Lemon Meringue Cloud Cake

By liliaturcin5

An airy and ultra-lemony cake that seduces with its soft base, its creamy lemon curd mousse, and its intoxicating meringue.


  • 50 g egg (1 egg)
  • 65g sugar
  • The zest of an organic lemon
  • 4.5 cl of liquid cream
  • 60g flour
  • 1 g baking powder
  • lemon curd
  • 2 eggs
  • 30g butter
  • The juice of two lemons
  • 70 g caster sugar
  • Lemon Mousse
  • 20 cl of full liquid cream at 30% fat content
  • lemon curd
  • 1 sheet of Halal Gelatin
  • Italian meringue
  • 2 eggs
  • 120 g caster sugar
  • 4.5 cl of water


  1. Preheat the oven to 180 degrees (th.6)
  2. Mix the egg with the sugar and lemon zest.
  3. Then add the liquid cream.
  4. Add flour and baking powder.
  5. Pour the mixture into a buttered mold and bake for 10 minutes.
  6. Leave to cool without unmolding the cake.
  7. Lemon curd: Beat the eggs and add the caster sugar and the lemon juice.
  8. Melt the butter in a pan and pour the previous mixture into it.
  9. Stir until the cream thickens. (about 4-5 mins)
  10. Let cool.
  11. Lemon mousse: Put the gelatin sheet for 10 minutes in cold water.
  12. Whip the whipped cream.
  13. Heat 3/4 of the lemon curd (about 2-3 min) with the previously drained gelatin sheet.
  14. Off the heat, add the rest of the lemon curd.
  15. Then, fold everything into the whipped cream.
  16. Pour this over the cake.
  17. Reserve in the refrigerator for 3 hours.
  18. Unmold the cake.
  19. Italian meringue: Heat the sugar and water to 118°C.
  20. In the meantime, whip your egg whites.
  21. When the syrup has reached 118°C, add it to the egg whites while continuing to beat with an electric mixer. The mixture should be firm.
  22. Then pipe the meringue over the lemon mousse.
  23. Finish with a light blow of the blowtorch.
  24. The quantity of ingredients for the Italian meringue recipe also allows you to make small meringues that you can bake at 90°C for 1h30-2h.