Method

• 1.
  Combine flour, sugar, yeast, lemon zest, cardamom and 1/2 tsp salt flakes in a stand mixer with the dough hook. Add milk and eggs and knead on medium speed to combine. Gradually add butter and knead to combine. Add freeze-dried strawberry and knead for 4-5 minutes until shiny and elastic. Transfer to a lightly buttered bowl, turn to coat, cover with a clean tea towel and stand in a warm place for 1 hour 30 minutes or until doubled in size.
• 2.
  Meanwhile, preheat oven to 180°C. Line a large baking tray with baking paper.
• 3.
  Knock back dough, then turn out onto a floured surface. Divide into 8 equal pieces and roll each into a tight ball. Arrange in a circle on prepared tray, leaving a 2cm gap between each bun. Cover with a clean tea towel and stand in a warm place for 30 minutes to prove.
• 4.
  Bake buns for 20-25 minutes until golden brown and cooked through. For the lemon cream, place cream, sugar, lemon zest and juice in the bowl of a stand mixer with the whisk attachment and whisk to stiff peaks. Set aside.
• 5.
  To make the meringue piping, place sugar and 150ml water in a small saucepan over medium heat and stir until sugar dissolves. Bring to a simmer and cook for 10 minutes or until mixture reaches 115°C on a thermometer. Place egg whites in a stand mixer with whisk attachment and whisk on medium speed until soft peaks form. Bring sugar mixture to 121°C (hard-ball stage) and immediately remove from heat. With the mixer running, pour sugar syrup into the egg white in a thin, steady stream. Increase speed to high and continue mixing for 10 minutes or until thick, glossy and cool. Transfer to a piping bag with a plain 1cm nozzle. Pipe a cross on each bun, then caramelise meringue with a kitchen blowtorch until golden. (Reserve leftover meringue for another dessert, or serve alongside the buns.) Serve with lemon cream and extra freeze-dried strawberries.