1. Preheat your oven to 350°F (175°C). Have an ungreased tube pan ready.

2. In a mixing bowl, sift together the cake flour and 3/4 cup of granulated sugar. Set aside.

3. In a separate large mixing bowl, beat the egg whites with an electric mixer on medium speed until frothy. Add cream of tartar and salt, then increase the speed to high and beat until soft peaks form.

4. Gradually add the remaining 3/4 cup of sugar, a little at a time, while continuing to beat the egg whites until stiff peaks form.

5. Gently fold in the vanilla extract and lemon zest.

6. Sprinkle the sifted flour mixture over the beaten egg whites in batches, gently folding after each addition until fully incorporated.

7. Spoon the batter into the ungreased tube pan, smoothing the top with a spatula.

8. Bake in the preheated oven for 35-40 minutes, or until the cake is golden brown and springs back when lightly touched.

9. Once baked, remove the cake from the oven and immediately invert the pan onto a cooling rack. Allow the cake to cool completely upside down.

10. While the cake is cooling, prepare the lemon curd filling. In a heatproof bowl, whisk together the eggs, sugar, lemon juice, and lemon zest.

11. Place the bowl over a pot of simmering water (double boiler) and whisk constantly until the mixture thickens and coats the back of a spoon, about 8-10 minutes.

12. Remove the bowl from the heat and stir in the cubed butter until melted and smooth. Allow the lemon curd to cool completely.

13. For the meringue topping, in a clean mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.

14. Gradually add the sugar, a tablespoon at a time, while continuing to beat on high speed until stiff, glossy peaks form. Beat in the vanilla extract.

15. To assemble the cake, carefully run a knife around the edges of the cooled cake to loosen it from the pan. Remove the cake from the pan and place it on a serving platter.

16. Cut the cake horizontally into two layers using a serrated knife. Spread the cooled lemon curd filling evenly over the bottom layer.

17. Place the top layer of the cake over the lemon curd filling.

18. Spread the meringue topping evenly over the top and sides of the cake, swirling it with a spatula to create peaks.

19. Preheat your oven’s broiler. Place the assembled cake under the broiler for 1-2 minutes, or until the meringue is lightly golden brown.

20. Remove the cake from the oven and let it cool slightly before slicing and serving.

Conclusion

Our Lemon Meringue Angel Cake is a masterpiece of lightness, citrusy zest, and airy sweetness that is sure to dazzle your taste buds. With its fluffy angel food cake layers, tangy lemon curd filling, and billowy meringue topping, this dessert is a showstopper for any occasion. Treat yourself and your loved ones to a slice of pure delight with this heavenly creation. Enjoy every bite and savor the refreshing flavors of lemon and meringue in every mouthful!