Lemon Meringue Layer Cake
By: Anonymous
Published: Thursday, December 17, 2009 - 11:06pm

Ingredients




5 egg yolks ( reserve whites
1/2 stk butter softened
1/2 cup sugar
 cup fresh squeezed lemon juice
grated zest from the lemon
5 lrg eggs
1 cup sugar
1 teaspoon lemon extract or vanilla
1 cup flour
6 tablespoons butter or margarine , melted and cooled
5 reserved egg whites
1 cup sugar

Preparation

1 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. 2 The meringue frosted pieces look very pretty when cut. 3 For lemon curd: In a saucepan combine all ingredients and cook and whisk constantly over medium low heat until mixture thickens. Do not let boil. Remove from heat to cool. 4 For cake: Grease 3, 8 inch layer pans, line with wax paper and grease again. 5 Beat yolks while adding sugar gradually until mixture is very thick and light in color. Blend in flour at low speed and blend in melted butter at low speed. 6 Divide mixture in the 3 pans, and bake in a 350F oven about 12 to 15 minutes or until cake is pale and top springs back lightly when finger pressed. Cool on racks. 7 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. 8 Note: The cake layers and lemon curd may be made ahead of time.