1. Place  Macphie Lemon Sensation® into a bowl with water & oil and mix on slow speed for 1 minute, scrape down the bowl. Mix for 6 minutes on medium speed.
  2. Pour mixture into a lined baking tray and spread to approx. 2cm high and bake at 180°C for 30 minutes.
  3. Once cool, trim the top and crusts and place inside a lined frame.
  4. Whisk the eggs, yolks, sugar, zest and lemon juice well in a bowl before adding to a pan.
  5. Add the cubed butter and turn the heat to medium. Whisk slowly until the butter is melted. Continue whisking steadily for several minutes until the mixture thickens to a custard consistency.
  6. Pass the lemon filling through a sieve straight onto your sponge base. Level if needed and place in fridge for 45 minutes to set.
  7. Pour the Macphie Custard in to a pan and bring to the boil. Remove from the heat and add the bloomed gelatine.
  8. Allow to cool to approx. 30°C and then pour over the cake.
  9. Set in fridge for 2 hours.
  10. Remove from the mould and cover the top with Italian meringue and lightly torch.
  11. Slice and serve.