Super Creamy Lemon Meringue Pie!

30 May

Mr Adam came around for Sunday dinner today…

I showed him how well I could chase a piece of paper and how good my claws are at ripping through a leather sofa.

Mykie made Lemon Meringue Pie for dessert which he stuffed full of dairy greatness.

Look at Mr Adam with his pie!

I watched Mr Mykie and here’s the recipe…I would have added some smoked salmon…it made three individual pies.


  • 100g plain flour
  • 25g butter
  • 10g corn flour
  • 25g trex
  • 2 tbsp milk
  • splash o’ lemon juice

Sieve flours together, chop butter and trex into little cubes (I forgot to say chill them first, sloppy butter not good at being a cube) rub in to flours until like sand (or grainy cat litter) add milk and lemon juice and mix with a flat knife or something similar.  Kneed dough a bit then split into three, shape into little circles, wrap in cling film and put in the fridge for at least 30 mins  (It stayed in our fridge for ages as the boys went shopping…something about not having loo roll in the house since yesterday afternoon and fear of internal explosions).  Butter little tart tins, roll pastry between two sheets of cling film to stop things sticking to things and pissing you of immensely (Mykie has a habit of throwing rolling pins and throwing a tantrum when making pastry). Put in tins, stuff some baking beans or peas or marbles in to stop the pastry turning into a big bubble and bake in a pre-heated oven at 190°C for 15-20 mins or until cooked not soggy on the bottom.  Turn the oven down to 150°C.


  • 100ml double cream
  • 30g caster sugar
  • 1 tbsp corn flour
  • 2 lemons
  • 2 cardamom pods
  • 2 egg yolks

Put cream in a pan and heat with the cardamom pods and lemon zest, mix sugar and corn flour in a bowl with a bit of water of milk into a nice smooth paste.  Add hot cream to bowl and mix then put back in the pan and heat again (take out the cardamom pod and throw away, don’t eat them as they taste really nasty and I don’t think they are actually food).  Whisk as the stuff heats to stop it going lumpy, then take off the heat add the lemon juice and the yolks and keep stirring.  Poor into the pastry cases (I had to look away in disgust as Mykie started tonguing the pan trying to eat every last smidgen.  As a person he really is a bit of a mess).


  • 2 egg whites
  • 120g caster sugar

Whisk egg whites until fluffy and soft peaky (not really sure if that’s a thing).  Add sugar and keep whisking until the sugar is not gritty in the mixture between your fingers.  Put into a piping bag or if you can’t find one stick in a sandwich bag and snip off the corner.  Pipe a big swirly on the tarts and whack in the oven for another 30 mins until nicely golden in places (Mykie piped the rest of the meringue into his face, I’m not sure if raw egg white is bad but I don’t think he really cares).

Ta da!  All done!  Nummy Nummy!!!


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