Easy peasy lemon squeezy

Nadia - - CONTENTS -

Six sweet cit­rus treats to indulge in

Lift your sta­tus from hum­ble home cook to Dessert Queen (or King) with­out break­ing a sweat

The ver­sa­til­ity of a sim­ple lemon is un­sur­passed in the kitchen. From sticky desserts to savoury dishes in need of a hint of zing, there’s noth­ing a squeeze of tangy lemon can’t fix. Here we turn our fo­cus to the sweet side, with de­li­cious de­lights dressed to im­pressed. No stress nec­es­sary!

Lemon meringue pie

Ready in 1½ hours | Serves 8-10

BASE 150g ground al­monds 70g sliced al­monds 1 tsp mixed spice ¼ cup flour ½ cup caster sugar 125g but­ter, melted FILL­ING & MERINGUE 4 eggs, sep­a­rated 1 can con­densed milk 1 tsp corn­flour ¾ cup lemon juice 1 Tbsp lemon zest 1 cup caster sugar 1

Pre­heat the oven to 180°C. Lightly grease a 26cm loose-bot­tomed flan tin.


In a food pro­ces­sor com­bine ground al­monds, sliced al­monds, spice, flour, sugar and melted but­ter and pulse un­til finely ground and mix­ture starts to clump to­gether. Press mix­ture into base of the flan tin. Chill in the fridge for 20 min­utes then bake for 10-15 min­utes un­til just lightly golden. Re­move from the oven and al­low to cool.


Mean­while, place egg yolks, con­densed milk, corn­flour, lemon juice and zest in a medium saucepan and mix well. Heat gen­tly, stir­ring with a wooden spoon, un­til mix­ture starts to thicken (about

4-5 min­utes). Leave to cool for 20 min­utes.


Whisk the egg whites with most of the caster sugar (re­serve 1 Tbsp), beat­ing un­til thick, glossy and white.


Pour lemon mix­ture into pre-cooked base and pile on the meringue, mak­ing sure to bring the meringue right to the edge of the al­mond shell to seal in the fill­ing. Sprin­kle with re­served sugar then bake for 15-20 min­utes un­til meringue is golden and puffed.

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