We got a chance to beat the heat with Kathryn Russel, pastry chef at Fine & Dandy, who gave up the behind-the-scenes look at making one of their famous milkshakes.
Add ice cream, lemon curd, graham cracker piecrust crumbles to a blender and blend on medium speed until smooth and creamy. On the inside of your serving glass, take additional lemon curd and smear it all over. Pour the shake in the glass and then using a star tip, pipe the meringue on top. Using a crème brulee torch, torch the outside of the meringue to add color. Garnish with a mint sprig.
Recipe Credit: Kathryn Russel, pastry cook at Fine & Dandy.