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A large cookie sheet, well greased, or lined with parchment paper
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A 2-inch cookie cutter
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A small ice cream scoop, about 1 1/2 inches across
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A pastry bag fitted with a small plain tip (1/4-inch or less)
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A kitchen torch**
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Pastry Bases: Mix the butter, flour, and salt until sandy in a mixer fitted with a paddle attachment.
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In a separate bowl, blend the yolk and creme fraiche.
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Add to the flour mixture and mix until barely combined.
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Form into a disk, wrap, and refrigerate at least 2 hours or up to 3 days.
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Lemon Curd: Bring 2 inches of water to a simmer in a saucepan.
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Whip the eggs and sugar until light and fluffy in a mixer fitted with a whisk attachment.
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Add the lemon zest and juice and place the bowl over the simmering water (without letting the bowl touch the water; pour some out if needed).
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Cook until thickened, whisking occasionally, about 20 minutes.
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Remove from the heat and whisk in the butter.
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Let cool to room temperature, cover, and freeze overnight or up to 3 days.
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Heat the oven to 375 degrees F. Flour a work surface and roll out the dough to 1/8-inch thick.
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Prick all over with a fork then cut out 2-inch rounds.
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Transfer to the cookie sheet.
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Bake until light golden brown, 10 to 15 minutes and let cool.
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(The whole recipe can be made up to this point up to 3 days in advance.)
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Up to 6 hours before serving, assemble the dessert.
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Arrange the pastry rounds in a pan that will fit in your freezer (use two, if needed).
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Use a small ice cream scoop to place a ball or scoop of frozen lemon curd (it won't be frozen solid) onto each round.
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Place back in the freezer while you make the meringue.
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Meringue: Whip the egg whites until foamy, then add the sugar and continue whipping until stiff and glossy.
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Transfer to your pastry bag.
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Pipe meringue around the base of each pastry round, spiraling around and up the lemon curd ball and gradually enclosing the top to create a beehive.
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Fire up your kitchen torch and brown until lightly browned all over.
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Return to the freezer until ready to serve, up to 4 hours.
