• 1 ½ cups granulated sugar
  • 2 tbsp. cornstarch
  • 2 tbsp. grated lemon rind
  • 6 egg whites
  • 1 tsp. vanilla


Trace four 8-inch circles on parchment paper and place on baking sheets.

Mix ¾ cup of sugar, cornstarch, and rind and set aside. Beat egg whites to soft peaks; gradually beat in the remaining sugar until stiff peaks form. Add vanilla; fold in reserved sugar mixture.

Spoon meringue onto the parchment circles, smoothing the tops. Bake at 300 degrees F. for 1 hour. Cool.

Ingredients for Curd:

  • 1 ¼ cups granulated sugar
  • 1/3 cup butter
  • 1 tbsp. grated lemon rind
  • 1 cup lemon juice or ¾ cup lemon juice and (¼ cup lemoncello liqueur) added after
  • cooking the curd.
  • 6 eggs
  • 1 ½ cups whipping cream


In saucepan, over medium-high heat, heat the sugar, butter, lemon rind and juice, stirring until the sugar dissolves.

In a bowl, beat the eggs; whisk in lemon mixture. Return to saucepan and cook, stirring, just until boiling. Simmer for 1 minute. Pour into bowl and cover with plastic wrap. Chill in fridge.

Once chilled, fold in whipped, whipping cream


Fit one meringue into 9-inch springform pan. Pour ¼ of lemon mixture over top. Repeat three more layers and freeze for at least 8 hours or overnight.

Let soften in fridge 45 minutes before serving.

I melted 10 ozs. of dark Challebaut chocolate with 3 tbsp. water and spread it over the four shells. Allow it to cool and harden before pouring the lemon mixture on the meringues.