Instructions: To make lemon curd: In top of a double boiler, whisk sugar and egg yolks until sugar has dissolved and mixture is pale yellow. Then whisk in lemon juice and zest. Set bowl over simmering water and whisk constantly until mixture reaches 145 degrees; it will visibly thicken, but dont let it get too hot or the eggs will curdle. Remove bowl from heat and add butter a little at a time, whisking until each addition is incorporated and curd becomes thick. Transfer to a bowl, cool, then refrigerate until well-chilled.

To assemble: In each of four (10-ounce) ramekins, put 1/3 cup crumbled biscotti. Toss orange segments with orange juice and divide among ramekins. Put a dollop of lemon curd on top of oranges and sprinkle each ramekin with 1 teaspoon sugar. Just before serving, use a small blowtorch to caramelize top of each portion. Cool briefly to solidify sugar top, then serve.

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