Lemon Meringue Angel Food Cake
| Yield: | 12 Servings |
| Categories: |
| Cake: | ||
| 1 1/2 | c | Large egg whites; (11 to 12) |
| 1 | tb | Cold water |
| 1 | c | Sifted cake flour |
| 1/2 | c | Granulated sugar |
| 1/2 | ts | Salt |
| 1 1/2 | ts | Cream of tartar |
| 1 | c | Granulated sugar |
| 1 | ts | Vanilla |
| 2 | ts | Finely grated lemon zest |
| Filling: | ||
| 2 | lg | Eggs |
| 3 | Egg yolks | |
| 1/2 | c | Sugar |
| 6 | tb | Strained lemon juice; (2 lemons) |
| 1 | tb | Finely grated lemon zest |
| 3 | oz | Unsalted butter; (6 tablespoons) |
| Chilled and cut into 6 pieces | ||
| Meringue Frosting: | ||
| 1/4 | c | Water |
| 2/3 | c | Sugar |
| 1/3 | c | Large egg whites; (about 3) |
| 1/8 | ts | Cream of tartar |
| 2 | tb | Sugar |
| 1 | ts | Vanilla |
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