LEMON MERINGUE CAKE

   I admit it.  I will buy a cookbook just for the photographs.  Visuals have always inspired me more than words.  It is my hope, also, that the photos I pair with recipes on Passions-to-Pastry will make you want to run to your kitchen and start cooking!   I hauled home a stack of cookbooks from the library last week and one of the books I keep going back to is Nigella Lawson's FEAST.   When a friend asked me to bring "a lemon something" to their house for dinner this past weekend, the photo of that luscious Lemon Meringue Cake immediately came to mind.  I recommend using two 8-inch-by-2-inch cake pans if you can.  My pans are only 1-inch high and although I had respectable results, the cakes will rise above that height and would be easier to unmold.

                                       LEMON MERINGUE CAKE
                                adapted from FEAST by Nigella Lawson

• 9 tablespoons very soft, unsalted butter
• 4 eggs, separated
• 1 1/2 cups plus 1 teaspoon sugar
• 3/4 cup all-purpose flour
• 2 tablespoons cornstarch
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• zest of 1 lemon
• 4 teaspoons lemon juice
• 2 teaspoons milk
• 1/2 teaspoon cream of tartar
• 2/3 cup heavy cream
• 1/2 cup plus 2 tablespoons lemon curd

For the cakes:
1.  Preheat oven to 400˚F.  Line and butter two 8-inch cake pans.
2.  Mix the egg yolks, 1/2 cup sugar, the butter, flour, cornstarch, baking powder, baking soda, and lemon zest in a food processor.  Add the lemon juice and milk and process again.
3.  Divide the mixture between the two pans.  Spread the mixture evenly.
4.  Whisk the egg whites and cream of tartar until peaks form and then slowly add the sugar, whisking constantly.  Divide the whites between the two pans, spreading the meringue over the cake batter.  Flatly smooth one of the meringues with a metal spatula, and with the back of a spoon, pulls peaks on the other meringue and sprinkle 1 teaspoon sugar over the peaks.  Put the pans into the middle of the oven for 20-25 minutes.
5.  Using a cake-tester, check for doneness in the cake with the flat meringue.  Mo sponge mixture should stick to the tester.  Remove cakes to a wire rack and cool completely.
6.  Unmold the flat-topped cake, meringue side down, onto a cake stand or plate.  Whisk the heavy cream until very thick, but not stiff.  Set aside.  Spread the lemon curd atop the unmolded cake and follow with the whipped cream.  Unmold the second cake and place on top of the lemon curd-cream filling.  Sprinkle with powdered sugar.

                                              LEMON CURD

• 4 large egg yolks
• 2 large eggs
• 1/2 cup sugar
• 1/2  cup lemon juice
• grated zest of one lemon
1.  Fill a saucepan partially with water and bring to a low boil.
2.  In a stainless bowl that will fit on top of the saucepan without touching the water, whisk together the egg yolks, eggs, and sugar.  Stir in the lemon juice.
3.  Place the stainless bowl over the saucepan, and cook the mixture until thick, stirring constantly.  Strain the lemon curd and stir in the grated lemon zest.  Cover the surface of the curd with plastic wrap and chill until cold.