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Layers of lemon chiffon cake and tart lemon curd are encased in a cloud of meringue.

Source: Martha Stewart Living, April/May 1994



Cook's Notes

A cake round is useful for moving layers when assembling cakes. Use the bottom of a springform pan, or make one out of corrugated cardboard wrapped in foil.

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How would you rate this recipe?
  • armando ivan salazar
    28 APR, 2015
    Where can I order this cake?
  • Nutella
    26 OCT, 2013
    I saw Martha make this cake on Bethanny, and she used a blow torch to brown the merinque. It went fast, no melting and looked very beautiful.
  • jhkang356
    20 MAR, 2013
    Melanie Sehman, did you refrigerate the cake with the filling overnight? That might be your problem with the lemon curd filling spilling out in the oven.
  • mstebay
    11 NOV, 2012
    I made this for a birthday and was very excited - it looks like a beautiful cake and I absolutely love lemon meringue...HOWEVER, the lemon curd filling simply melts in the oven when you're browning the meringue, resulting in a sloppy mess. Didn't ANYONE test this recipe?!
  • cammu
    16 MAR, 2009
    The link for the Swiss Meringue is broken. How can i get the recipe? I don't know the quantity to use for this cake...
  • SeasideRose
    5 FEB, 2009
    HELP!!! The link to the meringue is broken and I want to make this for dessert this weekend! Thanks to those who advised to double the lemon curd recipe. I like filings on the thick side those info is invaluable!
  • Siantzi
    5 FEB, 2009
    Can someone please explain the tube pan, there should be a hole in the middle of the cake right? Is it filled with meringue too? Thanks!

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