This Lemon milk tart meringue pie with lemon curd drizzle is the perfect combination of two desserts and a fab twist on a local South African dessert!

SERVES 8 / PREP TIME 30 minutes + refrigeration

INGREDIENTS 
For the biscuit base
300 g lemon-flavoured Tennis biscuits
150 g butter, melted
For the milk tart filling
375 g tin condensed milk
700 g full cream milk
2 tsp vanilla essence
2 eggs, separated
70 g cornflour
70 ml water
Pinch of salt
To serve
125 ml store-bought lemon curd
Store-bought meringue kisses

METHOD
For the biscuit base
1. Break biscuits into a food processor and blend to fine crumbs. Mix in the butter until well combined.
2. Press biscuit base into the base and up the sides of a 24cm springform cake tin and refrigerate for 30 minutes.
For the milk tart filling
1. Place the condensed milk, milk and vanilla essence into a medium-sized pot. Bring to a boil while whisking constantly.
2. Remove from the heat and let cool for two minutes.
3. In a small mixing bowl, mix together the cornflour, water, egg yolks and salt until smooth. 
4. Gradually add the cornflour mixture to the warm condensed milk mixture while whisking constantly. 
5. Return the pot to low heat and whisk until the mixture has thickened.
6. Remove from heat and allow to cool for 10 minutes.
7. Meanwhile, beat the egg whites with an electric mixer until stiff peaks form. 
8. Gently fold egg whites into the hot custard. Pour the filling over the chilled biscuit base. Allow to cool completely before refrigerating for at least 2 hours. 
To serve Remove the milk tart from the cake tin. Spread lemon curd and decorate with meringue kisses

Pro tip: If your filling looks a little lumpy, pass it through a sieve before folding in the egg whites.

Recipes & styling: Marizka du Toit
Photography: Jurie Senekal

Our delicious mojito cheesecake is super easy to make, full of flavour and tastes just like a mojito itself! What more could you want on a Friday evening?

The post Lemon milk tart meringue pie appeared first on MyKitchen.

If you haven’t tried these coconut and lemon whoopie pies, you are missing out! Make them this weekend for whatever occasion!

SERVES 12 // COOK TIME 25 mins

INGREDIENTS
For the cakes
250 g flour
100 g sugar
25 g desiccated coconut
1 tbsp baking powder
Pinch of salt
1 egg
125 ml milk
80 ml vegetable oil
½ tsp coconut essence
For the lemon curd
60 g sugar
60 g butter, cubed
2 lemons (juice of 2, zest of 1)
2 egg yolks

METHOD
For the cakes
1. Preheat oven to 160°C and line a baking tray.
2. Combine flour, sugar, coconut, baking powder and salt.
3. In a separate bowl, whisk egg, milk, oil and coconut essence.
4. Whisk the wet ingredients into the dry ingredients until a smooth batter forms.
5. Drop about 24 tsp of batter on to the baking tray, 5 cm apart. Bake for 7–9 minutes, until puffy and lightly golden.
6. Remove from the oven and leave to cool.
For the lemon curd
1. Place the sugar, butter, and lemon zest and juice in a pot. Cook over low heat until sugar and butter have melted.
2. Place egg yolks in a clean glass bowl and pour in lemon mixture, stirring continuously to prevent the eggs curdling.
3. Place the bowl over a pot of simmering water. Cook, still stirring, for 12–15 minutes, until mixture is thick enough to coat the back of a wooden spoon.
4. Remove from the heat and leave to cool completely.
5. Sandwich together pairs of  cakes, with a spoonful of lemon curd in the middle. Store extra lemon curd in a jar in the fridge.

Having people over for tea, and don’t want to serve just regular biscuits? Then why not make these delicious hertzoggies filled with coconut and smooth jam?

The post Coconut and lemon whoopie pies appeared first on MyKitchen.

These mini banana, berry and lemon-curd pavlovas are absolutely scrumptious, and a definite crowd-pleaser! You must try it this weekend!

SERVES 6 // COOK TIME 2 hours 40 min

INGREDIENTS
For the pavlovas
4 eggs (4 whites, 2 yolks reserved)
250g caster sugar
1 tsp cornflour
For the lemon curd
2 eggs (plus 2 reserved yolks)
165g caster sugar
Zest and juice of 2 lemons
80g unsalted butter, chilled
3 tbsp double-thick cream
To assemble
100g raspberries
100g strawberries, sliced
2 bananas, sliced
Mint, to garnish

METHOD
For the pavlovas
1. Preheat oven to 140°C. Grease a piece of baking paper and place it on a baking tray.
2. Whisk the egg whites until stiff peaks form.
3. Start adding the sugar, 1 tbsp at a time and beating after each addition, until the meringue is glossy and the sugar dissolved.
4. Add the cornflour and whisk until incorporated.
5. Make 6 nests with the meringue on the baking paper, ensuring there is enough space between them so that they won’t spread into each other.
6. Bake for 1½ hours, or until the meringues are completely dried out.
7. Remove from the oven and allow to cool.
For the lemon curd
1. Place the 2 whole eggs, 2 yolks and sugar in a double boiler over medium heat.
2. Whisk continuously until the mixture is thick and fluffy. (This might take a while.) When it reaches this stage, add lemon zest and juice, and remove from the heat.
3. Add the butter slowly, whisking continuously. Place the mixture in the fridge to cool down.

This delectable lemon meringue flan is an ode to one of your favorite local desserts! But this one’s probably a bit fancier!

The post Mini banana, berry and lemon-curd pavlovas appeared first on MyKitchen.

Treat your belly to lemon and berry trifles this weekend. It’s super easy to make, and will have even your worst food critic wanting more.

SERVES 6

INGREDIENTS
For the berries
½ cup raspberries
Zest and juice of 1 lemon
1 tbsp icing sugar, sifted
For the lemon cream
½ cup cream cheese
1 tsp vanilla essence
3 tbsp icing sugar, sifted
1 cup cream, whipped
¾ cup lemon curd
To assemble
6 blueberry muffins

METHOD
For the berries
1. Combine the raspberries with the lemon zest and juice and the icing sugar. Allow to sit for 15 minutes.
For the lemon cream
1. Whip the cream cheese until smooth and soft before adding the vanilla, icing sugar and whipped cream. Fold to combine and then ripple the lemon curd through.
To assemble
1. Tear the muffins in quarters. Place two pieces at the bottom of each jar, followed by a dollop of cream, and then the berries. Repeat once more, finishing with a few berries on the top.

Top tip: You can substitute blueberry muffins with lemon poppyseed and add store-bought meringues ofor extra crunch!

Recipes & Styling: Elizabeth Mackenzie
Photography: Jotham Van Tonder

For another scrumptious dessert with lemon and berries try our Banana, berry and lemon-curd pavlovas!

The post Individual lemon and berry trifles appeared first on MyKitchen.