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Still over hot water, whisk the softened cream cheese until smooth.
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Whisk in the egg yolks.
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Mix in sugar 1.
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Slowly add the milk & butter mixture and whisk until smooth.
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Add the salt, lemon juice & zest and mix until well incorporated.
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Remove from the water bath and sift the cake flour & cornstarch into the mixture and fold. Set aside.
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In a mixing bowl with a wire whisk attachment, beat egg whites with cream of tartar at high-medium speed (6 with KitchenAid) until frothy.
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Add sugar slowly and increase speed to medium-high (8 with KitchenAid) until soft peak forms.
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Fold in 1/3 of the meringue (egg white mixture) into the cream cheese mixture to lighten and gently fold in the rest of the meringue a third at a time until blended and there are no more white streaks. Do not over mix.
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Pour into prepared pan.
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Bake at the bottom rack at 325 degrees Fahrenheit for 40 minute.
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Lower the temp to 300 and continue baking for another 40 minutes.
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Turn off the oven leaving the cake inside for 40 minutes.
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Cool for 20 minutes before removing from the pan.