Zest and juice the lemons into a saucepan. Dice the butter and add to the pan, along with the sugar. Place the pan over a medium heat and allow the butter to melt. Reduce the heat and then one at a time, whisk in the eggs and the yolks. Continue whisking until you have a thick mixture that resembles custard and coats the back of a spoon. Remove from the heat and allow to cool.
While the lemon curd is cooling, prepare the meringue.
Place the egg whites and sugar in a large bowl over a pan of simmering water. Whisk together until frothy and slightly warm. Remove from the heat and continue whisking until firm. Transfer the mixture to a piping bag fitted with a star-shaped nozzle and pipe little peaks.
«Blow torch the end product for a professional finish and look for your dessert. »