LEMON MERINGUE PIE

Serves 4

Coconut shortbread crumb

• 100g cake flour • 80g butter • 40g icing sugar • 1g salt • 20g coconut shavings

Lemon parfait

• juice and zest of 3 lemons • 3 eggs, beaten • 160g caster sugar • 100g butter, melted • 50g water • 2 egg yolks

Italian meringue

• 2 egg whites • pinch of cream of tartar • 120g caster sugar • 50g water

1. Preheat the oven to 160°C. 2. For the coconut shortbread

crumb: Combine all the ingredients by rubbing in or using a food processor, taking care not to over-mix. Place the mixture on a non-stick baking sheet and bake for 20 minutes or until golden brown. Set aside to cool for 1 hour. Crumble the shortbread into large crumbs to form the base of the meringue.

3. For the parfait: Place the lemon juice and zest into a double boiler along with the beaten eggs and 110g of the caster sugar, and whisk. Slowly incorporate the melted butter while constantly whisking. Continue to whisk until thick, hot and fluffy. Set aside to cool until needed. Bring the water and the remaining sugar to a boil and heat to 120°C. Whisk the egg yolks until pale and fluffy. Slowly add the sugar syrup and continue to whip to a ribbon. Combine the two mixtures and pour into lined silicone moulds. Freeze until needed. 4. For the Italian meringue: Whisk the egg whites to stiff peaks with the cream of tartar

5. While the egg whites are whisking, bring the sugar and water to a boil and heat to 120°C

6. Pour the sugar syrup into the whisking whites in one steady stream until fully incorporated. Place the meringue in a piping bag until needed.

7. To serve: Place the crumbs in a round ring cutter on a serving plate, top with the parfait and pipe over the Italian meringue. Brûlée using a small blowtorch and serve immediately. ✤