Eucalyptus Honey
Lemon meringue pie with Eucalyptus Honey

Ingredients
Shorcrust pastry :
- 250g flour
- 125g butter
- 70g Eucalyptus honey
- 2 egg yolks
- 5cl water
- 1 pinch of salt
Lemon filling :
- 3 cuillères à soupe de mie d’Eucalyptus
- 100g de poudre d’amandes
- 150g de beurre
- 3 oeufs
- 2 citrons
Meringue topping :
- 2 egg whites
- 1 tablespoon of Eucalyptus honey
- 1 pinch of salt
Preparation
Shortcrust pastry :
- Mix the ingredients and let rest for ten minutes (set aside the 2 egg whites for the meringue).
- Roll out the pastry and place it in your pie dish.
- Bake for 10 minutes at 180°C (thermostat 6).
Lemon filling :
- Mix the whole eggs, honey, lemon juice, ground almonds, and butter.
- Once the pastry, pour the mixture onto it and bake until golden brown.
Meringue topping :
- Whisk the egg whites with a pinch of salt and gradually add in the Eucalyptus honey.
Once the pastry is baked, add the meringue topping on top of the lemon filling. Place the pie in the oven, in grill position, until the meringue is golden brown.
It's ready, you can enjoy !

Eucalyptus Honey
Eucalyptus honey reveals its original flavors when it melts in your mouth and bursts with notes of salted butter caramel. It is excellent on ice cream or for breakfast.
It is harvested from June to September in the Capital region, Antananarivo