Lemon Angel Pie with Strawberries

Lemon Angel Pie with Strawberries

 

This is a lovely light dessert and another way to enjoy strawberries now they are at the height of their season.

The base is a soft meringue nest which is filled with a lemon cream custard, topped with whipped cream and decorated with delicious strawberries.

 

Lemon Angel Pie with Strawberries
Prepares: 6–8 servings
 
  • Preparation time: 25 minutes
  • Chilling time: 2 hours
  • Cooking time: 1 hour 25 minutes

  • Ingredients
  • For the meringue
  • 4 eggs, large (U.K.)/extra large (N.A.), whites only (reserve the yolks for the filling)
  • ¼ tsp cream of tartar
  • 170g/6 oz caster sugar/fine white sugar

  • For the filling
  • 4 egg yolks
  • 100g/3½ oz granulated sugar
  • 1 lemon
  • 225ml/8 fl oz whipping cream/double cream

  • For the topping
  • 120ml/4 fl oz whipping cream/double cream
  • 2 tbsp icing sugar
  • 280g/10 oz strawberries, washed and hulled

  • Equipment
  • 23cm/9 inch glass dish


  1. Method
  2. For the meringue
  3. Preheat the oven to 110°C/225°F/gas mark ¼.

  4. Whip the egg whites until stiff. Sprinkle over the cream of tartar then gradually add the sugar a spoonful at a time, beating well between each addition until the meringue is smooth and glossy.

  5. Very lightly grease the glass dish then spoon in the meringue, making a nest about 2.5cm/1 inch deep with a rim about 5cm/2 inches deep.

  6. Bake for 1 hour 15 minutes and then leave to cool.

  7. For the filling
  8. Zest half the lemon and squeeze the juice from the whole lemon and set to one side.

  9. Beat the egg yolks and sugar together in a glass bowl sitting over a pan of just simmering water. Stir in the lemon juice and zest. Continue to cook for about 10 minutes or until the sauce has thickened, stirring frequently. Remove the bowl from the pan and leave to cool.

  10. Whip the cream until soft peaks just start to form (you don’t want it to become stiff). Fold into the lemon sauce until incorporated. Pour into the meringue nest and chill for 2 hours.

  11. For the topping
  12. Whip the cream and sugar together until stiff and spread over the lemon filling.

  13. Decorate with the strawberries. If they are small, leave whole but if they are large, slice.

 

Coffee Meringues Drizzled with Chocolate

Coffee Meringues Drizzled with Chocolate

 

These meringues are flavoured with coffee and, when cooked, a little melted chocolate is drizzled over. Serve on their own or with whipped cream or ice cream. Whatever you choose, they just melt in your mouth.

 

Coffee Meringues Drizzled with Chocolate
Prepares: 8 meringues
 
  • Preparation time: 15 minutes
  • Cooking time: 1 hour
  • Standing time: 20 minutes

  • Ingredients
  • 2 tsp instant coffee granules or coffee essence
  • 4 eggs, medium (U.K.)/large (N.A.), whites only
  • 225g/8 oz caster sugar/fine white sugar
  • 85g/3 oz dark chocolate

  • Equipment
  • 2 medium baking sheets


  1. Method
  2. Preheat the oven to 140°C/275°F/gas mark 1.

  3. If using coffee granules, dissolve in a ½ teaspoon of hot water and set aside to cool.

  4. Put the egg whites in a large bowl and whisk until just stiff. Gradually add the sugar, one tablespoon at a time, whisking constantly until the mixture becomes very thick and glossy. Then whisk in the coffee.

  5. Dab a little meringue on the corners of the baking sheets (this will prevent the parchment paper from slipping).Then line each sheet with baking parchment pressing down at the corners. Spoon 4 mounds of meringue on each baking sheet, spacing well apart. Bake for 1 hour. The meringues should feel hard to the touch and lift off the parchment paper easily. Leave to cool completely.

  6. Break the chocolate into small pieces, put in a heatproof bowl and set over a pan of just simmering water. Make sure the bowl does not touch the water. Stir the chocolate until melted and smooth, then remove from the heat and leave until the chocolate has cooled. Drizzle the melted chocolate over the meringues and leave to set for at least 15 minutes before serving.

 

Lemon Meringue Nests with Raspberries

Lemon Meringue Nests with Raspberries

 

A very light meringue that is flavoured with lemon. The nests are filled with a thick raspberry purée and fromage frais, topped with fresh raspberries and then a coulis is poured over the top.

 

Lemon Meringue Nests with Raspberries
Prepares: 4 servings
 
  • Preparation time: 45 minutes
  • Cooking time: 1 hour 30 minutes

  • Ingredients
  • For the meringue
  • 2 eggs, large (U.K.)/extra large (N.A.), whites only
  • 1 lemon
  • 70g/2½ oz caster sugar/fine white sugar
  • 70g/2½ oz icing sugar, sifted

  • For the raspberries
  • 450g/1 lb raspberries
  • 170g/6 oz caster sugar/fine white sugar

  • For the filling
  • 200ml fromage frais
  • 40g/1½ oz icing sugar, sifted
  • 1 tsp vanilla extract

  • Equipment
  • A medium sized baking sheet lined with baking paper


  1. Method
  2. For the meringue
  3. Heat the oven to 120°C/235°F/gas mark ½.

  4. Put the egg whites into a large bowl.

  5. Zest the lemon and add to the bowl. Squeeze the juice from the lemon into a separate bowl and measure 2 teaspoons of the juice into the large bowl, reserving the rest for the raspberries.

  6. Whisk the egg and lemon until firm peaks form. Then gradually add the caster sugar/fine white sugar a tablespoon at a time, whisking well between each addition, until the mixture is stiff and glossy. Carefully fold in the sifted icing sugar using a large metal spoon or spatula.

  7. Spoon four rough circles onto the baking sheet. Take a metal teaspoon and dip it in some hot (not boiling) water and make a depression in the centre of each one. Bake on the lowest shelf of the oven for 1 hour 30 minutes. Remove and place the baking sheet on a wire rack to cool. Once the meringues are cool, carefully remove from the baking paper.

  8. For the raspberries
  9. Reserve 20 raspberries and place the rest in a liquidiser with the sugar and 2 tablespoons of reserved lemon juice. Add 50ml/2 fl oz of water. Purée and then strain through a fine sieve into a bowl to remove the pips.

  10. Measure 100ml/7 fl oz of the purée into a small pan and stir constantly over a medium heat until reduced by a half. This will take 6–7 minutes. Transfer to a small bowl and leave to cool. It will become the texture of jam.

  11. Bring the remaining purée to the boil and then simmer for 1 minute. Remove from the heat and leave to cool.

  12. For the filling
  13. Place the fromage frais into a bowl with the icing sugar and vanilla extract, and whisk together until combined. Chill until needed.

  14. To assemble
  15. Spoon the reduced raspberry ‘jam’ into the centre of the meringues and top with the filling. Divide the reserved raspberries between the four nests and place on the filling. Pour the raspberry sauce over the top.

  16. Serve immediately.

 

Baked Alaska

Baked Alaska

 

Individual servings of the Baked Alaska. Mini sponge flans are topped with raspberry jam and creamy ice cream, covered in a soft meringue, then quickly baked to set the meringue but leaving the ice cream frozen inside.

 

Baked Alaska
Prepares: 4 individual servings
 
  • Preparation time: 20 minutes
  • Freezing time: overnight
  • Cooking time: 3–5 minutes

  • Ingredients
  • 4 mini sponge flans
  • 4 tbsp raspberry conserve or good quality raspberry jam
  • 250ml good quality ice-cream, raspberry or strawberry (4 good scoops)
  • 2 eggs, large (U.K.)/extra large (N.A.), whites only
  • pinch of cream of tartar
  • 115g (4 oz) caster/white sugar (½ cup + 1 tbsp)
  • 28g (1 oz) flaked almonds (⅜ cup)


  1. Method
  2. Remove the ice cream from the fridge to let it soften a little, about 10 minutes.

  3. Fill each sponge flan with 1 tablespoon of jam and level the top. Then, using an ice cream scoop, top with one good scoop of ice cream. Return to the freezer for at least one hour.

  4. Whisk the egg whites with an electric hand whisk or food mixer until stiff. Sprinkle over the cream of tartar then whisk in the sugar, a spoonful at a time, whisking well between each addition, until the mixture is stiff and shiny. Divide between the four sponges, completely covering the sponge and ice cream. Drawing upwards with the tip of a knife, make little swirls over the meringues. Freeze overnight.

  5. Preheat the oven to 230°C (450°F) (gas 8)

  6. Scatter the almonds over the meringues, then bake for 3–5 minutes until the meringue just starts to brown. Serve immediately.

  7. Tip
  8. The prepared Alaskas can be left frozen for up to one month. Bake in the oven as directed above but leave for 15 minutes before serving.

 

Floating Islands with Spun Sugar

Floating Islands with Spun Sugar

 

I saw Mary Berry create this recipe for floating islands on the Great British Bake Off Masterclass this year. I have always sprinkled cocoa powder over the meringue eggs (see here) but would certainly recommend this for a change.

 

Floating Islands with Spun Sugar
Prepares: 4 servings
 
  • Preparation time: 40 minutes

  • Ingredients
  • For the crème anglaise
  • 200ml/7 fl oz full fat milk/whole milk
  • 200ml/7 fl oz double cream/whipping cream
  • ½ tsp vanilla bean paste, or vanilla essence
  • 
4 eggs, large (U.K.)/extra large (N.A.), yolks only (reserving 3 egg whites for the meringue)
  • 85g/3 oz caster sugar/fine white sugar

  • For the meringues
  • 3 eggs, whites only
  • 85g/3 oz caster sugar/fine white sugar

  • For the spun sugar
  • 110g/4 oz caster sugar/fine white sugar

  • Equipment
  • A deep sided sauté or frying pan with lid


  1. Method
  2. For the spun sugar
  3. Melt the sugar, without stirring, in a small stainless steel pan over a medium heat. Cover a rolling pin with parchment. Take care as the sugar will be very hot. When it turns a dark golden-brown remove from the heat. Leave to cool slightly, about 30 seconds, then, using the back of a fork or a whisk, quickly flick the caramel backwards and forward over the rolling pin. Gather the strands into rough ball shape while gently pulling upwards and place on a sheet of parchment paper.

  4. For the poaching liquid
  5. This will become the crème anglaise. Heat the milk and cream in the pan. Stir in the vanilla bean paste or vanilla essence and bring to a simmer over a low heat. Now make the meringue.


  6. For the meringues
  7. In a large grease-free bowl using an electric hand whisk on fast speed, whisk the egg whites until stiff peaks form (or use the whisk attachment on a food mixer). Now gradually whisk in the sugar, one tablespoon at a time, until the meringue is stiff and glossy. 


  8. Have a glass or jug of water to hand. Using two large tablespoons or serving spoons, shape large eggs from the meringue mixture, dipping the spoons in the water to help shape them and keep them smooth. The meringue should make 4 very large eggs. Place the meringue eggs in the poaching liquid as you go. Cover the pan and over a very low heat poach the meringue eggs for about 8–9 minutes, flipping them halfway through. Make sure the poaching liquid doesn’t boil or the meringues will puff up and then collapse. Using a slotted spoon, transfer them to a wire rack covered with paper towel to drain. 


  9. For the crème anglaise
  10. Strain the poaching milk through a sieve into a large jug. 


  11. In a large bowl, whisk the egg yolks and sugar together until pale and fluffy, about 2–3 minutes. Pour over the warm poaching milk, whisking continuously. Then pour the mixture into a clean heavy-based pan and cook over a very low heat for 3–4 minutes, stirring continuously, until smooth and thick enough to coat the back of a spoon. Remove from the heat.

  12. To serve
  13. Divide the crème anglaise between each serving bowl and then float a meringue egg on top. Decorate with a ball of spun sugar.

Iced Lemon Meringue

Iced Lemon MeringueIced Lemon Meringue

 

Iced lemon meringue is a light refreshing dessert for a special occasion, which can be made ahead of time. Layers of frozen meringue and creamy lemon filling topped with raspberries and coulis.

 

Iced Lemon Meringue
Prepares: 8 good portions
 
  • Preparation time: About 45 minutes
  • Standing time: 45 minutes, plus freezing time
  • Cooking time: 1 hour 35 minutes

  • Ingredients
  • For the meringues
  • 4 egg whites, large (U.K.)/extra large (N.A.), whites only – you will need the yolks for the filling
  • 1 tsp lemon juice
  • 110g/4 oz caster sugar/fine white sugar
  • 110g/4 oz light muscovado sugar/yellow sugar
  • 1 tbsp cornflour/cornstarch, sifted
  • ½ tsp almond essence
  • 25g/1 oz flaked almonds

  • For the lemon filling
  • 2 tbsp cornflour/cornstarch, sifted
  • 4 egg yolks, large (U.K.)/extra large (N.A.)
  • 110g/4 oz caster sugar/fine white sugar
  • 1 lemon, zest and juice
  • 1 lime, zest and juice
  • 115ml/4 fl oz milk
  • 284ml carton double cream/whipping cream

  • For the raspberry coulis
  • 200g/7 oz frozen raspberries
  • 1 tbsp icing sugar


  1. Method
  2. For the meringue
  3. Preheat the oven to 140°C/120° fan assisted/275°F/gas mark 1

  4. Draw three rectangles, 25.5 × 10cm/10 × 4 in, on baking parchment. Cut round each, leaving a 10cm/4 in border. Turn the paper over and put each piece on a baking sheet.

  5. Measure out the two sugars and mix together. Set aside. Whisk the egg whites until the mixture stands in soft peaks. Add the lemon juice and whisk until stiff. Add the sugars, 1 tablespoon at a time and continue to whisk until the mixture is glossy and stands in soft peaks.

  6. Beat in 1 tablespoon boiling water, then fold in the cornflour and almond essence.

  7. Use a little of the meringue mixture to dab between the corners of the parchment paper and baking sheet to prevent the paper slipping. Then divide the mixture evenly between the parchment rectangles and lift into peaks with a metal spoon.

  8. Put 1 level tablespoon of the flaked almonds to one side and sprinkle the rest evenly over the meringues.

  9. Bake for 20 minutes and then turn the oven down to 110°C/90°C fan assisted/225°F/gas mark ¼ and bake for a further 1 hour 15 minutes. Turn the oven off and leave for 45 minutes to dry out.

  10. For the lemon filling
  11. Mix the cornflour with 1 tablespoon water. Then stir in the egg yolks, sugar, lemon and lime zest and juice until combined. Bring the milk to the boil, gradually stir into the cornflour mixture. Return to the pan and cook over a gentle heat, stirring constantly, until it is very thick. Tip into a bowl, cover with cling film, and leave to cool.

  12. Whip the cream until soft peaks form. Once the lemon filling is cool, carefully fold it in until well incorporated.

  13. To assemble
  14. Lift the meringues off the parchment and sandwich the layers together with the filling. Put on a baking sheet and open freeze until firm. If making ahead of time, place the baking tray in a freezer proof bag at this stage.

  15. For the raspberry coulis
  16. Reserve eight of the raspberries and put the rest into a pan with the icing sugar and 1 tablespoon water. Heat gently for about 5 minutes until the raspberries have defrosted. Cool a little, then push through a sieve to make a smooth sauce. Set aside.

  17. The dessert can be made ahead of time up to this stage.

  18. To serve
  19. Toast the reserved flaked almonds by heating a pan over a medium heat and then toss the almonds into it. Move them around until they have turned a golden colour, about 5 minutes. Watch them carefully as they can burn very quickly.

  20. Put the meringue into the fridge for 30 minutes to soften a little. Sprinkle the toasted almonds over the meringue with the eight reserved raspberries. Slice and serve with a swirl of the raspberry coulis.

 

Coffee and Hazelnut Swirls

Coffee and Hazelnut Swirls

 

A very light meringue dessert, with chocolate and cream, that tastes heavenly. This is really easy to make and looks impressive.

 

Coffee and Hazelnut Swirls
Prepares: 12 meringues
 
  • Preparation time: 20 minutes
  • Cooking time: 1 hour 15 minutes

  • Ingredients
  • 3 eggs, large (U.K.)/extra large (N.A.), whites only
  • 170g/6 oz caster sugar/fine white sugar
  • 1 tbsp coffee essence
  • 3 tbsp hazelnuts, finely chopped (or walnuts)

  • For the filling
  • 70g/2½ oz dark chocolate, chopped
  • 20g/¾ oz butter
  • 300ml/10 fl oz double cream/whipping cream

  • To serve
  • 1 tsp cocoa powder (optional)


  1. Method
  2. For the meringue
  3. Preheat oven to a cool setting, 140°C/275°F/gas mark 1

  4. Toast the hazelnuts by heating in a pan over a medium heat until just turning colour and you can smell the nuts. Watch them carefully as they can burn very quickly. Set aside to cool.

  5. Whisk the egg whites until just stiff. Slowly add the sugar, a spoonful at a time, whisking well between each addition. Add the coffee essence until well incorporated. The meringue should now be stiff and glossy.

  6. Carefully fold in the nuts.

  7. Line two baking sheets with baking paper. Dabbing a little meringue mixture on the corners of the baking sheets holds the lining in place. Swirl spoonfuls of meringue onto the paper. The mixture will make approximately 24 meringues (you want an even number). Do not try piping the meringue as the nuts will clog the tip! Bake for 1 hour 15 minutes until the meringues are dry. Allow to cool then remove from the paper.

  8. For the filling
  9. Melt the butter slowly with half the chocolate. Remove from the heat and add the rest of the chocolate, stirring until it has melted. Beat with a wooden spoon and when it is smooth, coat the flat surface of 12 meringues.

  10. Whip the cream until stiff and spread it to sandwich a chocolate coated meringue and a plain meringue.

  11. To serve
  12. Cocoa powder can be sifted lightly over the top of each meringue to decorate. Using a tea strainer or small sieve makes this really easy.