Lemon Meringue Layer Cake with Lemon Curd Filling

This is a cake version of our favorite pie—a light, buttery cake, one layer with a meringue topping, and a lemony filling to go between the layers.

11⁄2 cups plus 1 tablespoon all-purpose flour, plus additional for dusting the pans

4 large eggs plus 2 large egg whites, at room temperature

1 cup plus 7 tablespoons sugar

3⁄4 teaspoon salt

1 tablespoon finely grated lemon zest

2 teaspoons vanilla extract

5 tablespoons unsalted butter, melted and cooled, plus additional for greasing the pans

Lemon Curd Filling

• Position the rack in the center of the oven and preheat the oven to 350 F. Butter and lightly flour two 9-inch round cake pans; set aside.
• Beat the 4 large eggs, 1 cup sugar, and 1⁄2 teaspoon salt in a large bowl with an electric mixer at medium-high speed; beat until very pale and doubled in volume, 8 to 10 minutes. Beat in the zest and vanilla.
• Scrape down and remove the beaters. Fold in the melted butter with a rubber spatula just until incorporated. Add the fl our and fold just until dissolved, until you can see no white bits in the batter. Divide between the two prepared pans.
• Bake until lightly browned and springy to the touch, until a toothpick or cake tester inserted into the center of one of the layers comes out clean, about 25 minutes. Transfer to a wire rack and cool for 10 minutes, then invert the layers onto the rack and remove the pans. Cool completely, about 1 hour.
• Meanwhile, make the Lemon Curd Filling (see Lemon Curd Filling
  ) and allow to cool completely at room temperature, about 30 minutes.
• Heat the oven to 400 F. Transfer one of the cake layers to a large baking sheet, using a large, fl at, metal spatula, even one used for barbecuing.
• Beat the 2 egg whites and the remaining 1⁄4 teaspoon salt in a large dry bowl with an electric mixer at high speed until you can form soft, droopy peaks by dipping the turned-off beaters into the mixture. Beat in the remaining 7 tablespoons sugar 1 tablespoon at a time; continue beating until glossy, until you can make stiff peaks with the turned-off beaters.
• Spread and mound the egg white meringue onto the cake layer sitting on the baking sheet. Use a rubber spatula to create peaks and valleys in the meringue, spreading it to the rim of the layer.
• Bake until the meringue is lightly browned, about 8 minutes.
• Remove the sheet from the oven and cool on a wire rack for 15 minutes.
• Transfer the other layer to a cake plate and spread the Lemon Curd Filling evenly over its top surface. Use 1 or 2 large wide, metal spatulas to set the meringue-topped layer atop the bottom layer.
• To store: Cover loosely and refrigerate for up to 3 days; return to room temperature before serving.

Makes one 9-inch two-layer cake