1 egg
1/3 cup white sugar
1 teaspoon lemon zest
1 teaspoon vanilla extract
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon lemon zest
In a small bowl, toss together the egg, sugar, lemon zest and vanilla. Stir in the flour, baking soda and baking powder. In a separate bowl, whisk together the milk, lemon zest and lemon zest. Fold the lemon zest into the vanilla mixture, and pour over the warm egg mixture. Cover, and refrigerate overnight.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) pans.
Place the prepared pans on a baking sheet. Bake the meringue in the preheated oven for 20 minutes.
Remove pan from oven and place on plates to cool completely. Cool slightly, and continue to meringue with the remaining lemon zest. Let cool completely, and store loosely covered. Serve warm.