Lemon and Kiwi Meringue Pie

DIFFICULTY
Easy Easy
PREP TIME
Under 30 Min. Under 30 Min.
COOK TIME
Under 30 min. Under 30 min.
SERVES
2-4 2-4
Lemon and Kiwi Meringue Pie
Sweet shortcrust pastry filled with a zesty orange, lime and lemon curd topped with a soft meringue.
Main INGREDIENTS
  • Eggs
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Ingredients
Method

Ingredients

Lemon and Kiwi Base:
  • 250ml water
  • 2 kiwis, peeled, rinsed and chopped
  • 60ml granulated sugar
  • 30ml freshly squeezed lemon juice
  • 5ml lemon rind, grated
  • 20ml cornstarch
  • 5ml salted butter, melted
  • 3 egg yolks
  • 2.5ml vanilla extract
  • A pinch of salt
Meringue:
  • 3 egg whites
  • A pinch of cream of tartar
  • 45ml castor sugar
  • 2.5ml vanilla extract

  • Method

  • 1
    Preheat oven to 180°C. Spray five ramekins with non-stick cooking spray.
  • 2
    Combine the water and kiwi fruit in a measuring jug and blend until smooth using a stick blender.
  • 3
    Transfer the mixture to a small saucepan and add sugar, lemon juice and rind and cook over low heat.
  • 4
    Make a paste with a small amount of water and cornstarch and add to the kiwi mixture. Add butter and continue cooking stirring continuously.
  • 5
    Remove from heat once the mixture thickens. Set aside to cool down to a lukewarm temperature.
  • 6
    Whisk the egg yolks, vanilla extract and salt into the mixture. Return the egg mixture to the stove and cook at a low temperature for a further minute, stirring continuously. Set aside.
  • 7
    For the meringue: Beat the meringue ingredients together using an electric beater until stiff peaks forms.
  • 8
    Pour the kiwi mixture into sprayed ramekins and top with meringue. Make sure the meringue covers the base.
  • 9
    Bake for 10 to 12 minutes.
  • 10
    Allow the pie to cool down then refrigerate for about 2 hours.
  • 11
    Recipe courtesy of Nederburg.