1Preheat oven to moderate, 180 C. Lightly grease and line a 24 x 32 cm Swiss roll pan with baking paper.
2Beat eggs and ¾ cup sugar together 5 to 6 mins until thick. Fold in sifted combined flours. Pour into pan. Bake15 to 20 mins, until cooked when tested.
3To prepare lemon curd, whisk eggs and sugar together 1 to 2 mins, over gently simmering water in a heatproof bowl. Stir in juice, butter and zest. Cook 15 to 20 mins, stirring. Do not boil.
4Cut 12 rounds from cake to fit six 220 ml clear jars or glasses. Place one in each jar. Top with half curd. Repeat. Chill.
5Beat extra egg-whites until soft peaks form. Gradually add remaining sugar, beating until glossy. Beat in vanilla.
6Preheat grill on high. Pipe meringue onto cake. Grill for 30 to 60 secs until lightly golden
Bauer/Woman’s Day/Photo: Rob Shaw