Chiffon rather than sponge: oil instead of butter, which keeps it soft straight from the fridge — the one cake here you do not have to take out an hour early.
The curd is made with whole eggs and Amalfi zest, cooked to 82°C and no further, then passed twice. Curd that has been cooked to 85 tastes of egg and there is no way back from it.
The meringue is Italian, piped and torched at the counter, so it is crisp when you take it and soft by evening. That is what meringue does.
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