For the base: Beat the eggs with the sugar and lemon zest. Then add the oil, flour and baking powder.

Pour the dough into a mold and bake at 180°C for 9 minutes.

For the mousse: In a saucepan, mix the sugar, lemon zest, eggs and lemon juice. Cook until thickened.

Then add the butter and hydrated gelatin. Cover with plastic wrap and let cool.

Whip the cream and add it to the cooled lemon mixture.

Moisten the bottom of the cake with a little milk and cover it with a layer of lemon mousse.

Refrigerate for at least 4 hours.

For the meringue: Prepare a syrup by boiling water and sugar.

Start beating the egg whites, then drizzle in the boiling syrup while continuing to beat until you obtain a firm meringue.

Decorate the cake with the meringue and brown it using a kitchen blowtorch.

Serve and enjoy!