Whisk together the water and the Ovasil in the bowl of a mixer until the Ovasil has dissolved. Using a whisk attachment, whip up at high speed, slowly adding the sugar a little at a time until it has come to full volume.
Using a hand blender, combine the purée, scraped vanilla bean, and agar in a medium pot. Then add the sugar and glucose. Stirring constantly, bring the mixture to a boil. Pour the mixture into a shallow container, and refrigerate until fully set and chilled. Blend the set mixture in a chilled high speed blender until a smooth purée is obtained. Add the maltodextrin, and continue to blend until dissolved. Spread the gel in a thin sheet on a lightly greased Arte Piatto Clear Transfer Sheet, Half Sheet (226095) using a stencil in the Texturas Croquanter Kit (622034) dehydrate for 24 hours.
Pipe the lemon curd into the bottom of the tart shells. Scrape off excess for a smooth top. Pipe the Meringue on top and lightly torch. Garnish with Exotic Fruit Glass and lemon zest.
