Mix sugar 1 with yellow pectin

Heat the lemon puree to 45C and add the sugar and pectin mix.

Bring to a boil and add sugar 2 and Glucose in stages.

Cook the jelly to 106C. Add citric acid solution and pour into the mould (Flexipat T08768) using the sauce gun. Let it set at room temperature.

When set, take the strips out of the mould and coat them in dextrose. Cut into three equal and coat them in dextrose again.

Heat the cream and glucose to 60C and stir in the lemon puree

Mix in tempered Callebaut W2 white chocolate.

Add the room temperature butter and emulsify with an immersion blender.

Cool the ganache to below 29C, pipe in a little, add cut jelly in dextrose and top with ganache.

Melt the chocolate and add the Pailleté Feuilletine and sea salt, mix well.

Press into square bar mould using 

Place in the chocolate fridge to set.

Semi whip the egg whites.

While continuing to whip on high speed, add the sugar in three additions.

Whip to medium peak and pipe small drops onto a silpad mat.

Lightly torch the mini meringues using a blowtorch.

Dry in the oven at 90C for about an hour or until dry.

Melt yellow cocoa butter.
On a piece of parchment paper, move the yellow cocoa butter with a small round sponge to temper it. Then sponge five circles into the mould alternating sides.
Let the cocoa butter set, before moulding the shells with tempered W2 White Chocolate.

Add cut lemon jelly in dextrose to shelled mould and top with ganache.

Cap the bars with tempered W2 white chocolate.

Stick the chocolate bar onto the crunchy gold feuilletine base using tempered white or gold chocolate.

Top with the crispy meringue drops and cubes of lemon jelly.