→ To better synchronize the downtime in both recipes, start making the lemon curd first while it is in the fridge to get cold/firm, start making the yellow cake layer, then the whipped meringue pavlova layer.

→The ratio of egg white to yolk in an egg can vary to such a degree that you may need as few as 6 or as many as 8 for this recipe; it is, therefore, advisable to weigh the separate yolks and egg whites in grams as mention in the recipe and add or reduce if needed.
 

lemon curd
 

• If you are going to add lemon zest to the lemon curd, be sure to scrub the lemons with a little liquid dishwashing detergent, rinse well, and dry before zesting.
   
• I use a Microplane zester to collect all the wonderful lemon zest.
   
• Before juicing the lemons, give them a good roll on the work surface to release as much juice as possible.
   
• In a large bowl add 180 gram powdered sugar, 35-gram cornstarch, 4 large eggs, two egg yolks, zest from 2 lemons ( optional), 250 grams freshly squeezed lemon juice, whisk it all together into a homogenous mixture using a whisk or an immersion blender.
   
• Pour the content of the bowl into a medium-size saucepan and cook over medium-low heat, constantly stirring with a whisk or spatula and scraping the sides of the pan as needed, until thickened to a consistency resembling pudding. This step takes about 5 minutes.
• When the lemon curd has thickened slightly, like pudding, remove from heat, add in 150-gram cold heavy cream, and stir to combine.
   
• This step is optional. I love to blend the finished lemon curd with an immersion blender for a few seconds to emulsify the lemon curd. 
   
• Transfer the lemon curd right away to an airtight jar or a bowl. Press a piece of plastic wrap against the lemon curd to create an airtight seal and chill in the fridge.
   
• One recipe makes about 725 grams.
   
• The Lemon curd will keep refrigerated in an airtight container for two weeks. (Longer storage dulls the fresh citrus flavor.)
   
• If your lemon curd feels too thick, just give it a quick whisk ( about 5 seconds) to loosen it up.
   

Direction for the yellow cake layer
 

• The temperature of your butter is key to proper mixing. If your butter is too cold, it won’t whip up light enough; but if it’s too soft, it can’t hold enough air to leave a cake. You will know it’s right if it is soft but still holds its shape when you pick it up. If the butter droops or your finger melts right into it, it’s too soft.  If you can easily press your fingers into the butter, it's too cold. Cutting the butter into small pieces will help to warm faster too.
   
• Make sure your egg yolks and milk or buttermilk are at room temp, You don’t want to add cold egg yolks or cold cream to perfectly whipped butter or the butter will seize and you’ll lose the fluffy air you created. if your eggs are not at room temperature when you are ready to mix your cake batter, warm them in the shell by placing the eggs in a bowl of hot tap water for 5 minutes before starting this recipe.
   
• 30 minutes or longer before baking, set an oven rack in the lower rack of the oven. Set the oven at 160 C° / 320 F°
   
• Grease a 30 x 40 cm ( 12 x 16 inch) rimmed baking sheet and line it with parchment paper, press the parchment so it sticks well to the baking sheet so the parchment paper won't move around when you spread the cake batter.
   
• In a medium bowl, sift the 75-gram flour, 75-gram cake flour ( or 75-gram potato starch or 75-gram all-purpose flour), and 1 1/2 teaspoon baking powder. set aside for now.
   
• For this recipe, You need 6 large eggs, (I prefer using a scale it´s 90-gram egg yolks), separate the egg whites from the yolks. Set the egg whites aside for the meringue layer.
   
• In the bowl of a stand mixer fitted with the whisk or paddle attachment, add the 150 gram diced butter, mix on medium speed until fluffy. About 5 minutes, It's super-tempting to turn the mixer on high speed but resist the urge. If you mix on medium-speed instead of high speed. You’ll get smaller air bubbles in the mixture; these will be stronger and create a far superior texture. It may take some extra minutes, but the cake will be worth it. Make sure to stop the mixer at times and scrape down the bowl a few times while mixing.
   
• Add the 175-gram superfine sugar and continue mixing at medium speed until light and fluffy. About 3 to 5 minutes, Make sure to stop the mixer at times and scrape down the bowl a few times while mixing.
   
•  Add the 6 egg yolks one at a time, mixing at low speed until each is incorporated before adding the next. Mix just until combined. Scrape down the bowl.
   
• Turn the mixer to low and add the flour mixture in three batches, alternating with the milk, beginning and ending with the flour mixture. (Once you add the flour, you want to mix as little as possible so you don’t get the gluten all excited), mix on low after the last streaks of the flour mixture is combined for no more than 30 seconds. Stop the mixer and scrape down the bowl. The cake batter will be somewhat thick.
   
• Gently spread the yellow cake batter using a spatula evenly and thinly across the baking sheet, leaving about 1 1/2 cm ( 3/4 inch) space around the edges. The cake batter is quite thick and sticky and it may seem like there is not enough cake batter to make a full cake but take your time and it will spread out with a little patience, and the cake will rise some while baking.
   
• Set aside on the kitchen counter while you prepare the meringue mixture.

Direction for the Meringue  mixture
 

• Wipe the inside of a mixer bowl, as well as the whisk attachment, and hand whisk, with a paper towel, dampened with a little lemon juice to eliminate any trace of grease.
   
• It is best to use a scale to get 200 grams of egg white.
   
• In the bowl of the stand mixer fitted with the whisk attachment, combine the 200 grams of egg whites, a pinch of salt, and 1/4 teaspoon of cream of tartar.
   
• Bakers note; Mixing at medium speed creates a more stable meringue. High speed will cause them to foam more quickly, but they will be less stable and hold the air as well. And it is important that the sugar is added in very slowly and only after the egg whites are already starting to hold soft-medium peaks. This helps keep the meringue stable.
   
• Whip the egg whites on medium speed until medium peaks form, about 3 minutes more.
   
• Then add 2 tablespoons of lukewarm water, and one tablespoon at a time, add the 300 grams of superfine sugar. This may take 3 minutes.
   
• When all of the sugar is added, turn the speed to medium-high and whip for 10 full minutes. Set a timer! After 10 minutes, the mixture should have tripled in volume, is thick and glossy, and the sugar has dissolved.
   
• Remove the bowl from the mixer, immediately sift the 10 grams of cornstarch ( optional) on top of the whipped meringue, add the 1 teaspoon apple cider vinegar ( optional), and with a spatula, gently fold into the egg whites.
   
• Spread the whipped meringue evenly on top over the yellow cake batter with a spatula, leaving about 1 1/2 cm ( 3/4 inch) space around the edges of the baking sheet. The meringue will puff considerably while it bakes.
   
•  Make pretty meringue swirls or form little peaks throughout the meringue by lifting upwards for a nice design when it is finished baking.
   
•  Sprinkle the sliced almonds evenly across the meringue.
   
• Place the baking sheet immediately in the lower rack of the oven and bake until the meringue starts to turn a light caramel color and is dry on top, about 30 to 35 minutes. The meringue will puff considerably while it bakes but will settle once it is out of the oven. Because of the meringue, it´ll be hard to tell if the cake beneath is done, so allow your senses to guide you. It should be light golden in color
   
• Carefully transfer the baked cake to a wire rack and let cool completely in the pan.
  
   

Direction how to assemble the cake
 

• When the cake has cooled, using a knife, loosen the sides of the cake, then lift out the cake with the parchment paper and place it on a cutting board, be careful the meringue top is very fragile. Cut the cake in half crosswise with a serrated knife.
   
• Take one half and carefully peel off the parchment paper, gently turn it.
   
• Place the first layer of cake with the meringue side facing down on a serving tray or on a baking sheet covered with parchment paper, make sure the serving tray or baking sheets fit into your fridge.
   
• In a large bowl using an electric beater ( or use a bowl of your stand mixer fitted with the whisk attachment) add your cold cream, sugar, and vanilla bean paste. Whip the cream on medium speed until just fluffy. Add the sliced strawberries and with a spatula lightly combine. 
   
• Spread all of the whipped cream/strawberry mixtures evenly on top of the first cake layer, add 8 spoonfuls of cold lemon curd on top, swirl the lemon curd into the cream,  then carefully place the other cake layer on top, this time with the meringue side up on top.
   
• For maximum freshness and deliciousness serve the Sunshine layer cake immediately, or Cover the cake with plastic wrap and refrigerator for 1 hour before serving.
   
• Just before serving, cut slices with a serrated knife.
   
• Store leftovers in the refrigerator for up to 1 day.