Lemon Meringue Cake

Lemon Meringue Cake

Don’t be put off by the length of this recipe. Make the syrup a week ahead and make the cakes the day before, then it’s just a matter of combining the filling, sandwiching the layers and whipping up the meringue with a flash through the oven. Scrumptious perfection.

Photography by Manja Wachsmuth
From issue #51
Dec. 22, 2015
To continue reading, login or subscribe to a digital Dish subscription.
Dish Website
Dish Magazine
Dish on iPad

Get 12 months of unlimited, online recipe access for$34.95

Subscribe