Italian Meringue :

Combine sugar and water in a small pan.

Cook syrup bringing it to a first temperature of 230 degrees F

Once the syrup reaches 230 degrees F start whisking the egg whites in a clean, grease-free bowl with electric mixer on medium speed.

At the same time continue heating the sugar syrup to a final temperature of 245degrees F

By now eggs whites should be a mousse like consistency.

Reduce mixer speed to low and continue beating the whites while pouring the syrup at 245 degrees F into the egg whites in a continuous steady stream.

Once the syrup has all been added increase the speed of the mixer to medium high and continue beating until meringue thickens and cools this should take around 5 minutes. Then set aside.

Lemon Curd Filling:

Heat the lemon juice, sugar and zest without coming to a boil.

In a bowl mix the eggs with the sugar until sugar is dissolved, then slowly add the hot lemon juice to the eggs.

Mix together and place mix back over heat, while never stopping to whisk, and bring to the boil. Once mix has thickened remove from heat then gently whisk in the cubed butter.

Crumble:

Mix together the dry ingredients with the paddle of the kitchen aid and add the cold butter in order to achieve a crumble type mix. This be done with your hands instead by pushing the cold butter and dry ingredients through the palm of your hands.

Place the crumbled mix onto a baking tray lined with parchment paper and bake at 300 degrees F for around 15 minutes or until light golden brown. Remove from over and set aside.

To assemble the deconstruct lemon meringue in a glass layer the lemon curd, followed by the crumble and then by the meringue.