Directions

1. Step

Preheat the oven to 170°C (338°F). In a bowl, mix together 5 eggs, 120 g sugar, 90 g flour, 1 tbsp vanilla extract, and a pinch of salt until well combined. Pour the mixture into a flat pan and bake for 10 minutes. Allow to cool at room temperature.

2. Step

In a pan, whisk together 2 egg yolks, 1 whole egg, 60 g sugar, and 25 g cornstarch until smooth. Gradually add 150 ml lemon juice and 100 ml water while stirring. Place the pan over medium heat, add 50 g butter, and stir continuously until the mixture thickens. Pour the cream into a separate dish and refrigerate until completely cooled.

3. Step

Once the lemon cream has cooled, spread it evenly over the cake.

4. Step

In a pan, gently heat 90 g egg whites and 180 g sugar, stirring until the sugar dissolves. Transfer the mixture to a blender or mixer and whip until it forms stiff peaks. Spread the meringue evenly over the lemon cream layer. Use a kitchen torch to lightly toast the meringue until golden.