Preparation:
To prepare the lemon curd, in a medium nonstick saucepan, mix the sugar, cornstarch and lemon zest; whisk in the lemon juice, margarine and 1/2 cup water, stirring until the sugar dissolves. Bring to a boil; cook, stirrin g constantly, until the mixture thickens slightly, about 1 minute. In a small bowl, lightly beat the egg yolks. Slowly whisk 1/4 cup of the lemon mixture into the egg yolks, then slowly pour the egg-yolk mixture into the lemon mixture, whisking quickly and constantly. Reduce the heat to low and cook 1 minute longer; do not let the mixture boil. Transfer the lemon curd to a bowl; refrigerate, covered, until chilled, at least 3 hours. To make the cake, preheat the oven to 375 F. In a sifter or large strainer, combine the flour and 3/4 cup of the sugar; sift into a small bowl. In a very large bowl, with an electric mixer on high speed, beat the egg whites, cream of tartar and salt until soft peaks form; add the vanilla. With the mixer at high speed, sprinkle in the remaining 3/4 cup sugar, 2 ta blespoons at a time, until the sugar completely dissolves and whites stand in stiff peaks. With a rubber spatula, fold the flour mixture into the egg whites just until the flour mixture disappears. Pour the batter into an ungreased 10" tube pan. Bake until the cake springs back when lightly tuoched, 35-40 minutes. Invert the cake in the pan onto funnel or bottle; cool completely in the pan. To serve, with a metal spatula, carefully loosen the cake from pan; place on a cake plate, bottom-side up. With a long serrated knife, carefully cut the cake crosswise in half. Spread the cake with the lemon curd, letting some flow down the sides of the cake. Replace the top of the cake. Sprinkle with the confectioner's sugar. Serve at onc |
