Carefully separate the egg whites from the yolks. Add *lemon juice* to the whites and start beating them with a mixer.

After 15–20 seconds, add 1 teaspoon of *sugar* and continue beating at *maximum speed*, gradually adding the rest of the sugar. Beat the whites until a stable, white mass forms.

Line a baking sheet with a silicone mat and divide the meringue mixture into 4 equal parts. Shape each part into a round form with a small indentation in the center.

Dry the meringues in a preheated oven (top and bottom heat) at *100°C (215°F) for 2 hours*. Once done, slightly open the oven door and let them cool. To check if the meringue is ready, gently lift it from the mat; it should come off easily.

In a heatproof bowl, combine *egg yolks*, *lemon juice*, and *sugar*. Mix well. Add the *milk* and *lemon zest*, then place the bowl over a saucepan of simmering water (double boiler method).

Continuously stir until the curd thickens, which will take about 3–4 minutes. Remove from heat, add the *butter*, and mix well. Let the curd cool down.

Mix *cold cream cheese* with *powdered sugar* using a spatula. Then beat at maximum speed for about a minute. Pour in *cold heavy cream* and beat again for about 5–6 minutes until smooth.

Divide the cream and lemon curd into 4 equal parts. Spread the cream on each meringue and top with the lemon curd. Decorate with your favorite berries.

Serve immediately, as this dessert is best enjoyed fresh! Bon appétit 🤍