Creating Lemon Meringue Angel Cake can be effortlessly accomplished by following these straightforward steps:

For the Angel Food Cake:

1. Preheat Oven: Begin by preheating your oven to 350°F (175°C). Make sure your angel food cake pan is ungreased.
2. Sift Flour: In a bowl, sift together the cake flour and ¾ cup of sugar. Set aside.
3. Whip Egg Whites: In a large mixing bowl, beat the egg whites, cream of tartar, and salt until foamy.
4. Add Sugar: Gradually add the remaining sugar (¾ cup) while continuing to beat until stiff peaks form.
5. Incorporate Vanilla: Once the egg whites are glossy and form stiff peaks, add the vanilla extract.
6. Fold in Flour Mixture: Gently fold the flour mixture into the egg whites in three batches, being careful not to deflate the egg whites.
7. Bake: Pour the batter into the ungreased pan and smooth the top. Bake for 25-30 minutes or until the cake is golden and springs back when touched.
8. Cool: Invert the cake pan onto a wire rack and let it cool completely upside down.

For the Lemon Curd:

1. Whisk Ingredients: In a medium saucepan, whisk together the sugar, lemon juice, eggs, and egg yolks until well combined.
2. Cook Over Medium Heat: Cook the mixture over medium heat, stirring constantly, until thickened (about 10-15 minutes).
3. Add Butter and Zest: Remove from heat and stir in the butter pieces and lemon zest until smooth. Allow cooling completely.

For the Meringue:

1. Prepare Egg Whites: In a clean mixing bowl, begin whipping the egg whites until frothy.
2. Add Cream of Tartar: Add the cream of tartar and continue to beat until soft peaks form.
3. Incorporate Sugar: Gradually add the sugar while beating until stiff peaks form and the mixture is glossy.
4. Add Vanilla: Stir in the vanilla extract.

Assembly:

1. Prepare Cake Base: Once the angel food cake has completely cooled, carefully remove it from the pan.
2. Layer Cake with Lemon Curd: Use a serrated knife to slice the cake in half horizontally. Spread half of the lemon curd on the bottom layer.
3. Add Top Layer: Place the top layer back on the cake and spread the remaining lemon curd on top.
4. Add Meringue: Spread the meringue over the lemon curd, making sure to seal the edges to prevent shrinkage.
5. Brown the Meringue: Use a kitchen torch or broil in the oven for 2-3 minutes until the meringue is lightly browned. Watch closely to avoid burning.