Recipe Review

Mile High Lemon Meringue Cake

published Apr 7, 2006
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Hungry and thumbing through the Passover catering catalog from Eli Zabar’s that dropped out of my newspaper recently, I came across this gorgeous photo of their Mile High Lemon Meringue Cake and had an emergency drooling situation on my hands.

Normally, I’m not a big meringue person, but this cake is so beautifully executed, it’s hard to recall those early childhood memories of meringue that didn’t do me right. And this is no pie, folks, this is a flourless cake. There’s been a lot of chatter in these parts lately about flourless chocolate cakes for Passover, but let’s consider lemon for a moment: fresh, bright, refreshing, cleansing. And flourless; reminds me of deep rich lemon curd, or sassy tart lemonade. Could you go wrong?

Well, yes…

Eli is charging $75 bucks for this cake, and because of its fragile nature, you must pick the cake up from the store on the Upper East Side. Could we make one at home?

Here is a recipe for a Flourless Lemon-Almond Cake, and here, tucked into a pie recipe, is the key to getting that Mile High Meringue. Perhaps the cake could be prepared, and then baked with the meringue added during the last 10 minutes.

Who’s got the guts to try this one?