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Lemon meringue cloud cake recipe, a fresh, light and tangy cake
composed of a soft lemon biscuit, a light lemon mousse and all covered with an Italian meringue.
a recipe to try without delay

Ingredients for an 18 to 20 cm mold:

For the Cookie:
1 egg
50 g of sugar
50 g of flour
40 ml of oil
3 g of baking powder
The zest of a lemon

For the lemon mousse:
2 eggs
Juice of 2 lemons
50 g of sugar
Zest of a lemon (optional)
20g butter
1 sheet of gelatin (3g) 150 bloom
200 ml unsweetened whipped cream

For the Italian Meringue:
150 g of sugar
50 g of water
2 eggs
1 pinch of salt


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