Lemon Meringue Mousse Cake

1. Preheat oven to 250°F (120°C).

2. Line a baking sheet with parchment paper.

3. Beat egg whites in an electric mixer until frothy. Slowly beat in sugar. Continue to beat until egg whites are thick and glossy and stand straight up when beaters are lifted out. Beat in lemon juice.

4. Draw a 10-inch (25-cm) round on the parchment-lined baking sheet and scoop mixture into round, spreading meringue mixture to the sides to make a shell. The sides will be about 2-inches (5-cm) high. It should look like a pie shell.

5. Bake for 1 1/2 to 2 hours or until lightly browned and dry. Turn oven off and leave for about 4 hours to cool.

6. Whisk together eggs, sugar, lemon juice and rind together in a pot to make filling. Combine cornstarch and water in another bowl then stir into lemon mixture.

7. Bring to boil over medium heat, whisking constantly. Remove from heat. If lumpy, pour through a strainer into a separate bowl. Cover with plastic wrap, pressing the wrap into the surface of the lemon filling to prevent a film from forming, and refrigerate until needed.

8. Spoon lemon filling into meringue shell. Whip cream until it holds its shape and spoon onto top of lemon filling. Scatter with white chocolate shavings and Lemon Dust, if using.