This dessert is fab either as individual portions or a fabulous big dessert cake.
There is a bit of prep but it can be made entirely in advance, even the day before because the Italian meringue will hold in the fridge.
A combination of three different recipes you have the quantities and links to the method. The curd and the sponge could be made two days before or even frozen and made well in advance.
3g lime rind, as little pitch as possible
200g powdered sugar
20g gluten-free cornflour
4 egg yolks
2 whole eggs
200g fresh strained lime juice
for the method click here
Keeps well in the fridge can even be frozen. If you have a Thermomix this is a synch to make.
About 30g very soft unsalted butter. Butter your tins 25 cm carefully and line the base with baking paper.
To make 6 individual desserts you will need one, four egg sponge baked in two layers. You will not use all of the curd, so it makes sense to use it fresh and freeze the rest or have it on your breakfast crumpet.
To make a fabulous dessert cake you will need two by four egg sponges, both baked in two layers. You’ll need all of the curd.
4 room temperature eggs
115g gluten-free cornflour
5g cream or tartar
3g bicarbonate of soda 
60g melted but not hot unsalted butter
 the cream of tartar and bicarb can be substituted with baking powder, but it is not my preference.
For the method click here cooking time for these sponge layers is about 12 minutes
Full batch for the cake and a half batch for the individual desserts.
160g [80g] filtered water
150g [75g] aged egg white
5g [2g] cream of tartar
Unless you are making this every day you need a digital thermometer.
Put the water and sugar into the saucepan and place it on the highest heat. Stir just long enough to lift the sugar from the bottom of the pan. When the syrup starts to boil, put the thermometer into the saucepan and continue cooking until you reach ‘soft ball’ 115°C.
While the syrup is cooking, put the egg whites and cream of tartar into the Kenwood bowl. When the syrup reaches ‘transparent icing’ 105°C on the thermometer start whisking the egg whites and continue whisking them until they are very stiff, almost split.
As soon as the syrup reaches 115°C remove the saucepan from the heat and with the machine running, slowly pour the syrup down the sides of the bowl into to the egg whites.
Without turning the machine off, continue whisking the frosting until it is cooled.
Use as required can be refrigerated.
As for sugar torch you will have noticed that commercial kitchens don’t use the torches found in most cookware shops. The Tradeflame Pro Heat Blow Torch Kit – Bayont Fitting that can be found at Bunnings are great and the replacement gas canisters are inexpensive and readily available usually found in the barbecue section.