Tag Archives: meringue

Pistachio meringues

20 Jul

Pistachio meringues

I am not a fan of meringue. There, I said it. Please don’t judge me. Even as a kid I wasn’t a fan but to be Australian and to admit in public that you don’t like pavlova, the base of which is an enormous cream-covered meringue – is practically heresy. Continue reading

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Pink peppermint meringues with three eggwhites

3 Sep

Pink peppermint meringues The Hungry Mum

Been on a baking frenzy and have a few leftover egg whites? This is the recipe for you! This is also a lovely do-ahead recipe for a party or cake stall as it is quick and easy and uses pantry staples.  Continue reading

How to make lemon meringue pie – a recipe

1 Aug

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A confession before we continue: I did not make this luscious looking creation. Rather, The Hungry Dad and Miss7 whipped it up for a family lunch at my mum’s house recently. I’m lucky – I married a man who is a great cook and our first born also loves cooking (especially desserts!).

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They chose this recipe from my ever-present copy of Australian Women’s Weekly ‘Bake.’

It is no exaggeration to say this pie was the hit of the lunch – everyone was full of compliments for my hubby and daughter. So proud!

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GATHER:

½ cup cornflour

1 cup caster sugar

½ cup lemon juice

1 ¼ cups water

2 teaspoons finely grated lemon rind

60g butter, diced

3 eggs, separated

½ cup caster sugar, extra

pastry

1 ½ cups plain flour

1 tablespoon icing sugar

140g cold butter, diced

1 egg yolk

Approx 2 tablespoons iced water

LET’S GET TO IT:

Make pastry:

Process flour, icing sugar and butter until crumbly. Add yolk and enough iced water to process until it all comes together. Knead dough on floured surface until smooth. Wrap in plastic wrap and put in fridge for 30 mins.

Tart:

Grease 24cm round loose-bottomed fluted flan tin. Roll out pastry between sheets of baking paper until large enough to line tin. Carefully ease into pan, using rolling pin as guide. Gently press into base and sides, trim edges, then place in fridge for 30 mins.

Preheat oven to 220C.

Place dough-lined tin on oven tray and line with baking paper, fill with baking weights and bake for 10 minutes. Remove weights and paper and bake another 10 minutes. Cool, turn oven off.

Combine cornflour and sugar in medium pan and slowly stir in juice and water until smooth. Cook, stirring, over high heat until mixture boils and thickens.

Reduce heat and simmer while stirring for one minute.

Remove from heat and stir in rind, butter and yolks. Allow to cool.

Spread filling into case and bake preheat oven to 220C.

Beat egg whites in bowl of electric mixer until soft peaks form and gradually add extra sugar, beating until sugar dissolves (it shouldn’t feel grainy).

Spread meringue mixture on top of tart and bake for 2 minutes / until golden.

Serve cold with cream or ice cream.

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