simple steps to recreate this delightful dessert:

Prepare the crust

Preheat your oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press this mixture into the bottom of a 9-inch pie dish to create an even layer. Bake for 10 minutes, then remove from the oven and let cool.

Make the lemon filling

In a saucepan, whisk together sugar, cornstarch, and salt. Gradually add water and cook over medium heat until boiling, stirring constantly. Stir a small amount of hot mixture into the egg yolks, then mix back into the saucepan. Continue cooking until thick, then remove from heat. Stir in lemon zest, juice, and butter until smooth.

Prepare the meringue

In a large mixing bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, continuing to beat until stiff peaks form. Mix in vanilla extract.

Assemble the cake

Pour the lemon filling into the cooled crust, spreading evenly. Top with the meringue, ensuring it seals the edges to prevent shrinking. Use a spatula to create peaks and swirls.

Bake and serve

Bake in the preheated oven for 12-15 minutes, or until the meringue is golden brown. Remove and let cool completely before slicing. Enjoy your delightful creation!

Serve chilled for the best flavor.

Pro Tips

For a more intense lemon flavor, consider adding an extra tablespoon of lemon zest or using freshly squeezed juice. Ensuring all ingredients are at room temperature can also improve the texture of your meringue.

Make-Ahead Tips

This Pisces Mock Lemon Meringue Cake can be made a day in advance, making it a fantastic choice for gatherings. To do this, prepare the crust and lemon filling, then refrigerate them separately. It’s best to assemble the cake with meringue on the day you plan to serve it. This helps maintain the meringue's texture and prevents it from becoming weepy or soggy.

If you want to save time, you can bake the crust several days ahead and store it tightly wrapped in plastic at room temperature. This way, on the day of serving, all you’ll need to do is prepare the filling and meringue. Be sure to let the filling cool appropriately before adding the meringue for the best results.

Storage and Serving Suggestions

To properly store leftovers, cover the cake lightly with foil or wax paper instead of plastic wrap to avoid the meringue becoming too wet. Refrigerate for up to 2 days; however, for optimal taste, I recommend enjoying it fresh. You might notice the lemon filling becomes more pronounced after chilling, adding another delightful layer of flavor.

For a fun twist, consider serving slices of the cake with a dollop of whipped cream or a sprinkle of additional lemon zest. Adding fresh berries can enhance the presentation and offer an extra burst of flavor that complements the citrus beautifully. You could also experiment with a flavored whipped topping to personalize individual servings!

Questions About Recipes

→ Can I make this cake ahead of time?

Yes, you can prepare the crust and lemon filling a day ahead. Just top it with meringue prior to serving.

→ What can I use instead of graham cracker crumbs?

You can substitute with crushed digestive biscuits or any sweet cookie crumbs.

→ How do I store leftovers?

Store any leftovers in the refrigerator covered with plastic wrap. It's best eaten within 2-3 days.

→ Why did my meringue weep?

This can be caused by undercooking or not sealing the edges of the meringue properly against the filling.