Recipe: Lemon Meringue Cake and Triple-Layer Lemon Cake (2 Lemon Cakes with lemon curd)

Micha, I found these two cakes that sound close to your description. There are no custard fillings, but both sound like tasty cakes. Hope someone finds the recipe for you.

Lemon Meringue Cake
Source: Family Circle

1 box (18.25 ounces) white cake mix
1 container (8 ounces) lemon-flavored yogurt
1/2 cup buttermilk
1/3 cup vegetable oil
3 eggs
1 teaspoon grated lemon rind
1 jar (11.25 ounces) lemon curd
1/4 cup powdered egg whites
3/4 cup warm water
1/4 teaspoon cream of tartar
1 cup sugar

Heat oven to 350 degrees F. Coat two 8 x 2-inch round layer-cake pans with cooking spray. Line bottoms with waxed paper; coat paper with spray.

Place cake mix, yogurt, buttermilk, oil, eggs and rind in large bowl. On low speed, beat until combined. Increase speed to medium; beat 2 minutes. Divide between pans.

Bake in 350 degree F oven 35 minutes, until toothpick inserted in centers tests clean. Let cakes cool in pans on wire rack 10 minutes. Turn cakes out onto rack and let cool completely. Increase oven temperature to 450 degrees F.
Cut each cake in half horizontally with a serrated knife, using toothpicks as a guide.

Place one cake layer on baking sheet. Spread a third of lemon curd (about 1/3 cup) evenly over top. Place another layer on top of curd; spread with curd. Repeat layering 2 more times with cakes and curd, leaving top cake layer plain.

Beat powdered egg whites and warm water in clean large bowl until powdered whites are dissolved, 2 minutes. Beat on medium-high until foamy. Add cream of tartar; beat, adding sugar, 1 tablespoon at a time, until stiff, glossy peaks form. Frost cake with meringue.

Bake cake in 450 degree F oven 5 to 7 minutes, until meringue is nicely browned. Cool 10 minutes. Place in refrigerator; cool completely. Remove to platter. Cut with serrated knife. Makes 12 servings.

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Triple-Layer Lemon Cake
Source: Better Homes and Gardens

1 cup butter, softened
4 eggs
2 1/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups sugar
2 teaspoons finely shredded lemon peel
2 tablespoons lemon juice
1 cup buttermilk or sour milk
1/2 recipe Lemon Curd (see Recipe Center) or 1 cup purchased lemon curd
1 recipe Lemon Cream Cheese Frosting (see recipe below)Lemon peel curls (optional)

Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour three 9 x 1-1/2-inch round cake pans. Combine flour, baking powder, soda, and salt. Set aside.
2. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, lemon peel, and lemon juice; beat until well combined. Add eggs, 1 at a time, beating well after each. Add flour mixture and buttermilk or sour milk alternately to beaten mixture, beating on low speed after each addition just until combined. Pour into prepared pans.
Bake in a 350 degree F oven for 25 to 30 minutes or until a wooden toothpick comes out clean. Cool cakes in pans on wire racks for 10 minutes. Remove cakes from pans. Cool thoroughly on wire racks.

To assemble, place a cake layer on a cake plate. Spread with half of the Lemon Curd. Top with second layer; spread with the remaining Lemon Curd. Top with third layer. Frost top and sides with Lemon Cream Cheese Frosting. Cover and store cake in the refrigerator for up to 3 days. Let stand at room temperature for 30 minutes before serving. If desired, garnish with lemon peel curls. Makes 12 servings.

Lemon Cream Cheese Frosting:
Finely shred 1 teaspoon lemon peel; set aside. In a medium mixing bowl combine two 3-ounce packages cream cheese, softened; 1/2 cup butter, softened; and 1 teaspoon lemon juice; beat with electric mixer on low to medium speed until light and fluffy. Gradually add 2 cups sifted powdered sugar, beating well. Gradually beat in 2-1/2 to 2-3/4 cups additional powdered sugar until spreading consistency. Stir in the lemon peel.