• Choose a category
• All
• Classic-Fiction

Meanwhile, make the Lemon Curd Filling (see right) and allow to cool completely at room temperature, about 30 minutes.

Heat the oven to 400°F. Transfer one of the cake layers to a large baking sheet, using a large, flat, metal spatula, even one used for barbecuing.

Beat the 2 egg whites and the remaining ¼ teaspoon salt in a large dry bowl with an electric mixer at high speed until you can form soft, droopy peaks by dipping the turned-off beaters into the mixture. Beat in the remaining 7 tablespoons sugar 1 tablespoon at a time; continue beating until glossy, until you can make stiff peaks with the turned-off beaters.

Spread and mound the egg white meringue onto the cake layer sitting on the baking sheet. Use a rubber spatula to create peaks and valleys in the meringue, spreading it to the rim of the layer.

Bake until the meringue is lightly browned, about 8 minutes.

Remove the sheet from the oven and cool on a wire rack for 15 minutes.

Transfer the other layer to a cake plate and spread the Lemon Curd Filling evenly over its top surface. Use 1 or 2 large wide, metal spatulas to set the meringue-topped layer atop the bottom layer.

To store: Cover loosely and refrigerate for up to 3 days; return to room temperature before serving.

Lemon Curd Filling

4 large egg yolks, at room temperature

½ cup lemon juice

½ cup sugar

4 tablespoons (½ stick) unsalted butter, at room temperature

Place all the ingredients in the top half of a double boiler set over a pan with about 1 inch of simmering water in it—or place them in a medium bowl that fits over a medium saucepan with the same amount of simmering water. Adjust the heat so the water simmers gently.

Beat with an electric mixer at medium speed until smooth, glossy, and thick, about like mayonnaise, 5 to 7 minutes. (Be careful of the electric cord around simmering water and heating elements.)

* * *

Additional Ways to Use Lemon Curd

This cake filling is indeed no more than an easy version of traditional lemon curd. You can make it on its own and then use it any number of ways.

Make a double batch and pour into a prebaked pie shell. Fill with the curd, then cool completely. Top with Sweetened Whipped Cream just before serving.

Double the recipe and mound the Lemon Curd in a serving bowl, then top with a plethora of fresh blackberries, raspberries, and strawberries. For a sweeter dessert, mix the berries with 2 tablespoons sugar and set them aside for 5 minutes before placing on the curd.

Use it as the filling for Vanilla Sandwich Creams. Or use it to sandwich Almond Macaroons together.

Make an ice cream topping: thin out a batch by whisking in some rum, probably about ¼ cup, depending on how thin you want the sauce.

Make a type of Lemon Mousse by folding a batch of Lemon Curd into a batch of Sweetened Whipped Cream and then spooning the mixture into wineglasses or goblets.

* * *

* * *

Cheesecakes

Cheesecakes are best when they have a chance to ripen in the refrigerator for a day or two, their flavors becoming more intense and the whole cake settling a bit into a dense wonder.

* * *

The Ultimate Cheesecake

Fine on its own, this ultracreamy but slightly chewy cheesecake is a blank canvas for many different toppings. Makes one 8-inch cheesecake

2 tablespoons unsalted butter, melted and cooled

¼ cup finely ground blanched almonds

1½ pounds regular cream cheese (do not use low-fat or fat-free), softened to room temperature (see Note)

¾ cup granulated sugar

¼ cup packed dark brown sugar

3 large eggs, at room temperature

½ cup heavy cream

1 tablespoon vanilla extract

¼ teaspoon salt

Position the rack in the center of the oven and preheat the oven to 325°F. Brush the melted butter over the inside of an 8-inch cheesecake pan. Alternatively, you can use an 8-inch springform pan if you first wrap its exterior with aluminum foil to prevent any water or batter leakage. Bring a teakettle of water to a boil over high heat.

Sprinkle the ground almonds into the pan; turn until