Greenfield Foods

Eggciting Mouth Watering Recipes!

Lemon Meringue Pie


Sift the flour and salt into a mixing bowl.

Add the butter to the flour and then rub between your fingertips until a fine breadcrumb consistency is achieved.

Add the sugar to the flour and butter. Add the egg yolk and water and mix to a firm dough. Wrap the dough in cling film and allow to rest in the refrigerator for 30 minutes before using.

Preheat the oven to 190C/Gas 5 and grease a 22cm/9in fluted loose-bottomed tin. Place the tin onto a baking tray.

Roll out the pastry until it’s big enough to generously fit the tin, leaving excess pastry falling over the sides of the tin onto the baking tray underneath the tin – don’t trim at this stage

Line the pastry with greaseproof paper and fill with baking beans. Now trim the excess pastry using a sharp knife. Bake the pastry case blind for about 15-20 minutes or until the pastry is pale golden and dried out – remove the paper and beans for the last five minutes. Lower the oven heat to 150C/Gas 2

Meanwhile, for the lemon curd, mix together the sugar, cornflour and enough water to make a paste, in a large bowl.

Bring 50ml water and the lemon zest to the boil in a small pan.
Gradually pour the hot liquid onto the cornflour and sugar, whisking all the time until smooth.
Beat in the egg yolks, lemon juice and butter. Return to the pan.
Cook over a low heat, stirring all the time, until thickened. Pour into the pastry case and leave to cool slightly.

For the meringue, whisk the egg whites in a large bowl with an electric whisk until they form stiff peaks. Whisk in the caster sugar, a spoonful at a time, whisking well and at a high speed between each addition. Spoon the meringue mixture over the lemon filling. Bake for about 35-45 minutes until the meringue is crisp on the outside and soft and marshmallow-like underneath.

Serve warm or cold.



Preheat the oven to 180C/Gas4. Line a baking tray with greaseproof paper. Draw a 20cm/8inch circle on the paper.

Whisk the egg whites with half the sugar and the salt in a clean bowl until soft peaks form. Continue beating while adding the remaining sugar until stiff and shiny. Sprinkle over the cornflour, cream of tartar, vinegar and vanilla essence and fold in gently with a metal spoon.

Mould the egg white mix onto the paper within the circle. Peak the sides and leave a slight depression in the middle. Place in the oven and immediately reduce the heat to 150C/Gas 2 and cook for 1 1/4 hours.

Turn off the oven, leave the door slightly ajar and allow to cool completely. Remove the pavlova from the baking paper, fill the centre with the whipped cream and then top with the fruit.