Name: Lemon curd meringue pie
Yield: 8 servings
Cuisine: Bake
Ingredients: 150.00 g macadamia nuts or other nuts, finely chopped; 180.00 g flour cake; 30.00 g sugar; 125.00 g butter; 1.00 eggs large, yolk only; 45.00 ml vanilla essence; 1.00 lemon zest only; 150.00 ml lemon juice; 2.00 lemon peel; 100.00 g butter melted; 200.00 g castor sugar; 3.00 eggs jumbo, beaten; 3.00 eggs large, whites only; 2.00 ml Cream of tartar; 190.00 g castor sugar

Recipe Disclaimer

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Ingredients (15)

CRUST

150.00 g	macadamia nuts — or other nuts, finely chopped
180.00 g	flour — cake
30.00 g	sugar
125.00 g	butter
1.00	eggs — large, yolk only
45.00 ml	vanilla — essence
1.00	lemon — zest only

FILLING

150.00 ml	lemon juice
2.00	lemon — peel
100.00 g	butter — melted
200.00 g	castor sugar
3.00	eggs — jumbo, beaten

MERINGUE

3.00	eggs — large, whites only
2.00 ml	Cream of tartar
190.00 g	castor sugar

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Method:

CRUST: Process nuts, flour and sugar in a food processor or blender. Add butter and process until a smooth dough forms. Add egg, vanilla essence and lemon peel.
Press mixture into a greased 22 cm diameter tart pan. Chill for 30 minutes.
Bake crust at 200 ºC for 20 minutes, or until golden. Cool.
FILLING: Place lemon juice and peel in a double boiler, add butter, castor sugar and eggs and mix together.)
Cook gently, stirring from time to time, until mixture is thick enough to coat back of a spoon.
Cool, then transfer to cooled crust and chill in refrigerator for awhile.
MERINGUE: Preheat oven to 180 ºC. Whisk egg whites in a large bowl, using an electric mixer.
Add cream of tartar and continue whisking until fluffy. Reserve 15 ml (1 tbsp) of the castor sugar and gradually add the rest to the egg whites. Beat mixture until stiff and glossy.
Spoon meringue on top of filled tart, sprinkle with reserved sugar and bake for 20 minutes, or until top is golden brown.
Remove from oven and cool before slicing.