Lemon Meringue Cake

This cake works out fabulously! It's perfect for summer.

Lemon Meringue Cake

Bake an angel food cake in a round tube pan and let it cool upside-down for a few hours. Remove the cake and put on an oven-proof plate (I use a pizza pan covered with foil). With a bread knife cut the cake into three horizontal layers.

Filling: combine 3/4 cup lemon juice, 3/4 cup sugar, and 1 1/2 tablespoons cornstarch in a pan. Heat to boiling, stirring often. Lemon sauce will thicken. Let it cool for half an hour or so, then spoon half the filling onto the bottom cake layer. Put on the second cake layer and spoon rest of sauce on that. Top with final cake layer.

Meringue: in metal or glass bowl, grease-free, combine four egg whites and 1/8 tsp cream of tartar (to stabilize). Beat at high speed until foamy. Keep beating on high and add 1 1/3 cups sugar a little at a time so that it dissolves. Beat meringue until stiff peaks form and it holds its shape (beat about ten minutes). Be careful not to overbeat, though.

Spread meringue over cake. Put cake in oven at 400F for about 10 minutes, until meringue is lightly browned.

That's it! Let the cake cool a bit, then eat and enjoy. You should probably refrigerate this puppy if you don't eat it right away.