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1
Make the lemon curd In a blender, blend the lemon juice, eggs, sugar, lemongrass and ginger until smooth.
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2
Strain the mixture through a fine sieve set over a heatproof medium bowl, pressing on the solids.
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3
Place the bowl overnot ina medium saucepan of barely simmering water and cook the curd over low heat, whisking, until thickened enough to coat the back of a spoon, about 5 minutes.
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4
Remove the bowl from the heat and whisk in the butter until incorporated, then whisk in the olive oil.
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5
Press a sheet of plastic wrap directly on the surface of the curd and refrigerate until cold, about 3 hours.
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6
Meanwhile, make the zucchini-herb puree In a medium saucepan of salted boiling water, blanch the squash and zucchini for 30 seconds; using a slotted spoon, transfer to an ice bath to cool completely.
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7
Blanch the herbs just until wilted, about 30 seconds.
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8
Drain and transfer to the ice bath to cool.
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9
Drain the squash, zucchini and herbs; pat the squash and zucchini dry and squeeze out all the excess water from the herbs.
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10
Reserve the squash in a small bowl.
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11
In a blender, puree the zucchini with the herbs and 1/2 cup of water until smooth.
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12
With the machine on, gradually blend in the oil.
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13
Season the puree with salt.
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14
Make the vinaigrette In a small bowl, combine the lemon juice, vinegar, tarragon and honey.
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15
Gradually whisk in both of the oils until emulsified.
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16
Season the vinaigrette with salt.
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17
Spread a thin layer of the zucchini puree on each of 4 plates.
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18
Dollop a few small teaspoons of the lemon curd on the puree.
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19
Toss the squash with 2 tablespoons of the vinaigrette and season with salt (reserve the remaining vinaigrette for another use).
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20
Arrange 3 pieces on each plate.
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21
Arrange the marinated cheese on the plates and garnish with herb sprigs, sliced chiles and puffed rice.
