Lemon Curd Meringue Cake

Ingredients:

Cake

• Basic vanilla sponge cake, recipe included, bake and cool

Lemon Curd

• 3/4 cup sugar
• 6 large egg yolks
• 1/3 cup freshly squeezed lemon juice
• 1 tbsp. lemon zest, finely grated
• 1 tbsp plus 1 tsp cornstarch
• A pinch of salt
• 6 tablespoons cold butter, cut into small pieces

Meringue

• 4 large egg whites
• 1 cup of sugar
• A pinch of cream of tartar
• 0.5 tsp vanilla extract

Basic vanilla sponge cake

• 220 g butter, room temperature, plus extra for greasing the pans
• 3 cups of premium flour, plus extra for dusting the pans
• 1 tbsp baking powder
• 0.5 tsp salt
• 1.5 cups of sugar
• 4 large eggs, room temperature
• 1 tbsp vanilla extract
• 3/4 cup heavy cream 33%

Preparation:

1. Making lemon curd.
   
   In a small saucepan over medium-low heat, whisk together the sugar, egg yolks, lemon juice, lemon zest, cornstarch, and salt. Melt, stirring occasionally, until the sugar dissolves. Continue cooking for about 10 minutes, stirring constantly, until the custard thickens.
   
   Stir in the butter, a few pieces at a time, until completely melted, then strain the cream through a fine-mesh sieve into a bowl. Press plastic wrap directly onto the surface of the cream and refrigerate for at least 2 hours to set.
2. Making meringue.
   
   Place a heatproof bowl over a saucepan of simmering water to create a double boiler (the bowl should not touch the surface of the water). Whisk the egg whites and sugar in the bowl until the mixture is hot and the sugar has dissolved, about 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, about 6 to 8 minutes.
3. Assembling the cake.
   
   Place one cake layer on a serving plate and spread lemon curd on top, leaving a 1/2-inch border around the edges. Top with the second cake layer and press gently. Spoon the meringue over the cake, using the back of the spoon to create intricate ridges. Brown the meringue with a blowtorch. Serve immediately or refrigerate for up to 1 day.

4. Basic vanilla sponge cake

   
   Preheat oven to 350°F (175°C). Grease two 9-inch round baking pans and line the bottoms with parchment paper; butter the parchment and dust with flour, shaking out any excess.
   
   In a bowl, whisk together 3 cups of flour, baking powder, and salt until smooth. In a large bowl, beat 220g of butter and sugar with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Reduce mixer speed to medium; beat in the eggs, one at a time, scraping down the sides of the bowl with a spatula as needed. Stir in the vanilla (the mixture may appear slightly separated).
   
   In a liquid measuring cup, combine 0.5 cups of water with the cream. Fold the flour mixture into the butter mixture in three additions, alternating with the cream and water, beginning and ending with the flour, and mix until smooth.
   
   Spoon the batter into the prepared pans. Bake for 25-30 minutes, until the tops are lightly golden and the center springs back when pressed. Transfer to a cooling rack and let cool for 10 minutes. Then, run a knife around the edges of the pans and transfer the cakes to a wire rack to cool completely. Remove the parchment. If desired, trim the tops of the cakes with a serrated knife to make them even.