Crush cookies to crumbs, not too small! Mix crumbs, sugar, melted butter and salt. (For extra taste you can brown the butter beforehand.) Distribute the mix to the serving glasses, and set to chill.

Have the lemon juice in a saucepan and bring to a boil. Put sugar and Maizena in a bowl, and whip in the eggs.

Pour the boiling lemon juice over the egg-mixture while whipping. Make sure the eggs remain smooth.

Pour everything back into the saucepan and bring to a boil again under constant whipping.

Take the saucepan away from the heat, and let it cool a bit before mixing in the butter. Distribute the lemon cream in the chilled glasses, and place them back into a refrigerator.

Marengs should be made just prior to serving, if possible.

Whip sugar and egg whites in a clean steel bowl. Put the bowl over a water-bath, and whip the mixture over the heat until the sugar has dissolved and it is about 60°C.

Take the bowl away from the heat, and mix on full speed (use a hand mixer) until the marengs has become thick, shiny and room temperature.

Put the marengs on top of the lemon cream, and blowtorch it lightly.