Citrus Flavours

Citrus Flavours
Photo by Scott Bauer

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This blog has been designed to enlighten the world to sweet and savoury cusine. Personally, my favourite ingredient in cooking is citrus fruits, particually lemons, so I will try to inspire your inner chef to share the interesting flavour of lemons in the most indulgent cupcakes, muffins, cakes, slices, cookies and of course savoury dishes. My collection of recipes can be applied to any situation; formal or informal, in any case they are delicious and will interest your guests! Enjoy preparing and sharing the following recipes for what will be a memorable gathering with friends and family for any occassion.

Sunday, May 29, 2011

Lemon Meringue Pie

Recipe and images by Yasmin

This is a family recipe that has been well shared among friends as well. It is truly delicious dessert for any gathering that I guarantee will stir a good conversation. This recipe requires minimal fuss and ingredients but still produces fantastic results. It really does.. Tickle Your Taste buds! For even more flavour in this dessert add one can of passion fruit pulp and syrup or two passion fruit. This gives an excellent kick to the citrus flavours.
NOTE: For future cooking reference, this pastry can be used for any pastry desserts - just remove the lemon zest. It produces a very steady dough for molding on the dish and extra decorations on the top of pies.

·         100g chilled butter
·         1 1/2 cups plain flour
·         1/2 lemon of grated zest
·         50g icing sugar
·         1 egg, lightly beaten
·         2 tblsp chilled water

·         tin of sweetened condensed milk
·         2 - 3 egg yolks
·         juice of to lemons

·         3 egg whites, at room temperature
·         1/2 cup Castor sugar

Using a food processor, pulse butter and flour until mixture resembles fine breadcrumbs. Add lemon zest and icing sugar, pulse for 1 minute. Combine the egg and water in a separate container. With motor running, slowly pour water mixture into the food processor. The mixture should stick together making dough. Remove. Roll into a ball in glad wrap. Chill for 30 minutes. Preheat oven 220'C. Prepare an oven proof dish. On a flowered board, roll out pastry to fit the cooking dish. Blind-bake for 10-15 minutes or until lightly browned. Remove from oven and reduce temperature 180'C. For filling, combine ingredients into a bowl. Then pour into the partially cooked pastry base. Cook for approximately 15 minutes. For meringue, whisk egg whites until soft peaks form. Slowly add Castor sugar while beating, until stiff and glossy.

Spoon meringue over the top of the cooked filling. Bake for another 10-15 minutes or until the meringue is lightly browned. Serve warm or cold with whipped cream and ice cream.


  1. There is nothing quite like a good lemon mergingue pie and this certainly looks like a good one - beautiful, you have inspired me to make one!

  2. Well defined..Thanks for sharing this tasty recipe.
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  3. One of my favorite desserts. No sugar in the filling? It must be very tart, or are you using sweetened condensed milk?

  4. One of my favorite pies - this looks super delicious!

  5. This sounds incredible! Thanks for sharing :)

  6. I love anything lemony -- great looking pie!

  7. Dear Yasmin, Lemon Meringue pie was my mother's favorite dessert. I have many happy memories of having this dessert with my mother. Your recipe sounds delicious. Thank you for your visits. Blessings, Catherine