Ingredients
Makes one 9-inch loaf
Lemon bread
1½ cups (213 g) all-purpose flour
½ tsp. salt
¼ tsp. baking soda
1½ cups (300 g) granulated sugar
1 Tbsp. grated lemon zest
3 oz (85 g) cream cheese, at room temperature
½ cup (112 g) vegetable or canola oil
3 large eggs, at room temperature
1 tsp. pure vanilla extract
¼ cup (60 g) lemon juice
⅓ cup (100 g) lemon curd, homemade or store-bought
Meringue
A few drops of lemon juice
1 cup (200 g) granulated sugar
½ cup (113 g) egg whites (from 3 or 4 large eggs)
⅛ tsp. cream of tartar
Pinch of salt
For the bread
Step 1
Position an oven rack in the middle of the oven and preheat to 325°F. Grease a 9 by 4 by 4 inch Pullman pan and line with a parchment sling.

Step 2
In a small bowl, whisk together the flour, salt, and baking soda. In a medium bowl, combine the sugar and lemon zest and use your fingers to rub the zest into the sugar until evenly distributed and fragrant.

Step 3
Transfer the granulated sugar and zest to the bowl of a stand mixer fitted with a paddle. Add the cream cheese and beat on low speed until combined and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl and, with the mixer still on low, add the oil and beat until completely combined.

Step 4
Add the eggs, one at a time, mixing for about 30 seconds on medium speed after each addition and scraping down the bottom and sides of the bowl. Beat in the vanilla. On low speed, add half the flour mixture, followed by the lemon juice, and then the remaining flour mixture, beating after each addition until just combined. Remove the bowl from the mixer and give the batter a few more turns with a spatula to make sure the ingredients have been incorporated. Add the lemon curd and swirl it into the batter with the spatula, using four or five strokes. Pour the batter into the prepared pan and set aside.

For the meringue
Step 5
Pour 1 inch of water into a medium saucepan and bring to a gentle boil. Pour a few drops of lemon juice into the bowl of a stand mixer fitted with a whisk, and use a paper towel to wipe the juice around the inside of the bowl (this helps remove any traces of grease, which can hinder the whites from whipping properly). Add the granulated sugar, egg whites, cream of tartar, and salt to the mixing bowl and stir gently with a rubber spatula until completely combined.

Step 6
Place the bowl over the saucepan, being careful not to let the water touch the bottom of the bowl. Stir with the spatula until the sugar is completely dissolved and the mixture registers 160°F on an instant-read thermometer, scraping down the sides of the bowl with the spatula (to ensure no sugar crystals are lurking, which can cook the egg whites), 4 to 5 minutes.

Step 7
Place the bowl in the stand mixer fitted with a whisk and whisk the egg whites on low speed for 1 minute. Slowly increase the speed to medium-high, and beat until stiff, glossy peaks form, 8 to 10 minutes. The bowl should feel cool to the touch at this point.

Step 8
Working quickly, spoon all the meringue over the bread batter, and fold it into the batter gently with a rubber spatula six or seven times, starting at the top and dragging the meringue into the batter almost to the bottom of the pan and back up again. There should still be a visible amount of meringue on the top, which will bake up as a topping.

Step 9
Bake the bread until the top of the meringue is browned and a wooden skewer or toothpick inserted into the center of the loaf comes out clean, 75 to 90 minutes. Let the bread cool in the pan for 15 minutes, then carefully remove it from the pan using the parchment sling, peel off the paper, and transfer to a wire rack. Cool completely before slicing. The bread can be stored in an airtight container at room temperature for up to 4 days, but it is best on the second and third days.