Appears in Cook's Country April/May 2015
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.
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.