Mr. Stox Restaurant, Anaheim, CA
Meyers Lemon Meringue Cake - ONE CAKE

Ingredients (completed cake)
Lemon sponge cake (see recipe)
Lemon curd (see recipe)
Italian meringue (see recipe)
1 meyers lemon
1/2 cup granulated sugar

Ingredients (Lemon Curd)
5 egg yolks
6 whole eggs
1 cup lemon juice, strained
8 oz. unsalted butter
14 oz. sugar

Ingredients (Italian Meringue)
1/3 cup water
1 1/2 cup granulated sugar
6 egg whites

Ingredients (Lemon sponge cake)
4 meyers lemons
1lb 14oz sweet butter
3 lb 3oz sugar
20 fl. oz. egg yolks
3 tbsp. vanilla extract
3lb 3oz cake flour
2 oz baking powder

Procedure (whole cake)
1. With a serrated bread knife, remove the outer crust of the lemon sponge.  Cut the sponge into four equal layers.
2. Spread thin amounts of the lemon curd on the four sponge layers and stack them in cake fashion.
3. In a playful manner, enrobe the cake with the meringue with peaks and crevices.
4. Using a bakery torch, brown the meringue.
5. Slice the lemon into equal portions.  Sprinkle a tablespoon of sugar on each lemon slice and caramelize with the bakery torch.  Garnish the cake with the candid lemons.

Procedure (lemon curd)
1. Combine eggs, yolks, sugar, and lemon juice in a medium stainless steel bowl over a double boiler.  Make sure the water is only shimmering and that there is no steam (you will scald the eggs).
2. Whisk until the yolks start to thicken like a hollanisise.  Add the butter little by little until incorporated.  For the maximum glossiness and fine texture, pour immediately into tart shells that have been prebaked to a fine honey brown color.  Otherwise, pour into a cool, clean stainless steel bowl and cover immediately with clear wrap (indirect contact with the custard so it does not form a skin on the top).

Procedure (italian meringue)
1. Put the water in the copper pan, and then add the sugar.  Place over moderate heat and stir the mixture with a skimmer until it boils.  Skim the surface and wash down the sugar crystals which form inside the pan with a brush dipped in cold water.  Now increase the heat so that the syrup cooks rapidly.  Insert the candy thermometer to check the temperature.
2.When the sugar reaches 230 degrees, beat the egg whites in an electric mixer until stiff.  Keep an eye on the sugar and take the pan off the heat when it reaches 248 degrees.
3. When the egg whites are well-risen and firm, set the mixer to the lower speed and gently pour on the cooked sugar in a thin stream, taking care not to let it run onto the whisks.  Continue to beat at low speed until the mixture is almost completely cold; this will take about 15 minutes.  The meringue is now ready to use.

Procedure (lemon sponge cake)
1. With baking food release, spray two ten-inch cake pans then line the bottoms with parchment paper.
2. Zest the lemons and chop the zest fine.  Juice the lemons and strain.
3. Using the paddle attachment of the mixer, cream the butter and the sugar until light and fluffy.
4. Combine the egg yolks, lemon zest, lemon juice and the vanilla in a medium size stainless steel mixing bowl, stirring just enough to blend all the ingredients.
5. Slowly, little by little add the egg yolk mixture to the creamed butter sugar mixture using the mixer on slow speed.
6. Pour the sifted flour into the blended liquid mixture and blend for only five seconds.  Remove the mixing bowl from the Hobart, and finish mixing by hand using a rubber spatula, scraping the bottom of the bowl well to incorporate all ingredients.
7. Evenly spread the batter into the seasoned cake pans.  Bake at 325 degrees for about thirty minutes or until cake tester comes clean or spread into two square pans 17” x 26”.

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