Rolled Log Lemon Meringue Pie Style! Swiss meringue! Lemon log! 

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INGREDIENTS :
For the sponge cake:
- 5 eggs
- 120 g of sugar
- 90 g of flour
- 1 tbsp of vanilla
- 1 pinch of salt
For the Limon Curd or Lemon Cream:
-2 egg yolks and 1 whole egg
-60 g of sugar
-150 ml of squeezed lemon juice (about 3 lemons)
-100 ml of water
-25 g cornstarch
-50g butter
(If you prefer less acidic cream, use 125 ml of water and 125 ml of lemon juice)
For the Swiss Meringue:
-90 g of egg white (3 whites)
-180 g of sugar
To have a beautiful firm and shiny meringue, you must always double the quantity of sugar compared to the egg white (example: For 100g of egg white = 200g of sugar)
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