Meringue with lemon cream

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Beat the sugar, grated lemon zest, egg yolks, cornstarch and salt for about 8 minutes.
Continuing to beat, pour in a stream the hot lemon juice.
🍋 Pour the mixture into a saucepan, place on the stove and boil for 10 minutes, stirring continuously or until thickened.
Add the butter to the cream, mix everything well.
🍋 Add the cream into a bowl, cover it with cling film directly on the surface, and let it cool.
🍋 Beat the egg whites until foamy, together with lemon juice and salt.
Add the sugar, continue mixing until get a white and fluffy texture.
Shape the meringues and dry for 2 hours - Temperature 95-100 °C.
🍋 Serve the cold meringues with lemon cream. Enjoy!