Lemon Meringue Cake

• 3/4 cup sugar
• 6 large egg yolks
• 1/3 cup fresh lemon juice
• 1 tablespoon finely grated lemon zest
• 1 tablespoon plus 1 teaspoon cornstarch
• Pinch of salt
• 6 tablespoons cold unsalted butter, cut into small pieces
• 4 large egg whites
• 1 cup sugar
• Pinch of cream of tartar
• 1/2 teaspoon vanilla extract
• Basic Vanilla Cake, baked and cooled

1. Make the lemon curd: Whisk the sugar, egg yolks, lemon juice, lemon zest, cornstarch and salt in a small saucepan over medium-low heat; cook, whisking occasionally, until the sugar dissolves.
2. Continue cooking, whisking constantly, until thick, about 10 minutes.
3. Whisk in the butter a few pieces at a time until melted, then strain through a fine-mesh sieve into a bowl.
4. Press plastic wrap directly onto the surface and refrigerate until set, at least 2 hours.
5. Make the meringue: Whisk the egg whites and sugar in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until the mixture is warm and the sugar dissolves, 3 to 4 minutes.
6. 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, 6 to 8 minutes.
7. Assemble the cake: Put 1 cake layer on a platter; spread the lemon curd on top, stopping about 1/2 inch from the edge.
8. Top with the second cake layer and press down gently.
9. Cover the cake with the meringue, using the back of a spoon to make swirly peaks.
10. Brown the meringue with a kitchen torch.
11. Serve immediately or refrigerate up to 1 day.
12. Photograph by Levi Brown

sugar, egg yolks, lemon juice, lemon zest, cornstarch, salt, cold unsalted butter, egg whites, sugar, cream of tartar, vanilla, vanilla cake

Taken from www.foodnetwork.com/recipes/food-network-kitchens/lemon-meringue-cake-recipe.html (may not work)