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.

Wednesday, November 13, 2013

Lemon-Passion Fruit Meringue Slice

Recipe and Images by Yasmin

As evident in the design and focus of this blog, I love citrus fruits and have decided to turn my favourite citrus dessert (lemon meringue pie) into a slice form. The results are scrumptious.
For base:

  • 175g butter
  • 1/4 cup sugar
  • 1/2 tsp salt
  • zest of 1 lemon
  • 250g flour
For filling:
  • 350g can sweetened condensed milk
  • 3 egg yolks
  • pulp of 2 passion fruits
  • juice of 2 lemons
  • zest of 1 lemon
For meringue:
  • 3-5 egg whites, room temperature (depending on the size of the slice tray)
  • 3/4 cup sugar
For base, beat butter, sugar, zest, and salt until pale and fluffy. On low speed, gradually add flour and beat until mixture starts to come together. Press mixture evenly over base of slice tray (baking paper is covering base and sides of tray). Bake for 25 minutes at 180'C or until golden. Cool for 10 minutes. 

For filling, combine condensed milk, egg yolks, passion fruit, lemon juice, and zest in a bowl until thoroughly combined. Pour into precooked base and cook for 25 minutes or until liquid is set and doesn't wobble in the tray too much. 

For meringue, beat egg whites in bowl until soft peaks form. With motor running, gradually add sugar until thoroughly mixed and stiff peaks form. Spoon meringue into piping bag and pipe onto the slice in rows (as seen in the images). Cook at 150'C for 15 minutes or until meringue is golden brown. Cool. Cut into slices of desired size. Store in air tight container in fridge.

Mini Pavlovas

Recipe and Images by Yasmin

I am a complete cream-addict. I love anything with lathers of whipped cream. Naturally, I am fond of pavlovas and, as such, decided to bake mini pavlovas for no apparent reason apart from eating them. I didn't use any strict recipe quantities when making this dessert, so I have only listed the ingredients required below. My favourite part of making pavlovas, apart from eating them, is decorating it with the fruit on the top, so I decided to make multiple decoration styles for fun - the results are shown in the images below. You can't tell from the angle of the images, but the mini pavlovas were baked in mini love heart cake tins.


  • egg whites, room temperature
  • sugar
  • thickened cream, whipped
  • fruit, to decorate

Beat egg whites in bowl until soft peaks form. With motor running, gradually add the sugar until thoroughly mixed and soft peaks form. Spoon meringue into muffin patty pans or individual mini cake tins (or some other cake tray or pan that holds small quantities). Bake in oven at 100'C until meringue has stiffened and is hard to touch. They key is to cook meringue at a low temperature for a long amount of time so that it is cooked through but isn't burnt or too crispy. Remove, and leave to cool. Lather whipped cream onto each meringue and decorate with sliced fruit. Serve with ice-cream.