Lemon Meringue and Blueberry Cake!

Recently I received a culinary torch as a gift from my grandma, so now I can set stuff on fire more easily! 😂

I decided to use the torch on a lemon meringue cake. And can I just say my gosh I love how the toasted meringue looks 😍

I filled the cake layers with homemade lemon curd (recipe from Sally’s Baking Addiction). 😋

Lemon Curd Recipe (https://sallysbakingaddiction.com/2016/03/04/how-to-make-lemon-curd/)

Ingredients:

4 large Eggland's Best egg yolks
2/3 cup (134g) granulated sugar
zest from 3 lemons
1/3 cup (80ml) fresh lemon juice (about 3 lemons)1
1/8 teaspoon salt
6 Tablespoons (86g) unsalted butter, softened to room temperature2
Special Equipment

Double boiler (I own and love this one)3
Directions:

Fill the bottom pot of your double boiler with 1-2 inches of water. Place on high heat. Once the water begins to boil, reduce heat to low to keep the water at a simmer.
Place egg yolks, granulated sugar, lemon zest, lemon juice, and salt into the top pot of your double boiler. Whisk until completely blended-- and continue to whisk as the curd cooks. Constant whisking prevents the egg yolks from curdling. Whisk and cook until the mixture becomes thick, resembling the texture of hollandaise sauce-- about 10 minutes. If your curd isn't thickening fast enough, gently turn up the heat. But remember to constantly whisk.
Remove pan from heat. Cut the butter into 6 separate pieces and stir each piece into the curd 1 at a time. The butter will melt from the heat of the curd. Pour curd into a jar or bowl and place a piece of plastic wrap directly on top-- so it is touching the top of the curd. This prevents a skin from forming on top. The curd will continue to thicken as it cools.
Make ahead tip: Refrigerate the curd for up to about 10 days. For longer storage, you can freeze the curd up to 3-6 months. Simply thaw in the refrigerator overnight before enjoying.