For the crust, prepare the base by adding the Speculoos biscuits, walnuts and almonds in a blender until it is finely chopped. Transfer to a mixing bowl.
Add the butter to the base mixture until combined.
Line the base mixture onto a tart pan with a removable base. I use a spoon to press and to smoothen the surface. Set aside.
For the Lemon Custard, in a pot, mix the eggs, castor sugar, lemon zest and lemon juice using a whisk. Put it over medium heat. Continue to whisk and bring to a boil.
Remove from the heat when the custard mixture has thicken and sift it into a mixing bowl.
Allow the custard to cool before adding the gelatine powder. Mix well.
Then add the soft butter until you get a creamy mixture. I use a spatula for this.
Gently pour into the tart base and set aside.
For the Meringue: Preheat oven to 180°c.
Using an electric egg beater, (you may use hand but it’ll be a lot of hand work!) start by beating the egg whites on medium speed until it’s foamy.
Now add a pinch of salt to the egg whites.
Beat again until egg whites starts to get thick.
Add the sugar in small badges (around 3-4X) and continue to beat at high speed until mixture is really thick.
I test by holding the bowl upside down. The mixture must hold inside the bowl and smooth when rub between 2 fingers.
Select a piping nozzle of your choice. I like to use the medium sized star shape nozzle. It gives a nice pattern.
Immediately transfer the mixture into the piping bag with the nozzle.
Start piping the mixture onto the custard mixture that was prepared earlier.
I usually start by piping from the outside circumference and work my way to the middle but sometimes I get creative and try something crazy.
Put into the preheated oven right away and bake for about 20 minutes or until the meringue is light golden brown.
Allow to cool and chill in a refrigerator for at least 4 hrs before serving.