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1
Make the lemon curd: Whisk the sugar, egg yolks, lemon juice, lemon zest, cornstarch and salt in a small saucepan over medium-low heat; cook, whisking occasionally, until the sugar dissolves.
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2
Continue cooking, whisking constantly, until thick, about 10 minutes.
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3
Whisk in the butter a few pieces at a time until melted, then strain through a fine-mesh sieve into a bowl.
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4
Press plastic wrap directly onto the surface and refrigerate until set, at least 2 hours.
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5
Make the meringue: Whisk the egg whites and sugar in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until the mixture is warm and the sugar dissolves, 3 to 4 minutes.
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6
Remove the bowl from the pan; add the cream of tartar and vanilla and beat with a mixer on medium-high speed until stiff, glossy peaks form, 6 to 8 minutes.
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7
Assemble the cake: Put 1 cake layer on a platter; spread the lemon curd on top, stopping about 1/2 inch from the edge.
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8
Top with the second cake layer and press down gently.
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9
Cover the cake with the meringue, using the back of a spoon to make swirly peaks.
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10
Brown the meringue with a kitchen torch.
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11
Serve immediately or refrigerate up to 1 day.
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12
Photograph by Levi Brown
