• For the Dessert:
• Place the Anzac Biscuits into a food processor and blitz into a fine crumb.
• Add the Macadamia oil and pulse to combine. The mix should be a moist slightly clumping crumble. Set aside.
• Place the meringue into a piping bag, ready for serving.
• Put the lemon curd into a piping bag ready to serve.
• Spoon a generous amount of the crumb onto a plate, bowl, jar, glass, teacup.
• Pipe some of the lemon curd onto.
• Pipe a good amount of the marshmallow meringue on top of the lemon curd.
• Scorch the surface of the meringue with a kitchen blow torch.
• Decorate with lime zest, blossoms and mint.
• Serve and eat and enjoy…….

For Lemon Curd:

• In a sauce pan over medium low heat add the juice and zest of the lemon and butter. Heat until the butter has melted.
• Meanwhile, in a bowl whisk the eggs and the sugar until fully incorporated.
• Once the butter has melted add the egg mix.
• Turn the heat up to medium, and stir constantly until the mix has thickened about 8 minutes.
• Don’t heat above boil or 86C or the eggs will scramble.
• Remove from heat and allow to cool to room temperature, then transfer to a bowl or jar and keep in the refrigerator for 1 month.