Preparation

使柠檬馅

• 将柠檬皮放入4夸脱或更大的碗中，然后放在上面的筛子上。在重型4夸脱的锅中，将蛋黄和糖搅拌。加入柠檬汁，黄油和盐。用中低温煮，不断搅拌，直到变稠到足以覆盖木勺的后部，但仍可倒入4至5分钟。（不要煮沸或会凝结。）将浓稠的凝乳穿过筛子，然后将其混合在皮中。冷却，偶尔搅拌约1小时。

  当柠檬凝乳凉爽时，用中等速度的电动搅拌机搅拌奶油，直到形成柔软的峰值，约2分钟。用大气囊搅拌或硅胶刮刀，将其折叠在柠檬凝乳中。用保鲜膜紧紧盖住碗并冷藏。

Make the meringue

• In a small, microwaveable bowl, sprinkle the gelatin over 3 Tbs. water; let soften for at least 5 minutes. Microwave on high to melt the gelatin, 15 to 30 seconds.

  在重型不粘2夸脱的锅中，在中火上混合1杯糖和6汤匙。浇水并不断搅拌，直到糖浆冒泡2至3分钟。从火上取下锅。

  在装有搅拌附件的立式搅拌机中，以中高速搅拌蛋清，直到泡沫45秒。加入牙垢的奶油，打直到形成30秒的软峰。逐渐击败剩余的3汤匙。糖直到形成刚性的峰值，1至2分钟。

  Have ready a 2-cup or larger heatproof liquid measure. Return the pan of syrup to medium-high heat and boil until a candy thermometer registers 248°F (firm ball stage). Pour the syrup into the measure to stop the cooking and then immediately pour a small amount of syrup over the whites with the mixer off. Immediately beat at high speed for 5 seconds. Stop the mixer and add a larger amount of syrup. Beat at high speed for 5 seconds. Continue with the remaining syrup. Lower the speed to medium, add the gelatin mixture, and beat on medium speed for 2 minutes. Decrease the speed to low and continue beating until the bottom of the bowl is no longer warm to the touch, about 10 minutes.

  Use a large balloon whisk or silicone spatula to fold one-third of the meringue into the lemon cream. Repeat twice more until all of the meringue is folded into the lemon cream.

分开蛋糕

• Unmold the cake according to the recipe at right. Spread two 3-foot-long pieces of parchment or waxed paper on the counter. Position the cake so the top is facing up. Using a long serrated knife, remove and discard the brown top crust. Turn the cake bottom up and split it into 4 even layers. After cutting each layer, use two spatulas to lift a layer off the cake and put it on the parchment or waxed paper. Arrange the layers in the order you cut them so it’s easy to assemble the cake.

Assemble the cake

• Lightly oil the inside of a clean 10-inch (16-cup) 2-piece metal tube pan.

  Spread one-quarter of the filling on the bottom of the pan. Place the smallest cake ring on top of the filling. Spread about one-third of the remaining lemon filling on top. Top with the next cake layer. Spread on half of the remaining filling. Repeat with the third cake layer and remaining filling. Top with the last cake layer and lightly press it down. Cover tightly with plastic wrap and refrigerate for at least 12 hours or overnight.

  To unmold, wet a kitchen towel under very hot water and wring out the excess. Wipe the sides and bottom of the pan to help release the cake smoothly.

  将锅放在罐的顶部，该罐的底部小于锅的可移动底部和比锅的侧面更高，然后轻轻向下压在锅的侧面。如果不容易滑动，请在侧面施加更多热量。

  在蛋糕底部和锅底之间运行一个长的偏移刮刀。在内管周围运行电线蛋糕测试仪或木串。将蛋糕倒在盘子上，然后取下锅的管部分。切成薄片并食用蛋糕。