This Lemon Meringue Cake Is Just Like The Pie, Only Better

Ingredients

• 2 batches of Lemon Curd (reserve egg whites for meringue)
• 1 ½ cups granulated sugar
• Zest of two lemons
• 2 ½ cups cake flour
• 1 Tbsp baking powder
• ½ tsp salt
• 1 cup (2 sticks) unsalted butter, diced, at room temperature
• 1 cup milk
• 2 Tbsp fresh lemon juice
• 1 ½ tsp pure vanilla extract
• 4 large eggs
• 6 large egg whites (reserved from making Lemon Curd)
• 1 tsp pure vanilla extract
• Assorted citrus fruit for garnish