Preserved lemon meringue cake from Dessert Person: Recipes and Guidance for Baking with Confidence (page 206) by Claire Saffitz

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute a mixture of all-purpose flour and cornstarch for cake flour.

  • Tatiana131 on May 18, 2026

    It’s a solid 9/10 - almost an ideal dessert, but I’m reserving 10 out of 10 for something transcendent. The preserved lemons add a sophisticated tang and ever so salty accent. In the same vein as salted caramel, but more subtlle. The lemon curd between the layers provides rich moisture with a strong lemon tang and the meringue contains a teaspoon of orange blossom water. Overall, a signature flex dessert for sure, when I want to spend two days on a cake.

  • CaptainPantsless on April 07, 2026

    I overcooked the sugar syrup a bit and lost some loft to the meringue, but still delightful. The orange blossom water adds sooo much interest without overwhelming.

  • als102 on February 20, 2026

    Other than using a zillion eggs, this recipe is fantastic! Really excellent flavor and the instructions are clear. I'd happily make this (and the lemon curd) again in the future.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.