• Butter 150 grams unsalted , melted • 717 kcal
  • sugar or white sugar 240 grams superfine
  • Eggs 2 large , at room temp • 130 kcal
  • vanilla bean paste 1 teaspoon , or pure vanilla extract (optional)
  • Lemons finely grated zest of 2 unwaxed
  • Lemon juice 50 ml freshly squeezed
  • Sour cream 50 grams , at room temp
  • All-purpose flour 120 grams
  • Egg whites 2
  • (icing) sugar 33 grams of powdered (equivalent to about 2 tbsp)
  • vanilla sugar ½ teaspoon
  • Water 2 tbsp
  • (icing) sugar 100 grams powdered (equivalent to 1 cup plus 1 tbsp)
Calories refers to 100 gr of product

This is a Scandinavian version of the beloved lemon meringue pie and is sure to become a favorite with your family and friends!

Instead of being made with a pastry case, this clever dessert is created using a lemony cake with a fudgy texture as the bottom layer. It is topped with Italian-style meringue which is created using egg whites and hot sugar syrup, then baked in the oven to give it a glossy, golden hue.

You can enjoy the cake on its own without the meringue topping, but I think the meringue adds a chewy yet fluffy extra dimension to this gorgeous cake!


Preheat the oven to 350F/160C fan/gas mark 4. Grease and flour one 20 cm (8-inch) round springform or loose-bottomed cake tin, and line with a parchment or baking paper circle.

In a small saucepan over medium-low heat melt the butter.

While the butter is melting, put the sugar, eggs, vanilla, lemon zest, lemon juice, sour cream, and flour in a large bowl. Make sure the flour is on top of the other ingredients.

Pour the melted butter on top of the flour, then use a whisk and mix until just combined – around 20 -30 seconds.

You will notice some white blobs of sour cream in the batter – this is normal, so don’t try and mix them in.

Pour the batter into your prepared pan.

Bake in the center of the oven for about 20-25 minutes, or until the top has hardened (the center should still be a bit wobbly).

Allow the cake to cool in the pan on a cooling rack before making the meringue.

To make the meringue:

Preheat oven to 450F/210C fan/gas mark 8.

Beat the egg whites and 33g sugar until in soft peaks. Add vanilla sugar.

Boil the water with the 100 g sugar to 121 degrees (use a kitchen thermometer)

Pour the syrup carefully over the meringue in a thin stream while whisking all the time.

Beat until everything is well mixed.

You can either pour the meringue into a piping bag and pipe over the cooled cake, or go for a more rustic look by swirling the meringue on top with a spatula.

Place in the hot oven for just a few minutes until the meringue has started to turn golden brown on top. It doesn’t take long at all for meringue to burn, so keep checking to make sure it’s not overdone.

Leave to cool in the tin, then refrigerate for a couple of hours before cutting and serving to firm it up.


This cake will keep for up to two days in an airtight container.

Take care when pouring the boiling sugar syrup into the meringue – molten sugar burns can be very painful and dangerous! If some syrup does splash onto your skin, do not try to wipe it off – run the burned area under the cold tap until the syrup has cooled and can be removed without tearing the skin.