Lemon Angel Food Cake With Preserved Lemon Curd Recipe

Ingredients

• 1 cup/110 grams cake flour
• 1 1/3 cups/265 grams granulated sugar
• 12 large egg whites
• Pinch kosher salt
• 1 1/2 teaspoons cream of tartar
• 1/2 cup/62 grams confectioners’ sugar
• 1 tablespoon finely grated lemon zest
• 1 teaspoon vanilla extract
• 1/2 teaspoon lemon extract
• 1/2 cup/118 milliliters lemon juice
• 1 1/2 teaspoons powdered gelatin
• 6 large eggs
• 1 1/4 cups/250 grams granulated sugar
• 1/2 cup/113 grams unsalted butter (1 stick), melted
• 1/4 cup/60 milliliters preserved lemon juice (strained off from a batch of salt preserved lemons, either store-bought or homemade)
• Finely grated zest of two lemons
• 3/4 teaspoon kosher salt
• 1 cup/236 milliliters heavy cream