Lemon Meringue Poke Cake

A white round plate with a slice of lemon poke cake with toasted meringue on top, with some cake on a fork beside it.

5 from 1 vote

This Lemon Meringue Poke Cake features tart lemon curd infused into a lemon cake using box cake mix, then topped with fluffy meringue. This delicious and easy lemon poke cake is great for any season or occasion.

Prep Time15

Cook Time25

Resting Time3 15

Total Time3 55

Course: Dessert

Cuisine: Italian

Servings:

Calories: 179kcal

Author: Tammi

Ingredients

1 box box lemon cake mix 15.25 ounce box
1 cup water
½ cup oil
3 eggs
1 jar lemon curd 12.7 ounce jar

Italian Meringue Topping

1 cup sugar
½ cup water
2 tbsp corn syrup
4 egg whites room temperature
½ tsp cream of tartar

Instructions

Poke Cake

Preheat oven to 350°F. Prepare the lemon cake mix by combining the cake mix, water, oil, and eggs until thoroughly mixed.
Pour the batter into a greased 9x13 baking dish or pan and bake for 25 minutes or until a toothpick comes out clean. Place a cake on a cooling rack, and rest for 15 minutes.
While the cake is still warm, use the handle of a wooden spoon, or a chopstick, to poke holes evenly across the entire cake.
Spread lemon curd on top of the cake and into the holes, allowing it to seep into the cake. Leave the cake to rest at room temperature, for about an hour, while you prepare the meringue topping.

Italian Meringue Topping:

Combine sugar, water, and corn syrup in a saucepan. Use a candy thermometer to measure the temperature of the syrup, and heat to 240°F (soft-ball stage).
When the temperature gets to 230°F, beat egg whites with cream of tartar in a stand mixer with a whisk attachment at medium speed until soft peaks form.
Slowly stream hot sugar syrup into egg whites as soon as it reaches 240°F while continuing to beat at high speed until stiff, glossy peaks form.
Spoon and spread the meringue over the lemon-curd-filled cake, creating decorative peaks.
Brown the meringue using a kitchen torch. Cover the cake with plastic wrap, and store it in the refrigerator for at least 2 hours. Slice and serve chilled or at room temperature.

Notes

I highly recommend using a kitchen torch to toast the top of the meringue. Baking the meringue may cause the lemon curd to melt too much or deflate the meringue.

Storage:

Refrigerator -The cake can be kept in the refrigerator for up to 4 days when covered with plastic wrap.
Freezer: You can freeze the cake before adding the meringue topping by wrapping it in plastic wrap and foil, and placing it in the freezer for up to 2 months. Thaw it overnight in the refrigerator before serving, and make the meringue fresh.

Nutrition