Give me a Funky Lemon & I’ll Make a Lemon Meringue Pie
Why lemon meringue pie?
With the increasing cost of fresh fruit and vege’s we recently started looking for an alternative to supermarket food.
We much prefer to have fresh fruit and veg but the costs were just increasing with a family of 5. That’s when I started looking for some alternatives and came across Funky Food Australia.
They create a box of fresh vegetables and fruit which is delivered to our door! So no more trying to squeeze in the food shop.
I’m also loving that we are eating with the seasons, so we are trying food we wouldn’t otherwise eat.
Where does the food come from?
This is the best part!! The box is filled with food the supermarkets have rejected and all of this food usually gets thrown out. Can you believe it?
So the result is, we are getting food for around 40% off and it’s food that would usually go to waste.
But the best part about it for us is that the kids get excited each week when the box arrives and they love helping me unpack.
That brings me to the recipe. We had a load of lovely lemons in our box last week. I had been looking at them all week – I wanted to make sure I don’t waste anything we are sent. So we made Lemon Meringue Pie.
This recipe book was a gift from my dad to my mum shortly after they got married so it’s a little older than me (it’s old!!). Every recipe we have ever made out of this book is amazing, I literally grew up on the self saucing chocolate pudding. But that’s for another post.
Time: 60-55 mins
Temperature: 375-400F reducing to 300-325F
Temperature: 190-200C Reducing to 148-165C
- 1/2 quantity of short crust pastry
- 4 Tablespoons of cornflour
- 1/2 pint water
- 1 oz. butter
- 2/3 scant cup (4 oz) castor sugar
- 2 large egg yolks
- Grated rind & juice of 1 large lemon
- Whites of 2 large eggs
- 2/3 cup (4oz.) castor sugar
What will I make with the other lemons?
I’m thinking I might try lemon sorbet.
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