¾ cup freshly squeezed lemon juice (about 4-5 lemons)
2 tbsp lemon zest
2 tbsp unsalted butter
For the Meringue:
4 large egg whites (room temperature)
½ tsp cream of tartar
1 cup granulated sugar
1 tsp vanilla extract
Equipment You’ll Need
Angel food cake pan
Mixing bowls
Electric mixer
Whisk
Saucepan
Rubber spatula
Measuring cups and spoons
Zester or grater
Directions
Step 1: Prepare the Angel Food Cake
Preheat your oven to 350°F (175°C). Do not grease the angel food cake pan.
In a small bowl, sift together the cake flour, ¾ cup of sugar, and salt. Set aside.
In a large mixing bowl, use an electric mixer to beat the egg whites until frothy. Add the cream of tartar and continue beating until soft peaks form.
Gradually add the remaining ¾ cup of sugar, one tablespoon at a time, while continuing to beat until the mixture forms stiff peaks. Stir in the vanilla extract.
Gently fold the flour mixture into the egg whites in three additions, being careful not to deflate the batter.
Pour the batter into the ungreased angel food cake pan and smooth the top. Bake for 30-35 minutes or until the cake is golden brown and springs back when touched.
Invert the pan immediately onto a wire rack to cool completely before removing the cake from the pan.