For the shortbread biscuit base:

1. Preheat the oven to 160°C and line a baking tray with baking paper.
2. Cream the castor sugar and the First Choice Butter together till light and fluffy.
3. Sieve together the flour and cornflour and add a little at a time to the creamed butter mixture. Mix well to make the dough.
4. Place dough in the fridge for 30 minutes to rest.
5. Roll dough out between 2 sheets of baking paper to about 3mm thick and use a 7cm round cookie cutter to cut out rounds of dough. Place on the prepared baking tray and place in the fridge for 30 minutes before baking.
6. Bake for about 12 minutes until golden brown, cool and store in an airtight container.

For the lemon cream moulds:

1. Whip the chilled First Choice Vanilla Velvet until thick and frothy.
2. Fold in the lemon juice, zest and the food colouring.
3. Spoon into 8 silicon round dome moulds (diameter of base 7cm) and place in the freezer to set overnight.

For the Italian meringue:

1. Dissolve the sugar in the water in a saucepan and bring the sugar syrup to the boil. Do not let it boil before all the sugar has dissolved.
2. Use a sugar thermometer and boil the syrup to 118°C – when the temperature reaches 112 °C start beating the egg whites so long.
3. Slowly add the syrup to the beaten egg whites while you continue to beat at high speed. The whole process should take about 3 minutes and then you can continue beating the hot meringue until it cools slightly.
4. Spoon the meringue into a piping bag.
5. Place the ice cream domes on the biscuits onto serving plates.
6. Cover completely with the Italian meringue (use a piping bag).
7. Use a blowtorch to scorch the meringue and serve immediately.