Strawberry Meringue Pie

No, I haven’t somehow got lemons and strawberries mixed up haha! You read correctly. And this pillowy sweet strawberry goodness was actually born out of frustration…

So one day at a tearoom I used to work at, the lady who worked on the deli counter (there was a farmers market- type-thing that was part of the tearoom) had literally a small mountain of strawberries that didn’t sell and needed to get rid off and she dumped boxes of them on my pastry section. I wasn’t impressed! This happened regularly on Thursday with other miscellaneous fruits due to over purchasing and it annoyed me so much because I’d have already written my to-do list for the day of things that needed doing and then I’d get serenaded with fruit at lunch time. Grrrrrrrrr! (There really aren’t enough eyeroll emojis I insert to acuratly express how irritating this was)

Anyway… I had no idea what to do with all these strawberries that day in such a short space of time as I had a lot to do, so I just pureed and strained all of them, poured it into tubs and chucked them in the freezer with label on.

They we’re slowly dwindling down week by week as I made little strawberry panna cottas, bavarois, strawberry cheesecakes, pavlovas, cakes, mousses (you can see the evidence of all of this on my instagram last year from all of the strawberry and pink things I were making). But I needed more freezer space now and needed to think of more ways to use up this strawberry puree… And that was when the strawberry meringue pie was born. [~insert some sort of godly angelic voice music here for dramatic effect~]



You’ll need one 11-inch pastry case that has been blinded baked. Check out the recipe here

Strawberry puree:

– (about) 500g of strawberries
– 125g of sugar
– juice of a lemon

> bring everything to a boil and then simmer on a low heat for 15 mins
> blend together in a food processor or stick blend and pass through a sieve
> allow to cool

Strawberry tart filling:
– 250ml of double cream
– 200ml whole milk
– 175ml of strawberry puree
– 8 eggs
– 120g of sugar
– pink food dye (optional)
> mix together the sugar and eggs.
> very lightly whip the cream.
> mix in the eggs into the cream, then add in the puree, milk and mix until combined.
> if you aren’t happy with how pink the mix is add some food dye.
> cover and chill for 4 hours or over night
> pour into the pastry case and bake for 40-50 minutes at 120c, it should wobble slightly when done.
> allow to cool.

Swiss meringue:
– 8 egg whites
– 400g of sugar
– what’s left of the strawberry puree
> put the sugar and egg whites in a bowl over a simmering pan of water and stir until sugar is dissolved and the mix reaches 60C
> Put the egg white sugar mixture in the mixing bowl of you stand mixer and mix on high with the whisk attachment for about 10 minutes until the meringue has cooled down.
> separate the meringue into two bowls and flavour one half with a few tablespoons of the puree.
> put the pink and white meringue into two separate piping bags fitted with a star nozzle and pipe kisses (or swirls) around the tart until completely covered.
>(optional)Burn the meringue with a blow torch (or place under a broiler).
> Decorate how you please :). I decorated mine with strawberries and white chocolate spirals






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