Key Lime Meringue Cake
"In the winter months, there's nothing like the bewitching, slightly exotic flavor of Key limes or the larger regular limes (a.k.a. Persian) to transport you mentally to some warm tropical spot, preferably an island with an endless beach. This cake, with its tart lime filling offset by billowy drifts of sweet, marshmallow-like frosting, should do the trick. Key limes are smaller than Persian limes and often come packed in a net bag, but don't despair if you can't find them. Persian limes make an excellent substitute (see Cooks' Notes, below, for more details on buying limes). Another helpful hint: Because there's grated zest in both the cake and the filling, grate all the zest you need first, before you start juicing...."
INGREDIENTS
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2 3/4 cups sifted cake flour (not self-rising; sift before measuring) plus more for pans
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2 1/2 teaspoons baking powder
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1/2 teaspoon salt
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2 sticks (1 cup) unsalted butter, softened, plus more for pans
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1 1/2 cups sugar
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4 large eggs, warmed in shell in a bowl of warm water 5 minutes
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1 tablespoon grated Key lime or lime zest
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1 1/2 teaspoons pure vanilla extract
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1 cup whole milk
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3/4 cup sugar
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1/4 cup cornstarch
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Pinch of salt
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3/4 cup water
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3/4 cup fresh Key lime or lime juice
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2 large eggs
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3 tablespoons unsalted butter, cut into tablespoons
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2 teaspoons grated Key lime or lime zest
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2 large egg whites
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3/4 cup confectioners' sugar
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2/3 cup light corn syrup
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2 tablespoons water
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1 teaspoon pure vanilla extract
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1 teaspoon fresh Key lime or lime juice
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1/8 teaspoon salt
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Special equipment: 2 (9- by 2-inch) round cake pans; a powerful handheld electric mixer or a stand mixer
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