Im loving this recipe! It was perfect, and easy. I made this few weeks ago. It wasn't that dry as i expected from the comments. Im making this again! :)
This cake was dry, flat, and disgusting, the only part that tasted fine was the lemon filling. The meringue never fluffed.. you sure you don't need cream of tatar? I am sorry but this cake didn't look anything like the picture and you should maybe double check what you posted .. wasted money on the ingredients > , > you shouldn't lie to people.
I agree that the cake was a bit dry, but only on the second day. Maybe because it has to be cut. It was fabulous on the first day! It is really cute and worth any extra effort. It looks great and is not too much cake to have around. I kept cooking the curd until it was really heavy and did not have a problem with it squishing.
Growing up my childhood favorite was a tri-layered lemon meringue cake my mother made me when I was a little guy. Recently I got the urge for the cake while family was visiting and stumbled across this recipe. Granted its not quite the same as my mothers passed down recipe but the closest to it. I prepared the cake while my sister was visiting town, the cake was delicious, except the cake bread itself was far to dry. Not to be outdone I remade the cake remembering a tip I learned long ago. I made the cake a week later for a friends birthday however this time I added 1/4 cup mayo to the wet mix. (In doing so with mayo or sour cream makes your cake moist however there is NO taste in the cake whatsoever) the cake exceeded my expectations and was a killer. If your a lover of lemon, especially meringue, make this cake with the tip provided and you will not be let down.
A lover of lemon, I couldn't resist. I made exactly to the recipe. The cake baking time required an additional 14 minutes. The cake flavor was good, only a bit crumbly/dry. The curd excellent; the meringue that concerned me at first was great. I put the cake & filling together keeping it in the refrigerator until after dinner to add the meringue. For a special occasion, it is too much last minute prep. The curd filling was softer than the image as the weight of the cake allowed it to squish slightly. I didn't trim the top flat, why waste cake but that small amount of weight shouldn't have made a difference. My husband loved it having two slices. It is just as good the next day. I might make it again trimming the top layer when I tire of lemon meringue pie.