Lemon and raspberry meringue pie

lemon raspberry meringue pie with chocolate decoration

Let’s talk about inspiration for a minute. Where do you get yours? Are you a Pinterest addict with one too many pins on white-grey living room deco? Or do you search books and magazines for quotes that will help you achieve a goal when you need a little bit of extra oomph? You can find inspiration anywhere. You don’t even have to look that hard. Just look around you. If you already knew this it’s worth taking the time to really emphasise it. If not by yourself, by some complete stranger (which is what happened to me…).

lemons raspberries yellow flowers

Last weekend I attended the Hive, a gathering of digital storytellers, tastemakers and bloggers. I am still new to blogging so I have lots of moments where I think to myself: Am I good enough? Am I different enough to stand out? Am I sharing something worthwhile? And here’s the answer: yes, yes, YES! I listened to some very inspirational people. I absolutely loved the fabulous woman behind My Scandinavian Home who reminded us that we are all unique and we need to “be your own kind of beautiful”. I was also very much taken by Chelsea who is the beautiful brains behind Frolic!. She emphasised the importance of being happy in what you do and to know that you will never be able to please everyone. I also had the privilege to watch and listen to Dietlind Wolf who is the most amazing woman. Her styling and photographs are something so beautiful I can’t pull myself away from her blog.

yellow flowers white vase

Where is this leading?

While you, my dearest reader, have been reading this blogpost in search of a lemon and raspberry meringue pie, I’ve had the opportunity to be that complete stranger who has just reminded you of how brilliant, unique and full of inspiration you are.

close up raspberries lemon curd

And now go and make this fabulous pie!


Lemon and raspberry meringue pie

Inspired by the Hive’s yellow and pink colour theme

(Serves 8)

For the meringue:

3 egg whites

170g sugar

1 tbsp vanilla sugar

For the lemon curd:

3 egg yolks

60ml fresh lemon juice, strained to remove any pits or pulp (about 2 small lemons)

6 tbsp sugar

4 tbsp cold butter in cubes

For the finishing touches:

250g fresh raspberries


Start by making the meringue. It takes a while so if you prefer a dry meringue you’ll need to start a good while before you plan to eat the pie. You can make the meringue the night before and let it cool in the oven overnight. Or make it in the morning and leave it to cool in the oven during the day if you plan to eat it in the evening. If you prefer a wet meringue you’ll only need to plan for 2-3 hours total time from start to finish (most of that is the meringue baking so you won’t be in the kitchen for 2-3 hours straight).

1. Preheat your oven to 100 degrees C. Line a baking tray with baking paper and mark a circle the size of a plate.

2.In a stand mixer with the whisk attachment (or hand mixer) whip the egg whites until very soft peaks form. Then add the sugar a tablespoon at the time. Make sure you leave some time in between spoonfuls so the sugar has time to “dissolve”. The meringue is done when you can’t feel anymore sugar grains when you rub some of the mixture between your fingers. And when it is stiff and glossy.

3. Using a piping bag, spoon or spatula, shape the meringue into a thin circle as marked on your baking paper (about 2-3cm/1 inch thick). Smooth out the top. You want it to look like a disk.

4. Bake in the oven for 1 hour 30 minutes to 1 hour 45 minutes. Then take out the meringue and let it cool on a wire rack. When cool, carefully peel off the baking paper. Or turn off the oven and leave to cool inside as mentioned above.

Make the lemon curd while the meringue is baking. You can let it cool and store for later. 

1. In a saucepan on medium-low heat, mix the egg yolks, sugar and lemon juice. Keep whisking as it heats up and simmers.

2. Whisk as the curd simmers and thickens. Depending on your hob, this will take between 10-15minutes.

3. Take the pan off the heat and stir in the butter until melted.

4. Pour the curd in a clean jar and let it cool. It will thicken even more as it gets colder. Close the jar and put it in the fridge until you need it. But remember to take it out leaving enough time to let it adjust to room temperature.

Putting it all together:

Put the meringue on a flat plate or cake stand. Spoon on the lemon curd and spread it out. Don’t go all the way to the edge. Then place the raspberries on top.

lemon raspberry meringue pie with chocolate decoration top view

This is not just any lemon and raspberry meringue pie, it’s my Hive lemon and raspberry meringue pie. Let me know what you think. Does it look good? Did it meet your sweetness needs?

Meringue lemon curd raspberry pie


chocolate Hive 15 decoration

Chocolate Hive15

yellow flower


lemon raspberry meringue pie photo shoot set

In the end, this is real life.

Mini lemon cakes

Mini lemon cake with spring background

Is it spring yet?

I hope so. Walking around our neighbourhood I’ve noticed the cafe’s and restaurants have brought out the tables and chairs. Coffee can now be consumed out in the sun with a fleece blanket wrapped around your shoulders (provided by the cafe of course. Imagine having to carry your own blanket around when going for your daily caffeine shot). Spring flowers are bursting into view and I no longer need my mittens and hat when I cycle around Berlin.

In celebration of the marvellous event that is the start of spring (whether this weather lasts or not is beside the point. Once something has started it needs to continue in some shape or form. It’s called momentum) I decided to try something new. At least something new to me. In all my years of baking and adventurous food tasting I have never had a lemon cake (shock horror!!!). Not that you need to be adventurous to taste lemon cake. I don’t know why I never tasted this fresh and light cake. What was holding me back? I’m glad to report that whatever it was is now gone. I LOVE lemon cake. Or in today’s case, mini lemon cakes.

mini lemon cake


Mini Lemon Cakes

(makes 12)

150g soft butter

150g sugar


150g flour

2 tsp baking powder

juice of 1 lemon

for the garnish:

250ml water

220g sugar

zest of one lemon

2 tbsp sugar

powdered sugar


1. Preheat the oven to 180 degrees C.

2. In a standmixer (use the paddle) cream the butter and sugar until light and fluffy. You can also use a handmixer for this.

3. Add the eggs and mix well.

4. Add the flour and baking powder bit by bit and mix.

5. Pour the batter into 12 mini moulds or use cupcake cases in a muffin tin.

6. Bake for about 20 minutes (or until a toothpick or skewer comes out clean) and then let cool on a wire rack for 5-10 minutes.

7. Using a toothpick or skewer, poke several holes in the tops of the cakes. Pour 2 tsp of lemon juice over every cake and let the cake soak up the juice.

To make the sugared zest garnish:

In a saucepan, combine sugar and water. Bring to the boil. Add the zest and simmer until the zest starts to become translucent (3-5 minutes for very thin zest). In a freezer bag, put the 2 tbsp of sugar. Remove the zest from the saucepan with a slotted spoon and put it in the freezer bag. Close the bag and shake to cover the zest with sugar. Let cool further on baking paper.

Decorate the completely cooled cakes with powdered sugar and sugared lemon zest.

mini lemon cake on paper

(These can be kept in an airtight container for up to 2 days. However, because the lemon juice was added after baking the cakes can get sticky and wet. They shouldn’t become soggy though.)