50 g golden caster sugar
20 g baking powder
1 teaspoon salt
150 g sunflower oil
10 large free-range egg whites, plus 8 yolks
zest of 4 lemons
200 ml lemon juice, (about 8 lemons)
1 teaspoon cream of tartar
Lemon curd:
10 large free-range egg yolks
300 g golden caster sugar
200 ml lemon juice, (about 8 lemons)
zest of 4 lemons
50 ml yuzu juice
180 g unsalted butter, at room temperature, cubed
Lemon confit:
4 lemons
100 g golden caster sugar
Meringue drops:
3 large free-range egg whites, (100g)
200 g white caster sugar
finely grated zest of 2 lemons
Tahitian vanilla buttercream
3 large free-range egg whites
200 g golden caster sugar
250 g unsalted butter, at room temperature, cubed
2 teaspoons vanilla extract
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