Directions

1. Step

Preheat your oven to 180°C (350°F). In a bowl, whisk together 1 egg, sugar, flour, oil, baking powder, and lemon zest until smooth. Pour the batter into a baking mold and bake for 10 minutes or until lightly golden. Let it cool completely.

2. Step

In a saucepan over low heat, whisk together eggs, lemon juice,sugar, lemon zest, and butter until the mixture thickens. Remove from heat and stir in the soaked gelatin until fully dissolved. Let the mixture cool slightly, then fold in the whipped cream until well combined. Pour the mousse over the cooled cake base and refrigerate until set.

3. Step

In a saucepan, heat sugar and water until it reaches 118°C (soft-ball stage). While the syrup is heating, beat the egg whites and salt until soft peaks form. Slowly pour the hot syrup into the egg whites while continuing to whisk until stiff, glossy peaks form. Spread or pipe the meringue over the chilled cake.