Lemon Meringue Cake

Summary
Prep time	30+30 min
Cook time	20-25 min
Source	Feast, Food to Celebrate Life by Nigella Lawson (pg 170)
Yield / serves	8 servings
Rating	Very good

Ingredients

• 1 stick + 1 T very soft, unsalted butter
• 4 eggs, separated
• 1 1/2 c + 1 t superfine sugar
• 3/4 c all-purpose flour
• 2 T cornstarch
• 1 t baking powder
• 1/2 t baking soda
• zest of 1 lemon
• 4 t lemon juice
• 2 t milk
• 1/2 t cream of tartar
• 2/3 c heavy/whipping cream
• 1/2 c + 2 T good quality lemon curd

Preparation

Preheat the oven to 400°F. Line and butter two 8-inch cake pans.

Mix the egg yolks, 1/2 c of the sugar, the butter, flour, cornstarch, baking powder, baking soda, and lemon zest in a processor. Add the lemon juice and milk and process again.

Divide the mixture between the prepared pans. Spread with a rubber spatula until smooth.

Whisk the egg whites and cream of tartar until peaks form and then slowly whisk in the cup of sugar. Divide the whisked whites between the two pans, pouring/spreading the meringue straight on top of the cake batter. Smooth one flat with a metal spatula, and with the back of a spoon, peak the other and sprinkle 1 teaspoon sugar over the peaks. Put the pans into the oven for 20-25 minutes.

With a cake-tester, pierce the cake that has the flat meringue topping to check if it's cooked all through. No sponge mixture should stick to the tester. Remove both cakes to a wire rack and let cool completely in the pans.

Unmold the flat-topped one onto a cake stand or plate, meringue side down. Whisk the heavy cream until thick but not stiff and set aside. Spread the flat sponge surface of the first, waiting, cake with the lemon curd and then spatula over the cream and top with the remaining cake, bronze-peaked meringue uppermost.