Lemon Meringue Cake With Strawberries Food

LEMON MERINGUE CAKE

Steps:

• Make the lemon curd: Whisk the sugar, egg yolks, lemon juice, lemon zest, cornstarch and salt in a small saucepan over medium-low heat; cook, whisking occasionally, until the sugar dissolves. Continue cooking, whisking constantly, until thick, about 10 minutes. Whisk in the butter a few pieces at a time until melted, then strain through a fine-mesh sieve into a bowl. Press plastic wrap directly onto the surface and refrigerate until set, at least 2 hours.
• Make the meringue: Whisk the egg whites and sugar in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until the mixture is warm and the sugar dissolves, 3 to 4 minutes. Remove the bowl from the pan; add the cream of tartar and vanilla and beat with a mixer on medium-high speed until stiff, glossy peaks form, 6 to 8 minutes.
• Assemble the cake: Put 1 cake layer on a platter; spread the lemon curd on top, stopping about 1/2 inch from the edge. Top with the second cake layer and press down gently. Cover the cake with the meringue, using the back of a spoon to make swirly peaks. Brown the meringue with a kitchen torch. Serve immediately or refrigerate up to 1 day.
• Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess.
• Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.)
• Mix 1/2 cup water with the cream in a liquid measuring cup or bowl. Beat the flour mixture into the butter mixture in 3 batches, alternating with the cream mixture, beginning and ending with flour, until just smooth.
• Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and the centers spring back when pressed, 25 to 30 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.

LEMON MERINGUE CAKE

Steps:

• In a large bowl, combine the cake mix, eggs, water and oil. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans to wire racks., For filling, in a large saucepan, combine the sugar, cornstarch and salt. Stir in water and juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in butter and lemon zest. Cool completely., For meringue, in a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. , Cut each cake horizontally into two layers. Place bottom layer on an ovenproof serving plate; spread with a third of the filling. Repeat layers twice. Top with remaining cake layer. , Spread meringue over top and sides. Bake at 350° for 10-15 minutes or until meringue is lightly browned. Cool. Store in the refrigerator.

LEMON MERINGUE CAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease and flour 3 8-inch cake pans.
• Mix the cake mix, water, eggs, and vegetable oil as directed on the package, and pour batter into prepared cake pans.
• Bake the layers in the preheated oven until a toothpick inserted into the center of a cake comes out clean, 30 to 35 minutes. Let cool in pan at least 20 minutes or until completely cool.
• When the cake is completely cool, run a paring knife between the cake and the edge of the pan. Hold the cake pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover the cake pan with a plate or cooling rack, and invert it to tip the cake out of the pan and onto the plate.
• To fill and decorate, lay a cake layer onto an oven-safe plate, and spread half the lemon filling over the bottom layer. Place a second layer gently on the lemon filling, and spread the rest of the filling on the top of the second layer. Top with third layer.
• Beat the egg whites in a bowl until they form stiff peaks, then gradually add the sugar and continue to beat until the mixture forms a fluffy, shiny meringue. Spread the meringue all over the cake like a frosting, spreading it into decorative peaks and swirls. Place the decorated cake back into the hot oven, and bake until the peaks and swirls of meringue are lightly browned, about 10 minutes. Refrigerate 4 hours to overnight, then serve cold.

LEMON MERINGUE CAKE

Steps:

• Make pudding mix as directed on box for pie, using all remaining filling ingredients. Refrigerate about 1 1/2 hours or until chilled.
• Heat oven to 325°F. Grease sides of two 9- or 8-inch round cake pans. Line bottoms of pans with cooking parchment paper. In medium bowl, beat cake flour, 3/4 cup sugar, the baking powder, salt, shortening, milk, vanilla and 4 egg yolks with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl occasionally. (Batter will be stiff.) Spread evenly in pans.
• In small bowl, beat 4 egg whites with electric mixer on medium speed until foamy. Beat in 1 cup sugar, 1 tablespoon at a time, on high speed until stiff peaks form. Spread half of meringue over batter in each pan.
• Bake 30 to 35 minutes or until meringue looks set and dry. Cool 10 minutes. Loosen meringues from edges of pans with point of knife if necessary. Carefully remove from pans and peel off paper. Cool completely with meringue sides up on cooling racks, about 1 hour.
• Spread 1 1/4 cups pudding over meringue on 1 cake layer. Place other cake layer, meringue side up, on first layer. Top with remaining pudding. Serve within 30 minutes. Store in refrigerator.

STRAWBERRY MERINGUE CAKE

Steps:

• Let egg whites stand at room temperature for 30 minutes. , In a large bowl, combine the cake mix, orange juice, egg yolks and orange zest; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans; set aside. , In a large bowl with clean beaters, beat egg whites and cream of tartar on medium until soft peaks form. Gradually beat in 1 cup sugar, a tablespoon at a time, on high until stiff glossy peaks form. Spread the meringue evenly over cake batter. , Bake at 350° for 35 minutes or until meringue is lightly browned. Cool in pans on wire racks (meringue will crack). , Meanwhile, in a large bowl, beat cream until stiff peaks form. Mash 1/2 cup of strawberries with remaining sugar; fold into whipped cream. , Loosen edges of cakes from pans with a knife. Using two large spatulas, carefully remove one cake to a serving platter, meringue side up. Carefully spread with about two-thirds of the cream mixture. Slice the remaining berries; arrange half over cream mixture. Repeat layers. Store in the refrigerator.

STRAWBERRY ORANGE MERINGUE CAKE

Steps:

• Line a 9-in. springform pan with parchment paper. Grease paper and sides of pan; set aside. In a bowl, combine the cake mix, orange juice, egg yolks and orange zest; beat for 3 minutes. Pour into prepared pan. In another bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in 1/2 cup sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over batter, sealing to edge of pan., Bake at 350° for 40-45 minutes or until golden brown. Cool on a wire rack for 10 minutes (meringue will crack). Carefully run a knife around edge of pan to loosen. Remove sides of pan. Cool completely. Cut in half widthwise., In a small bowl, mash 1/4 cup berries with remaining sugar. Add cream and beat on high until stiff peaks form. Place one cake layer half meringue side up on a serving plate. Spread half the whipped cream mixture over cake. Top with remaining cake and topping. Garnish with remaining berries. Store in the refrigerator.

LEMON MERINGUE CAKE WITH STRAWBERRY RHUBARB SAUCE

Steps:

• Heat oven to 350°. Grease and flour square pan, 9x9x2 inches. Beat all ingredients except Meringue and Strawberry Rhubarb Sauce in large bowl with electric mixer on low speed 30 seconds, scraping bowl occasionally. Beat on high speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake 17 to 21 minutes or until toothpick inserted in center comes out clean. Increase oven temperature to 400°. Make meringue. Spread over cake, sealing meringue to edge of pan.
• Bake 8 to 10 minutes or until meringue is light brown; cool. Serve with Strawberry Rhubarb Sauce.
• Meringue: Beat egg whites and cream of tartar in medium bowl with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Beat in vanilla.
• Strawberry-Rhubarb Sauce: Heat rhubarb and sugar to boiling in 1-quart saucepan; reduce heat. Mix cornstarch and 1 tablespoon cold water; stir into rhubarb mixture. Simmer uncovered about 5 minutes, stirring occasionally, until rhubarb is tender. Cool sauce. Stir in strawberries.

LEMON MERINGUE CAKE WITH STRAWBERRIES

Steps:

• Stir together strawberries and 1/4 cup sugar. Cover and refrigerate until serving.
• Heat oven to 350°F. Spray square pan, 9x9x2 inches, with cooking spray. Beat flour, 1 cup sugar, the margarine, milk, baking powder, lemon peel, vanilla, salt and 2 egg whites in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean.
• Increase oven temperature to 400°F. Beat 2 egg whites in medium bowl on high speed until foamy. Beat in 1/2 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Spread over cake.
• Bake 8 to 10 minutes or until meringue is light brown. Cool completely, about 1 hour. Top each serving with strawberries.

FRESH STRAWBERRY CAKE WITH LEMON SWISS MERINGUE BUTTERCREAM

Steps:

• Slice the strawberries. You'll need 2 ½ cups roughly chopped for the sauce and the remaining to be diced for the cake.
• In a medium-sized saucepan, combine 2 ¼ cups sliced strawberries, 3 tablespoons of sugar, and 3 tablespoons of lemon juice. Cook over medium heat, stirring occasionally until reduced and slightly thickened, about 10 minutes. Remove from heat and cool completely.
• Preheat the oven to 350°F and generously grease and flour three 8-inch cake pans. I suggest lining the bottom with parchment paper.
• In a large mixing bowl, combine the butter and remaining sugar (2 ¼ cups). Beat on medium speed using the paddle attachment until the butter it is light and fluffy, scraping the bowl as needed. This should take about 5 minutes.
• Add the egg whites, one at a time, ensuring that each one is well mixed before adding the next. Add the vanilla extract together with the last egg white.
• Use a food processor to grind the freeze-dried strawberries into a fine powder.
• In a medium-sized bowl, combine the powdered strawberries with the flour, cake flour, baking powder, and salt. Gently whisk the ingredients together to combine.
• Next, slowly alternate adding the dry ingredients with the milk, starting and ending with the dry ingredients. Beat on medium speed until all of the ingredients are just combined.
• In a small bowl, combine the remaining 2 ½ cups of strawberries with the remaining lemon juice (½ tablespoon). Stir to combine and then stir the strawberries into cake batter. At this time, you should also add the cooked strawberries as well. Turn the batter from the bottom to the top to ensure all of the ingredients are well combined.
• Bake at 350°F for 28-35 minutes. Test your cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, you cake is done. After 15-20 minutes, run a knife around the outside edge of the cake and gently remove from the pan. Allow the cakes to cool completely on a wire rack.
• Combine the sugar and egg whites in your stainless steel mixer bowl (or any heat proof bowl). Attached your candy thermometer to the side of the bowl.
• Set your bowl over top of a pot with water, just enough to cover the bottom of the pot. You do not want the water to boil and touch the bottom of your mixing bowl. Heat the water on medium to medium-low heat.
• Combine the sugar and egg whites and stir (using your greaseproof spatula) constantly until the mixture reaches 140° F. This is the most important part; you do not want to egg whites to cook. I have read that you can have it be anywhere between 120° F - 160° F. When it reaches 140° F, the sugar should be dissolved in the egg whites. You can test this by placing a drop on your fingertips and rubbing them together. The mixture should be completely smooth.
• Place the mixing bowl on your stand mixer. Using the wire whisk attachment, beat the egg whites. Start on low and increase the speed to medium after 2 minutes.
• Beat for another 3 minutes on medium. At this point, your frosting should have turned white as the egg whites are whipped and the body of the meringue starts to form.
• After 5 minutes, increase the speed to high. You will notice that as you increase the speed, the body of your meringue will also increase. It will start to look glossy as the peaks begin to form. Beat for another 5 minutes.
• After you have beat the meringue for a total of about 10 minutes, the bottom of your mixing bowl should be cooled completely. Your SMB should look kind of like whipped cream. Scrape down all sides and bottom of the bowl.
• Turn your mixer down to medium-low. Slowly add your butter, about 1 tablespoon at a time, ensuring it is mixed well after each addition. Once you have added all your butter. Mix for another minute and scrape down the sides of the bowl.
• Switch to the paddle attachment and continue beating on medium to allow all the air bubbles to escape. In about 2-3 minutes the frosting is smooth. Lastly, fold in the lemon zest.

LEMON MERINGUE CAKE WITH STRAWBERRIES

Steps:

• Mix strawberries and 1/4 cup sugar.
• Cover and refrigerate until serving.
• Heat oven to 350 degrees F.
• Spray square pan, 9×9×2 inches, with cooking spray.
• Beat flour, 1 cup sugar, the margarine, milk, baking powder, lemon peel, vanilla, salt and 2 egg whites in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly.
• Beat on high speed 2 minutes, scraping bowl occasionally.
• Pour into pan.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean.
• Cool slightly.
• Increase oven temperature to 400 degrees F.
• Beat 2 egg whites in medium bowl on high speed until foamy.
• Beat in 1/2 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy.
• Spread over cake.
• Bake 8 to 10 minutes or until meringue is light brown.
• Cool completely.
• Top each serving with strawberries.

FROZEN STRAWBERRY LEMON MERINGUE TORTE

Steps:

• Make the meringue layers:
• Line 2 buttered baking sheets with parchment paper or foil and on them trace 3 circles using the bottom of an 8 1/2-inch springform pan as a guide. In a large bowl with an electric mixer beat the egg whites with a pinch of salt until they hold soft peaks, add the sugar gradually, beating, and beat the whites until they hold stiff glossy peaks. Transfer the meringue to a pastry bag fitted with a 1/2-inch plain tip, beginning in the middle of each parchment circle pipe the meringue in a tight spiral to fill in each circle, and smooth the tops. Bake the meringues on 2 racks in a preheated 250°F. oven, switching the baking sheets from one rack to the other every 30 minutes, for 1 to 1 1/2 hours, or until they are firm when touched and very pale golden. Remove the parchment with the meringue from the baking sheets, let the meringue cool on it, and peel off the parchment carefully. The meringue layers may be made 1 day in advance and kept, wrapped well in plastic wrap, at room temperature. With a serrated knife trim the meringue layers so that they will just fit inside the 3 1/2-inch springform pan.
• Oil the pan, line it with plastic wrap, leaving on overhang, and arrange 1 of the meringue layers, smooth side down, in the bottom.
• Make the lemon filling
• In heavy saucepan sprinkle the gelatin over the water, let it soften for 1 minute, and heat the mixture over low heat, stirring, until the gelatin is dissolved. Whisk in the lemon juice, the sugar, the egg yolks, and zest and cook the mixture over moderately low heat, whisking constantly, until it registers 170°F. on a candy thermometer. Transfer the mixture to a metal bowl set in a larger bowl of ice and cold water and stir it occasionally until it is very thick but not set. In a bowl beat the cream until it holds soft peaks and fold it into the lemon mixture.
• Pour the lemon filling over the meringue layer in the springform pan, top it with 1 of the remaining meringue layers, and freeze the torte for 1 hour, or until the lemon filling is firm.
• Make the strawberry filling:
• In a heavy saucepan sprinkle the gelatin over the water, let it soften for 1 minute, and heat the mixture over low heat, stirring, until the gelatin is dissolved. In a food processor or blender purée the strawberries with the preserves and the sugar, whisk the purée and the egg yolks into the gelatin mixture, and cook the mixture over moderately low heat, whisking constantly, until it registers 170°F. on a candy thermometer. Transfer the mixture to a metal bowl set in a larger bowl of ice and cold water and stir it occasionally until it is very thick but not set. In a bowl beat the cream until it holds soft peaks and fold it into the strawberry mixture.
• Pour the strawberry filling over the meringue layer in the springform pan, top it with the remaining meringue layer, smooth side up, and fold the plastic wrap overhang over the top. Freeze the torte for 2 hours, or until it is frozen. The torte may be prepared up to this point 2 days in advance and dept wrapped well and frozen.
• Make the frosting:
• In a small saucepan sprinkle the gelatin over the water, let it soften for 1 minute, and heat the mixture over low heat, stirring, until the gelatin is dissolved. In a bowl beat the heavy cram and the sour cream with the confectioners' sugar until the mixture just holds stiff peaks, add the gelatin mixture in a stream, beating, and beat the frosting until it holds stiff peaks.
• Remove the side of the pan and transfer the torte to a serving plate, discarding the plastic wrap. Spread a thin layer of the frosting on the top and side of the torte and freeze the torte for 10 minutes, or until the frosting is firm. Transfer the remaining frosting to a pastry bag fitted with a decorative tip (such as a basket-weave tip), pipe it over the torte, and freeze the torte for at least 30 minutes and up to 4 hours. Let the torte stand in the refrigerator for 30 minutes before serving and garnish it with the strawberries.

LEMON MERINGUE CAKE

Steps:

• Preheat oven to 350.
• Spray 2 (9") round cake pans with nonstick spray.
• Line bottoms with parchment or wax paper and spray paper with nonstick spray.
• TO MAKE CAKE:.
• Combine flour, baking powder and salt in medium bowl.
• Whisk milk, 3/4 cup sugar, egg substitue, and oil in large bowl, whisk in flour mixture just until blended.
• With electric mixer on medium speed, beat egg whites in another large bowl until soft peaks from.
• Add remaining 4 Tablespoons sugar, 1 tablespoons at a time, beating until firm peaks form.
• With rubber spatula, gently fold beaten whites into flour mixture until no streaks of white remain.
• Divide batter evenly among pans.
• Bake until toothpick inserted into center of each layer comes out clean, 30-35 minutes.
• Run knife around each layer to loosen from pan.
• Invert each layer onto rack; remove parchment paper.
• Let cool completely.
• With long serrated knife, split each layer in half to make a total of 4 layers.
• Arrange 3 layers cut side up on work surface; spread each with 2 tablespoons lemon curd.
• Place 1 layer filling side up on serving plate.
• Top with 2 more layers, filling side up.
• Cover with reamining cake layer, cut side down.
• If making ahead can wrap cake tightly in plastic wrap and then foil, and freeze up to 1 month.
• Let thaw in refrigerator overnight.
• TO MAKE FROSTING:.
• Whisk egg whites and sugar in large metal bowl of electric stand mixer,.
• Set bowl in large saucepan over 1 inch of simmering water.
• Cook, stirring constantly, until sugar is dissolved and mixture is hot, 5-7 minutes.
• Transfer bowl to mixer; add vanilla.
• With whisk attachment on medium-high speed, beat until stiff glossy peaks form and mixture is completely cool, 5-7 minutes.
• Spread frosting at once over tiop and sided of cake.
• ADD a FLOURISH:.
• Flame frosting to add pizzazz, ignite a hand held torch and move flame continously in small circles over frosting until it is lightly browned as in a meringue pie.

LEMON MERINGUE CAKE

Steps:

• Grease and flour two 8 inch round layer cake pans.
• Make, bake and cool cake according to package directions.
• Cook pudding as directed on package for pie filling.
• Cool for 30 minutes, stirring several times.
• Beat egg whites until frothy.
• Gradually add in sugar beating until stiff but not dry.
• With long serrated knife, split each cake layer into 2 thin layers.
• Place one cake on oven proof plate.
• Spread 1/4 of lemon pudding on cake and repeat with all cakes, ending with lemon pudding on top.
• Spread meringue around sides of cake, making elegant swirls.
• Bake at 450°F for 5 minutes or until lightly browned.
• Cool to room temp before serving.
• Store in refrigerator.

SWEDISH MERINGUE CAKE WITH STRAWBERRIES AND ORANGE FILLING

Steps:

• Line the bottoms of 3 buttered 9- by 2-inch cake pans with rounds of wax paper, butter the paper, and dust the pans with flour, knocking out the excess. Into a bowl sift together the flour, the baking powder, and the salt. In the bowl of an electric mixer cream together the butter and 3/4 cup of the sugar until mixture is light and fluffy, add the egg yolks, 1 at a time, beating well after each addition, and beat in the vanilla. Add the flour mixture and the milk in batches, beginning and ending with the flour mixture and beating well after each addition, and divide the batter among the prepared pans, spreading and smoothing it.
• In the cleaned bowl with cleaned beaters beat the egg whites with a pinch of salt until they hold soft peaks, add the remaining 1 cup sugar, a little at a time, and beat the meringue until it just holds stiff peaks. Fold in the almonds gently but thoroughly. (Do not beat in the almonds.) Spread the meringue over the batter, smoothing it, and bake the layers in the middle of a preheated 350°F. oven for 30 to 35 minutes, or until a tester comes out clean. Let the layers cool in the pans on a rack. Run a knife around the edges, invert the layers onto rack, and discard the wax paper. The cake layers may be made 1 day in advance and kept wrapped in plastic wrap.
• Make the orange filling:
• In a heavy saucepan whisk together the sugar, the cornstarch, and a pinch of salt. In a bowl whisk together the zests, the juices, and the yolks and whisk the yolk mixture into the sugar mixture until the mixture is combined well. Bring the mixture to a boil, whisking, boil it gently, whisking, for 2 minutes, and let it cool, whisking occasionally.
• Arrange one of the layers, meringue side up, on a serving plate, spread half the orange filling on it, and spread half the chopped strawberries on the filling. Arrange another layer, meringue side up, on the strawberries, spread the remaining filling on it, and spread the remaining chopped strawberries on the filling. Arrange the remaining layer, meringue side up, on the strawberries. The cake may be assembled up to this point 6 hours in advance and kept covered with plastic wrap and chilled.
• In a bowl with an electric mixer beat the cream until it holds soft peaks, beat in the confectioners' sugar, and beat the cream until it holds stiff peaks. Transfer the cream to a pastry bag fitted with a star tip and pipe a circle of it decoratively around the top edge of the cake. Pipe another circle of cream 1 inch inside the first circle, pipe a rosette in the center, and pipe another circle of cream around the base of the cake. Quarter lengthwise 10 of the reserved strawberries, arrange them decoratively inside the concentric circles, and arrange the remaining strawberry on the rosette.

LEMON MERINGUE CAKE WITH LEMON CURD FILLING

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line two baking sheets with parchment paper.
• For meringue, beat egg whites in a glass, metal, or ceramic bowl stiff peaks form. Slowly add powdered sugar and continue beating until mixture is thick and creamy. Beat in vanilla. Mound meringue into two 8-inch circles (one on each baking sheet)
• Reduce the temperature to 245 degrees F (118 degrees C) and place meringues in the oven. Cook for 90 minutes. Turn off the oven and leave meringues in until cooled, 2 to 4 hours. Remove from the oven and set aside until needed.
• While the meringue is cooling, prepare lemon curd filling: Bring water to a steady simmer in a double-boiler pan over medium heat. In the top portion of the double boiler, off the heat, whisk together lemon juice, eggs, and egg yolks. Place the top portion of the double boiler over the simmering water and continue to whisk until mixture is thick enough to coat the back of a spoon. Add butter and whisk until it is melted into the mixture. Remove from the heat, cover, and place in the refrigerator to chill for at least 2 hours.
• Preheat the oven to 350 degrees F (175 degrees C). Spray the bottom and sides of an 8-inch round cake pan with cooking spray. Line the bottom pan with parchment paper and spray that with cooking spray. Dust with flour.
• Prepare cake: Sift cake flour, all-purpose flour, baking powder, and salt into a bowl.
• Cream sugar and butter in a large bowl with an electric mixer until fluffy. Add eggs and beat until incorporated. Mix in milk, lemon zest, and vanilla and lemon extracts until smooth. Slowly add dry ingredients and mix just until blended. Pour batter into the prepared cake pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.
• Remove cake from the oven and set on a wire rack until completely cool, about 30 minutes. Run a butter knife around the edges to ensure the sides are free; remove cake from the pan and set aside.
• Whip cream for topping in a glass, metal, or ceramic bowl with an electric mixer. Add sugar and beat until incorporated.
• Place one meringue on a platter. Drizzle with some lemon curd and place the cake layer on top. Drizzle more lemon curd and place the second meringue on top. Top with whipped cream and garnish with lemon zest.

LEMON MERINGUE CAKE

Steps:

• For cake, cream together butter and sugar.
• Beat in egg plus egg yolks.
• Sift together dry ingredients.
• Stir vanilla into milk.
• Add dry ingredients alternately with milk.
• Mix well and pour into a buttered and floured 9 inch round cake pan.
• Bake at 350*F for 25 to 30 minutes, til top springs back when lightly touched.
• REmove from pan and cool completely on a wire rack.
• For filling, stir together in top of double boiler, sugar and flour.
• Stir in egg yolks, water, lemon peel and lemon juice.
• Cook over simmering water until mixture bubbles and thickens.
• Remove from heat.
• Let cool 5 minutes, then stir in butter until melted.
• Mix well.
• Let cool completely.
• For meringue beat together egg whites and cream of tartar until soft peaks form.
• Continue to beat while slowly adding sugar, until stiff peaks form and is glossy.
• To assemble, place cake on oven proof plate, spread with lemon filling then cover completely with meringue.
• Bake at 350*F until meringue is lightly browned, about 10 minutes.
• Remove from oven and cool completely.
• Serve to some very appreciative friends and family!