Lemon Pie Cake

With the rack in the middle position, preheat the oven to 170°C (325°F).

In a bowl, combine the flour, 60 mL (1/4 cup) sugar and salt.

In a large clean bowl, with no trace of fat, beat the egg whites, cream of tartar and vanilla with an electric mixer until soft peaks form. Gradually add the remaining sugar, beating until stiff but still pliable peaks form.

Sift the dry ingredients into the meringue while gently folding with a whisk or a spatula.

Pour into an ungreased 25-cm (10-inch) angel food cake pan. Bake for 45 to 50 minutes until the cake surface springs back to the touch.

Immediately place the pan upside down on the neck of a bottle and let the cake cool for about 3 hours or until completely cooled. Run a thin knife between the edge of the pan and the cake, then unmold.

In a saucepan, combine the sugar, cornstarch, salt, lemon zest and water. Bring to a boil over medium heat, whisking constantly until it thickens. Reduce the heat and cook for 1 minute. Remove from the heat.

In a bowl, blend the lemon juice, egg, egg yolks and butter with a whisk. Whisk in the cornstarch mixture. Return to the heat and bring to a boil, stirring constantly. Reduce the heat and cook for 1 minute. Cool. Cover and refrigerate for about 2 hours or until the curd is chilled.

In a saucepan, bring the water and sugar to a boil and cook until a candy thermometer reads 113°C (235°F). Remove from the heat in time to whip the egg whites.

In a bowl, beat the egg whites, cream of tartar and vanilla with an electric mixer until soft peaks form. Pour the syrup over the egg whites, beating constantly until the meringue is just warm and stiff peaks form.

Assembly: Slice the cake horizontally to get four slices. Spread a third of the filling between each layer. Cover the top of cake with the meringue. With a spatula, form peaks. With a welding torch or under the broiler, quickly brown the meringue. Keep the cake in the refrigerator.