Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for your chance to win a $20,000 Flight Centre gift card! Offer ends 24 May 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

OzHarvest opens Australia's first free supermarket

"This is about dignity. This is about anyone walking through this door, taking what they need, and only giving back if they can."

Anzac biscuit desserts

These four desserts have one thing in common – Anzac biscuits.

Six sexy panna cottas

We say si to these six takes on the Italian classic. From coffee and caramel to red wine and figs, panna cotta proves to be a versatile dessert to suit all palettes.

Persian red lentil soup with tahini, beetroot and fried mint

Lentil soup may not sound like the sexiest of dishes, but rest assured, it's a heart-warmer. We've added warming spices and served the soup with a dollop of garlicky tahini. Thin slivers of shaved raw beetroot add earthiness and texture - the beetroot is also excellent simply grated and served piled on top. The poached egg is optional, but highly recommended.

Blue Nile's Ethiopian eggplant dip

"I'd love the recipe for the eggplant dip the wonderful Fatuma Tikuye serves at Blue Nile in Blacktown." - Helena Rosebery, Annandale, NSW REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001. Please include the restaurant's name and address or business card, as well as your name and address.

Eclair recipes

Here are four spins on the classic French eclair, from Flour & Stone's pillowy choux pastry with salted caramel to a colourful take with strawberry-flecked creme fraiche filling and sprinkled pistachios on top.

Fifty-four thoughts at Noma Mexico

"12. I'm now sitting at Noma with no shoes on. I feel like a toddler in a sandpit."

Anzac biscuits

A classic recipe everyone should have in their repertoire.

Lemon meringue pie


You'll need

  Lemon curd 3 lemons, juice and finely grated rind only 45 gm cornflour 3 egg yolks 150 gm caster sugar 80 gm unsalted butter   Shortcrust pastry 150 gm (1 cup) plain flour 55 gm (¼ cup) caster sugar 75 gm cold unsalted butter, coarsely chopped   Italian meringue 330 gm caster sugar 4 eggwhites

Method

  • 01
  • For pastry, blend flour, sugar and a pinch of salt in a food processor until combined, add butter and pulse until mixture resembles coarse breadcrumbs. Add 2 tbsp iced water and pulse until mixture comes together. Form into a disc, wrap in plastic and refrigerate for 1 hour.
  • 02
  • Roll pastry onto a floured surface to 5mm thick and use to line a 2cm-deep x 24cm-diameter cake ring placed on a heavy-based oven tray or a shallow 24cm tart tin. Trim and refrigerate for 20 minutes. Preheat oven to 180C. Line pastry with baking paper, fill with pastry weights or rice and bake blind for 15 minutes. Remove paper and rice and bake for a further 5-10 minutes or until golden. Remove and cool to room temperature.
  • 03
  • Combine lemon juice and rind in a heatproof bowl placed over a saucepan of simmering water. In a separate bowl, combine cornflour and 2 tbsp water and stir to combine, then add to lemon mixture and whisk to combine. Add 1 cup boiling water and whisk over simmering water until thick. Remove from heat, whisk in egg yolks, sugar and butter until combined and refrigerate until cold. Spoon mixture into pastry case and smooth surface.
  • 04
  • For Italian meringue, place sugar in a heavy-based saucepan, add ¼ cup water and stir over low heat until sugar dissolves. Increase heat to high and cook until syrup reaches 115C on a sugar thermometer, then remove from heat. Meanwhile, using an electric mixer, whisk egg whites until soft peaks form, then, with motor running, slowly add hot syrup and whisk for 5 minutes. Reduce speed to low until ready to use.
  • 05
  • Spoon meringue into a piping bag fitted with a 2cm plain nozzle and pipe 3cm high peaks over lemon filling. Place pie under a hot grill or using a blowtorch, toast meringue until evenly golden.

Nothing quite says 'truly, madly over-the-top frothy fun' like lemon meringue pie, yet it started, in a way, with the Quakers, a group more typically associated with sobriety, broad-brimmed hats and oats. The Quakers, you see, are widely credited with inventing lemon custard in the late 18th century; no lemon custard (or curd), no lemon meringue pie.

The term pie is used somewhat unusually here, as a pie is typically covered with a lid of some sort, while a tart is open. The argument among pie authorities, then, is whether meringue constitutes a lid.

The hair-splitters say a classic lemon meringue pie has lemon custard as its filling, thickened with cornstarch, while the same dish made with a sharper lemon curd filling is best termed a lemon meringue tart. The recipe we present here is a hybrid, the best of both worlds, if you will, so call it by whichever term takes your fancy.

A tart by any other name…


At A Glance

  • Serves 8 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 8 people

Additional Notes

WHERE TO TRY IT

Daniel Alps at Strathlyn
Lemon curd topped with slow-baked meringue, served with zest-spiked lemon syrup. 95 Rosevears Dr, Rosevears, Tas, (03) 6330 2388.

Le Paris Brest
Tarts with buttery lemon curd on sweet shortcrust pâté brisée. Shop 9, Kalamunda Village Shopping Centre, Kalamunda, WA, (08) 9293 2752.

Humid
In Noosa we find this cracker, replete with fired Italian meringue on top. 195 Weyba Rd, Noosaville, Qld, (07) 5449 9755.

You might also like...

Chef's spaghetti Bolognese recipes: L to Z

recipes

Christmas pudding ice-cream

Chef's spaghetti Bolognese recipes: B to K

recipes

Raspberry and Mint Mojito

Mother's Day recipes

recipes

Neil Perry: Prawn cocktail

Easter recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Classic Italian recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter lunch recipes

recipes

Serge Dansereau: Homemade lemonade

Cupcake recipes

recipes

Serge Danserau: Duck confit and potato terrine

Thomas Keller's sandwich recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×