For the Lemon Cake:

• 2 ½ cups (315g) all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp salt
• 1 cup (230g) unsalted butter, softened
• 2 cups (400g) granulated sugar
• 4 large eggs
• 1 cup (240ml) whole milk
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract

For the Lemon Curd:

• ¾ cup (150g) granulated sugar
• 2 tbsp cornstarch
• 1 cup (240ml) water
• 3 large egg yolks, lightly beaten
• ½ cup (120ml) fresh lemon juice
• 2 tbsp unsalted butter
• 1 tbsp lemon zest

For the Meringue Topping:

• 4 large egg whites
• ½ tsp cream of tartar
• ½ cup (100g) granulated sugar
• ½ tsp vanilla extract

• Prepare the Lemon Cake:

  • Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line with parchment paper.
  • In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  • In a large mixing bowl, beat butter and sugar until light and fluffy (3-4 minutes).
  • Add eggs, one at a time, beating well after each addition. Stir in lemon juice, zest, and vanilla.
  • Gradually add dry ingredients, alternating with milk. Begin and end with dry ingredients.
  • Divide batter between pans and smooth the tops. Bake for 25-30 minutes, until a toothpick inserted comes out clean. Cool for 10 minutes in pans before transferring to wire rack.

• Make the Lemon Curd:

  • In a saucepan, whisk sugar and cornstarch. Gradually add water, stirring until smooth. Cook over medium heat, stirring until thick and bubbly.
  • Slowly whisk hot mixture into beaten egg yolks, then return to saucepan and cook 2-3 minutes more.
  • Stir in lemon juice, butter, and zest. Cool completely.

• Prepare the Meringue:

  • Beat egg whites and cream of tartar on medium speed until soft peaks form.
  • Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form.
  • Stir in vanilla extract.

• Assemble the Cake:

  • Place one cake layer on a serving plate. Spread lemon curd evenly on top.
  • Add second layer, spread with a thin layer of curd, and top with meringue.
  • Toast meringue under broiler for 1-2 minutes or with a kitchen torch until golden.