Lemon Lighting

Ingredients

Lemon Curd

• 3 large eggs
• 1/3 cup fresh lemon juice (2-3 lemons, do not use the bottled lemon juice)
• 1 tablespoon finely shredded lemon zest
• 3/4 cup granulated sugar
• 4 tablespoons unsalted butter, at room temperature and cut into small pieces

Short Bread

• 2 cups all-purpose flour
• 3/4 cup sugar
• 1 pinch salt
• 1 lb unsweetened butter, soft

Italian Meringue

• 7 ounces sugar
• 1 3/4 ounces water
• 3 ounces egg whites
• 1/2 cup heavy cream
• 1 lemon, thinly sliced

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. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce) . This will take approximately 10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn't form) and refrigerate for up to a week.

2. 2

   For the shortbread: Mix the flour, sugar, and salt in a bowl by hand. Work in the butter until the whole mix is crumbly, lay out in a sheet tray, bake on 325 until golden brown. Set aside to cool until assembly.

3. 3

   For the meringue: Mix sugar and water in pot and boil. In a kitchen aid bowl, whip the egg whites until they form a soft peak. Pour in the syrup quickly; let this beat until whites have cooled.

4. 4

   Assembly: For assembly, whip a 1/2 cup of heavy cream, fold it into the curd. In a cup or Ramekin, layer shortbread first, then curd, then Lemon sections, then more curd. Ending with Italian Meringue, spoon it in and flatten the top with a spatula. Now burn the top with a blow torch. You can refrigerate this up to 3 hours before eating.