Delicious Gluten-free & Dairy-free Raspberry-Lemon Meringue Layer Cake

Want to throw your tastebuds a party? This is the recipe you're looking for. This Raspberry-Lemon Meringue Layer Cake is absolutely delicious, and it looks pretty too! Personally, I'm not a huge fan of lemon flavored desserts, but I absolutely loved this one and plan on making it again soon. With its meringue layers and custard filling (and topping), it's much lighter than most Thanksgiving desserts, allowing for more indulging! Did I mention that it's gluten-free and dairy-free? This means that it's a sweet treat without all the guilt!

I pulled this dessert recipe from Silvana Nardone's Cooking for Isaiah Cookbook. This is a great gluten-free and dairy-free cake for family reunions, the holidays, bridal showers and dinner parties. It would even be cute for the Fourth of July by adding in some blueberries. You can enjoy this cake the moment you assemble it. Or, you can save it for later by refrigerating it for two hours or up to overnight. I prefer refrigerating it overnight to let the flavors set in and mix nicely.

Now, I'm going to be honest with you. The first time I tried to make this, it flopped so be sure to diligently following the directions. I recommend having a helper in the kitchen if you can. The second time around, my mum helped me with the custard, and my cousin helped me with the meringue, thankfully. Scroll down to see the delicious finished product!

SERVES: 8         PREP TIME: 15 minutes (it took me more like 30 minutes)
COOK TIME: 57 minutes (plus cooling in the oven)

Meringue Ingredients:
6 large eggs whites, at room temperature
1/4 teaspoon salt
1 cup granulated sugar
1.5 teaspoons cornstarch
3/4 teaspoon fresh lemon juice
2 teaspoons pure vanilla extract

Custard Filling & Topping Ingredients:
3 large eggs plus 1 large egg yolk, at room temperature
1 cup granulated sugar
1/2 cup fresh lemon juice
1 Tablespoon finely grated lemon zest
12 ounces (340 g) raspberries
Confectioners' sugar, for sprinkling

Steps:
1. Preheat the oven to 350º F. Line a baking sheet with parchment paper. Using a pencil and an 8-inch (20-cm) cake pan, outline two circles on the paper. To make the meringue layers, in the bowl of a standing mixer fitted with a whisk attachment, beat the egg whites with the salt on high speed until fluffy (you'll beat them until there are no air bubbles surfacing). Reduce the speed to medium-high and gradually beat in the granulated sugar. Beat in the cornstarch, lemon juice and vanilla until stiff and shiny. Mound half of the meringue onto each circle on the prepared baking sheet, spreading evenly to fill.

2. Reduce the oven temperature to 250º F. Bake the meringues until pale in color, about 45 minutes. Turn off the heat and let the meringue cool in the oven for 45 minutes. Remove and let cool completely on the baking sheet set on a wire rack.

3. Meanwhile, to make the filling, place a large heatproof bowl (I used a Pyrex bowl) over a pot of simmering water. Add the whole eggs and egg yolk, granulated sugar, lemon juice and lemon zest. Whisking constantly, cook until thickened, 10 to 12 minutes (this is where I made my mistake. I actually needed to let my cook longer. Make sure it's not the least bit runny but has the consistency of a custard). Remove from the heat and let cool slightly. Cover the surface directly with plastic wrap; refrigerate until chilled, about 1 hour.

4. To assemble, place 1 meringue layer onto a serving plate, spread with about 1 cup of lemon filling and top with half of the raspberries. Repeat with the remaining meringue layer and lemon filling. Loosely cover the cake with plastic wrap and refrigerate for at least 2 hours or overnight. To serve, top with the remaining raspberries, and using a sieve, sprinkle with confestioners' sugar.

Bon appetite! I hope you and your loved ones enjoy your homemade Gluten-free, Dairy-free Raspberry-Lemon Meringue Layer Cake! xx

The Meringue batter is whisked and ready to go onto the parchment paper into two circles!

The Meringue post-oven is looking yummy, but before being tasted, first it must cool.

It tastes just as good as it looks with its drizzling lemon custard filling, raspberries & light dusting of powdered sugar.

Here's the delicious finished product - Gluten-free, Dairy-free Raspberry-Lemon Meringue Layer Cake!
Are you drooling yet?