Celebrate a special occasion with a Lemon Meringue Crepe Cake! 15 Crepes layered with lemon cream and topped with meringue! Enjoy!
This post is brought to you on behalf of Lucky Leaf Premium Pie Filling. All opinions are my own.
Lemon Meringue Crepe Cake
I hope that you are looking for the perfect lemon dessert. One that is delicious to eat, easy to make, and – most importantly – stunning to serve! Well, you’ve come to the right place because this Lemon Meringue Crepe Cake is the be all – end all of Lemon Meringue desserts. Sure, a traditional pie is traditional, but who wants to be serving the same pie over and over again when this is just so much MORE! I mean, just look at it and tell me it’s not amazing.
Layers and layers of crepes with lemon cream and then toasted meringue on top! WOW!
The secret ingredient is Lucky Leaf Premium Lemon pie filling. It totally saves me the time, effort and energy from making my own lemon curd which would have to be made a day in advance. I also “cheated” by using Cool Whip. If you are totally anti-Cool Whip, I’ve got ya covered.
Simply make sweetened whip cream with 2 cups of cream and 1/4 cup of powdered sugar. You can reduce the sugar of you want, but I liked this dessert more on the sweet side and less on the tart side.
However, it’s totally up to you and your taste buds.
Homemade meringue needs to whipped to stiff peaks! When you are whipping the eggs, make sure that your bowl and whip attachment are clean. Like, super duper clean! Any oil, grease or fat (butter, cream, or egg yolks) in the bowl and the egg whites will not aerate correctly. They will fall flat and never get the volume and peaks you want.
I would suggest making and serving this Lemon Meringue Crepe Cake on the same day. You can pop it into the fridge and add the meringue before serving. I found the crepes to be a bit gummy the next day. I still ate it, but it wasn’t as good.
So, sing “Happy Birthday” to your loved ones! Belt out “Auld Lang Syne” for New Years. Puff out your chests and sing “Born in the USA” for the 4th of July. This dessert stands the test of an all American Dessert that you can be proud to serve!
Here’s a few more Lemon Desserts for you to enjoy!
For the Crepes
- 4 eggs
- 1 1/3 C milk
- 2 Tbsp butter, melted
- 1 C flour
- 1/2 tsp salt
For the Lemon Cream
- 1 container Cool Whip (or make your own Sweetened Whip Cream with 2 C heavy cream + 1/4 C powdered sugar)
- 1 can Lucky Leaf Premium Lemon Pie Filling
For the Meringue
- 3 egg whites
- 3 Tbsp sugar
- 1/4 tsp cream of tartar
Make the Crepes
- In medium bowl, beat eggs slightly. Add all remaining ingredients; beat until smooth. Heat a 7 or 8-inch skillet over medium-high heat (375°F.) until hot. Grease pan lightly with oil. Pour scant 1/4 cup batter into hot pan, immediately tilting pan until batter covers bottom. Cook until edges start to dry and center is set. Flip and cool for 30 seconds on the other side.
- Set aside to cool completely. Makes 15 - 20 crepes depending on how many you ruin to get it right.
Make the Lemon Cream
- Mix together the Cool Whip with the Lemon Pie filling.
- Layer a crepe and a spoonful of lemon cream and repeat until all the layers are coated. You don't need much cream on each crepe - a little goes a long way on this recipe.
Make the Meringue
- Whip the egg whites on high until frothy. Slowly add in the sugar and cream of tartar and whip until stiff peaks form. Transfer to a piping bag and pipe a decoration on or use a large spoon to make peaks and swirls like you would on a traditional lemon meringue pie.
- Use a kitchen torch to brown the top.
- Serve immediately.
I reserved 1/4 cup of the lemon pie filling. I added 2 Tbsp simple syrup to it and mixed until it was smooth and thinned. Before added the meringue I added a drizzle of the lemon syrup to the edge of the crepe cake for a "drippy" look.
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