I haven't had a chance to posting some of my meyer lemon recipes.  We have had so many meyer lemons this year it was amazing.  We must of had at least 150 to 200 lemons from about 6 trees.  I have made two different cakes, lemon marmalade, curd, ice cream, preserves, lemonade, greek lemon soup, and pate de fruit.  This is the first of few lemon recipes to come.  This one is adapted from the advanced professional pastry chef book that I have by Bo Friberg.  I have added my own touches from his basic chiffon cake.  If you are doing pastries his books are a must have.  

Chiffon Cake

2/3 cup of coconut oil melted

8 egg yolks

1 cup water

1 tbsp of vanilla

14 oz of cake flour sifted

14 oz of sugar

4 tsp of baking powder

1 tsp salt

8 egg whites

Lemon Syrup

1/2 cup of water

1/4 cup of lemon juice

3/4 cup of sugar

Lemon curd

1 1/2 cup of lemon juice

2 tsp of lemon zest

1/2 cup of sugar

3 eggs whisked

1 stick of butter

Filling

2 1/2 cups of lemon curd

2 tsp of beef gelatin bloomed

1 1/4 cup of heavy cream whipped to stiffed peaks

Meringue

1/2 cup of egg whites

1 cup of sugar

Preheat oven to 375 degrees

For the chiffon cake

Line 2 cake pans with parchment paper, then whip coconut oil with egg yolks.  Add the water and vanilla.  Then combine cake flour, 1/3 of sugar, baking powder and salt.  Gradually add that to the egg yolk mixture and whip at high speed for 1 minute.  Then place in a bowl.  Whip egg whites to a foam and gradually add the remaining sugar whipping to stiff peaks.  Fold the meringue into the cake batter. Divide the batter between both pans and place in the oven.  Bake for 20 to 25 minutes until the cake is done.  Allow to the cakes to cool and then unmold.

Meanwhile make the syrup by placing all the ingredients into a small pot and bring to a boil.  Simmer for 5 minutes and then turn off the heat and cool to room temperature.

For the lemon curd.

Place all the ingredients into a pot and place on medium low heat.  Cook continuing to stir constantly for 10 to 15 minutes.  The curd should start to thicken but be careful not to boil.  Once thickened pour in the bloomed gelatin.  Stir for one minute and then pour into a bowl and cover with plastic.  (note if you are making regular lemon curd you don't need to add the gelatin.  Gelatin is added to the filling to make it solid and not too loose)  Place curd in the refrigerator until completely cold all the way through.

Take heavy cream and whip to stiff peaks. Then fold in the whipped cream into the cold lemon curd and chill back into the refrigerator.

For the meringue

In mixing bowl heat eggwhite and sugar over water bath until it reaches 160 F. Then immediately place in a stand mixer and whip for 5 minutes or until cool.   Set aside

Take the chiffon cakes out of the cake pans after they have completely cooled.  I made mine with 3 layers of cake but you could make it with 4 layers.  Trim the top and bottom off of one of the cakes and cut each cake in half.  You will have one layer left over.  Take the bottom of the untrimmed cake and make that your base.  Using a pastry brush dab the inside of the cake with the lemon syrup.  Then add a layer of the lemon curd mixture to the first layer. Then take the portion of cake with the trimmed bottom and make it your middle layer.  Repeat the same steps.  Add the next layer of cake and if you have enough filling left do a final layer.  Then cover the whole cake with the meringue.  Torch with a blow torch and allow to cool.  Then serve and devour!

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