Sofia's Lemon Meringue Pie

Cook Time 1 hour plus chilling time

Serves 6–8

Ingredients

Base

1 cup macadamia nuts

1 cup shredded coconut

20 dates

3 tsp wattleseed powder

1 tsp sea salt

2 cups almond meal

Filling

2 tsp dried lemon myrtle

Zest and juice of 3 lemons

100g caster sugar

4 tbsp cornflour

140g butter

5 egg yolks

1 whole egg

Meringue

5 room temperature egg whites

200g caster sugar

To Serve

Lemon myrtle or Ooray plum powder, to garnish

Method

Blend macadamia nuts, ½ cup shredded coconut, dates, wattleseed powder and salt in a blender until a thick paste forms. Place the mixture in a bowl and gradually knead in the remaining coconut and almond meal.

Grease a 20cm tart tin with a removable base and press the mixture in with your fingers. Cover and refrigerate.

To make the curd, add caster sugar, lemon zest and lemon juice to a pot. Cook over low heat, stirring constantly until the sugar melts. Add cornflour and whisk until smooth.

Remove from the heat and whisk in butter, an egg, and all the egg yolks (save the whites for the meringue). Return to the heat, add lemon myrtle, and whisk for a few more minutes until thick. Make sure it doesn't curdle.

To make the meringue, whisk egg whites in a large bowl until peaks form, then slowly add the caster sugar a few spoonfuls at a time. The meringue should be glossy and luscious with stiff peaks.

Assemble by spooning the curd into the base and then spooning or piping the meringue on top.

To brown the meringue, either use a kitchen blowtorch or place it under the grill in the oven at 180°C until just browned (keep an eye on it!).

Sprinkle with lemon myrtle or Ooray plum powder to finish. Serve cool or at room temperature.