Mile High Lemon Meringue Pie Recipe

lemon meringue pie

When I first saw the Baking Made Simple book in the November Bluum toddler subscription box, I knew I would have to try out every single recipe. Cooking is a love of mine, but my real passion rests in baking as you may be able to see from my other recipes. The first recipe I decided to try was the lemon meringue pie because I absolutely love everything lemon-based.

This book was included as a way to use baking to bond with your child, but most of these recipes are a bit too complicated to do with a small toddler like my daughter. Including this lemon meringue pie. She loved watching me, but instead of helping, she preferred to sneak a box of cereal to the corner of the kitchen to munch on and stick a green marker up her nose. If you are looking for a recipe to do with a two year old, I recommend sticking to cookies, breads, and cupcakes for a while!

The recipe isn’t difficult, but has a few moving parts that can become complicated if you try to multitask. I recommend taking your time and maybe trying this recipe out while your child is safely preoccupied or napping. Otherwise you might make a few mistakes like the ones I made the first couple of times I tried out this recipe.

The lemon curd filling is simple enough, but I had to change one critical part of the original recipe. The book states you should simply add the egg yolk to the curd and I do nnot recommend that at all. By adding the yolk immediately to the curd, you quickly raise the yolk’s temperature which could cook the yolk before it incorporates in the curd. The last thing you want are small bits of cooked egg yolk in your pie! Instead, I slowly raise the temperature of the yolk by adding some of the curd to the yolk then adding that to the rest of the filling. small mistakes can lead to a failed meringue fairly quickly.

One part of the pie I had particular difficulty with was the meringue. I’ve only made meringue a few times in my life with mixed results and this was a great opportunity to perfect my meringue. The one thing I learned was that you really don’t need to kick up the speed of your beaters all the way, a nice low speed is enough to whip the eggs nicely. Here are a few other tips I learned along the way:

lemon meringue pie Tips For Amazing Meringue

  1. Use room temperature egg whites. They peak more and faster. Be sure there is no hint of the yolk because they will also hinder peaking
  2. Use freshly cleaned beaters and a glass bowl. This is where I messed up. My bowl was clean, but there was some fat residue left from my last baking excursion. Fat prevents eggs from peaking and you will end up with a soupy mess.
  3. Add in 1/4 teaspoon of cream of tartar for a stiffer, higher peak.This will also help give you a light, crisp shell that will really set your lemon meringue pie apart from the rest.
  4. Older eggs work better than fresh eggs. Older eggs have a runnier albumen (egg white) which is easier to whip compared to the thicker whites of fresh eggs.


Mile High Lemon Meringue Pie
  • 3 lemons
  • 4 tablespoons cornstarch
  • 3 egg yolks
  • ½ cup superfine sugar
  • 1¼ cups cold water
  • 2oz or 4 tablespoons unsalted butter
  • pie crust
  • 6 egg whites
  • ½ teaspoon cream of tartar
  • 1½ cups superfine sugar
  1. Preheat the oven to 400 degrees. Line your pie pan with pie crust. You can choose premade or homemade, depending on your preference. Prick the bottom of the crust. Line the crust with parchment paper and fill with uncooked rice or dried beans to weigh the crust down. Bake in the oven for 15 minutes.
  2. Remove the beans and parchment paper and bake for an additional 10 minutes. Lower the oven temperature to 300 degrees.
  3. Zest the lemons and put aside in a small bowl. Juice the lemons and put in a separate small bowl.
  4. Put the cornstarch, sugar and lemon zest in a pan as well as ¼ of the cold water. Mix with a wooden spoon until it forms a paste. Add the rest of the water as well as the lemon juice.
  5. Stir the mixture continuously at a medium heat until it reaches a boil. Bring down the temperature and allow it to simmer for about one minute without stirring.
  6. Gently mix the egg yolk in a bowl and slowly add 4 -5 tablespoons of the lemon mixture to the egg yolk a spoonful at a time to raise the temperature of the yolk without cooking it. Add the yolk mixture to the lemon mixture.
  7. Mix in the butter.
  8. Place the pot in ice cold water to bring down the temperature of the curd. Fill the pie crust with the curd.
  9. Begin to beat the egg whites until they form soft peaks. Add in the cream of tartar.
  10. Slowly add in the sugar spoonfuls at a time.
  11. Whip the meringues until light and fluffy, but not too dried out.
  12. Add the meringue to the top of the pie.
  13. Bake the pie for 20 - 30 minutes. The meringue should have a light, crispy golden brown shell, but still very soft inside.
  14. Wet your knife with water or cover in butter to easily slice through the meringue.
You can make your own superfine sugar by blending granulated sugar into a powder



Cinnamon Peppermint Marshmallow Recipe

cinnamon peppermint marshmallows


One of my favorite things about the Holiday season is are all the amazing treats . In particular, a nice hot cup of cocoa with marshmallows has always been dear to my taste buds. As a little girl I would always save the little marshmallows for the very last sip of hot chocolate. The marshmallows were always the best part. Today, as the first snow of the season falls, I find myself reminiscing of those times.

When I bought the Birchbox Snow Day box, I was suddenly reminded of those times, especially when I saw the Askinosie Chocolate® Single Origin Cocoa Powder. I knew I had to do something special with them, but I couldn’t decide on what. All I knew was that I wanted to try something new. After a while, I finally decided that I should leave the hot chocolate as it is and create a marshmallow that would go great with the rich chocolate powder and the cold chill of winter snow. As I thought it through more, I realized how perfect this was because I never made marshmallows before which would allow me to go through my entire experience and give you some tips that I learned as a beginner marshmallow maker.

Marshmallows, as it turns out, are very simple to make, but boy are they messy. I mean super messy. Like everything that comes in contact with the marshmallow becomes engulfed with the sticky sweet mixture. Fortunately it is easy to wash off and the end results are so worth it. When doing this recipe, be prepared for the mess and have fun with it!

cinnamon peppermint marshmallows

I decided on cinnamon peppermint as my flavor combination for my marshmallow because it felt the most Christmas-y to me, but you can experiment with flavor pairing to meet your own personal tastes. When making the marshmallows, I used my older stand mixer, but next time, I would probably want to use my hand mixer because the mixture ended up riding up my beaters a couple of times creating an even bigger mess. This also gives you more control over the fluff as it expands in your bowl.

cinnamon peppermint marshmallows


Cinnamon Peppermint Marshmallow Recipe
Fluffy, soft cinnamon peppermint marshmallows perfect for that cup of hot chocolate in the winter.
Marshmallow Powder
  • 1 cup powdered sugar
  • 1 cup cornstarch
  • 3½ packets of unflavored gelatin (or flavored if you want to be adventurous!)
  • 1 cup cold water divided in half
  • ½ cup light corn syrup
  • 2 cups sugar
  • 2 large egg whites, room temperature
  • 1 tablespoon of peppermint extract
  • 1½ tablespoons of cinnamon
  • pinch of salt
  1. Make the marshmallow powder by mixing the sugar and cornstarch together in a separate bowl.
  2. Use half the mix to powder the bottom and sides of your pan. You may need to coat the pan with a bit of cooking spray or oil to help the mix to stick. Be careful not to leave any bare spots.
  3. Pour ½ cup cold water into the bowl you will be using to make the marshmallows. sprinkle the gelatin over the water.
  4. In a separate saucepan, mix the ½ cup cold water, corn syrup and sugar together and heat on low mixing until the sugar has completely dissolved.
  5. Increase the heat to medium-medium high and wait for it to boil. Do not mix. The syrup should reach 240°F. If you do not have a candy thermometer, it should take about 12 minutes.
  6. Remove from heat and add the syrup to the gelatin and mix with a wooden spoon until the gelatin as liquefied and mixed with the syrup.
  7. Beat the mixture on high until it becomes white and nearly triples in volume. This can take between 5 - 10 minutes on average, but don't worry if it takes longer. I would use your wooden spoon to continuously move the mixture toward the beaters until the mixture becomes white and start to expand. I found that if I did not do this, my sugar would harden and not incorporate. *Note this is where things start to get a little messy. Just go with the flow and enjoy the mess!
  8. Beat the egg whites in a separate bowl with clean beaters until soft peaks form.
  9. Slowly add the eggs, peppermint extract and cinnamon to the marshmallows.
  10. Pour the marshmallow mixture into your pan and smooth out as best you can with your spoon. You won't get out all the mixture - that's okay!
  11. Sprinkle the rest of the marshmallow powder of the marshmallows.
  12. Put the marshmallows in the refrigerator and let it set for 4 hours, or preferably overnight.
  13. To cut the marshmallows into squares, dust your pizza cutter or knife with marshmallow powder and cut. You can also use your favorite cookie cutter dusted with marshmallow powder.
  14. Dust the marshmallows on the cut sides with the powder. Shake off excess powder.
Marshmallows should last in an airtight container for at least a week.

Tips for Amazing Hot Chocolate:

Having awesome homemade marshmallows is not enough to make your cup of hot chocolate amazing. If you are using powdered cocoa powder like Askinosie Chocolate, it can be tricky to get a rich, creamy treat. Here are some of my tricks for the perfect cup of hot chocolate.

  • Use a thick and creamy liquid. I recommend whole milk or even whipping cream. You aren’t drinking hot chocolate everyday, so it’s okay to use the higher calorie stuff.
  • Put the powder at the bottom of your cup and slowly add in just enough of your hot cream to create a thick paste. Add in more of the cream a few tablespoons at a time, mixing thoroughly.
  • Add a bit of spice. I recommend heating your cream with a whole clove (which you will take out prior to drinking. You could also use a cinnamon stick, nutmeg or cardamom. You could also try amaretto or Kahlua.
  • Incorporate some real chocolate. Nothing is better than actual melted hot chocolate. I recommend grating some directly into your cup or sprinkling it over your whipped cream or marshmallows.

cinnamon peppermint marshmallows

Green Tea Cookies Recipe

green tea cookies

I receive a lot of healthy snack subscription boxes and tend to get some repeated items I will collect until I am inspired to use them. Recently, I received a large number of EatGreenTea packets from my November Bestowed box and suddenly had an idea to use them in a cookie. Green tea cookies, or cookies made with any kind of tea, is not a new concept, but I never made anything like it before, so I was excited to try something new.

My concern about making green tea cookies is that green tea is such a delicate flavor that could easily be lost if paired with the wrong ingredients. Most recipes I found called for a traditional matcha (green tea)  powder. Since my challenge is to incorporate products I get from my subscription boxes, I substituted that for the EatGreenTea which I put through a blender. My own green tea powder did not have the bright, vibrant green of the matcha, but it at least still has the flavor.

green tea cookies

I made one batch of the cookies and they were… good. Not the amazing, incredibly unique cookies I was expecting, but definitely not bad. The recipe is a basic shortbread and that is what I had in mind when trying it, but it did not have the sweetness I was hoping for. I decided to re-work the recipe. I included a bit more sugar the bring out the sweetness and added more green tea to amplify the flavor a little more. Other than that, I did not need to change the recipe at all. Because this is a very light and simple cookie, I have a few suggestions to add to the flavor.

  • Drizzle white chocolate over the cookies once they’ve completely cooled.
  • Toast sliced almond, chop them roughly and add to the batter
  • Sprinkle sugar on top prior to baking
  • Enjoy plain with an herbal or fruity tea

green tea cookies

Green Tea Cookies Recipe
Light and simple green tea cookies
  • 1 stick of unsalted butter, plus 2 tablespoons; softened
  • ¾ cup confectioner's (powdered) sugar
  • ¼ granulated or raw sugar
  • 3 egg yolks**
  • 5 - 6 packets of EatGreenTea*
  • ½ teaspoon sea salt
  • 1¾ cup all-purpose flour
  1. Blend the packets of whole leaf EatGreenTea until it becomes a fine powder. This should be enough for about 2 tablespoons.
  2. Blend the granulated sugar until it is a fine powder. Mix this and the powdered green tea with the confectioner's sugar until well-blended.
  3. In a separate bowl, mix the flour and sea salt together.
  4. Add in the butter to your sugar and green tea mixture and mix until everything becomes a uniformly green color. Slowly add the egg yolk and mix until just combined.
  5. Slowly add the flour mixture to your wet ingredients and mix until it forms a ball of dough.
  6. Form the dough into a ball and flatten. Cover with plastic wrap or place in a freezer bag and place in the refrigerator or freezer for about 30 minutes.
  7. Preheat the oven to 305 degrees.
  8. Take out the dough and place on a floured surface. Roll the dough until itis about ¼ inch in thickness.
  9. Use your favorite cookie cutter shape and cut out cookies.
  10. Place cookies on parchment-lined paper.
  11. Bake for 12 - 14 minutes.
  12. Cool for one minutes on the sheet and move to a wire rack to cool completely.
*Subscription Box ingredient
**At one point I ran out of egg yolks and substituted them with whole flax meal from my KLUTCHclub subscription box. I used the equivalent of two eggs.