For the Cream: mix the egg yolks with the sugar in a saucepan.
Pour in the milk with the cream, add the vanilla seeds and mix.
Place the saucepan on the stove, stirring continuously until the first bubbles appear.
DO NOT BOIL UNDER ANY CIRCUMSTANCES, you risk getting an omelette.
Drain everything through a sieve,
Cover with cling film until it touches the cream.
Refrigerate for 8-10 hours.
For the meringue:
In a bowl, mix the egg whites with the sugar, lemon zest and juice.
Place the bowl in a steam bath, over medium to low heat.
Stir until the sugar melts.
Strain through a sieve into a clean bowl.
Beat with a mixer until you get a glossy meringue.
Serve the dessert:
Add cream into deep plates, place a spoonful of meringue on top, and torch it for caramelization as desired.
