Lemon Curd

1. Combine Ingredients:
   • In a medium saucepan, combine lemon juice, sugar, and egg yolks. Whisk until smooth.
2. Cook:
   • Place the saucepan over medium heat and add the butter cubes. Cook, stirring constantly, until the mixture thickens and coats the back of a spoon, about 10-12 minutes.
3. Cool:
   • Remove from heat and strain the curd through a fine-mesh sieve into a bowl to remove any lumps. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate until completely cool.

Italian Meringue

1. Prepare Syrup:
   • In a small saucepan, combine sugar and water. Heat over medium-high heat until the sugar dissolves and the mixture reaches 240°F (115°C) on a candy thermometer.
2. Beat Egg Whites:
   • While the syrup is heating, beat the egg whites in a clean bowl with an electric mixer until soft peaks form.
3. Combine:
   • Slowly pour the hot syrup into the egg whites while continuing to beat on high speed. Continue to beat until the meringue is stiff, glossy, and cool to the touch.

Assembly

1. Prepare Shooters:
   • In small shooter glasses or cups, layer a spoonful of crushed vanilla wafer cookies at the bottom.
2. Add Lemon Curd:
   • Spoon or pipe a layer of chilled lemon curd over the cookie crumbs.
3. Top with Meringue:
   • Spoon or pipe the Italian meringue on top of the lemon curd.
4. Torch Meringue:
   • Use a kitchen torch to lightly brown the meringue for a toasted effect.
5. Garnish:
   • Garnish with a sprinkle of lemon zest.
6. Serve:
   • Serve immediately or refrigerate until ready to serve.