- Whisk sugar, eggs and yolks in a small, heavy saucepan until blended.
- Stir in lemon peel, juice and butter.
- Cook, stirring often, on low to medium low heat about 10 minutes.
- As it thickens, stir constantly, 8-10 minutes or until it heavily coats a metal spoon. (Don't boil it or it may curdle.)
- Strain into a bowl, cover and refrigerate at least 4 hours.
- Heat oven to 350°F.
- Lightly grease three 8" layer-cake pans, line bottoms with parchment paper and lightly grease paper. Dust with flour and shake out excess.
- Process lemon peel and sugar in food processor or blender until peel is finely ground.
- Transfer to large bowl and add butter, baking powder, salt and vanilla.
- Beat until pale and fluffy.
- Add eggs, one at a time, beating well after each addition.
- With mixer on low, add flour alternately with lemon juice. Mix well after each addition.
- Pour into prepared pans.
- Bake about 40 minutes or until cakes test done.
- Cool in pans on rack for 20 minutes. Invert cakes on rack, remove paper and let cool completely.
- Beat egg whites until soft peaks are formed.
- Continue beating while gradually adding sugar until sugar is dissolved and eggs reach stiff peaks.
- Stack cakes, using half of filling between each.
- Spread whites over the top and sides of cake making swirled patterns with a spoon.
- Brown whites with a propane blowtorch, taking care to not burn them.
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