For the lemon cream

  • 200 g sugar
  • zest of 4 large lemons
  • 10 large egg yolks at room temperature
  • ¼ teaspoon salt
  • 160 g freshly squeezed lemon juice (you'll need the 4 large lemons)
  • 13g unsalted butter, cut into cubes

For dough

  • 300 g flour
  • 50 g icing sugar
  • A pinch of salt
  • 180 g unsalted butter
  • 1 large egg

For the meringue

  • 5 large egg whites
  • 200 g sugar
  • 1/4 teaspoon cream of tartar or cornstarch
  • 1 teaspoon vanilla bean paste or vanilla extract


For the base of the cake, mix all the ingredients in a bowl, first mixing with a Danish smoothie or a wooden spoon and then with your hands until it forms a uniform ball. Put the dough between two baking papers and roll out the dough.

Grease the mold we are going to use. Remove the paper. With your hands we turn it over and place it with the paper side up on the mold. Remove the paper that remains on top and fold the dough well over the mold. Form the edge.

Place the paper you have removed on top and fill with chickpeas or dried beans. Bake at 200 degrees heat up and down for 15-20 minutes until the edges are golden brown.

For the lemon cream, put the sugar and lemon zest in a bowl. Rub the sugar between your fingers so that it takes on all the flavor of the lemon. Add the egg yolks and mix with a whisk until the colour of the yolks has lightened.

Heat the lemon juice and when it comes to a boil, pour it over the yolks little by little without stirring. Mix well and return to the saucepan. Cook over a low heat (it should not boil because the yolks would set, so the temperature should be 80 degrees and no more) and let it cook until the mixture thickens. Remove from the heat and add the cubed butter, mixing with a spatula until you have a smooth cream. Reserve.

For the meringue, beat the egg whites with the whisk until plumeen. Add the cornstarch and salt and whisk. Add the sugar little by little and finish beating until you have strong peaks.

To assemble the cake, remove the base from the pan. Cover with the lemon cream and put all the meringue on top forming a mountain that will be higher in the center. Brown with the help of a blowtorch and enjoy!

Tips and Tricks

  • This meringue won't last more than a few hours so I recommend you to drink it right away. If you want the meringue to last from one day to the next, you have to make an Italian or Swiss meringue (you have it super well explained in my book Loleta by Loleta)
  • Difficulty: easy
  • Preparation time: 1 hour
  • Servings: 10

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