In a microwave-safe bowl, beat the milk, lemon juice and zest, eggs and vanilla until well combined.
Add the rest of the ingredients (except for the butter) and whisk until smooth.
Microwave the mixture on high for 4 – 6 minutes. Stop every minute and whisk the mixture to ensure that it is lump-free.
When thick and creamy, stop the microwave and beat in the butter.
Cover with cling film and immediately refrigerate to cool.
In a medium-sized saucepan, combine the sugar and water. Heat over low heat, stirring until the sugar has dissolved. Once the sugar has dissolved, turn the heat to medium-high and allow the syrup to come to a boil.
In the meantime, add the egg whites to a medium-sized, heatproof bowl and mix (with a mixer fitted with the whisk attachment) until the whites are almost able to hold soft peaks.
Cook the syrup until it reaches 116°C, then take the pan off the heat and slowly drizzle the hot syrup into the bowl with the foamy egg whites, mixing continuously to prevent the eggs from scrambling.
Once all the syrup has been added, keep mixing until the bottom of the bowl feels cool to the touch and the meringue has cooled down to room temperature.
Use immediately or keep in the fridge (covered) until ready to use. It’s a very stable meringue, so it won’t start weeping, leaking or collapsing.
Combine the flour, salt, and baking powder in a bowl.
Beat the egg, milk, water, oil, and lemon juice together.
Then add the wet ingredients into the dry ingredients and whisk till smooth.
Allow the mixture to rest in the refrigerator for 30 minutes.
Place a greased plate over a medium saucepan of boiling water and have a large lid handy to cover the pancakes when cooked.
Spray a medium-size frying pan with non-stick spray and then heat pan the pan over moderate heat.
Pour enough batter into the pan to form a thin layer. Fry until it is brown underneath. Shake and turn.
Stack pancakes on a plate and set aside until needed.
Continue until all the batter has been used.
Place a crêpe on a serving plate and lightly spread the lemon crème pâtissière over it. Stack another crêpe on top of it and spread again with the crème pâtissière. Repeat this process until all the crêpes are used.
Spread the Italian Meringue over the last crêpe and use a blow torch to give it that brownish look.