Lemon Curd Meringue Cake

• FOR THE LEMON CAKE:
• 2-3/4 cups Cake Flour
• 1 teaspoon Baking Powder
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Salt
• 1 cup Sour Cream
• 1 Tablespoon Grated Lemon Zest
• 1/4 cups Fresh Lemon Juice
• 1 teaspoon Vanilla Extract
• 1 cup Unsalted Butter, Softened
• 2 cups Granulated Sugar
• 4 whole Large Eggs
• 1/2 cups Lemon Curd (store Bought Or Homemade)
• FOR THE MERINGUE FROSTING:
• 2 cups Granulated Sugar
• 6 whole Large Egg Whites
• 2 teaspoons Vanilla Extract
• 2 Tablespoons Water

1. For the cake:
2. Preheat oven to 350 F. Grease three 9-inch cake pans and set aside.
3. In a large bowl, sift the flour, baking powder, baking soda and salt. Set aside.
4. In another bowl, whisk sour cream, lemon zest, juice and vanilla extract. Set aside.
5. Beat together the butter and sugar on medium speed in the bowl of a standing mixer until light and fluffy. Beat in eggs, one at a time, continuing until blended.
6. Reduce the speed to low and beat in 1/3 of the flour mixture, followed by half of the sour cream mixture. Repeat with another 1/3 of the flour mixture and the remaining sour cream mixture. Beat in the remaining flour mixture until just incorporated.
7. Pour the mixture into the prepared cake pans and spread evenly.
8. Bake for 25 to 30 minutes or until a wooden pick inserted in cake comes out clean. Cool in pans on wire rack for about 10 minutes before inverting the cakes onto a cooling rack. Let cool completely.
9. To assemble the cake, place one cake layer on a greased baking sheet. Spread the top of the cake with 1/4 cup lemon curd. Place another cake layer on top, and gently press down a little bit. Spread with the remaining lemon curd. Place the last layer of cake on top. Refrigerate until you are ready to frost and serve, preferably on the same day.
10. For the frosting:
11. In a large heatproof bowl, combine sugar and egg whites. Using a handheld electric mixer, beat on high speed until foamy for 1 minute. Set bowl over a pan of barely simmering water. Beat on high speed until frosting forms stiff peaks, about 10 minutes.
12. Remove from heat, stir in vanilla and water and beat for another 2 minutes until frosting thickens.
13. Preheat oven to 400 F. Smear the meringue frosting thickly on the top and sides of the cake. Use a small metal spatula to create swoops and peaks.
14. Place cake in oven. Bake, watching carefully, until meringue is brown around edges and beginning to brown elsewhere. Remove from oven and transfer to a serving plate.
15. Leave it at room temperature and serve the cake on the same day. Otherwise the frosting will become grainy.

lemon cake, flour, baking powder, baking soda, salt, sour cream, lemon zest, ubc, vanilla, unsalted butter, sugar, eggs, lemon curd, sugar, egg whites, vanilla, water

Taken from tastykitchen.com/recipes/desserts/lemon-curd-meringue-cake/ (may not work)