One wemon mewingue pie coming up!...

...Those are the words of Famouse Mr. Elma Fudd...
When my husband was my boyfriend, one thing he made clear to me was, that the only thing that comes close to the love he has for me, is the love he has for Lemon Meringue Pie.

Yes, anytime I needed to say sorry, I love you, welcome home, get well etc, etc....all I had to do was whip up a Lemon Meringue Pie and all was sweet.
The sad thing is, Like alot of things, Once we were married I was over making Lemon Meringue Pie.  I started cooking new things, trying new recipes etc.  Although he enjoys these new things...he still ask for...you guessed it, Lemon Meringue Pie.
I dont think I mke it enough for him.

When we got home from Sydney I thought I would spoil him by making mini Lemon Meringue Pies.  As I was a bit tired from holidays, i cheated a little.
Normally Im all for making the base and all from scratch.  This time I purchased premade tart cases.  I will include the recipe for the base I normally make too at the end so if you decide to make it (and your not as lazy as me ) you can make the base, it realy is nice if you can.


Lemon Meringue Pie
Filling...
400g can sweetened condensed milk
1/2 cup lemon juice
3 egg yolks.  (Keep the whites)

Mix these 3 ingredients together untill well combined.
Place in each tart case evenly.

Meringue...
Beat egg whites untill firm peaks form, gradually add sugar, beating untill sugar disolves.  Spoon meringue on top of filling, bake in 180*C oven for 10 mins, untill light golden.
What your left with is this....

Biscuit base...
If your wanting to make the base all you do is combine 180g plain sweet biscuits, crushed ( I use scotch finger) and 90 grams of melted butter.
Combine untill realy mixed well and the biscuit crumbs are moist.
Press into a 23cm pie dish and refigerate while making the filling.

Hubby was one very happy, content man when I presented him with these mini merngues.♥♥

My tasty BBQ Pies!

On Thursday we had some very special friends for lunch.  Seeing the weather has been rather warm here of late I decided to make some very tasty little pies.
I made 2 lots.  One~Sundried tomato, Pumpkin & fetta and Second~Egg & Bacon.  I served them with a loverly garden salad & a smidge of Balsamic Vinegar.
This is how I did them...
Shortcrust pastry (cut into squares)
Market Fresh Butternut Pumpkin (cut into tiny squares)
half a cup of sundried tomatos
Fresh Fetta cheese (also cut into small squares)
5 free range eggs (beaten)

I placed the pastry on top of kitchen paper and used that as lining.  I placed them into mufin trays and realy pushed them into the bottom so they have the same shape as the muffin tin when they come out.

I them placed all of the rest of the food into the pastry cups then poured the egg over the top.


For the Bacon and egg ones I baiscally did the same thing except used differeing ingredients...

Hormone free/Low fat bacon...(or you can simply use lean ham and shread it)
Fresh grated Parmesan cheese
Garlic chives~ chopped.
5 free range eggs~beaten.

Again just place into the pastry cups and cover with the egg.  Once cooked remove the paper and serve with a drizzle of Balsamic.
Now, normally I would cook in a moderate oven for about 20-30 mins.  However, our oven is 'out of order' at the moment.
At first I panicked, I thought "Oh no...what to do!!" I even was about to drive to my sisters to use her oven.  Instead I thought, Hmmm, I often cook Pizzas and "bake" roast meat in our hooded BBQ so I wonder if I could "bake" mini pies.  I put 2 in as a trial, and I was totaly amazed at the result...they were perfect.  I must admit they were a little dark on the bottom so with the next lot I place a cake tin unter the muffin try to raise it off the hot plate...It worked a treat.
Im so happy with my discovery.  I might try a few other things.  Now I know if Im ever stuck, My trusty ol' BBQ will save me.

My yummy little Pies on my trusty BBQ.