Lemon Meringue Traybake 🍋
A Bright, Tangy, and Irresistibly Fluffy Dessert
The Lemon Meringue Traybake is a delightful dessert inspired by the famous Lemon meringue pie. Instead of a traditional pie, this version is baked in a tray, making it perfect for slicing into generous squares and sharing with family or guests.
This dessert combines three irresistible layers: a soft buttery cake base, a vibrant lemon filling, and a light cloud of golden meringue on top. The balance between the tartness of lemon and the sweetness of meringue makes every bite refreshing and indulgent.
Perfect for afternoon tea, celebrations, or weekend baking, this traybake version is easier to serve and just as delicious as the classic dessert.
Why You’ll Love This Recipe
This dessert has many qualities that make it a favorite:
Bright citrus flavor – refreshing and vibrant
Light and fluffy topping – delicate meringue texture
Easy to share – traybake format perfect for groups
Beautiful presentation – golden peaks of meringue
It’s a wonderful dessert for spring and summer when citrus flavors shine.
Ingredients (Serves 10–12)
Cake Base
250 g (2 cups) all-purpose flour
180 g (¾ cup) sugar
120 g (½ cup) unsalted butter, softened
2 eggs
150 ml (⅔ cup) milk
1½ teaspoons baking powder
½ teaspoon salt
1 teaspoon vanilla extract
Lemon Filling
3 large lemons (zest and juice)
150 g (¾ cup) sugar
2 tablespoons cornstarch
2 egg yolks
200 ml (¾ cup) water
Meringue Topping
3 egg whites
150 g (¾ cup) sugar
½ teaspoon cream of tartar
1 teaspoon vanilla extract
Equipment Needed
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Rectangular baking tray (about 23 × 33 cm / 9 × 13 inches)
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Mixing bowls
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Electric mixer or whisk
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Saucepan
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Spatula
Step 1: Preparing the Cake Base
Preheat the oven to 180°C (350°F).
Grease the tray with butter or line it with parchment paper.
In a large bowl beat the butter and sugar together until the mixture becomes light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract.
In another bowl combine:
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flour
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baking powder
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salt
Add the dry ingredients to the batter alternately with the milk and mix until smooth.
Pour the batter into the prepared tray and spread evenly.
Bake for 18–22 minutes, until lightly golden and cooked through.
Allow the cake to cool slightly.
Step 2: Preparing the Lemon Filling
In a saucepan combine:
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lemon juice
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lemon zest
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sugar
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cornstarch
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water
Cook over medium heat while stirring continuously.
The mixture will gradually thicken.
In a small bowl lightly beat the egg yolks.
Add a few spoonfuls of the hot lemon mixture to the yolks to temper them.
Then pour the yolks back into the saucepan and cook for another 2 minutes until thick and smooth.
Remove from heat.
Spread the warm lemon filling evenly over the cake base.
Step 3: Making the Meringue
In a clean bowl beat the egg whites until soft peaks form.
Add the cream of tartar and continue beating.
Gradually add the sugar while whisking until the meringue becomes glossy and stiff.
Stir in the vanilla extract.
Step 4: Adding the Meringue Layer
Spread the meringue over the lemon layer using a spatula.
Create decorative peaks and swirls.
Make sure the meringue touches the edges of the tray so it seals the filling underneath.
Step 5: Baking the Meringue
Return the tray to the oven and bake for 10–12 minutes until the meringue becomes lightly golden.
The peaks should develop a beautiful toasted color.
Allow the traybake to cool completely before slicing.
Flavor and Texture
This dessert delivers a wonderful balance of textures and flavors:
Soft buttery cake base
Tangy and creamy lemon filling
Light and airy meringue topping
The contrast between tart lemon and sweet meringue makes it incredibly satisfying.
Tips for Perfect Lemon Meringue Traybake
Use fresh lemons
Fresh juice gives the best flavor and aroma.
Beat the meringue properly
Stiff peaks ensure a stable topping.
Seal the edges
Spread the meringue all the way to the edges to prevent shrinking.
Cool before cutting
This helps the layers set cleanly.
Delicious Variations
Lime Meringue Traybake
Replace lemons with fresh limes for a tropical twist.
Orange Lemon Traybake
Use a mix of orange and lemon juice.
Coconut Meringue
Sprinkle toasted coconut over the meringue before baking.
Berry Lemon Traybake
Add fresh raspberries over the lemon layer before the meringue.
Storage Tips
Refrigerator:
Store covered for 2–3 days.
Freezing:
Freezing is not recommended because meringue can lose its texture.
Nutritional Information (Approximate per serving)
Calories: 320
Carbohydrates: 45 g
Protein: 6 g
Fat: 12 g
Frequently Asked Questions
Can I make this dessert ahead of time?
Yes, but it is best served the same day for the best meringue texture.
Why did my meringue shrink?
The meringue may not have been sealed to the edges of the tray.
Can I use bottled lemon juice?
Fresh lemon juice is strongly recommended for better flavor.
How do I get golden peaks?
Bake the meringue briefly at high heat to toast the top.
Final Thoughts
The Lemon Meringue Traybake is a delightful twist on a beloved classic dessert. With its bright citrus flavor, soft cake base, and fluffy golden meringue topping, it offers a perfect balance of sweetness and tanginess.
Easy to slice and serve, this traybake is ideal for gatherings, afternoon tea, or whenever you want a refreshing and elegant homemade dessert. Each bite delivers a burst of lemony freshness topped with light, airy sweetness that dessert lovers will adore. 🍋✨