Meringue cake with lemon curd

This delicious meringue cake with lemon curd is even tastier than Pavlova dessert and a meringue roll. The moment you are overwhelmed with bliss, there is a great desire to share it. Enjoy!

First, let’s cook the lemon curd!

Squeeze the juice from 2 lemons, and grate the zest. Mix the lemon juice, zest, sugar, egg yolks and the starch in a small saucepan.

Cook the mix over a low heat (you can also cook it on a water bath), stirring constantly with a whisk. Remove the curd from the heat after thickening. Add the butter, and mix well.

After cooling, the curd will become thicker. Transfer it to a pastry bag.

For the meringue layers:

Start whipping the egg whites with a pinch of salt until light foam. Add the powdered sugar and the lemon acid in 3 passes, and whip until stable peaks. Add cornstarch, without stopping whisking. The mass should be glossy and smooth.

The round  20 cm (7.9 inch) cake layers should be baked on a silicone mat. You will get 6 cake layers. They should be baked in the oven, preheated to 150C (302F) for 25 to 35 minutes. Remove the cake layers from the oven, and let them cool.

For the crème:

Whip the cream with the powdered sugar. Whip the cream cheese with the condensed milk separately. Combine them with the cream. Keep whipping until smooth. Place the crème in a pastry bag.

Assembling the cake:

Cover all the meringue layers with the crème and the curd using a pastry bag. 

The meringue cake is ready! It is incredibly delicious and delicate like a cloud.

Bon Appetit!