Step 1

Preheat the oven 350F/177C and line two, 8-inch (20-cm) cake pans with parchment paper. Prepare one recipe of my 'Basic Vanilla Cake'; recipe linked above in the post. Once you have the batter ready, add the zest of 2 large lemons to the batter and fold in gently. Divide the cake batter evenly between the two pans. Bake the layers in the preheated oven for 28 to 30 minutes, until a toothpick inserted into the center comes out clean.

Step 2

Meanwhile, prepare the lemon curd. Place the eggs and egg yolks into a small sauce pot; save the egg whites for the meringue. Add the sugar to the eggs and whisk for 4 to 5 minutes, until the mixture is thick and pale. Strain the freshly squeezed lemon juice of all pulp and seeds, then add to the mixture. Heat the lemon curd over medium-low heat, stirring constantly with a rubber spatula, for 4 to 5 minutes until the curd thickens. The curd needs to thicken until it holds its shape on the back of a spoon.

Step 3

Remove the lemon curd from heat once thickened and add the vanilla extract and butter. Whisk until the butter is completely melted. Cover the lemon curd with plastic to prevent a film from forming. Allow the curd to cool completely in the refrigerator.

Step 4

Once the cake and lemon curd have cooled, prepare the meringue. Make sure to start with a super clean mixing bowl and whisk; I wash mine with vinegar and degreasing soap first. Place the egg whites into the mixer bowl and whisk til soft peaks form. Prepare the sugar syrup in a small sauce pot: combine the sugar and water and do not stir! Cook the sugar over medium-high heat until it reaches 238F, about 5 minutes.

Step 5

As soon as the sugar syrup reaches 238F, turn the mixer to medium speed and pour the syrup in a slow and steady stream into the egg whites. Once all the syrup is added, turn the mixer speed to high and whisk on high speed for 6 to 8 minutes, until stiff peaks form the meringue cools down. Add the vanilla extract and lemon juice last, and whisk for about 30 seconds, until incorporated. Transfer a few cups of the meringue into a pastry bag tipped with any large tip.

Step 6

To assemble the cake, first use a long serrated knife to split the cake layers in half. Spread about 1/4 cup of the meringue onto each layer, then pipe a barrier ring of meringue around the edge of the cake layer. Fill the center with about 1/4 cup to 1/3 cup of lemon curd. Frost the outside of the cake with the remaining meringue, adding a heaping amount of the meringue on the top. Use a kitchen torch to caramelize the meringue.

Step 7

Allow the cake to set for a few hours in the fridge before cutting and serving the cake.