Lemon Meringue Cake

Name: Lemon Meringue Cake
Ingredients: 3 eggs; 115 g (1 stick or 1/2 cup) unsalted butter, melted; 115 g caster sugar, separated in: 65g and 50g (1/3 cup and 1/4 cup); 125 g (1 cup) all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 80 ml (1/3 cup) lemon juice, (about 2 to 3 medium lemons); zest of 2 lemons; 115 g (1 stick or 1/2 cup) unsalted butter; 180 ml (3/4 cup) lemon juice, (about 4 to 5 lemons); 3 egg yolks; 120 g (1/2 cup + 2 tablespoons ) caster sugar; 4 g (1/2 tablespoon) cornstarch; 2 large egg whites; 100 g (1/2 cup) caster sugar; 1 pinch salt

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The lemon meringue cake is the classic pie turned into a cake form: Buttery cake topped with lemon curd and torched meringue, a twist from the original recipe

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Ingredients

3 eggs
115 g (1 stick or 1/2 cup) unsalted butter, melted
115 g caster sugar, separated in: 65g and 50g (1/3 cup and 1/4 cup)
125 g (1 cup) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
80 ml (1/3 cup) lemon juice, (about 2 to 3 medium lemons)
zest of 2 lemons
115 g (1 stick or 1/2 cup) unsalted butter
180 ml (3/4 cup) lemon juice, (about 4 to 5 lemons)
3 egg yolks
120 g (1/2 cup + 2 tablespoons ) caster sugar
4 g (1/2 tablespoon) cornstarch
2 large egg whites
100 g (1/2 cup) caster sugar
1 pinch salt

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