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How to make it

  • 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.
  • For cake:
  • Grease 3, 8 inch layer pans, line with wax paper and grease again.
  • 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.
  • 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.
  • Assemble:
  • 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.

Reviews & Comments 1

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    " It was excellent "
    herby ate it and said...
    looks great !
    Was this review helpful? Yes Flag

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