thousand layer lemon meringue crepe cake
serves 10-12 | prep 45 mins (+ 4 hours chilling & cooling) | cooking 1 hour 10 mins
250ml (1 cup) fresh lemon juice 8 eggs 270g (1¼ cup) caster sugar 35g (¼ cup) cornflour 600ml ctn thickened cream 300g (2 cups) plain flour 750ml (3 cups) milk Edible gold leaf, to decorate (optional) 4 egg whites 270g (1¼ cup) caster sugar