1) Preheat the oven to 325°F. Double check the rack placement to ensure you will have room for your tall angel food pan.
2) Place the egg whites in a large mixing bowl and using the wire whisk, beat on medium speed until the egg whites are foamy, like a bubble bath.
3) Gradually add in the granulated sugar, cream of tartar (for stability) and salt. Increase the speed to high and beat until the foam forms stiff peaks. Avoid overbeating, the eggs should not look dry nor break apart easily. It will look very similar to shaving cream at this point.
4) Add the lemon zest and fold it in gently. Place the flour and confectioners' sugar in a sieve and sift 1/3 of it over the eggs. Gently fold it in with a large spatula. Repeat twice more to use all the flour/sugar.
5) Place the batter into an ungreased angel food cake pan, either round or rectangular. Smooth out any large peaks. Bake in a 325°F oven for 40 to 45 minutes. Do not be alarmed if the cake sinks slightly at the end of baking, this is normal.
6) Cool the cake upside down as directed for your pan. Remove from the pan and place on a serving plate while you make the meringue.
7) For the meringue, repeat steps 2 and 3 to get a soft, billowy meringue. Cover the cake with a thick layer of meringue. Use a cook's torch, commercial blowtorch or oven broiler to toast the meringue. When broiling, keep the cake about 6" to 8" away from the heat and turn frequently for even browning.
Yield: one cake, approximately 16 servings