This is the dinner party version of our lime curd pyramid. It is based on a traditional French lemon meringue tart. Our version uses limes to give the dish an exotic flavour. Inside is hidden a coriander jelly which cuts the bulk and sweetness of the meringue. The coriander also hints at the limes’ affinity with South East Asian and also Mexican food.
This dish is best served fresh, but is fine the next day and also freezes well.
Drink match Stone Pine Distillery Wild Limecello, Bathurst, NSW
Lime is such a fabulous flavour to work with in food, and that burst of citrus, combined with the sweetness of the pastry and meringue, and the herbal hit of the coriander could have had you reaching for a late harvest riesling. However, here’s a different approach to the whole thing. This Limecello is a twist on the classic limoncello, using pink finger limes. As a liqueur, it is also sweetened so it has the fresh, zesty lime and that sugar cane sweetness to perfectly mirror this dish. Serve it chilled over ice and sip it with the dessert for a bit of a taste sensation!
-Dan Coward