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INGREDIENTS :
For the sponge cake:
- 5 eggs
- 120 g of sugar
- 90 g of flour
- 1 tbsp vanilla
- 1 pinch of salt
For the Lemon Curd or Lemon Cream:
- 2 egg yolks and 1 whole egg
- 60 g of sugar
- 150 ml of squeezed lemon juice (about 3 lemons)
- 100 ml of water
- 25 g of cornstarch
- 50g of butter
(If you prefer less acidic cream, use 125 ml of water and 125 ml of lemon juice)
For the Swiss Meringue:
- 90 g egg white (3 whites)
- 180 g of sugar
To have a nice firm and shiny meringue, you must always double the quantity of sugar compared to the egg white (example: For 100g of egg white = 200g of sugar)
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