Ingredients

Lemon curd
lemon juice
0.25 cup
4.75 tbsp
70 g
2.45 oz
2.31 fl oz
lemon zest
to taste
egg yolks
2 pc
sugar
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
butter
1.25 tbsp
20 g
0.70 oz
0.66 fl oz
Meringue
egg whites
6 pc
powdered sugar
1.25 cup
320 g
11.20 oz
10.56 fl oz
corn starch
1.25 tbsp
20 g
0.70 oz
0.66 fl oz
lemon juice
to taste
almond petals
to taste
Creme
cream 33%
0.75 cup
200 g
7 oz
6.60 fl oz
vanilla
to taste

Method

This time we will cook a meringue cake with lemon curd. The perfect combination of sweet meringue and sour lemons!

This recipe is worth trying by your loved ones.

The calculation is for a small cake with a diameter of 14 cm (5.5 inch), height 10 cm (3.9 inch). If you want to use a 18-20 cm (7 to 7.9 inch) mold, then double the amount of meringue and crème.

Lemon curd

Mix the lemon juice, lemon zest, sugar and egg yolks in a saucepan. Cook it over a low heat, stirring until the first bubbles. Remove the mix from the heat, and cool it to 40C (104F); stir in the butter. Cover the curd with the plastic wrap, and refrigerate for 2 hours.

Meringue cake layers

Whip the egg whites with the powdered sugar and the lemon juice until stable peaks. Add the cornstarch at the end of the whipping. Cover the baking sheet (30x40 cm | 11.8x15.8 inch) with parchment, and level the meringue. Sprinkle the meringue with almond petals if you wish. Bake the cake layers at 160C (320F) for 20 to 25 minutes. Cut the finished cake layers into 3 (10 cm | 3.9 inch) or 4 (7 cm | 2.7 inch) strips.

Creme

Whisk the cold cream until medium peaks. Grease the strips, and pour the lemon curd on top (to taste). Fold the strips into one big roll, and set it vertically. Let the cake stabilize in the fridge for 2 hours.