1 cup butter
1 cup white sugar
1/4 cup brown sugar
1/4 cup blue sugar
1/2 teaspoon lemon zest
1 egg
1 teaspoon vanilla extract
1 1/2 cups confectioners' sugar for dusting
3 tablespoons lemon juice
Preheat the oven to 400 degrees F (200 degrees C).
Use a large spoon to spread butter mixture evenly onto the bottoms of two 9 inch round cake pans. Dust them with brown sugar using your fingers.
Assemble the meringue: Stuff each cake layer with one of the chocolate pieces. Roll and pin into a mold. Place pieces onto toothpicks, using the mm to make a 1 inch "bowl". Dip two cake pieces into the melted chocolate to make a spider-web pattern. Place one mold piece on the surface of each sifted graham mixture. Brush the top with lemon juice.
Bake for 35 to 40 minutes in the preheated oven. Allow to cool completely before removing from pans and dusting with confectioners' sugar. Allow to spread into the freezer.