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1
Place 1 tablespoon lemon juice in small bowl; sprinkle gelatin over.
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2
Let stand until gelatin softens, about 10 minutes.
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3
Stir butter, lemon peel and remaining lemon juice in small saucepan over low heat until butter melts.
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4
Whisk eggs, yolks and sugar in medium metal bowl to blend.
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5
Gradually whisk in butter mixture.
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6
Set bowl over saucepan of simmering water (do not let bottom of bowl touch water).
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7
Whisk constantly until mixture is thick and thermometer registers 140F for 3 minutes, about 8 minutes total.
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8
Remove from over water.
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9
Add gelatin mixture to hot lemon curd; whisk until gelatin dissolves.
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10
Chill until curd cools to room temperature, stirring often, about 30 minutes.
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11
Beat cream in large bowl until medium peaks form.
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12
Fold whipped cream into curd.
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13
Cover; chill lemon cream until cold, at least 4 hours and up to 2 days.
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14
Preheat oven to 275F Line 17x11x1-inch baking sheet with parchment paper, leaving 1-inch overhang at short ends.
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15
Using electric mixer, beat whites in large bowl to soft peaks.
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16
Gradually add 1 1/4 cups sugar, beating until stiff and glossy.
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17
Fold in nuts.
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18
Spread meringue in prepared pan.
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19
Bake meringue until firm and dry to touch and pale golden, about 1 hour 25 minutes.
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20
Immediately cut around pan sides to loosen.
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21
Pull parchment with meringue onto work surface.
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22
Trim meringue to 14x10 1/2-inch rectangle.
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23
Run knife under meringue to loosen from parchment.
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24
Cut meringue lengthwise into three 3 1/2-inch-wide strips.
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25
Cut crosswise into twelve 3 1/2-inch squares.
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26
Cut each square on diagonal, forming total of 24 triangles.
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27
(Can be made 2 days ahead.
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28
Store in airtight container in single layers between sheets of waxed paper.)
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29
Place 12 meringue triangles on work surface.
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30
Top each with 1/4 cup lemon cream.
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31
Place second triangle on each, pressing slightly to adhere.
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32
Run edge of spatula around assembled meringues to smooth filling at edges.
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33
Sift powdered sugar over.
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34
Transfer each dessert to plate.
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35
Drizzle with Blood Orange Syrup.
