Lemon meringue pie


mmmlemon meringue pie! I’ve been craving it for a month and finally had the time to make it. It’s been crazy busy the last couple of weeks and my cooking time has sadly been decreasing. Too many lectures!!! Oh well, its not too bad, better busy then bored 🙂 anyway here’s the recipe hope you enjoy.


for the crust

  • 250g plain flour
  • ¼ cup (35g) icing sugar mixture
  • 150g cold butter, chopped coarsely
  • 1 teaspoon finely grated lemon zest
  • 1 egg yolk
  • 1-2 tablespoons iced water, as necessary

for the filling

  • ½ cup (75g) cornflour
  • 1 ¼ cups (280g) caster sugar
  • 4 eggs
  • 4 egg yolks
  • 4 lemons, zested and juiced (3/4cups)
  • ½ cup (125ml) water
  • 60g butter, chopped into 1 cm cubes

for the meringue

  • 4 egg whites
  • 1 cup (220g) caster sugar


for the pastry

  1. Process the flour, icing sugar mixture, butter and zest until they resemble breadcrumbs. Add yolk and 1 tablespoon of the water; process again until pastry begins to come together into a ball (you may need to add more water) . Tip onto a lightly floured work surface and knead briefly until smooth. Shape into a flat disc. Wrap in plastic wrap and refrigerate 40 minutes.
  2. Preheat oven to 220°C or 200°C fan-forced. Roll out pastry between 2 sheets baking paper until 3mm thick. Press pastry into 24cm loose bottomed flan tin. Trim edges and dock base (to dock means to prick base using a fork). Line with baking paper and fill with baking beads (I use rice). Bake in the oven for 15 minutes or until lightly browned. Remove paper and beans; return to oven. Bake a further 5 minutes or until pastry is lightly golden brown all over base. Allow to cool.

for the filling

I recommend starting this step straight after you put the crust dough in the fridge

  1. Combine cornflour and sugar in medium bowl. Gradually beat in the eggs, yolks, zest, juice and water.
  2. Place mixture in medium bowl over a saucepan of simmering water. Stir occasionally until thickened – about 15 minutes. Remove from the heat, and whisk butter into lemon mixture. Cover closely with plastic wrap and cool in the fridge for an hour, or until room temperature

for the meringue

  1. Place egg whites in large bowl. Beat until soft peaks form.
  2. Then while beating slowly add in the sugar.

to combine

  1. Spoon lemon mixture into the pre-baked pastry case. Level top with a small palette knife. Pile meringue mixture on top, ensuring lemon mixture is completely covered. Return pie to preheated oven (220°C or 200°C fan-forced) and bake 10 minutes or until top is golden brown and crisp. Stand 5 minutes before serving.



My First Post -Lemon Meringue Cupcakes

So here’s the gist of it. I currently have either too much free time, or none and should be studying!! So instead I am posting the latest cooking endeavours that I’ve undertaken ……..they possibly may have been successful, or complete failures! So here’s my first recipe it’s Lemon Meringue Cupcakes. Hope you enjoy 🙂

Lemon Meringue Cupcakes!!!


For the lemon curd
1/3 cup fresh lemon juice
3 large eggs
1 large egg yolk
1/2 cup granulated sugar (but really white sugar will do!)
8 tablespoons unsalted butter, cut into cubes
1 teaspoon fresh grated lemon zest

For the cupcake batter:
2 cup plain flour
2 1/2 teaspoons baking powder
3/4 tsp salt
1 tablespoon fresh grated lemon zest
1 cup granulated sugar (again white sugar is fine as well)
6 tablespoons butter, softened
1 large egg
1 teaspoon vanilla
1 cup milk

For the meringue:
3 large egg whites
1/2 teaspoon cream of tartar
1/2 cup caster sugar

To make the lemon curd:
1. Whisk lemon juice, eggs, egg yolk and sugar together until smooth.
2. Add butter and place bowl over a pot of simmering water. Whisking gently, cook mixture until it thickens and leaves a ribbon when whisk is lifted; this can take anywhere from 8 to 20 minutes depending on how high the heat is set and how cold the ingredients were.- (mine took around 17 minutes!)
3. Remove from heat and push through a fine mesh strainer. Fold in lemon zest, cover with plastic wrap and thoroughly chill before using.

To make the cupcakes:
1. Preheat oven to 190 degrees celsius
2. In a medium bowl, whisk together flours, baking powder and salt.
3. In a large bowl, rub together the lemon zest and sugar with your fingers until the zest is evenly distributed and the sugar takes on a light yellow hue.
4. Add the butter and using electric beaters, beat together until light and fluffy. Beat in the egg and vanilla until combined. Add dry ingredients to butter mixture alternately with the milk; beginning and ending with the dry ingredients.
5. Evenly divide batter between 12-14 paper-lined muffin cups; they should be about 2/3 full. (-seriously don’t overfill otherwise the meringue won’t stay in place)
6. Bake for 15 – 20 minutes, or until a tester comes out clean, and remove cupcakes from tray and place on drying rack -(if you don’t the butter will seep through, making the paper cups very oily)

To make the meringue:
1. In a large mixing bowl (which must be fastidiously clean otherwise the meringue really won’t form), whip egg whites and cream of tartar until foamy.
2. Slowly add sugar, a tablespoon at a time, and continue whipping until egg whites hold stiff peaks when beaters are lifted.

To assemble the cupcakes:
1. Preheat oven to 200 degrees Celsius.
2. Place cupcakes on a large baking sheet. Use a knife to cut out a small cone out of the center of each cupcake.
3. Fill a piping bag (or a ziplock bag if you don’t have one and just cut off the top). Pipe about 1 to 2 tablespoons of the lemon curd into each cupcake then using the back of a spoon very lightly cover the top of the cupcake with lemon curd as well.
4. Using another piping bag, fill with the meringue mixture- using whichever tip you prefer. (-I used a star tip http://www.wilton.com/store/site/product.cfm?sku=pg_openstartips ) And cover the top of the cupcake using a concentric circle pattern, from outside in.
4. Bake at 200 degrees Celsius until the tops of the meringues brown- about 4 to 6 minutes. (But make sure you stay and watch as the change from white to burnt is freakishly fast!)