Lemon Meringue Cake – Matt Adlard

Ingredients

• 50 g Lemon Juice
• 90 g Icing Sugar
• 2 g Lemon Zest
• 35 g Whole Eggs
• 50 g Egg Yolks
• 30 g White Chocolate
• 145 g Double/Heavy Cream, Cold
• 120 g Unsalted Butter
• 205 g Caster/Granulated Sugar
• 3 g Lemon Zest
• 1 Fresh Vanilla Pod
• 205 g Cake Flour
• 13 g Baking Powder
• ½ tsp Salt
• 205 g Whole Eggs
• 95 g Vegetable Oil
• 70 g Whole Milk
• 1 tsp Lemon Extract
• 150 g Double/Heavy Cream
• 1 tsp Vanilla Bean Paste
• 110 g Egg Whites
• 70 g Water
• 300 g Caster/Granulated Sugar
• Stand Mixer
• 39x27cm Baking Tray
• Digital Thermometer
• Blow Torch
• Fresh Vanilla Pods
• Cake Flour