Pecan Pie

OK, we did cheat a little with this one – we used some shop bought shortcrust pie cases, but honestly the amount of time that they save is well worth it in my opinion.

This may well be the easiest recipe on the planet to make – so if you’re new to baking, this is the one for you!

10 single serve pastry cases, or 1 large pastry case
3 eggs, lightly beaten
3/4 cup light corn syrup or glucose syrup
1 cup brown sugar, firmly packed
30g butter, melted
125g pecans

Combine all ingredients in a bowl; mix well.

Pour into pastry cases and bake at 170C for 20 minutes (small) or 55 minutes (large) or until set. Cool.

Recipe can be made 2 days ahead.

Suitable for freezing and microwaving.


Lemon Meringue Pie

This is one of my favourite treats – I just love the crisp buttery shell, the intense tartness of the lemon curd and the soft frothy sweetness of the meringue. Possibly the best ever desert, my mouth waters just thinking about it! I grew up with this recipe of lemon meringue pie, and to me this is what it’s all about. Whenever I order a piece of this scrumptiousness in cafes I am invariably disappointed – I don’t think I’ve ever come across a cafe lemon meringue pie that actually tasted of lemons!

So if you are a fan, try out this recipe and taste it the way it should be!

9” pastry shell
¾ cup sugar
1/3 cup cornflour
1 cup water
2 Tb butter
2 egg yolks
2/3 cup lemon juice
Grated rind 2 lemons

Combine sugar and cornflour in pan, blend in water and lemon juice, stir until smooth. Stir constantly over heat until thick and translucent.

Remove from heat, quickly stir in butter, lemon rind and egg yolks, beat until butter has melted.

Cool – spread over base. Top with meringue and cook in a moderate oven 5-10 minutes.

2 egg whites
¼ cup sugar

Beat egg whites until stiff, gradually adding sugar.