Lemon Cake with Lemon Curd and Meringue Topping (Torta with Lemon Curd and Meringue Topping)

Preheat the oven to 200°F

Prepare the batter: combine flour and softened butter in a bowl

Mix until a crumbly texture forms

Add cold water and mix until absorbed

Form a ball with the dough

Mold the dough into a flat disk, about 15 cm in diameter, on a floured surface

Spread unsalted butter at room temperature over the top

Fold the dough in half twice to form a triangle

Press the edges tightly

Mold the dough into a ball again and flatten slightly

Place the batter in a round, non-stick cake pan of 24 cm diameter

Crimp the edge with your fingers for a decorative finish (crimp well so the batter doesn't fall when baking)

Poke the bottom with a fork to prevent collapse

Bake at 170°C for 15-20 minutes or until lightly golden and firm

Let cool completely

Then, remove from mold and place on an aluminum foil-lined plate or a refractory plate

Prepare the filling: combine granulated sugar, cornstarch, freshly squeezed lemon juice, and grated lemon zest in a bowl

Add egg yolks one at a time, beating well with a spoon

Melt the unsalted butter in boiling water

Let cool slightly

Combine the mixture and let simmer for 3 minutes while stirring constantly

Remove from heat and beat for 1 minute

Pour into the cake batter and smooth out

Let cool completely

Reduce oven temperature to 170°C

Bake egg whites at room temperature until stiff peaks form

Add vanilla extract, cream of tartar (optional), and granulated sugar

Beat well

Pour the meringue over the filling, covering it completely, making decorative peaks

Bake in a moderate oven for 15 minutes or until lightly golden and firm

Let cool completely before serving

Serve at room temperature

Note: For a dinner party of 15 people, prepare two recipes.