Lemon Meringue Pie

This Lemon Meringue Pie is a sugar pie crust topped with a creamy lemon filling and fluffy brown sugar meringue.

With a little bit of effort in the kitchen, I ended up having this amazingly delicious Lemon Meringue Pie from Dinner at the Zoo! It is totally worth it! Believe me!

Lemon Meringue Pie Recipe



2 1/2 cups flour, all-purpose or plain (plus more to dust)  

1/2 tablespoon sugar  

1/2 teaspoon salt  

225 grams butter, cold (diced into small cubes)  

6 tablespoon ice water


6 large eggs  

1 1/2 cup sugar  

1 tablespoon lemon zest, finely grated  

3/4 cup lemon juice, freshly squeezed  

1 cup heavy cream


3/4 cup egg whites  

1/4 teaspoon cream of tartar  

1 1/2 cups light brown sugar, firmly packed  

1/2 cup – 1 cup water, or just enough to cover the sugar

How to Make Lemon Meringue Pie?


1. Preheat oven to 180 degrees C.  

2. MAKE CRUST: In a food processor, mix flour, sugar, salt and cold butter until it resembles crumbs. Add iced cold water and mix it until it comes together like a dough, but still a bit crumbly. Put it out on a lightly floured surface, cut the dough into 2, make a ball and flatten them a bit. Wrap them with Glad wrap and leave them in the fridge for 30 minutes to 1 hour. After the dough has been cooled, take them out of the fridge and roll them out, make round pie crust(s) that will fit into your pie pan. Press the crust to mould into your pie pan. Seam the edge depending on your preference. Poke the pie crust with a fork. Bake blind (with baking beans or rice) in a preheated oven (180 degrees C), for 10-15 minutes.   

3. MAKE FILLING: In a bowl, whisk the eggs and sugar together until smooth. Add lemon juice until thoroughly incorporated. Add in the cream and whisk until combined. Strain the filling through a sieve and stir in the lemon zest. The filling will still be liquid at this point, don’t worry, it will be set when it has cooled.   

4. Take the baking beans or rice from your pie, slowly pour the filling into the pie crust. If you have leftover, just pour it into a dish and bake it along with the tart for later on.  

5. Bake the tart for 35 – 40 minutes until the centre is set. Cool the tart on a rack about 10 minutes, and then refrigerate it for at least an hour.  

6. MAKE MERINGUE: Place the egg whites and cream of tartar into a stand mixer with a whisk attachment. Add the brown sugar into a medium heavy saucepan. Add just enough water to cover the sugar. At this stage, you can put candy thermometer on the saucepan and turn the heat to high. Watch until the sugar reaches 240 degrees, start whipping the egg whites by turning your mixer to high speed, until its foamy and starting to thicken. When the sugar reaches 245 degrees, remove the candy thermometer from the saucepan and turn the mixer speed down to medium. Pour the sugar syrup into the egg whites in a thin, steady stream. Continue whipping until the meringue reaches the firm peak stage. Immediately spread the meringue over the tart using a large spoon or offset spatula. Use a torch to brown the outside of the meringue or pop it in the oven until the meringue has browned. Store the tart in the fridge until ready to serve.  

Serve and enjoy this Lemon Meringue Pie with family and friends!


  • You can make the pie crust or tart in advances and store in the fridge for 2 days. It can also be frozen for a month. 
  • This recipe works for a 9-inch pie pan. 
  • Poke the pie crust before bake blind or called pre-baking (baking the pie crust without the filling).
  •  When adding the sugar syrup into the whipped egg whites, make sure to pour it in a thin, steady stream avoiding the whisk. 
  • If you don’t have a torch to brown the outside of the meringue, you can pop the tart back to the oven until the meringue is nice and brown. Cool the tart on the rack, before storing it in the fridge until ready to serve.

Did you make this Lemon Meringue Pie? Please leave a comment below. 


Classic Apple Pie

Ingredients for Pie Crust:

2 1/2 cups (350 grams) all-purpose flour
1 teaspoon salt
2 tablespoon (30 grams) granulated white sugar
1 cup (226 grams) unsalted butter, chilled, and cut into 1 inch (2.5 cm) pieces
1/4 to 1/2 cup (60 – 120 ml) ice water

Procedure for Pie Crust:

1. In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds).
2. Pour 1/4 cup (60 ml) water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary, add more water. Do not process more than 30 seconds.
3. Turn the dough onto your work surface and gather into a ball. Divide the dough in half, flattening each half into a disk, cover with plastic wrap, and refrigerate for about one hour before using. This will chill the butter and relax the gluten in the flour.
4. After the dough has chilled sufficiently, remove one portion of the dough from the fridge and place it on a lightly floured surface. Roll the pastry into a 12 inch (30 cm) circle. (To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).) Fold the dough in half and gently transfer to a 9 inch (23 cm) pie pan. Brush off any excess flour and trim the edges of the pastry to fit the pie pan. Cover with plastic wrap and place in the refrigerator.
5. Then remove the second round of pastry and roll it into a 12 inch (30 cm) circle. Transfer to a parchment lined baking sheet, cover with plastic wrap, and place in the refrigerator.

Ingredients for  pple Filling:

2 1/2 pounds (1.1 kg) apples (about 6 large), peeled, cored, and sliced 1/4 inch thick (about 8 cups (2 L))
1/4 cup (50 grams) granulated white sugar
1/4 cup (55 grams) light brown sugar
1 tablespoon lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (optional)
1/4 teaspoon salt
2 tablespoons (28 grams) unsalted butter
1 1/2 tablespoons (15 grams) cornstarch (corn flour)

Procedure for Apple Filling:

1. In a large bowl combine the sliced apples with the sugars, lemon juice, ground cinnamon, nutmeg, and salt. Let sit at room temperature for at least 30 minutes or up to three hours. Then, place the apples and their juices in a strainer that is placed over a large bowl (to capture the juices). Let the apples drain for about 15-30 minutes or until you have about 1/2 cup (120 ml) of juice. Spray a 4 cup (960 ml) heatproof measuring cup with a nonstick vegetable spray, and then pour in the collected juices and the 2 tablespoons (28 grams) of unsalted butter. Place in the microwave and boil the liquid, on high, about 5 to 7 minutes or until the liquid has reduced to about 1/3 cup (80 ml) and is syrupy and lightly caramelized.  (Alternatively, you could place the juices and butter in a small saucepan and boil over medium high heat on the stove.)
2. Meanwhile, remove the top pastry crust from the refrigerator and let it sit at room temperature for about 10 minutes so it has time to soften. Transfer the drained apples slices to a large bowl and mix them with the cornstarch (corn flour). Then pour the reduced syrup over the apples and toss to combine. Pour the apples and their syrup into the chilled pie crust. Moisten the edges of the pie shell with a little water and then place the top crust over the apples. Tuck any excess pastry under the bottom crust and then crimp the edges using your fingers or a fork. Using a sharp knife, make five- 2-inch (5 cm) slits from the center of the pie out towards the edge of the pie to allow the steam to escape. Cover the pie with plastic wrap and place in the refrigerator to chill the pastry while you preheat the oven.
3. Preheat the oven to 425 degrees F (220 degrees C). Place the oven rack at the lowest level and place a baking stone or baking sheet on the rack before preheating the oven. Place a piece of aluminum foil on the stone (or pan) to catch any apple juices. Set the pie on the stone or pan and bake for about 45 to 55 minutes or until the juices start to bubble through the slits and the apples feel tender (not mushy) when a toothpick or sharp knife is inserted through one of the slits. Make sure to cover the edges of the pie with a foil ring to prevent over browning after about 30 minutes. Remove the pie from the oven and place on a wire rack to cool for about 3-4 hours before cutting. Serve warm or at room temperature with vanilla ice cream or softly whipped cream. Store at room temperature for 2 to 3 days.

Share and enjoy with family and friends!!!
Source: Joy of Baking


Banoffee Pie

Weekday Potluck Every Tuesday to Thursday


My second daughter Klarion turned 22 months on Wednesday and this is a great excuse for me to make another yummy dessert hehe! I was inspired to make this pie because of a request of my High School friend via my personal Facebook account. He requested for it as if he can taste it when I do. I am in New Zealand and he is in Canada and how would he be able to eat it? Haha! 
But the idea of banana pie got into me one day and searched for an easy to make recipe. The combination of caramel and banana is HEAVEN!!! My family loves it. My friend Mika was asking for this recipe. She told me that her boyfriend loves banana pie, so she’s really keen to know how to make this. So here it is, the recipe of Banoffee Pie.


For the Pie Crust:

100 g (3 1/2 oz) melted butter
250 g (9 oz) digestive biscuit

For the Filling:

100 g (3 1/2 oz) melted butter
100 g (3 1/2 oz) dark brown sugar
1 can of 379 g condensed milk

For the Topping: 

2 – 4 small bananas
300 ml  double cream, whipped
grated chocolate


To Make the Crust: 

1. Process the biscuits until fine crumbs then put in a bowl.
2. Stir in the melted butter until well combined.
3. Press the mixture into a pie pan or loose bottom cake tin (I prefer the loose botton cake tin).
4. Chill in the fridge for 30 to 1 hour.

To Make the Filling:

1. Place the butter and the sugar in a saucepan over a low heat until the butter melts and the sugaar dissolves.
2. Add the condensed milk and bring to the boil, stirring continuously to make caramel.
3. Spread the caramel filling over the biscuit base, cool, and leave to chill for 1 hour or until firm.

(Or you could use 1 can of Highlander Caramel in substitute for this filling recipe).

To Serve:

1. Remove the pie from the tin then
2. Slice bananas; put half of the bananas over the caramel then fold the other half into the whipped cream.
3. Spoon over the toffee base.
4. Decorate with remaining bananas and top with grated chocolate.

Share and enjoy with family and friends!!!


Filipino Egg Pie

For the Pastry:

1/2 cup butter (at room temperature)
1/3 cup + 1 tbsp caster sugar
1 cup + 2/3 cup plain flour
1 egg beaten
1-2 tbsp cold water

For the Filling:

2 1/3 cup milk
4 eggs, separated
1/2 cup caster sugar
1 1/2 tbsp cornflour

To make the Pastry:

1. Combine flour and sugar in a bowl.
2. Cut butter in small pieces and put in the flour and sugar mixture. Rub in the butter using the tip of your fingers until it resembles coarse breadcrumbs.
3. Mix in lightly beaten egg and knead the dough until it just comes together. If the dough is too dry, you can sprinkle cold water to moisten it up.
4. Knead for a short while and form into a ball.
5. Roll out thinky on a floured table top to a circle about 12 inches in diameter.
6. Line a 9 inch pie pan. Press the pastry well into the sides of the pan.
7. Put the tin on a baking sheet and bake blind: line the pastry with foil and baking beans.
8. Bake in preheated oven to 200C for 15 minutes.
9. Remove foil and baking beans then return the pan to the oven to bake for another 5 minutes.
10. Trim the excess pastry from the edge of the pie pan with a knife.

To make the Filling:

1. Turn down the oven to 180C.
2. In a bowl, mix the flour, sugar and egg yolks.
3. Stir in the milk into the mixture.
4. Beat the egg white to soft peak and fold into the milk and egg yolk mixture.
5. Place the pastry lined pie pan on a baking sheet.
6. Pour the fillinf in the pie pan and bake for 20 minutes or until the top is brown.
7. Bring down oven to 110C and bake for a further 1 hour or until the custard is just set. Wobbly center is normal.
8. Remove from oven and cool completely.

Share and enjoy with family and friends!
Source: English Patis


Apple Pie


Pie Crust:
1 cup plain flour
1/2 cup self-raising flour
125 g butter, chilled, chopped
1/3 cup caster sugar
1 egg, separated
whipped cream, to serve

Apple Filling:
10 medium (1.25kg) granny smith apples, peeled, cored, cut into thin wedges
1/4 cup caster sugar
1/4 tsp ground cinnamon
2 tsp lemon juice

1. Place flours, butter and 1/4 cup sugar in a food processor. Process until mixture resembles fine breadcrumbs. Add egg yolk and 1/4 cup cold water. 
2. Process until pastry just comes together.
3. Turn pastry onto a lightly floured surface. Knead gently until smooth. Wrap in plastic wrap. Refrigerate for 30 minutes or until firm.

Apple Filling:
1. Place apples and 1/3 cup cold water in a saucepan. Bring to the boil. Reduce heat to medium-low. Simmer, covered, for 5-7 minutes or until apples are tender. Drain.
2. Return apples to pan. Stir in sugar, cinnamon, and lemon juice. Set aside.

1. Preheat oven to 180C/160C fan forced. Grease a 3 cm deep, 20cm (base) round glass or ceramic pie dish.
2. Place two-thirds of the pastry between 2 sheets of baking paper. Roll out into a 30cm round. Line base and sides of prepared dish with pastry. Trim edges. Spoon in filling. Brush edge with a little eggwhite.
3. Place remaining pastry between 2 sheets of ba king paper. Roll out until large enough to cover dish.
4. Cover filling with pastry. Press edges together. Trim excess.
5. Make 2 cuts in top for steam to escape. Brush with remaining eggwhite. Sprinkle with remaining sugar.
6. Bake for 40-45 minutes or until golden. Serve with cream.


Kiwi Favourite Savoury Mince Pies

700 g lean minced beef
1 onion, chopped
1 tbsp Worcestershire sauce
3 tbsp plain flour
2 cups beek stock
1 carrot. peeled and cut into small dice
4 tbsp tomato sauce
pinch mixed herbs
1/2 cup peas
4 sheets of puff pastry
1 egg, beaten, for glazing

1. In a frying pan, brown the mince, using a fork or potato masher to break up the lumps. Drain off any excess liquid, add the chopped onion to the pan, then continue cooking gently until the onion is soft.
2. Add the Worcestershire sauce and flour, mix well, then stir in the stock. Add the diced carrot, tomato sauce and, herbs and a little salt and pepper, then simmer gently for 15 minutes, stirring occasionally. Add the peas, simmer for another 3-5 minutes, then set aside to cool.
3. Preheat oven to 200C. Grease the muffin pans. From the pastry sheets, cut out 10×12 cm circles and 10×8 cm circles. Line the larger circles into the muffin pans. To avoid waste, bring the pastry trimmings together and re-roll.
4. When the filling is cool, spoon the mince mixture into the prepared pans to three quarters full. Press it in gently and smooth over the top with the back of a spoon. Place an 8cm circle of pastry on top, pressing edges of pastry case and lid together. Roll the top edge over itself to form a little seam around the edge and crimp it together. Poke a hole in the middle of each pie to allow the steam to escape while cooking.

5. Brush pies with beaten egg, then bake in the preheated oven for 25-30 minutes or until dark golden. Serve with mashed potato, green peas and tomato sauce.

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Spaghetti Pizza Pie

Pizza Base/Dough:
2 cups flour
1/2 tsp salt
1 tsp dried oregano
1 tbsp butter
3/4 – 1 cup milk

420 g can spaghetti in tomato sauce
1 small onion, thinly sliced
2 rashers cooked bacon, diced or 1/2 cup diced ham
225 g can pineapple pieces in syrup, drained well
1/2 capsicum, diced
1 -2 cups grated cheese

1. Make the base by sifting together the flour, baking powder and salt. Stir in the oregano and rub in the butter with the fingertips. Add enough milk to make a short dough.
2. Roll out on a floured board and place on a lined baking tray or in a greased pizza tray.
3. Spread with spaghetti and top with onion, bacon, pineapple, capsicum and cheese. Bake in an oven preheated to 220C for 15-20 minutes.

Tip: To make a cheesy crust pizza, after rolling out dough place a circle of cheese around the edge of the dough and roll the dough over the cheese, brush with milk and press it down. Complete by following step 3.

Share it with family and friends!!!