1Whisk the eggs and sugar in a large bowl until thick and pale in color. Add one tablespoon flour at the time to the mixture and gently fold it in with a large wooden spoon.
2Grease the bottom and sides of 8.5” pan, sift a bit of flour, and tilt the pan so bottom and sides are evenly coated. Turn over; tap the bottom to remove any excess flour.
3Preheat oven to 350. Bake the cake for 35-40 minutes until a skewer comes out clean.
4Remove from the oven and let it rest for 10 minutes. Spread the lemon filling on top and let it cool.
5To make the lemon cream, first grind finely the outside of the lemon, then squeeze the juice. Cut the lemons to very small chunks. Place them in a sauté pan cover with 3 cups water. When the water starts boiling lower the heat and simmer for 30 minutes. Once lemons are completely cooked and soft get all the juice from the lemons using potato ricer.
6Whisk the egg yolks and sugar in a large bowl until thick and pale in color. Add one tablespoon flour at the time to the mixture and gently fold it in with a large wooden spoon. Pour it in a very thin layer into the mixture the lemon liquid while beating vigorously. Transfer the mixture to a medium size saucepan and let it simmer until gets thick creamy texture.
7Once it’s cold finish the cake with a meringue mixture.
8To make the meringue mixture, whisk the egg whites with the sugar until dense and stiff. Layer it on top of the cake using a fork by pulling up some sections of the cream to form some stiff picks.