Amalfi Eton Mess

To make the meringue, preheat the oven to 200 F and line a baking sheet with parchment paper.
Whisk the egg whites and 2/3 cup of sugar to a stiff peak. Spread onto prepared baking sheet or drop large dollops onto the sheet. Bake 6 to 7 hours or overnight.
To make the cream, whip the heavy cream with the 1/4 cup sugar until billowy. Add the Limoncello, beating another minute or two to fully incorporate.
To make the lemon curd, prepare an ice bath and keep cold. Heat all ingredients over a double-boiler, whisking regularly until the mixture is thick enough to coat the back of a spoon.
Pour the curd through a sieve and chill it in the ice bath, whisking occasionally. Once it is cool to the touch, cover with plastic wrap. Place the wrap directly on the surface of the curd to prevent a skin from forming. Refrigerate until needed. The curd is best served at a cool room-temperature, but not straight out of the fridge.
To assemble, break the meringue into small pieces and fold into the cream. Swirl in as much of the lemon curd as you'd like. If desired, place a small scoop of lemon sorbet in the middle of the mess. For additional color, you may garnish with a small grating of lemon zest. Serve immediately.