Method

• 1.
  For the lemon filling, place the lemon zest and juice, eggs and sugar in a bowl and whisk to combine. Gently whisk in the cream and set aside.
• 2.
  Preheat the oven to 180°C. For the hazelnut crust, place all ingredients in a bowl and stir to combine. Using your hands, press the crust into the base and sides of a 21cm x 3cm fluted loose-bottomed tart pan. Bake for 10 minutes or until just dry. Remove from oven and cool.
• 3.
  Reduce oven to 120°C. Place cooled tart case in its pan on a baking tray. Strain the lemon mixture, then pour into the tart case. Bake for 1 hour 15 minutes or until set with a slight wobble in the centre. Cool to room temperature. Chill for 2 hours or until cold.
• 4.
  When ready to serve, make the Italian meringue. Place sugar in a small pan with 150ml water over medium heat, stirring until sugar dissolves. Bring to a simmer and cook for 10 minutes or until mixture reaches 115°C on a thermometer. Whisk eggwhites in an electric mixer on medium speed until soft peaks form. Bring sugar mixture to 121°C (hard-ball stage) and immediately remove from heat. With the mixer running, pour sugar syrup into eggwhite in a thin steady stream. Increase speed to high and continue mixing for 10 minutes or until thick, glossy and cool. Transfer to a piping bag fitted with a plain 1cm nozzle and starting from the centre, pipe a thick spiral shape over tart. Using a blow torch, caramelise meringue until dark golden. Serve immediately.