Dessert: This is the fantasy of every pastry lover : a crunchy crust, a sour lemon curd, all topped with the fluffiest ...

A second slice of these pies? Go for it there’s no judgment here. When pie is this good, stopping at one piece just isn’ ...

Line the pastry case with baking parchment and fill with baking beans or uncooked rice. Bake for 15 minutes, then remove the parchment and baking beans. Bake for a further 5 minutes. Brush the ...

Remove the pastry from the fridge, place the tin on a baking tray and bake for 15 minutes. Remove the baking beans and greaseproof paper. Brush the base well with beaten egg and bake for another 7 ...

Fill the pastry case with the lemon curd mixture. To make the meringue - whisk the egg whites in a perfectly clean dry bowl, until they begin to get fluffy, then add 2 ozs (50g) caster sugar and ...

When the pie has completely cooled down, make the Swiss meringue for the meringue kisses: fill a medium pan with 5cm of water and place it on the hob. Bring the water to the boil over a high heat ...

Cook the mixture for another minute, then pour it into the flan case. FOR THE TOPPING: Whisk the egg whites until they stiffen. This should take 5-7 minutes. Add the remaining Stevia, keep whisking, ...

This is the first pie I ever made, and it quickly became the ... the moment and will be all anyone will talk about. That’s a recipe worth committing to memory, don’t you think?

About Mango Meringue Cake Recipe: Sweet and tangy mango flavored cake with meringue served with a thick layer of mango puree & mascarpone dressing between layers. Mix the egg yolks, flour, cornflour, ...