Remove from heat, add the butter cut into pieces and the rehydrated gelatin. Mix until smooth. Cover with plastic wrap directly on the surface and refrigerate for at least 4 hours.

For the crêpe batter: In a large bowl, combine the flour and half of the milk. Mix until smooth with no lumps. Add the remaining ingredients and mix again. Cook the crêpes in a very hot skillet.

To assemble: Use a cake ring if you have one, but you can also do this without—it just won’t be as neat. Place the first crêpe on a plate, then spread a layer of lemon curd. Repeat, finishing with a layer of lemon curd. I used 8 crêpes.

Refrigerate for 30 minutes. For the meringue: Whip the egg white with the sugar until you get a glossy, stiff meringue. Pipe the meringue onto your cake and brown it with a kitchen torch.

Decorate as you like!