Argentine Lemon Cake

  1. 1. For lemon filling, put milk, sugar & cornstarch in large saucepan. Stir until sugar is dissolved. Add lemon rind. Heat to a boil. Cook, stirring constantly, until smooth and thickened, about 5 minutes. Lightly beat egg yolks in a small bowl. Add a ladleful of the hot milk mixture to the remaining milk mixture. Cook and stir until thickened, but do not boil or eggs will curdle. Immediately strain mixture into a large bowl. Stir in butter. Cool completely, stirring occasionally. Remove lemon zest. Stir in lemon juice. Refrigerate until very cold.
  2. 2. Heat oven to 350. Grease an 8" springform pan. Line bottom of pan with a circle of parchment paper. Grease the paper.
  3. 3. For cake, beat eggs and sugar in large mixer bowl until very light and fluffy, 5-10 minutes. Gently fold in flour. Pour into prepared pan. Bake until golden brown and top springs back when touched, about 15 minutes. Cool on wire rack. Unmold.
  4. 4. Split cake in half horizontally to make 2 layers. Put on cake layer in bottom of clean, 8" springform pan or 8" cake pan with removable bottom. Add half of the lemon filling. Smooth top. Repeat in another pan with other cake layer and remaining lemon filling. Refrigerate, covered, at least 1 hour.
  5. 5. For meringue, beat eggs whites in large bowl until foamy. Gradually beat in sugar until stiff peaks form. Pile half of the meringue on top of lemon filling in each pan. Swirl with pastry spatula. Bake at 350 degrees until meringue is golden brown, about 5 minutes. Cool completely.
  6. 6. Remove sides of pan from cakes. Cut into wedges and serve with a spoon. Filling will be soft.

lemon filling, milk, sugar, cornstarch, lemon, egg yolks, t, lemon juice, eggs, sugar, flour, meringue, egg whites, sugar

Taken from www.epicurious.com/recipes/member/views/argentine-lemon-cake-50135883 (may not work)

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