Sigh-Inducing Lemon Cake

Preheat the oven

Bat the egg whites with sugar, salt, and tartar cream until stiff peaks form

Spread in a well-greased mold

Place in the preheated oven; turn off the oven

Let it sit for 5 hours (do not open the door)

After that, whip heavy cream and spread half of it over the meringue

Cover with lemon filling (recipe follows) and then add the remaining whipped cream

Refrigerate for an additional 5 hours

Serves 8

Lemon Filling: In a bain-marie, beat 4 egg yolks until thickened and light yellow in color

Gradually add 1/2 cup of sugar, a pinch of salt, 1 tablespoon of grated lemon rind, and 3 tablespoons of lemon juice, beating well

Cook, stirring constantly over warm water, for about 5 minutes

Let it cool.