I wanted to make this for my sister-in-law's birthday, but she declined (lame), so it appeared on our Thanksgiving table instead- and it looked magnificent, if I say so myself.
This in one of those looks-complicated-but-is actually-several-easy-recipies-together jobs. Lemon genoise is soaked with lemon syrup and layered with lemon cream and caramel, then covered in italian meringue and beautifully blow-torched to toasty perfection.
Who doesn't love a recipe that calls for a blow torch??
I won't post the recipe since it isn't mine, but look for it in the Tartine Cookbook.