Lemon Meringue Cake

Finished Cake

Spreading lemon curd on cake layers

Basic layer of meringue on cake (You want the most on the top of the cake)

Forming Peaks in the meringue with a spatula. (Sorry for the poor quality photo)

Using a handheld torch to brown the meringue

• Cake
• 2 sticks (1/2 pound) unsalted butter, room temperature, plus more for pans
• 3 cups all-purpose flour, plus more for pans
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 cups sugar
• 5 large eggs
• 1 teaspoon pure vanilla extract
• 1 teaspoon finely grated lemon zest
• 1 cup milk
• 1 1/4 cups Lemon Curd
• 
  

1. Preheat the oven to 350 degrees. Butter two 9-inch round cake pans. Flour pans, tapping out excess; set aside. In a medium bowl sift together the flour, baking powder, and salt; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating to combine after each addition. Beat in the vanilla and the lemon zest. Add the flour mixture, alternating with the milk, beginning and ending with the flour mixture. Beat until just combined.
3. Divide batter between prepared pans. Bake until a cake tester inserted in the center comes out clean, 30 to 40 minutes. Remove from oven, and let stand in pans until cool, about 1 1/2 hours.
4. Remove cakes from pans. Using a serrated knife, trim tops of cakes. Slice each cake horizontally into 3 layers. Place one layer on a serving platter. Spread with 1/4 cup lemon curd.  Top with second layer of cake. Spread with 1/4 cup curd. Repeat with remaining cake and curd, finishing with a layer of cake. Transfer to refrigerator until ready to use, at least 2 hours.
5. Remove cake from refrigerator. Spread a thin even layer of meringue over sides of cake. Mound the remaining meringue on top of cake. Use a handheld torch to brown meringue.

Meringue Frosting:

2 cups sugar

• 8 large egg whites (1 cup)
• 3 lemons juiced
• 1. Combine the sugar, egg whites, and lemon juice in the bowl of an electric mixer set over a pan of simmering water. Whisk until sugar is dissolved, about 3 minutes.
• 2. Transfer bowl to the mixer stand fitted with the whisk attachment. Beat on medium speed for 10 minutes. Increase to high speed and beat until stiff glossy peaks form, 10 to 15 minutes more.

(adapted from marthastewart.com)

Notes:

I made two recipes of the meringue as Martha Suggested and found that I had waay more than necessary even for a heavy layer of meringue on top of the cake. I think only one batch is necessary. Additionally, when I made this cake I did not pay attention to how much lemon curd I was using in-between each layer, but I know it was less than the 1/4th cup that this recipe calls for. I found that the cake was a little dry and would suggest really using 1/4th cup between each layer to add extra moisture and lemon flavor.