Use a store-bought lemon curd, swap the meringue mixture for whipped thickened cream and scatter with crushed store-bought meringue nests.
4 egg yolks
180g caster sugar
3⁄4 cup fresh lemon juice
1 Tbsp nely grated lemon zest
125g unsalted butter, chopped
400g store-bought Madeira cake
1⁄2 tsp cream of tartar
2 Tbsp glucose syrup
2 Tbsp water
Extra 200g caster sugar
Combine eggs, yolks, caster sugar, lemon juice, zest and butter in a large heatproof bowl over a saucepan of simmering water. Cook, whisking constantly, for 15 minutes or until mixture thickens. Sit bowl on a large bowl of iced water to cool lemon curd completely.
Slice two 2cm thick, 6cm wide and 16cm long pieces of Madeira cake. Lay cut-side down on a platter to create a 2cm thick, 6cm wide and 25cm long log, trimming off excess. Reserve remaining cake for another use. Spoon 1 cup of lemon curd on top of log, then freeze for 20 minutes. Reserve remaining lemon curd for another use.
Meanwhile, put eggwhites in the bowl of an electric mixer. Add cream of tartar and whisk on medium speed until foamy.
Put glucose syrup, water and extra sugar in a small saucepan over a medium heat and bring to the boil. Cook until mixture reaches 119°C on a sugar thermometer. With whisk on high speed, pour hot syrup into eggwhites in a slow, steady stream. Beat for a further 5 minutes or until mixture is thick and glossy and comes to room temperature.
Spoon meringue into a piping bag fitted with a 1cm plain nozzle or into a large zip-lock bag and snip tip. Pipe meringue over lemon curd to cover cake completely, then smooth with the back of a spoon to create decorative peaks. Lightly brown meringue with
a kitchen blowtorch. Serve.