Lemon Lighting

1. 1

   for the curd: In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended.

2. 2

   Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce) .

3. 3

   This will take approximately 10 minutes.

4. 4

   Remove from heat and immediately pour through a fine strainer to remove any lumps.

5. 5

   Cut the butter into small pieces and whisk into the mixture until the butter has melted.

6. 6

   Add the lemon zest and let cool.

7. 7

   The lemon curd will continue to thicken as it cools.

8. 8

   Cover immediately (so a skin doesn't form) and refrigerate for up to a week.

9. 9

   For the shortbread: Mix the flour, sugar, and salt in a bowl by hand.

10. 10

    Work in the butter until the whole mix is crumbly, lay out in a sheet tray, bake on 325 until golden brown.

11. 11

    Set aside to cool until assembly.

12. 12

    For the meringue: Mix sugar and water in pot and boil.

13. 13

    In a kitchen aid bowl, whip the egg whites until they form a soft peak.

14. 14

    Pour in the syrup quickly; let this beat until whites have cooled.

15. 15

    Assembly: For assembly, whip a 1/2 cup of heavy cream, fold it into the curd.

16. 16

    In a cup or Ramekin, layer shortbread first, then curd, then Lemon sections, then more curd.

17. 17

    Ending with Italian Meringue, spoon it in and flatten the top with a spatula.

18. 18

    Now burn the top with a blow torch.

19. 19

    You can refrigerate this up to 3 hours before eating.

* Per serving · 4 servings · Values may vary.