Lemon Lighting

Directions

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.