This week’s yummy recipe comes from Kloof mom Nicola Meyer. I first encountered this wonderful woman on Twitter and finally made contact when I offered up some treats for the Durban Blogger meet that was held last year. Even though I did liaise with Nicola, it was only this year that I really got a chance to get to know her better. Nicola’s blog, Run On Coffee, is a lifestyle blog where this mom of 2 shares all aspects of her life, from food to crafting and holidays. Nicola was generous enough to share both her Lemon Meringue and Milk Tart recipes (yum and double yum)
Only because it is one of my favourites, we’re going to be starting with the Lemon Meringue
Both recipes come from a homemade recipe book that my mom-in-law made for my hubby Neil. I have no idea where she got them from (must ask her when I see her next time). I have been making these recipes since the early days of our marriage (21 years this year). I am very pleased to say that Neil prefers the way that I make them to the way his Mom does (ssshhhhhh).
They are fabulous and fast to make.
Lemon Meringue Pie
- 113g margarine
- 2 Tablespoons suga
- 2 Tablespoons oil
- 1 egg
- 2 cups flour
- 1 ½ teaspoons baking powder
- Cream the margarine and sugar then add oil.
- Add beaten egg, flour and baking powder.
- Press into 3 tin pie plates.
- Prick the base and bake at 180C for 10 – 12 minutes.
- Can be kept in the fridge or freezer until required.
- This pastry recipe makes enough for 3 of those tin disposable pie plates.
- I always make the pastry base in glass pie plates which are bigger than the tin ones. So I divide the pastry in 2.
- I bake them both and use the one base for the lemon meringue and then cover the other in cling wrap and put it into the freezer.
Lemon Meringue Filling
- 1 tin condensed milk
- ½ cup of lemon juice
- 2 egg yolks
- 2 egg whites
- 2 Tablespoons of sugar
- Mix condensed milk, lemon juice and beaten egg yolks.
- Add grated lemon rind if desired. Pour into the pie crust.
- Cover with the meringue made by beating the 2 egg whites, adding sugar and beating again.
- Bake at 150C for approximately 15 minutes.
- I beat the egg whites in a clean glass bowl.
- Using my electric beater I make the meringue first and then use the same beater to mix up the condensed milk etc.
- I mix the condensed milk and egg yolks together first before adding the lemon juice as I found that the lemon juice tended to affect the egg yolks.
Thanks for sharing this delectable recipe Nicola. I cant wait to make it so I can try out my kitchen Craft blowtorch!