The meringue comes in 2 forms, sauce and crumble. For the sauce, I made a traditional meringue by whipping egg whites while slowly drizzling hot syrup into the bowl. If I were making a pie I would have whipped the meringue til it formed stiff peaks. Since I wanted to use it as a sauce I whipped it just below the soft peak stage allowing it to be easily spread. Once I swiped the meringue on the plate I put my torch to it. For the crumble I simply made some meringue cookies, allowed them to cool and then crushed them.
The lemon is coming at you 5 ways. Yogurt, sorbet, sauce, powder and leather. Technically 7 ways since lemon is actually in both of the meringues as well. I didn't want to take the meringue's thunder away.
The sorbet was made with equal parts fresh-squeezed lemon juice and simple syrup. I make my simple syrup with equal parts of water and sugar. After the juice and syrup were combined I spun the mix in my ice cream machine.
To make the lemon leather I first cooked lemon peels in simple syrup until they were very soft, about 2 hours. I blended the peels and spread the puree into a thin sheet and dehydrated it. The end product is basically a homemade fruit-roll-up.
The lemon sauce is just a simple pastry cream with lemon peel and lemon juice for flavoring.
The powder was made by dehydrating lemon peels and then running them through a spice grinder with some sugar.
And the yogurt was made by whipping lemon juice, sugar and grated lemon peel into Greek yogurt.