Method

• 1.
  For the lemon jam, carefully zest the lemons, reserving the husks for later.
• 2.
  Segment the lemons, ensuring that no pith, membrane or seeds remain. Place in a medium saucepan with 400ml water. Bring to the boil, then reduce heat and simmer for 20 minutes until most of the water is evaporated.
• 3.
  Add the sugar and cook for 1-2 minutes, stirring until all sugar is dissolved. While hot, whiz in a blender until smooth, making sure the ingredient-measuring cap is in place (as the cap is vented, the steam will be able to escape and the lid will not pop open).
• 4.
  Chill, then return to blender and whiz again. Chill until ready to serve.
• 5.
  For the burnt husk powder, preheat oven to 200°C/180°C fan-forced.
• 6.
  Arrange the reserved lemon husks from the jam on a baking tray in a single layer and roast for 15 minutes until browned.
• 7.
  Reduce heat to 120°C/100°C fan-forced and dehydrate the husks for 15 minutes until crisp, being careful not to let them get too dark or burn. Set aside to cool, then transfer to a food processor and whiz to a fine powder (see note).
• 8.
  For the curd, place the gelatine in a small bowl and cover with cold water. Stand for 5 minutes until softened. Squeeze out excess water. Whisk the whole eggs, yolks and sugar in a medium saucepan until smooth, then place the pan over low heat. Add the gelatine and the zest and juice, and whisk continuously for 15 minutes until smooth and thickened. Transfer to a food processor and whiz in the butter, one small piece at a time. Chill for 2-3 hours.
• 9.
  For the whipped creme fraiche, place all ingredients in a stand mixer fitted with the whisk attachment and whisk to soft peaks. Chill until ready to serve.
• 10.
  To serve, alternate citrus segments, thick custard, meringues, lemon curd and whipped creme fraiche with dollops of lemon jam between each layer. Finish with a dusting of burnt husk powder.