Recipe by Catherine Pla, adapted from Martha Stewart

Yields one 8x8'“ cake

Cake

6 T unsalted butter, melted
1 1⁄4 c all-purpose flour
11⁄2 t baking powder
1⁄2 t kosher salt
1 1⁄8 c sugar, divided
3 eggs, at room temperature
3 t lemon zest (1-2 large lemons)
11⁄2 t vanilla bean paste, or extract
1⁄2 c sour cream

Meringue

1 c granulated sugar
1⁄4 t cream of tartar
3 eggs whites, at room temperature
1⁄8 t pure lemon oil (optional)

Preheat the oven to 350 degrees. Grease, then line the bottom of an 8x8” square cake pan with parchment paper. Grease the parchment, and let the excess parchment overhang.

Combine the flour, baking powder, and salt in a bowl.

Beat the eggs and sugar in the bowl of a mixer fitted with the whisk attachment, for 4 minutes, until light and thick. Add the flour mixture, beating just until combined. With the mixer on medium, add the butter, lemon zest, and vanilla. Add the sour cream and beat until just combined.

Pour the batter into the prepared pan, smooth the tops, and bake for about 45 minutes, until a cake tester comes out clean. When the cake is done, let cool for 10 minutes.

For the meringue, combine sugar and 1⁄3 cup water in a small saucepan. Bring to a boil and cook to 240 degrees, about 4 minutes. Meanwhile, beat egg whites and cream of tartar to soft peaks. With the mixer running, slowly pour hot sugar syrup down the side of the mixer bowl. Add in lemon oil. Continue beating until the bottom of the bowl is cool to the touch and the meringue is very fluffy. Spread over the top of the cake. Brown meringue with a torch (or under the broiler).

Lemon Meringue Cake