Blogger Recipe Series: { Run On Coffee } Nicola Meyer’s Lemon Meringue Pie

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

Run On Coffee

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.

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Lemon Meringue Pie

Pastry base

Ingredients

  1. 113g margarine
  2. 2 Tablespoons suga
  3. 2 Tablespoons oil
  4. 1 egg
  5. 2 cups flour
  6. 1 ½ teaspoons baking powder

Method

  1. Cream the margarine and sugar then add oil.
  2. Add beaten egg, flour and baking powder.
  3. Press into 3 tin pie plates.
  4. Prick the base and bake at 180C for 10 – 12 minutes.
  5. Can be kept in the fridge or freezer until required.

Notes :

  • 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. 1 tin condensed milk
  2. ½ cup of lemon juice
  3. 2 egg yolks
  4. 2 egg whites
  5. 2 Tablespoons of sugar

Method

  1. Mix condensed milk, lemon juice and beaten egg yolks.
  2. Add grated lemon rind if desired. Pour into the pie crust.
  3. Cover with the meringue made by beating the 2 egg whites, adding sugar and beating again.
  4. Bake at 150C for approximately 15 minutes.

Notes :

  • 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!

xxx Viveshni

A Mothers Day Lunch With A Twist Hosted by Megan Deane

There are few things better than good food with good company, especially if you are a food blogger. Megan Deane ( Stuffed Feeling ) put these key elements together along with a beautiful venue to host her ‘Mother’s Day With A Twist’ lunch this past Saturday.

I, along with Inge Loker ( Snap,Sizzle,Cook), Verushka Ramasami ( SpiceGoddess), Shirley Berko ( Cuizine Durban) and Nicola Meyer (Run On Coffee) were welcomed into Megan’s home. This lunch tradition was created by Megan in honour of her Mom, who is no longer with us, but was an amazing hostess, so I think it is a definitely a beautiful way to pay tribute.

The brief was that we were to bring along a dish or 2 that had been passes down to us by our mothers. My mind swirled a bit trying to choose the perfect dish and after much deliberation I decided on my lamb breyani as well as a chocolate cake. My mothers breyani is always something that brings back happy memories of the family being together from the time that I was little ,and it’s one of the first recipes of hers that I mastered, so I think it was a fitting choice. The chocolate cake, well I chose that because my sisters and I were lucky enough to have our mother be a ‘stay at home mum ‘ aka Domestic Executive, and I remember coming home from school everyday to something new that she had baked from jam squares to cakes and scones, so the recipe that I used was a twist on the hot milk sponge passed down to her from my grandmother.

The weather was beautiful and perfect for an outdoor lunch. There is an unspoken understanding between food bloggers that you take photos before you touch the food, and boy was there a great range of food to photograph. On the menu was starters of meatballs with the most delicious dipping yoghurt, jalepenos (my fav!) stuffed with cheese, wrapped in bacon, battered and fried (I don’t think I really need to elaborate on how Ahmazing they were) and loaded potato skins. The mains were the lamb breyani including sambals and sour milk salad that I had made, a vegetable lasagne from Nicola, butter paneer and savoury rice from Verushka, french steaks from Megan and coronation chicken from Inge. The desserts were the chocolate cake, rolly pollies ( love that name ) from Inge, cute animal shaped cookies from Nicola and a crepe dish from Shirley. Needless to say it did feel a lot like Christmas lunch and we were thoroughly stuffed by the end of it as Megan had predicted.

I was so happy and honoured to have spent an afternoon with these lovely ladies, chatting and eating (and eating some more) and a special thank you to Megan for being such a gracious hostess and putting together such a wonderful lunch.

The recipes will be up on Megan’s blog Stuffed Feeling, so I will share once they are posted.I will also finally be kicking off the Blogger Recipe Series this Friday with a most decadent and delicious recipe from Megan and I have a guest post on the cooking classes held by Knorr and J-Something in Johannesburg.

If you haven’t made your plans for Mother’s Day, there are still seats available for the Macaron Class and High Tea. Go here to book -> Classes

Have a happy week!

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