Directions

• In a small heavy saucepan, combine the sugar, cornstarch and flour.
• Stir in water until smooth. Cook and stir over medium-high heat
• until thickened and bubbly. Reduce heat; cook and stir 2 minutes
• longer.
• Remove from the heat. Stir a small amount of hot mixture into egg
• yolks; return all to the pan, stirring constantly. Bring to a gentle
• boil; cook and stir 2 minutes longer. Remove from the heat. Gently
• stir in the juices, butter and peels. Transfer to a small bowl; cool
• for 10 minutes. Refrigerate until chilled.
• For cake: In a large bowl, cream butter and sugar until light and
• fluffy. Add eggs, one at a time, beating well after each addition.
• Beat in vanilla. Combine the sour cream, juices and lemon peel.
• Combine the flour, baking powder, salt and baking soda; add to the
• creamed mixture alternately with sour cream mixture, beating well
• after each addition.
• Pour into three greased and floured 9-in. round baking pans. Bake at
• 350° for 18-22 minutes or until a toothpick inserted near the
• center comes out clean. Cool for 10 minutes before removing from
• pans to wire racks to cool completely.
• Place the cake circle on a baking sheet; layer with one cake layer
• and half of filling. Repeat layers. Top with remaining cake layer.
• For meringue: In a large bowl, beat egg whites and cream of tartar on
• medium speed until soft peaks form. Gradually beat in sugar, 1
• tablespoon at a time, on high until stiff glossy peaks form and
• sugar is dissolved.
• Spread meringue over top and sides of cake. Bake at 350° for
• 28-32 minutes or until meringue is lightly browned. Carefully
• transfer to a cake plate. Refrigerate leftovers. Yield: 12 servings.