Cooking is an absolute school holidays and weekend favourite for us. A reward in our house is that you can write a supermarket list and have the kitchen to your self for a half day. This week that scored us a delicious lemon meringue pie. Part made up of ingredients that we had on hand, plus a chat with Grandma on the phone to establish if it was possible with no beaters or food processor and to confirm the method… is Taylah’s creation.

*suitable for any 10 yo+ who knows their way around a kithcen, or any kids with a parents help

What you’ll need for the pastry:

1 1/2 cups plain flour

2 T icing sugar

130g salted butter (*or unsalted with a crack of salt, obvs)

2 1/2 T icey cold water

What you’ll need for the filling:

1/3 cup cornflour

1/2 cup water

1 cup fresh squeezed lemon juice

2 cups caster sugar

60g chopped butter

4 seperated eggs (you will need both the white and the yolks)

Let’s get cooking:

Sift the flour and icing sugar and rub in the butter, like you are making scones, until it resembles bread crumbs.

Add the ice cold water and stir until a dough forms. Use hands to bring it all together and then roll it out between two pieces of baking paper until it is about 5mm thick and will line a 23cm pie dish.

Trim excess pastry. Cover pastry with baking paper and refridgerate for half and hour or so to rest. [Urmmmm….can some one pop me in the fridge for a 30 min rest?]

Preheat oven to 185oC. Fill the lined dish with pastry weights, dried beans, lentils or rice and bake for 15 mins. Remove the weights and paper and bake an extra 15-20 mins until crisp and starting to tan. Set aside in dish to cool completely.

To make the delish lemon filling pop the cornflour, water, lemon juice, and half of the sugar in to a saucepan. stir over medium heat for 3-5 mins until mixture boils and goes thick. Continue to cook and stir an extra minute and then remove from heat. Quickly whisk in butter and egg yolks. [You dont want the yolks to cook – no one wants omeltte in their dessert.] Transfer to a bowl covered with plastic wrap and cool in fridge 3 hours or until fully cool.

Preheat oven to 190oC. Use an electric beater to beat egg whites in a VERY CLEAN VERY DRY bowl until soft peaks form. We acturally did this by hand with a whisk. I don’t reccommend it, but it does work perfecty with a lot of effort – so we roped every one in the family in for a FAST whisk. Gradually add the remaining sugar and keep beating until the mixture is thick and glossy and holds a peak.

Spread the cooled lemon filling into the base. Spoon the meringue mixture over the lemon filling and use the back of a spoon or fork to make peaks. Bake in the oven for 5 mins or until you get a nice light gold on the meringue. Set aside to cool completely.

Slice and serve – can be kept in refridgerator for a couple of days, but we like to eat it so as the meringue doesn’t weep.

You might also be interested in

  • These are an easy, yummy, healthy way to provide a super snack. The kids can help make them, and they'd be scrumptious in a lunch box or for an after school nibble. Yummo! Thanks to Simple Nourishment for such a yummy treat. What you really want to know is: These only take about 12 minutes to makeThis amount of ingredients makes 12 ballsThe balls keep refrigerated for up to 2 weeksThey are DELISH!! What you need: 1 cup dry roasted cashew2tsp fresh lemon zest3tsp fresh lemon juice1 TB maple syrup1tsp coconut oil¾ cup desiccated coconut (yummy!) What to do: Make cashew nut meal in food processorAdd zest, juice, maple syrup and oil to cashew mealOnce well combined add coconutPinch test to see if mix holds – pulse for longer if not coming togetherUsing tablespoon measure create ballsRoll in desiccated coconut to finishNourishing secretsLemon essense (real) can be used here, although nothing beats fresh lemon!These can be rolled into lengths as well with some love.

  • We picked some lemons from Poppy's lemon tree this morning and what better way to use them than a batch of delicious cold homemade lemonade. I've never made it before, but it was so super easy I had to share. Ingredients 1 cup caster sugar (that's what the recipe said, but that seemed like too much for me so I just used 1/3 of a cup and it's perfect) you might need to experiment with how sweet you like it 1 cup water 1 cup freshly squeezed lemon juice. 3 cups soda water/mineral water Method Stir sugar and water over low heat until sugar has dissolved. I chucked mine in the Magimix on Expert Setting/40degrees/Speed 3 Add lemon juice and soda water and stir Serve cold over ice - enjoy! Next time I'm going to add some ginger (or some vodka ;) ) ???? ????

  • Nothing beats a frozen treat on a hot Adelaide day and they don't have to be full of sugar and hard to pronounce ingredients. Our best flavour combos have always come from throwing in what's left of the frozen fruit in the freezer, adding some yoghurt or coconut water, blending up in my Magimix, freeze and cross fingers. But if you're a recipe following type of person, here are some other ideas to try. We love our reuseable My Lil Pouch Ice Pops because they're reusable, come in fun colours and they're durable, no seams splitting in the freezer with these ones. Oh and you can get 20% off using the code KIA20 when you shop online which brings a 12 pop variety pack to under 30 bucks. Our Favourite Super Easy Fruity Combos Mango and coconut water Frozen berries and yoghurt Watermelon....just sweet delicious watermelon blended into juice and frozen. Yum. Watermelon and mint Watermelon and cranberry juice Creamy and a bit naughty. 1 banana 2 tbsp pineapple juice 1 cup chopped strawberries 1 tsp sugar 1/4 cup nutella or thick chocolate sauce 2 cups milk Blend up, pour in, freeze, eat. Dairy Free 1 cup Almond Milk 1…