• In a large jug or blender jug, place the lemon curd, vodka, limoncello, and lemon juice.
  1 cup lemon curd, 180 mL vodka, 120 mL limencello, 60 mL freshly squeezed lemon juice
• Blend until combined with a blender or stick blender.
• Taste and add more simple syrup or lemon juice to get the desired tangy / sweetness flavor balance.
  simple syrup
• If using immediately, add a generous amount of ice and stir to chill the cocktail.
  Ice
• Immediately strain the drink into 4 cocktail glasses.
• Alternatively, you can cover the mixture and place it in the fridge to chill, so you can serve it later.

Swiss meringue topping

• Follow my step by step recipe to make swiss meringue for more detailed tips. Since this is only for 2 egg whites, it'll be easier to make the meringue with a hand mixer. For 4 or more egg whites, use a stand mixer. It can be made with a whisk too, but this will take a while. Use a large balloon whisk to make the process easier by hand.
• Make the swiss meringue just before you’re ready to serve the cocktail.
• In a small pot, place some water (about 2 - 3 inches) and bring it to a simmer over medium heat.
• In a clean metal bowl, place the egg whites, cream of tartar, salt, and sugar. Whisk together to mix all the ingredients.
  2 egg whites, 100 g white sugar, ¼ tsp cream of tartar, 1 pinch sea salt
• Place the bowl over the simmering pot of water and whisk the egg white and sugar mixture continuously until the mixture registers between 170 - 175°F with an instant read thermometer. The time will depend on the heat and the bowl size, but it usually takes me about 10 minutes for 2 egg whites.
• Once the correct temperature is reached, remove the bowl from the heat and whisk with an electric hand whisk on high speed until the meringue forms stiff peaks.
• Use immediately.

Assembly

• Divide the chilled lemon meringue martini between 4 glasses.
• Top it with a generous dollop of the swiss meringue and use a kitchen torch to caramelize the surface.
• Garnish with a lemon oat lace cookie, or alternatively serve with a wafer or biscoff cookie.
  4 lemon oatmeal lace cookies