Lemon Meringue Cake

Because lemon meringue pie is among my favorite pies, I’ve been dreaming about a cake like this for many years. Using biscuit de Savoie, which has no butter or oil, as the base, I have created a spectacular cake that is exceptionally light and dry. I can then moisten it with lots of lemon syrup until it is wondrously soft, moist, and tender. This also makes it possible to keep the sweetness level low enough to benefit from a high crown of meringue without it becoming too sweet.

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