This was the cake I baked for the November birthday girls recently.
The meringue topping makes it look impressive and dressed - just right for a birthday cake. The taste was sublime as the curd add a nice tangy dimension to the cake and the meringue, some sugary kick. I baked the cake in 2 8.5 inch pans and sandwiched them together. Next time, I'll take extra precaution on the baking time as my oven seemed to get hot too quickly. The cake was a bit dry but thank goodness, still edible!! :)
Here is the recipe from Martha Stewart website.
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