Argentine Lemon Cake

Name: Argentine Lemon Cake
Ingredients: Lemon Filling:; 3 c milk; 2/3 c sugar; 1/2 c cornstarch; Zest of 1 lemon, in large pieces; 6 egg yolks; 3/4 stick (6 T) unsalted, softened butter; 1/3 c fresh lemon juice; Cake:; 3 eggs; 2/3 c sugar; 1 c flour, sifted 2X after measuring; Meringue; 6 egg whites; 1 c sugar

15 ingredients

1 steps

Ingredients

Lemon Filling:
3 c milk
2/3 c sugar
1/2 c cornstarch
Zest of 1 lemon, in large pieces
6 egg yolks
3/4 stick (6 T) unsalted, softened butter
1/3 c fresh lemon juice
Cake:
3 eggs
2/3 c sugar
1 c flour, sifted 2X after measuring
Meringue
6 egg whites
1 c sugar

Directions

1

["1. For lemon filling, put milk, sugar & cornstarch in large saucepan. Stir until sugar is dissolved. Add lemon rind. Heat to a boil. Cook, stirring constantly, until smooth and thickened, about 5 minutes. Lightly beat egg yolks in a small bowl. Add a ladleful of the hot milk mixture to the remaining milk mixture. Cook and stir until thickened, but do not boil or eggs will curdle. Immediately strain mixture into a large bowl. Stir in butter. Cool completely, stirring occasionally. Remove lemon zest. Stir in lemon juice. Refrigerate until very cold.", "", "2. Heat oven to 350. Grease an 8\" springform pan. Line bottom of pan with a circle of parchment paper. Grease the paper.""