Preheat oven to 180°C, 350°F, Gas 4.
Cream together the sugar and butter until pale and fluffy, beat in the egg yolks and vanilla essence, stir in the flour. Pour mixture into a greased, 20cm round spring form tin. Bake for approximately 20 to 25 minutes or until the sponge is golden brown.
Once cooked, leave to one side to cool, and then remove the cake from the tin and place on a baking tray.
Meanwhile beat the egg whites until they create soft peaks, and then gradually add the rest of the sugar until the whites are glossy. Gently spoon the meringue mixture on the cake and return to the oven until the meringue is lightly coloured.
Serve with little slices of lemon and lightly dust with icing sugar.
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