Lemon Meringue Cake
Makes one 10-inch (25-cm) pie (serves 12 to 14)

Inspired by the very popular classic pie of the same name, this pretty, delightfully light cake makes a perfect ending for a summer barbeque or picnic. The crispy almond meringue, layered with clouds of lemon mousse, softens and takes on a wonderfully tender texture.

Ingredients
FOR THE CAKE:

• 1 cup (240 mL) granulated sugar
• 2 eggs
• ½ cup (120 mL) oil
• 1/3 cup (80 mL) orange juice
• 2 Tbsp. (30 mL) lemon juice
• 1 tsp. (5 mL) lemon zest
• ½ tsp. (2.5 mL) vanilla extract
• 1 ¼ cups (300 ml) all-purpose flour
• 1 tsp. (5 mL) baking powder)
• pinch salt

FOR THE MERINGUE:

• 6 egg whites, room temperature
• ¼ tsp. (1.2 mL) cream of tartar
• 1 ¼ cups (300 mL) granulated sugar
• ¼ tsp. (1.2 mL) almond extract
• 2 cups (475 mL) sliced blanched almonds

FOR THE MOUSSE:

• 1 envelope (2 ¼ tsp./11 mL) gelatin
• 1 Tbsp. (15 mL) water
• 1 Tbsp. (15 mL) lemon juice
• 3 cups (720 mL) whipping cream
• 1 tsp. (5 mL) vanilla extract
• 1 ½ cups (360 mL) Lemon Curd (see page 216 in Wanda's cookbook)

TO ASSEMBLE:

• ½ cup (120 mL) almonds, toasted and sliced

Directions
FOR THE CAKE:
Preheat the oven to 350°F (175°C). Butter one 10-inch (25-cm) round cake pan and line it with parchment paper.

Using an electric mixer, beat the sugar and eggs until light. Beat in the oil, orange and lemon juice, lemon zest and vanilla. Sift the flour, baking powder and salt together and add to the egg mixture. Beat until well combined. Pour into the prepared pan. Bake for 20 to 30 minutes, or until a cake tester inserted in the center of the cake comes out clean. Cool completely in the pan before assembly.

FOR THE MERINGUE:
Reduce the oven temperature to 325°F (165°C). Cut two 10-inch (25-cm) circles from parchment paper. Trace 9 ½ - inch (24-cm) circles on the parchment. Turn upside down to prevent the ink from transferring to the meringue.

TO ASSEMBLE:
Reserve ¼ of the lemon mousse. Place the cake layer on a serving plate. Pipe or spread ½ of the remaining lemon mousse over the surface of the cake, making sure the mousse comes just to the edge of the cake. Place one of the meringue layers over the mousse. Pipe or spread the second half of the mousse over the meringue layer. Place the second meringue layer over the mousse. Spoon the reserved mousse into a piping bag with a star tip and pipe 12 large rosettes around the edge of the top layer. Sprinkle with toasted almonds. Store refrigerated in a closed container for up to 3 days.


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