Lemon Meringue Cake

Our rich, bright homemade lemon curd is worth a little time at the stove. You can make the poundcake from scratch or use a store-bought cake. The meringue coating adds an attractive and delicious finishing touch.

3 tablespoons plus ½ cup lemon juice (4 lemons)

½ teaspoon unflavored gelatin

4 large eggs (2 whole, 2 separated)

1 ½ cups (10 ½ ounces/298 grams) sugar

Salt

4 tablespoons unsalted butter, cut into 4 pieces and chilled

1 recipe Classic Pound Cake (or 1 store-bought pound cake)

1 tablespoon light corn syrup

½ teaspoon vanilla extract

Directions at americastestkitchen.com

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