准备

做面包皮

• Arrange eight 3-inch-diameter, 2-inch-deep round metal ring molds on a rimmed baking sheet lined with parchment.

  In a large bowl, stir the cracker crumbs, melted butter, and sugar until the crumbs are evenly moist and slightly clump together. Divide the mixture among the molds and pack it in, pressing to compact. Refrigerate.

制作柠檬层

• Fill a large bowl about a third full with ice cubes plus a cup or so of water. Set a second bowl (one that holds at least 2 quarts) in the ice bath and put a medium-mesh strainer in the bowl.

  Combine the sugar and lemon zest in a medium bowl and rub it between your fingers to release the lemon oil into the sugar.

  In a large heatproof bowl, whisk the lemon juice, eggs, egg yolks, and the sugar mixture. hisk in the butter pieces. In a 4-quart saucepan, bring 2 inches of water to a bare simmer. Set the bowl over the pot (the water shouldn’t touch the bottom of the bowl). Whisk constantly until the mixture thickens and reaches a temperature of 170°F, 5 to 10 minutes. Immediately strain into the bowl in the ice bath. Gently stir every so often until completely cool.

  Distribute 1/2 cup of the lemon curd evenly among the 8 ring molds and spread it with the back of a spoon to cover the crust. Put the baking sheet in the freezer.

  在装有搅拌附件的立式搅拌机中，将奶油搅打，直到形成柔软的峰为1至2分钟。用铲子轻轻将剩余的柠檬凝乳轻轻折叠到鲜奶油中，直到混合在一起。将大约1/2杯柠檬奶油倒入每个模具中（您可能不会使用所有奶油）。用塑料松散地覆盖，并冻结至少8小时或过夜。

做焦糖酱

• In a 4-quart heavy-duty saucepan, mix the sugar, salt, and 1/2 cup water with a wooden spoon. Cook over medium-low heat until the sugar turns golden-amber, about 15 minutes. As the sugar cooks, occasionally rinse down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming. Remove the pan from the heat and carefully add the cream—it may splatter a bit. Stir in the vanilla. If the sugar hardened when adding the cream, stir until it’s completely dissolved. Let cool to room temperature, about 4 hours.

做酥皮

• 食用前不久，将糖和1/2杯水煮在重型2夸脱的平底锅中，用中火搅拌以溶解糖，直到混合物到达软球阶段（235°F至240°F，On糖果温度计），3至5分钟。当糖沸腾时，偶尔用湿的糕点刷将锅的侧面洗净，以防止糖晶体形成。

  Meanwhile, whip the egg whites and salt in a stand mixer fitted with the whisk attachment on low speed until foamy. Increase the speed to medium, add the cream of tartar and beat until soft peaks form, about 3 minutes. With the mixer on medium speed, pour the hot sugar syrup in a very thin stream down the side of the bowl. Continue beating on medium-high speed until the egg whites are firm and glossy and the bowl is cool to the touch, 6 to 8 minutes.

Assemble the cakes

• Put the cakes on individual serving plates. To unmold, quickly pass the flame of a small kitchen torch around the sides of the rings to loosen them, and then use tongs to slide the rings off. Dollop spoonfuls of meringue over the lemon cream. Using the kitchen torch, lightly brown the meringue. Pool about 2 Tbs. of the caramel sauce next to each cake and garnish with blueberries. Serve immediately.

提前提示

The sauce may be made several days ahead. Refrigerate and gently reheat just long enough to take off the chill before serving. Leftovers will keep, refrigerated, for about 2 weeks.