1. Preheat oven to 180 degrees
2. Blend the hazelnuts and speculoos in the mixer.(Yes, you should know by now that I love my KitchenAid K400!)
3. Melt the butter in a saucepan. Add the butter to the hazelnut and speculoos mixture, adding the egg white and salt.
4. Lightly grease a pie dish and use the back of a spoon to firmly spread the mixture into your dish.
5. Bake for 15 minutes in the oven
6. Zest the lemon and then squeeze out the juice.
7. Put the zest and the Zùsto into a food processor and finely blend everything together.
8. Add the butter.
9. Then add the eggs, one by one, followed by the lemon juice and salt.
10. Blend for a little longer and then pour the mixture into a saucepan.
11. Heat until it starts to thicken.
12. Then pour it into your pie dish.
13. Cut thin slices of apples with a mandolin.
14. Place them in a bowl of water with the juice of half a lemon.
15. Microwave for 2 minutes until the slices are soft and pliable.
16. Now roll them between your fingers to form bouquets of roses that you will place directly on top of the lemon filling.
17. Sprinkle with the coconut.

And that’s all there is to it… elegant and delicious!