Raspberry Lemon Meringue Cake

Ingredients:
Raspberry Lemon Meringue Cake
3 Cups of flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 Cup milk
Peel of 2 lemons, finely grated
1/2 Cup lemon juice
2 sticks unsalted butter, softened
2 1/2 Cups powdered sugar
4 large eggs
3 egg whites at room temp
11 oz. jar of lemon curd
1 1/2 Cups fresh raspberries (I added blueberries too)

Jen Rice with delicious cake

Instructions:  Preheat oven to 350, Butter & and flour two 9″ cake pans.
Whisk together flour, baking powder, soda, and salt.  In a small bowl, stir together milk, lemon peel, and lemon juice.   Beat butter & and 2 cups powdered sugar until fluffy, Add eggs, one at a time.  Then add half flour mixture, then milk mixture, then remaining flour mixture, mixing after each addition.  Divide batter between buttered or sprayed pans and bake 25 minutes.  Let cool for 10 minutes in pans on a baking rack.

Beat remaining powdered sugar and egg whites, Place over a saucepan of barely simmering water and cook, whisking until sugar dissolves and mixture is hot to the touch (2-3 minutes).  Remove from heat and beat on high until stiff peaks form and mixture is cool (7-10 minutes).  Remove cake from pans and place one cake layer on cake plate,  Spread half of curd on cake,  Top with berries, then drizzle remaining curd evenly over berries.  Place other cake layer on top of raspberries, Top cake with meringue.  Click here for a meringue recipe.  Preheat broiler to high.  Broil cake until meringue peaks are golden (about 2 minutes).

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