Lemon curd soaked sponge topped with meringue. Perfection. It will keep for up to 5 days in the fridge, but who are we kidding? It's not going to last that long!
Sponge: Line a slice pan with baking paper and preheat your oven to160℃ (fan forced). Whisk 100 g soft butter with the egg whip until it is pale and creamy (approx 5 minutes, speed 6) before adding 100 g caster sugar. Cream butter and sugar for 8 minutes, speed 6. Add 2 eggs and 1tsp vanilla bean paste to the butter. Mix speed 6 for one minute. Mixture should be pale and creamy. Fold in the flour by using the quick stir button until just combined (approx 1 min total). Pour sponge mixture into your slice pan and smooth. Bake for 20 minutes or until slightly golden.
Lemon Filling: Place multiblade into the bowl (no need to wash bowl). Combine 2 eggs and 3 egg yolks by pulsing. (Set egg whites aside to come to room temperature for the meringue.) Add 80g melted butter, 200 g caster sugar, 10 g lemon zest (approx 2 lemons) and 2 tbsp plain flour and pulse for 10 seconds. Add 1/2 cup lemon juice mix until well combined. Pour lemon filling mixture over the cooled sponge and return to oven for 30 minutes or until beginning to set. Set aside to cool for at least 30 minutes. Refrigerate until completely set.
Meringue Topping: Pre-heat oven to 220℃ (fan forced). Using the egg whip and a clean bowl, whisk 3 egg whites speed 8, until soft peaks begin to form (3-5 minutes). Add 1 1/2 tsp lemon juice and pulse to mixl. Gradually add sugar while mixing speed 9 or 10 until thick and glossy (approx. 10 - 15 minutes). If mixture is not glossy add another tsp lemon juice. Use a piping bag or spoon to cover the lemon filling. Bake on the top shelf of the oven for 1-2 minutes or until golden.
Before making the meringue, wipe surfaces over with some white vinegar to remove any fatty residue. This makes it easier to get the meringue to whip.