Lemon Meringue Cake

Name: Lemon Meringue Cake
Yield: Serves 12 to 16
Ingredients: 3 tablespoons plus 1/2 cup, lemon juice (4 lemons); 1/2 teaspoon, unflavored gelatin; 4 , large eggs (2 whole, 2 separated); 1 1/2 cups (10 1/2 ounces), sugar; , Salt; 4 tablespoons, unsalted butter, cut into 4 pieces and chilled; 1 , recipe Classic Pound Cake (or 1 store-bought pound cake); 1 tablespoon, light corn syrup; 1/2 teaspoon, vanilla extract

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Appears in Cook's Country April/May 2015

Desserts or Baked Goods

Fruit

Cakes

What’s better than lemon meringue pie? Cake, of course. Buttery pound cake, tangy lemon curd, and swaths of fluffy, burnished meringue make this a winner.

SERVES12 to 16

TIME55 minutes, plus 6 hours chilling

WHY THIS RECIPE WORKS

Our rich, bright homemade lemon curd is worth a little time at the stove. You can make the poundcake from scratch or use a store-bought cake. The meringue coating adds an attractive and delicious finishing touch.

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