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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
Servings

Ingredients

Directions

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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172
  • armando ivan salazar
    28 APR, 2015
    Where can I order this cake?
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • 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?!
    Reply
  • 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...
    Reply
  • 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!
    Reply
  • 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!
    Reply

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