Lemon Meringue Cake

Cream together the butter, sugar, and oil, then add the egg until combined.

Add half of the dry ingredients until thickened.

Add the sour cream and milk and combine until a smooth batter forms. Repeat with the remaining dry and wet ingredients.

Split the batter evenly in between two prepared cake pans then bake and cool completely.

Whisk together the egg whites and sugar over a Bain Marie over medium high heat.

Whisk constantly until the sugar is completely dissolved, then transfer to the bowl of a stand mixer.

Whisk on high speed until very stiff, glossy peaks form. Add the vanilla at the very end.

Pipe two borders around the edge of the cake to hold in the lemon curd filling.

Use a spatula to seal the insides completely to be sure the lemon curd doesn't seep out.

Add the lemon curd, being sure it's not filled higher than the meringue dam.

Gently add the second cake layer (don't press it down), then smooth the meringue out to cover all seams.

Add the additional meringue in rustic swoops so it completely covers the cake. The layer will be rather thick.

Use the back of a spoon to pull up in areas all over the meringue to create peaks.

Toast the meringue all over with a kitchen torch until the desired color is reached.

Serve immediately.