Triple Lemon Cake

Step 1

Preheat the oven to 350°F.  Line the bottom of a 9x3” cheesecake or springform pan with parchment.

Step 2

Spray the middle of the paper only.  Do not spray the sides.  Set aside.

Step 3

Melt the butter and set aside to cool.

Step 4

Add the eggs, sugar and lemon zest to the mixing bowl.  Beat until very, very thick , almost white and the mixture falls in ribbons from the beater.

Step 5

Sift half the flour over the egg mixture and fold in about 3/4 of the way.  Repeat with the remainder of the flour.

Step 6

Add about 1 cup of the batter to the melted butter.  Whisk vigorously to form an emulsion.

Step 7

Pour the emulsion back into the main batter and fold in.

Step 8

Pour the batter into the prepared pan, smoothing as necessary.

Step 9

Bake for about 23 to 28 minutes until a tester comes out cleanly and the cake bounces back when lightly touched in the middle.

Step 10

Cool completely in the pan.

Step 11

To release, go around the inside edge with a small, flexible metal spatula.  Make sure the spatula stays to the side of the pan and not the side of the cake.

Step 12

Remove the side.  Turn the cake upside down, remove the bottom and the parchment paper.

Step 13

Turn right side up.  If not using immediately, freeze the cake, wrap it well and then freeze for several months. Partially thaw at room temperature to use.

Step 14

In a medium saucepan, whisk together the water, sugar, egg yolks, cornstarch, lemon juice, lemon zest and salt.

Step 15

Place over medium heat and, whisking constantly, bring the mixture to a boil.  Boil for one minute.  It will be very, very thick.  Remove from the heat.

Step 16

Add the butter and allow to melt.  Whisk into the mixture.  Remove to a bowl

Step 17

Cover the topping with plastic wrap and chill, preferably overnight.

Step 18

Combine the ingredients in a small pan and bring to a boil.  Set aside.

Step 19

If the genoise layer has been frozen, thaw it at room temperature until it is partially thawed but still firm.  This will make it easier to cut.

Step 20

Slice about 1/8” off the top of the cake.

Step 21

Place in the processor.  Pulse to make crumbs.  Set aside.

Step 22

Put the cake back on the metal round from the cheesecake or springform pan.

Step 23

Brush the soaking syrup on the cake, allowing each pass to soak in before adding more.  Use all the syrup.

Step 24

Break up the topping with a spatula. Aggressively whisk it until smooth.

Step 25

Apply a thin layer to the sides of the cake, making sure all of it is covered.  Spread the remainder on top of the cake.

Step 26

Place the cake crumbs in a sheet pan. Pick the cake up in your left or right hand whichever is your preference.  Scoop up some of the crumbs and press them lightly into the lemon. Secure the crumbs by pressing them into the topping on the side of the cake gently.

Step 27

Drop the remainder of the crumbs about an inch in from the edge of the cake.

Step 28

Place the whites and sugar in a mixing bowl.  Put the bowl over a pan of simmering water.

Step 29

Heat to about 130°F.

Step 30

Remove from over the water and place on the mixer fitted with a whisk attachment.

Step 31

Beat until very stiff and glossy.

Step 32

Place in a piping bag fitted with a large open star (#8 or 9 B tip) and pipe the meringue onto the lemon filling starting at the edge of the crumbs and topping and work towards the center. I simply piped straight down and immediately piped again.

Step 33

Alternatively, the meringue can be spooned on.

Step 34

Fill in completely to cover the topping so it can’t crust over.

Step 35

Refrigerate. Serve at room temperature.