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1
Put the gelatin in a bowl of cold water for 10 minutes.
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2
Juice the lemons.
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3
Pour the lemon juice, 200 grams of sugar, and butter in a saucepan. Whisk over low heat until the butter melts.
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4
In a bowl whisk 3 eggs and 1 yolk with a fork.
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5
Add to the mixture in the saucepan. Thicken the curd over low heat, stirring regularly, for about 10 minutes in order to get a thick consistency.
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6
Press your finished lemon curd through a sieve to separate out any bits of eggs that might have scrambled during the cooking.
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7
Add the softened gelatin, and mix with a fork so that it melts.
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8
Set aside and let cool.
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9
You can make the curd several days in advance and keep it in the refrigerator in a tightly closed jar.
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10
Preheat oven to 180 degrees Celsius.
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11
Beat the egg whites until stiff. When they start to foam, add 112.5 grams of granulated sugar and continue to beat them so they form stiff peaks.
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12
Gradually add the remaining sugar, cream of tartar, and vinegar. Whisk just enough to incorporate.
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13
Spread out the meringue on a baking sheet lined with parchment paper. Smooth out the surface. Cook for about 15-20 minutes.
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14
Remove the meringue from the oven and let it cool down.
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15
Flip it over on a large piece of parchment paper dusted with 1 tablespoon of powdered sugar. Set aside.
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16
In the bowl of a mixer, pour the very cold cream, 2 tablespoons of powdered sugar, and the vanilla extract. Whisk until you get a firm chantilly.
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17
You are now ready to assemble the cake. Spread a thick layer of lemon curd on the surface of the meringue, leaving a 1 centimeter border all around. Gently cover it with chantilly.
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18
Roll the meringue by squeezing slightly, helping you with parchment paper if needed.
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19
Transfer it to your serving dish and refrigerate for 2 hours. Sprinkle with powdered sugar before serving.
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20
I advise you not to prepare this dessert too far in advance.
