Place lemon juice, eggs, yolks, zest, and sugar into a medium bowl; whisk. Place the lemon mixture onto a double boiler (a pan set over another pan of simmering water) over medium-high heat. Stir constantly with a whisk until the mixture has thickened into a custard.

Transfer to a large mixing bowl and, while the custard is still hot, whisk in the margarine. Pour the curd into a large glass bowl and cover it with plastic wrap so that a skin should not form. Refrigerate for at least one hour so the curd can set.

Remove the ice cream from the freezer to thaw for approximately 30 minutes. Place the lemon curd and ice cream into a food processor. Pulse a few times until the ice cream and lemon have completely combined. Place the mixture into a container; freeze until firm.

Preheat oven to 350 degrees Fahrenheit. Grease a nine- x 13-inch baking pan.

In the bowl of an electric mixer, beat eggs and sugar until roughly doubled in size. Slowly add oil, orange juice, and almond milk. Add dry ingredients.

Pour batter into prepared pan and bake for 45 minutes.

Combine all ingredients in a small saucepan and cook over medium heat for approximately 15 minutes. Remove from heat.

Start by cutting the cake into perfect one-inch squares. Place three cubes of cake around the edges of the plate.

Add a pop of color. Using a deco spoon, crate little swirls of berry sauce between the pieces of cake. If you don’t have a deco spoon, place a dollop of berry sauce on plate; using the back of a spoon make a small indentation and drag in a circular motion.

Crumble some vanilla cookies and place crumbs in the center of the plate. (This will stop the melted cream from spreading all over the plate).

Quenelle the ice cream scoop: Dip the scoop in hot water. Hold the scoop with the rounded bottom up and place the far edge of the scoop into the mixture, with the near edge close to the surface but not touching, and drag the scoop toward you. The mixture you’re scraping should curl with the shape of the scoop. As you drag, twist your wrist up until the quenelle folds over itself into an egg shape. Gently slide it onto the center of the plate.