Farmhouse Lemon Meringue Sourdough Crepe Cake
This Lemon Meringue Crepe Cake recipe marries the classic lemon meringue and easy sourdough crepes for a special occasion cake to celebrate a birthday, Easter, or Mother’s Day. The perfect springtime cake!
We recently celebrated one of our daughters’ birthday here in the farmhouse. It was a simple, quiet affair with just our family.
When we celebrate a birthday here in this old farmhouse, I make sure each one is made special. On their special day, each person gets to choose the entire day’s meal plan, and a lunch date with mom to the restaurant of their choice. The kids look forward to it every year!
Creative fun with cake!
In years past, cakes have been made and decorated. Some as simple as the shape of the number they’re turning; most as elaborate as a princess castle, Moana theme with ombre waves, a unicorn keto cake (no small feat, mind you!), Frozen theme with marshmallow creme trees, a basketball cake, a cake completely covered in the child’s favorite candies, and the list goes on. Over the 23 years that I’ve been a mom, I have had so much fun decorating, crafting, and imagining up the various cakes I’ve made for each daughter. Oh, how I cherish the memories!
This year was a little different. Our sweet tween requested a crepe cake after perusing Pinterest one day and stumbling across the idea. BTW, she is my entrepreneur and Pinterest fanatic for sure! And because it’s spring, I suggested a lemon meringue crepe cake. She loved the idea, so I ran with it.
Video Farmhouse Lemon Meringue Sourdough Crepe Cake
Farmhouse Lemon Meringue Sourdough Crepe Cake Ingredients
Crepes
Lemon Curd
Meringue
Sourdough Crepes Recipe
I use my recipe found HERE and simply double the recipe to have enough crepes to make a decent sized cake.
Set aside cooked crepes until cooled and ready to assemble the cake.
Lemon Curd Recipe — Farmhouse Lemon Meringue Sourdough Crepe Cake
Adapted from Nourishing Joy’s Perfect Lemon Curd
10 Tablespoons butter, softened (1 stick plus 2 tablespoons)
2/3 cup honey
8 large egg yolks, room temp (save the whites for meringue)
A generous pinch of sea salt
1 cup freshly squeezed (or bottled) lemon juice, about 6-8 lemons depending on size. I used both since I only had 3 lemons.
4 drops lemon essential oil, optional, but really gives it a nice pop of lemon
Lemon Curd Instructions
Start heating a double boiler on the stove. I use a small pot filled halfway with water. Bring the water to a simmer. Use a pot that your mixer bowl will fit on but doesn’t touch the water.
With the paddle attachment in the bowl of an electric mixer, cream butter and honey together until fluffy and light on medium speed.
Add yolks one at a time, beating with each addition until incorporated.
Add the pinch of salt. Reduce the speed to mix or low; gradually add the lemon juice. Mix thoroughly until homogenous. Mixture may look curdled at this step and that’s OK.
Place mixer bowl on top of the small pot on the stove. Heat the lemon curd slowly, whisking constantly, until the butter melts and the mixture is thick and coats the back of a spoon, about 10 minutes. You know it’s done if the mixture clings thickly to the spoon, and when you drag your finger through the mixture on the back of the spoon, a clear path remains.
Cover and chill until cooled and firm.
Meringue Topping Ingredients
3 egg whites (I used half of the egg whites from above or use all for lots of meringue; just note that you will need to increase the rest of the ingredients accordingly)
1/4 teaspoon cream of tartar
1/4 teaspoon sea salt
1/2 teaspoon real vanilla extract
6 Tablespoons organic sugar
Meringue Topping Instructions
Preheat the oven to 350ºF. Using a stand mixer, whisk all the ingredients EXCEPT sugar on medium-high speed until frothy but not thickened.
Begin adding sugar, one tablespoon at a time, whisking well with each addition. You want the sugar completely dissolved or you will end up with weepy meringue dotted with droplets. Who knew!
Continue to whisk until the meringue is at the stiff peak stage when the whisk is lifted from the bowl and stiff peaks stand on their own.
With a parchment-lined cookie sheet, arrange meringue in a circle roughly the same size as your crepes. This will be the topping of your crepe cake. Be creative. You’re not looking for a perfect smooth circle, but more the way meringue should look on a pie. Use a spoon to create dips and waves.
Bake the meringue in the oven for 12-15 minutes, or until a nice golden brown. Place the parchment paper with meringue on a rack to cool 10 minutes, then gently remove meringue with a metal spatula to finish cooling on a rack while you assemble the cake.
Assemble Farmhouse Lemon Meringue Sourdough Crepe Cake
On a cake platter, place one crepe and spread a layer of lemon curd on the crepe. Repeat this process until all crepes and lemon curd is used, or your cake is the desired height.
Place the meringue on top of the cake. You can decorate with lemon slices and raspberries. Get creative!
Lemon Curd Recipe
Ingredients
- 10 Tablespoons butter softened (1 stick plus 2 tablespoons)
- 2/3 cup honey
- 8 large egg yolks room temp (save the whites for meringue)
- A generous pinch of sea salt
- 1 cup freshly squeezed or bottled lemon juice, about 6-8 lemons depending on size. I used both since I only had 3 lemons.
- 4 drops lemon essential oil optional
Instructions
Lemon Curd Instructions
- Start heating a double boiler on the stove. I use a small pot filled halfway with water. Bring the water to a simmer. Use a pot that your mixer bowl will fit on but doesn’t touch the water.
- With the paddle attachment in the bowl of an electric mixer, cream butter and honey together until fluffy and light on medium speed.
- Add yolks one at a time, beating with each addition until incorporated.
- Add the pinch of salt. Reduce the speed to mix or low; gradually add the lemon juice. Mix thoroughly until homogenous. Mixture may look curdled at this step and that’s OK.
- Place mixer bowl on top of the small pot on the stove. Heat the lemon curd slowly, whisking constantly, until the butter melts and the mixture is thick and coats the back of a spoon, about 10 minutes. You know it’s done if the mixture clings thickly to the spoon, and when you drag your finger through the mixture on the back of the spoon, a clear path remains.
- Cover and chill until cooled and firm.
Pin It!
Crepes or Cake?
Have you ever thought of making a cake out of crepes? Give it a try and let me know what you think! P.s. I love pictures!