Lemon Myrtle Meringue Pie with Wattleseed & Macadamia Nut Base
Just a sprinkle of native ingredients gives this classic lemon meringue pie recipe a true-blue taste of Australia.
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Cooking tools:
- Blender
- Tart pan
- Kitchen torch
- Piping bag
- Microplane
- Kitchen scale
- Oven
- Stove
- Refrigerator
- Mixing bowl
- Pot
- Whisk
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 1/2 cup macadamia nuts
- 1/2 cup almonds (or other) nuts
- 1 cup shredded coconut
- 1 cup almond meal
- 6 moist dates (or soak 8 dry dates in hot water)
- 3 tsp wattleseed powder
- 1 tsp sea salt
- 2 tsp dried lemon myrtle
- Zest from 2 lemons
- Juice from 2 lemons (120-140mls)
- 100g caster sugar
- 2 tbsp cornflour
- 90g butter
- 3 yolks
- 1 egg
- 5 room temperature egg whites
- 200g caster sugar
- Garnish: lemon myrtle or kakadu plum powder
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