Lemon Louise cake is a slight twist from the traditional New Zealand classic dessert. This recipe is filled with lemon curd and topped with meringue and coconuts.

Lemon Luise Cake is filled with lemon curd, meringue and coconut topping.

Lemon Louise cake is filled with lemon curd and coconut topping. This New Zealand classic dessert is said to be named after Queen Victoria’s daughter, princess Louise of England. Some people think it may have been named after Princess Louise’s wedding cake.

Luise cake is typically made with a thin base layer of biscuit crumbs topped with jam, coconut meringue; then baked in a rectangular pan, and cut into squares. That’s why it is often called a “slice” rather than cake.

Raspberry or plum jam are standard fillings for this popular slice, but it’s so gorgeous with lemon curd or other types of fruit curd.

Lemon Louise Cake Recipe Video

More Lemon Desserts

I love lemon desserts. Here are a few of my favorite dessert recipes that are made with lemon.

Lemon Luise Cake is filled with lemon curd, meringue and coconut topping

Lemon Louise Cake

This lemon Louise cake is filled with lemon curd and topped with meringue and coconuts. It makes a lovely dessert or perfect bite for a tea party.
5 from 2 ratings

Ingredients

For the biscuit layer

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 2 egg yolks
  • 1 tsp vanilla extract
  • 1-1/2 cup all-purpose flour
  • 1 tsp baking powder
  • pinch salt
  • 1/2 cup lemon curd

For the meringue topping

  • 2 egg whites
  • 1/2 cup sugar
  • 3/4 cup sweetened coconut flakes, divided

Instructions 

  • Preheat the oven to 325˚F
  • Line 7×11-inch rectangular baking pan with a parchment paper.
  • For the biscuit layer, Beat butter and sugar until creamy, add the egg yolks and vanilla and beat until it becomes fluffy.
  • Sift the flour, baking powder, and salt. Add the flour mixture into the butter mixture. Gently beat until it becomes crumbly mixture. Turn the batter into the prepared pan and gently press down. Bake in the preheated oven for 15 minutes. Cool slightly and spread the curd evenly on top; set aside.
  • For the meringue topping, beat the egg whites until foamy. Add the sugar gradually and beat until stiff yet pliable peaks form. Fold in the 1/2 cup of coconut flakes into the meringue.
  • Spread the meringue on top of the curd and sprinkle with the rest of coconut flakes. Bake again for another 25 minutes or until the coconut topping is slightly golden brown.
  • Rest in the pan for 10 minutes, then transfer onto a cooling rack and cool completely. Slice into bars and serve.
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