Let the ice cream soften at room temperature for 10-15 minutes until it’s rather easy to scoop. Line a 6” round bowl (measured from the top rim) with plastic wrap, leaving overhang on the sides. Spoon the ice cream into the bowl, alternating with spoonfuls of lemon curd. Keep going until you’ve reached the top and smooth into an even layer. Cover with plastic wrap and set in the freezer.

Preheat the oven to 350 F. Line a greased, 6” round pan with a parchment circle (it helps if you have little handles).

In a heatproof bowl, melt the butter. Whisk in the sugar, salt and vanilla until the mix is shiny. Add the egg and whisk well. Fold in the cocoa and flour. Pour into prepared pan and bake for 15-20 minutes, until center is slightly puffed (a sign of doneness). Let cool then remove from the pan.

Set a pot filled ⅓ of the way with water over low heat. Bring to a simmer.

In a heatproof bowl (one that will fit over the pot without touching the water) add the eggs and sugar, immediately whisk to combine. Set the bowl over the simmering water, and whisk as it warms. Between your index and thumb, pinch some of the mixture, if you cannot detect any (or at least not many) granules of sugar, it’s done and remove from the heat.

Pour into the bowl of a stand mixer and begin whisking on low, gradually moving up to medium. Whip for 5-7 minutes, adding the vanilla and salt toward the end. Stopping when you’ve reached stiff peaks (when you can remove the whisk from the bowl and the meringue holds shape.

Set the brownie layer on a plate. Remove the top layer of plastic wrap from the dome of ice cream. Unmold the ice cream from the bowl, using the hanging plastic wrap and set it upside down on top of the brownie.

Spread the meringue over the ice cream and brownie, covering it in an even layer and ensuring no bits of ice cream/brownie are exposed.

Using a kitchen torch, torch the meringue all over until dark brown. Set in the freezer for another 30 minutes at least, before serving.