Lemon Meringue Angel Food Cake

 Cook time: 2 hours 0 minutes

Servings: 1 serving

Ingredients:

For the Lemon Angel Food Cake:

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12 large egg whites, yolks reserved for curd

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2 cups granulated sugar

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2 tablespoons lemon zest

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2 tablespoons fresh lemon juice

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1 teaspoon vanilla extract

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1/4 teaspoon kosher salt

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1 cup fine cake flour

For the Lemon Curd:

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14 egg yolks

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Zest of 3 lemons

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1 3/4 cups sugar

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1 1/2 cups fresh lemon juice

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5 tablespoons unsalted butter, chilled

For the Meringue:

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3 egg whites, yolks reserved for curd

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1/4 teaspoon cream of tartar

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6 tablespoons sugar

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1 teaspoon vanilla

For the Garnish:

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Lemon slices

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Edible flowers

Instructions:

For the Lemon Angel Food Cake:

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Preheat oven to 350 degrees.

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Sift flour into a large bowl. Set aside.

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Place egg whites and sugar in the bowl of a stand mixer fitted with the whisk attachment. Whisk on low to combine, then whip the mixture at medium-low speed for about 4 minutes.

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With the mixer running, add in lemon zest, juice, vanilla and salt. Increase speed to medium and gradually up to medium-high over a minute or two until the meringue is glossy but not stiff.

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Sprinkle over the flour and fold in gently with a silicone spatula.

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Dollop mix into a 10-inch angel food cake tin, and bake for 40 to 45 minutes.

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When cake is done, remove from the oven and invert the pan.

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Let the cake cool completely, about 2 hours, then gently un-mold by running a knife around the edges.

For the Lemon Curd:

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Whisk together egg yolks, lemon zest, sugar and lemon juice in a medium saucepan. C

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Cook over medium heat, stirring constantly until curd thickens, about 7 to 8 minutes.

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Remove from heat and drop in butter one tablespoon at a time, stirring after each addition.

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Pour into a heatproof container and cover with plastic wrap pressed directly to the surface of the curd to prevent a skin from forming. Place in fridge to chill. When refrigerated, curd will last up to 2 weeks.

For the Meringue:

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Preheat oven to 375 degrees.

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In the bowl of a stand mixer fitted with the whisk attachment, whisk egg whites and cream of tartar.

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Beat until meringue holds its shape, then beat in sugar and vanilla.

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Swirl the meringue over the top of the cake with a spatula, and bake until browned, about 7 to 10 minutes.

For the Garnish:

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Drizzle the cake with lemon curd, and top with desired garnishes.

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Slice and serve, drizzling with more curd if desired.