Prep: 2 hrs 30 mins,
Cooking: 30 mins
Perfectly soft, buttery lemony deliciousness.
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Ingredients (19)
SPONGE:
125 g | butter |
1/4 cup | milk |
1/4 cup | water |
3 | eggs — large |
1/2 tsp | lemon — zest only |
1 tsp | vanilla — essence |
1 cup | castor sugar |
1,5 cup | flour — cake |
1 Tbs | Baking powder |
1 ml | salt |
LEMON CURD [makes 500 ml]:
4 | eggs — yolks only |
300 ml | sugar |
lemon — zest and juice | |
150 g | butter — cut into small cubes |
SALTED BROWN SUGAR MERINGUE:
4 | eggs — whites only, at room temperature |
1 cup | brown sugar |
salt — just a pinch | |
1/2 tsp | vanilla — extract |
salt — to taste |
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