Lemon Meringue Layer Cake
I prepare this for the lemon lovers in my family. Delicate and delicious , this cake is fitting for any party, or any special occasion. . Best served when warm and freshly prepared. May be may 1 hour in advance but because of the meringue, not suited for long keeping. However, there usually isn't any leftovers.
The meringue frosted pieces look very pretty when cut.
For cake: Grease 3, 8 inch layer pans, line with wax paper and grease again.
Assembly. Make meringue by beating whites to soft peaks and gradually adding sugar to stiff not dry peaks. Place a cake layer on an oven proof dish. Spread with 1/3 filling. Add 2nd layer and repeat with filling. Place on top layer, spread with filling. Spread meringue to completely cover cake, swirling top with a decorative pattern. Brown in a 400F oven about 5 to 8 minutes. Remove to rack and serve warm. Garnish pieces if desired with lemon curls.
Note: The cake layers and lemon curd may be made ahead of time.