Lemon Meringue Cake Recipe

Instructions

1. In a pot with eggs, mix sugar and salt, then add cornstarch and mix well.
2. Add lemon juice, lemon zest, and milk, mix, and heat over low heat.
3. Continue to stir while heating, and after heating enough for about 10 minutes, remove from heat, add butter and mix well.
4. To remove the lemon zest, filter it through a sieve, put it in a bowl, attach the wrap to the top, and cool it in the refrigerator.
5. Soften the cooled lemon curd, mix the sugar syrup (5 water: 1 sugar) with lemon juice and apply it to the cake sheet.
6. Apply syrup on the sheet, place lemon curd on top, flatten it, and repeat.
7. Apply a thin layer of lemon curd on top, arrange the sides, wrap a mousse strip around it and harden it in the refrigerator for 2 hours.
8. Add sugar to the egg white, mix lightly, and then raise the temperature to about 65-70 degrees with a hot water bath in a pot of boiling water.
9. Lower the pot and add lemon juice and vanilla extract to make a firm meringue.
10. Apply the meringue to the frozen cake and ice it, then squeeze the meringue on the top (1.4mm round tip) and heat the meringue with a torch to color it.