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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.
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2
Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce) .
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3
This will take approximately 10 minutes.
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Remove from heat and immediately pour through a fine strainer to remove any lumps.
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Cut the butter into small pieces and whisk into the mixture until the butter has melted.
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Add the lemon zest and let cool.
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The lemon curd will continue to thicken as it cools.
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8
Cover immediately (so a skin doesn't form) and refrigerate for up to a week.
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For the shortbread: Mix the flour, sugar, and salt in a bowl by hand.
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Work in the butter until the whole mix is crumbly, lay out in a sheet tray, bake on 325 until golden brown.
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Set aside to cool until assembly.
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For the meringue: Mix sugar and water in pot and boil.
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13
In a kitchen aid bowl, whip the egg whites until they form a soft peak.
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14
Pour in the syrup quickly; let this beat until whites have cooled.
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15
Assembly: For assembly, whip a 1/2 cup of heavy cream, fold it into the curd.
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16
In a cup or Ramekin, layer shortbread first, then curd, then Lemon sections, then more curd.
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Ending with Italian Meringue, spoon it in and flatten the top with a spatula.
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Now burn the top with a blow torch.
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19
You can refrigerate this up to 3 hours before eating.
