[Ingredients]
650g shortbread biscuits
120g ground almond
180g unsalted butter - melted
625ml whipping cream
5 eggs
8 egg yolks
275g caster sugar
125ml lemon juice
180ml yuzu juice
Icing sugar
[Meringue]
440g caster sugar
80ml water
1/2tsp cream of tartar
150ml egg whites (about 4 eggs)
[Steps]
Place biscuits and almond in a food processor and blend till mixture resembles breadcrumbs.
Using the back of a spoon, press mixture into the base and sides of a lightly greased 24cm x 34cm parchment paper lined tin - with excess 3cm paper overhanging along the sides. Chill for 30mins or until firm.
Preheat oven 150degC.
Place cream, eggs, yolks, sugar, lemon and yuzu juice in a bowl and whisk to combine.
Strain thru a sieve and pour into prepared biscuit base.
Meringue: Place 220g of sugar, water and cream of tartar in a saucepan over high heat and stir until sugar dissolves.
Bring to boil, reduce heat to medium and cook for 4mins.
Place egg whites in a bowl and whisk till stiff peaks formed. While whisking, gradually add in remaining sugar, 1tbsp at a time and whisk until thick and glossy.
While whisking, add in sugar syrup in a thin stream and whisk for another 4mins.
Place mixture in a piping bag fitted with a 2cm round tip.
Pipe meringue onto ready tart in small peaks. Lightly torch meringue with a blowtorch and dust with icing sugar.