pastries

Lemon Meringue Pie

This Lemon Meringue Pie is a sugar pie crust topped with a creamy lemon filling and fluffy brown sugar meringue.

With a little bit of effort in the kitchen, I ended up having this amazingly delicious Lemon Meringue Pie from Dinner at the Zoo! It is totally worth it! Believe me!


Lemon Meringue Pie Recipe

INGREDIENTS:

FOR THE CRUST:  

2 1/2 cups flour, all-purpose or plain (plus more to dust)  

1/2 tablespoon sugar  

1/2 teaspoon salt  

225 grams butter, cold (diced into small cubes)  

6 tablespoon ice water

FOR THE FILLING:  

6 large eggs  

1 1/2 cup sugar  

1 tablespoon lemon zest, finely grated  

3/4 cup lemon juice, freshly squeezed  

1 cup heavy cream

FOR THE MERINGUE:  

3/4 cup egg whites  

1/4 teaspoon cream of tartar  

1 1/2 cups light brown sugar, firmly packed  

1/2 cup – 1 cup water, or just enough to cover the sugar

How to Make Lemon Meringue Pie?

INSTRUCTIONS:

1. Preheat oven to 180 degrees C.  

2. MAKE CRUST: In a food processor, mix flour, sugar, salt and cold butter until it resembles crumbs. Add iced cold water and mix it until it comes together like a dough, but still a bit crumbly. Put it out on a lightly floured surface, cut the dough into 2, make a ball and flatten them a bit. Wrap them with Glad wrap and leave them in the fridge for 30 minutes to 1 hour. After the dough has been cooled, take them out of the fridge and roll them out, make round pie crust(s) that will fit into your pie pan. Press the crust to mould into your pie pan. Seam the edge depending on your preference. Poke the pie crust with a fork. Bake blind (with baking beans or rice) in a preheated oven (180 degrees C), for 10-15 minutes.   

3. MAKE FILLING: In a bowl, whisk the eggs and sugar together until smooth. Add lemon juice until thoroughly incorporated. Add in the cream and whisk until combined. Strain the filling through a sieve and stir in the lemon zest. The filling will still be liquid at this point, don’t worry, it will be set when it has cooled.   

4. Take the baking beans or rice from your pie, slowly pour the filling into the pie crust. If you have leftover, just pour it into a dish and bake it along with the tart for later on.  

5. Bake the tart for 35 – 40 minutes until the centre is set. Cool the tart on a rack about 10 minutes, and then refrigerate it for at least an hour.  

6. MAKE MERINGUE: Place the egg whites and cream of tartar into a stand mixer with a whisk attachment. Add the brown sugar into a medium heavy saucepan. Add just enough water to cover the sugar. At this stage, you can put candy thermometer on the saucepan and turn the heat to high. Watch until the sugar reaches 240 degrees, start whipping the egg whites by turning your mixer to high speed, until its foamy and starting to thicken. When the sugar reaches 245 degrees, remove the candy thermometer from the saucepan and turn the mixer speed down to medium. Pour the sugar syrup into the egg whites in a thin, steady stream. Continue whipping until the meringue reaches the firm peak stage. Immediately spread the meringue over the tart using a large spoon or offset spatula. Use a torch to brown the outside of the meringue or pop it in the oven until the meringue has browned. Store the tart in the fridge until ready to serve.  

Serve and enjoy this Lemon Meringue Pie with family and friends!

NOTES:

  • You can make the pie crust or tart in advances and store in the fridge for 2 days. It can also be frozen for a month. 
  • This recipe works for a 9-inch pie pan. 
  • Poke the pie crust before bake blind or called pre-baking (baking the pie crust without the filling).
  •  When adding the sugar syrup into the whipped egg whites, make sure to pour it in a thin, steady stream avoiding the whisk. 
  • If you don’t have a torch to brown the outside of the meringue, you can pop the tart back to the oven until the meringue is nice and brown. Cool the tart on the rack, before storing it in the fridge until ready to serve.

Did you make this Lemon Meringue Pie? Please leave a comment below. 


recipes

Basic Meringue

There are only three ingredients in making Basic Meringue; egg whites, sugar and cream of tartar or acid. They came out really good, just like the meringue my Mom bought for me in the Philippines when I was little. You know those colourful meringues in a plastic bag? Yep, those ones. 

I have leftover egg whites in the fridge and I can’t just leave them there alone. So today, I made basic meringue. This recipe is the easiest but will take an hour and a half to bake, a little more time to cool it down. I made two designs: Meringue Kisses or Drops (a very basic design using a piping bag) and the Meringue Nest or here in New Zealand, we called it Pavlova Nest. You can add fresh whipped cream on top and some fresh strawberries and other fruits.


Basic Meringue Recipe

INGREDIENTS:

2 egg whites, room temperature

1/2 teaspoon cream of tartar

1/2 cup sugar

pinch of salt

1/2 teaspoon vanilla extract or essence

How to Make Basic Meringue?

INSTRUCTIONS:

1. Preheat oven to 120 degrees C.  

2. In a large bowl or in a stand mixer, mix the egg whites in medium speed until soft peaks form.  

3. Gradually add sugar, 1 tablespoon at a time, whisk in between addition. Mix the egg whites until sugar granules are dissolved.  

4. Continue to whisk the egg whites for 3 minutes in high speed.  

5. Add the vanilla essence and a pinch of salt, and fold the egg whites until combined.  

6. Spoon meringue onto a baking tray lined with baking paper.  Make sure to place them apart from each other, as they can get bigger while cooking. Reduce the temperature to 90 degrees C.  

7. Bake meringue for 1 hour and 30 minutes. Turn off the oven and leave them there to cool completely. 

Serve and enjoy this Basic Meringue with family and friends!

NOTES:

  • Use room temperature eggs. 
  • Make sure the egg whites are bubbly and has changed its colour before adding the sugar. Add the sugar gradually, 1 tablespoon at a time. Whisking in between addition.
  • Soft peak is when the meringue is not soupy and it can hold its form.
  • You can add a few drops of food colouring to make a pretty, pastel meringues. 
  • Store in an airtight container for 1 week.

Did you make this Basic Meringue? Please leave a comment below. 


cakes

Keto Brazo de Mercedes

Brazo de Mercedes is one of my favourite Filipino cakes, made of soft and fluffy meringue and sweet custard filling that melts in your mouth.

Whenever we passed by Goldilocks (a famous Filipino bake shop), my palate knew instantly what it craves. It wants the soft and fluffy meringue and sweet custard filling rolled cake that I could finish in one sitting. Unless of course, if I have to share it with my parents and siblings.  I super love the marshmallowy texture of this cake and the sweetness of the custard. It literally melts in my mouth and is gone in seconds.

Of course, I didn’t know how to make Brazo de Mercedes in the past. I would prefer buying it from the cake shop than to make one for ourselves. But when I moved to New Zealand with my family, I started to learn how to make Brazo de Mercedes because I couldn’t find any cake shops that sell it. I have no choice but to learn to bake it.

At first, it was really hard to make a perfectly rolled Brazo de Mercedes. I reckon that making the white soft meringue is a pain. I always fail back then, whether it’s too soggy, too eggy, too flat, too moist, and so much more. I didn’t give up though, and started to feel successful as I practice.

Since I’m on a Keto diet now and craving for Brazo de Mercedes, I thought maybe I could replace the sugar and condensed milk with Keto-friendly ingredients like erythritol. I also made a Homemade Keto Condensed Milk to use for the filling. With a great success, here is my own version of Keto Brazo de Mercedes.

If you’re from New Zealand, I bought my erythritol at Bin Inn.


Keto Brazo de Mercedes Recipe

INGREDIENTS:

FOR MERINGUE:

8 large egg whites

1/2 teaspoon cream of tartar

3/4 cup erythritol

FOR CUSTARD FILLING:

1 3/4 cup Keto condensed milk

8 egg yolks

1 teaspoon vanilla extract

FOR TOPPING/DECORATION:

3 tablespoons erythritol icing sugar

How to Make Keto Brazo de Mercedes?

INSTRUCTIONS:

1. In a large bowl, mix the egg whites and cream of tartar until it reaches its soft peak form, about 7 minutes over medium speed.

2. Gradually add the erythritol until the texture of the egg whites is semi-firm.

3. Preheat the oven to 350 degrees F (180 degrees C).

4. Put parchment paper on top of a baking sheet or large rectangular baking pan and grease the surface.

5. Place the meringue on top of the greased baking paper then spread evenly using a spatula.

6. Bake the meringue for 20 minutes or until top part turns light to medium brown.

7. While baking the meringue, make the filling by combining the egg yolks and Homemade Keto Condensed Milk in a small cooking pot. Stir the mixture continuously until it becomes thick.

8. Add the vanilla extract to the Homemade Keto Condensed Milk and egg yolk mixture, then turn off the heat, and mix thoroughly. Set aside.

9. Remove the meringue from the oven and cool down for a few minutes.

10. Flip the meringue, the top baked meringue should now be below. Remove the baking tray and the parchment paper then spread the custard filling over the meringue.

11. Roll the meringue carefully. Make sure that the layer with filling is rolled inward.

12. Dust erythritol icing sugar on top of the roll.

13. Transfer to a serving plate and serve.

Share and enjoy this Keto Brazo de Mercedes with family and friends!

NOTES:

  • Make sure you use fresh eggs.
  • Always line your baking tray with parchment paper so the meringue won’t stick to the tray and makes it easier for you to lift it after.
  • You need to know what soft peak looks like. Start whipping the eggs in the mixer at low speed and gradually increase it to medium. Gradually add sugar one spoonfuls at a time until the meringue drops slightly when you hold the whipping attachment vertically.
  • Once the meringue is cooked, dust it with powdered sugar first before flipping it to the other side.
  • Use double broiler in making the custard to prevent scrambling the egg and/or burn it.
  • Roll Brazo de Mercedes using parchment paper. Gently lift, tighten and adjust the roll. Refrigerate it until it’s ready to slice and serve.

Did you make this Keto Brazo de Mercedes? Please leave us a comment below.


 


 

 
 
 

 
 

recipes

Christmas Peppermint Meringues

We made Christmas Peppermint Meringues as our family’s traditional Advent activity this year. We had so much left over egg whites and so we thought of making these beautiful sweet treats.

It doesn’t look its best but it definitely tastes so good. Try this Christmas Peppermint Meringues recipe and tell me if it works well for you. I’m pretty sure you’ll do better than me. Add more colours, to make it look fancier and more Christmassy.

You may also like my other Meringue recipes: Basic Meringue and Easy No-Fail Meringue.


Christmas Peppermint Meringues Recipe

INGREDIENTS:

3 large egg whites
pinch fine salt
1/4 teaspoon cream of tartar
3/4 cup superfine sugar
1/4 to 1/2 teaspoon peppermint extract
Red food colouring, preferably gel

How to Make Christmas Peppermint Meringues?

INSTRUCTIONS:

1. Preheat to 250 F or 120C and position oven racks in the top and bottom thirds of the oven. Line 2 baking sheets with baking paper.

2. In a large bowl, beat the egg whites and salt with an electric mixer on medium-high speed until foamy. Add the cream of tartar and continue to beat until soft peaks form. While beating, add the sugar 1 tablespoon at a time. Continue to beat until stiff peaks form. Add in the peppermint.

3. Place a round tip in a pastry bag, fold the top a few inches. With your paintbrush, dip in food colouring (preferably a gel) and brush stroke from the tip to the top of the bag. Repeat with 3 more evenly spaced strokes. Start filling the bag with the meringue; spooning it directly into the centre so as not to smudge the food colouring. Pipe 1-inch-diameter mounds of meringue, allowing 1 inch apart onto the prepared baking sheets.

4. Bake the meringues for about 1 hour, until there are no longer glossy and feel light and dry when picked up. Open the oven for a few minutes, turn it off and shut the door. Leave the meringues in the oven until they are completely dry inside the oven, about 2 hours. The meringues can be stored in an airtight container at room temperature for up to 2 days.

Serve and enjoy Christmas Peppermint Meringues with family and friends!

Did you make this Christmas Peppermint Meringues? Please leave us a comment below.


cakes

Semi Naked Vanilla Meringue Cake

I made this semi-naked vanilla meringue cake for my little sister’s birthday. It is made with vanilla cake and Buttercream Frosting topped with my Easy No-Fail Meringue.

Her birthday has passed but I still want to make it for her. I never had the chance to make it a few weeks ago because of certain reasons like my clingy little boy who doesn’t want me to move around the house and just wants to snuggle up with me in the couch while watching his favourite videos. Second is the lack of ingredients, I was too stuffed to make a list and go shopping for ingredients.

Okay, so let’s talk about this delicious, lovely looking cake. This semi-naked vanilla meringue cake was actually a combination of recipe, design and ideas. The vanilla cake recipe is originally from Chelsea. The meringue recipe is my original recipe which could be found on this blog: Easy No-Fail Meringue. The semi-naked cake idea was inspired by some of the good cake makers who posted on Pinterest but still my original masterpiece. I am proud of that!


Semi-Naked Vanilla Meringue Cake

INGREDIENTS:

1 cup White Sugar
125g butter
2 eggs
2 teaspoons vanilla essence
1 1/2 cups plain flour
1 3/4 teaspoons baking powder
1/2 cup milk

How to Make Semi-Naked Vanilla Meringue Cake?

INSTRUCTIONS:

1. Preheat oven to 180 degrees C.
2. Grease and flour 4-inch cake pans.
3. In a stand mixer, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla essence.
4. Combine flour and baking powder, add to the creamed mixture and mix well.
5. Finally, stir in the milk until mixture is smooth.
6. Pour the batter into the prepared pans.
7. Bake in preheated oven for 30 minutes. The cake is done when it springs back to the touch.

Share and enjoy this Semi-naked Vanilla Meringue Cake with family and friends!

You may also like my other cakes: Semi-Naked Sunset Cake, Van Gogh’s Birthday Cake and Caramel Macchiato Cake – Coffee by BTS.

Did you make this Semi-Naked Vanilla Meringue Cake? Please leave us a comment below.


recipes

Easy No-Fail Meringue Recipe

27.03.2017

When I was a kid, my Papa used to buy me meringue in a small plastic bag from someone who sells in our street. The traditional meringue is white in color and as time passes by, different colors become available in Sari-Sari Store (mini stores along our street) and from bakeries. It became my favorite sweet treat to eat growing up.

I decided to make these traditional sweet little thing because I was planning to make my sister a birthday cake. I know it already passed but I still want to make it. It was on my head a few months before her birthday but when her birthday week came, I totally forgot all about it. I was ashamed that I wasn’t able to make something special for my little sister but it’s not too late.

My plan is slowly coming true. It finally happened because I accidentally cracked some eggs which by the way was just lying down on a comfy egg tray on top of our microwave. I don’t put eggs in the fridge as you know, I love to bake. I want my eggs in a room temperature every time I bake or else the results of whatever I’m baking will not turn good. It’s one tip that I learned a few years back when I started in this field of caking. So, some eggs hatched haha because I drop the coffee machine’s plug on top of the eggs and the tip of the plug just poked right through the eggs. It was kind of reckless in my part, I know. I was not being gentle but hey, if the eggs didn’t crack accidentally I probably still thinking about the cake and not actually making it yet.

The meringue was so good but I think I need to perfect my piping skills. What do you think?

This Easy No-Fail Meringue recipe is originally mine. This recipe only calls for 2 eggs as I cracked just a couple haha. Here’s the recipe of this very simple yet very sweet dessert that will remind you of childhood.

INGREDIENTS:

2 large eggs
2/4 cup granulated sugar
1 teaspoon vanilla
1/2  teaspoon distilled white vinegar
a drop of pink food colouring

PROCEDURE:

1. Heat oven to 90 degrees C. Line bake sheet with parchment.
2. Put the egg whites in a stand mixer bowl with a whisk on. and
3. Whip the egg whites until stiff peaks hold (about 5-8minutes) and meringue does not slide out when bowl is turned upside.
4. Gradually add in sugar and then vanilla and vinegar.
5. Keep whipping in an increased speed until mixture is free of sugar grit (check by rubbing it between your two fingers) and when the meringue holds stiff and glossy peaks.
6. Place your meringue in the pastry bag with round tip nozzle.
7. Pipe meringue 1-inch apart.
8. Bake meringue cookies for about 90-120 minutes or until meringue easily peels away from parchment paper.
9. Let them cool on a wire rack. Store in an airtight container in the refrigerator.
10. Enjoy and share with family and friends!

recipes

Peach Pavlova

Ingredients:
2 egg whites
1 1/2 cups caster sugar
pinch cream of tartar
1 tsp. vanilla essence
1 tsp. white vinegar
1 tsp. cornflour
1/4 cup boiling water
1 cup whipped cream
410 g can peach slices in clear fruit juice
passionfruit pulp (optional)
Procedure:
1. Preheat oven to 180C. Line an oven tray with baking paper and draw a 20 cm circle on the baking tray to use as a guide.
2. Put egg whites, caster sugar, cream of tartar, vanilla essence, white vinegar and cornflour in a large bowl and beat on a low speed for 2 minutes. Increase the speed to a maximum and add the boiling water slowly while beating for approximately 10 minutes, until the mixture is stiff and glossy.
3. Spoon the pavlova mixture inside the circle made on the baking paper and gently smooth the top.
4. Place in the oven and immediately turn the temperature down to 120C. Cook for 60 minutes. When 60 minutes are up, leave the pavlova in the oven with the oven door ajar until the pavlova has cooled.
5. Transfer to a serving dish and decorate with whipped cream and peach slices.
Share it with family and friends!!!
cakes

Brazo de Mercedes

Brazo de Mercedes is a popular Filipino dessert made of soft meringue filled with sweet custard. This is one of my favorite desserts I always crave when I was little, okay you got me, yes, until now! I love the texture of the soft and pillowy meringue that actually melts in my mouth, and the sweet taste of the custard blends well with it. To be honest, I could finish the whole roll in one sitting. That’s how good it is!

When I moved to New Zealand, I couldn’t find any Brazo de Mercedes around so I have to teach myself how to make it. I’ve failed so many times but I kept trying and finally got the hang of it. I make it any time I want ever since. You really have to try it out for yourself to experience how delicious and sweet this Brazo de Mercedes is.  Alternatively, if you’re conscious about your sugar intake but still want to eat this yummy dessert, you can try my Homemade Keto Low Sugar Brazo de Mercedes.

How to Make Brazo de Mercedes?

In a large bowl, beat the white eggs and cream of tartar until it reaches its soft peak form about 3-5 minutes. Gradually add the sugar until the texture is semi-firm, about 10 minutes. Preheat the oven to 350 degrees F or 180 degrees C . Put wax paper on top of a cookie sheet or a large rectangular baking pan and grease the surface. Transfer the meringue on top of the greased wax paper then spread evenly using a spatula. Make sure to flatten the top as much as you can using a rubber spatula. Bake the meringue for 15-20 minutes or until top part turns light to medium brown. While baking the meringue, make the custard filling by combining the egg yolks and condensed milk in a small cooking pot over a low-medium heat. Continuously stir the mixture until it becomes thick. Add the vanilla extract to the condensed milk and egg yolk mixture, then turn off the heat, and mix thoroughly. Set aside. Remove the meringue from the oven and cool down for a few minutes. Flip the meringue, the top baked meringue should now be below. Remove the baking tray and the wax paper then spread the custard filling over the meringue. Roll the meringue carefully like a jelly-roll fashion. Start from the long side that is covered with custard. Make sure that the layer with filling is rolled inward. Sprinkle icing sugar on top of the roll using a sieve.

You may also like my other Brazo de Mercedes recipes:

Brazo de Mercedes Cups

Keto Brazo de Mercedes

Brazo de Mercedes Recipe

INGREDIENTS:

FOR MERINGUE:
10 large eggs whites
1/2 teaspoon cream of tartar
3/4 cup sugar

FOR CUSTARD FILLING:
14 ounces condensed milk
10 egg yolks
1 teaspoon vanilla extract

FOR TOPPING/DECORATING:
3 tablespoons icing sugar

INSTRUCTIONS:

  1. In a large bowl, beat the egg whites at a low speed until foamy, about 1 minute. Add 1/2 teaspoon of cream of tartar and continue beating until soft peak form, about 3-5 minutes.

2. Gradually add the sugar. Add a tablespoon of sugar every 30 seconds. When all sugar has been added, turn speed to medium and beat for another 3 minutes then increase speed to medium-high and continue beating until stiff peaks form, about 10 minutes.

3. Preheat oven to 350 degrees F or 180 degrees C.

4. Line wax paper on top of a baking sheet and grease the surface with oil.

5. Transfer the meringue on top of the greased wax paper then spread evenly using a spatula, forming a rectangle, about an inch thick.

6. Bake the meringue for 15-20 minutes or until top turns light to medium brown.

7. While the meringue is baking, make the filling by combining the egg yolks and condensed milk in a small cooking pot over medium-low heat. Continuously stir the mixture until it becomes thick. The custard is done when it reaches a spreadable paste consistency. Add the vanilla extract and let it cool down completely before spreading to the baked meringue.

8. Remove the meringue from the oven and cool down for a few minutes. Dust the top of the meringue with powdered icing sugar, using a sieve. Take another baking paper and place it on top of the meringue and another baking sheet on top of that.

10. Flip the baking sheets so that the meringue with the brown part is facing down. Remove the baking tray and the wax paper, then spread the custard filling evenly over the meringue.

11. Roll the meringue carefully like a jelly-roll fashion. Start from the long side that is covered with custard filling. Make sure that the layer with filling is rolled inward.

12. Dust icing sugar on top of the rolled meringue, using a fine mesh sieve.

13.Refrigerate the meringue roll. Transfer to a serving plate, cut into desired serving size and serve.

Serve and enjoy this Brazo de Mercedes with family and friends!

NOTES:

  • Make sure to use fresh room-temperature eggs.
  • Always line your baking tray with parchment paper so that the meringue won’t stick to the tray and makes it easier for you to remove it after.
  • You need to know what soft peak looks like. Start whipping the egg whites in the mixer at low speed and gradually increase it to medium. Gradually add sugar one spoonful at a time until the meringue drops slightly when you hold the whipping attachment vertically.
  • Once the meringue is cooked, generously dust it with powdered sugar first before flipping it to the other side.
  • When making the custard, make sure that you constantly stirring it in a speed where there is no room for the eggs to scramble or curdle. If not confident, you can opt to using a double broiler for this step.
  • Roll Brazo de Mercedes using parchment paper. Gently lift, tighten and adjust the roll. Refrigerate it until it’s ready to slice and serve.

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If you tried and loved this Brazo de Mercedes recipe, please leave a comment and a rating below! Thank you!

Rating: 5 out of 5.