Caster Sugar
The fine crystal of Chelsea...
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Desserts
Feijoa Meringue Pie
45 mins
45 mins
Moderate
8
This tasty twist on lemon meringue pie is a brilliant way to celebrate feijoa season. Arguably just as good, if not better, than the traditional lemon version!
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- Ingredients
- Method
Ingredients
Pastry
- 3 Tbsp Chelsea Caster Sugar
- 2 eggs, divided
- 125g butter, softened
- 1 ¾ cups Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
- ¼ tsp salt
Filling
- 400g feijoa flesh (approximately 12 feijoas)
- 2 Tbsp lemon juice
- ½ cup water
- 6 Tbsp Edmonds Fielder's Cornflour
- 4 egg yolks
- ¾ cup Chelsea Caster Sugar
- 50g butter
- 1 Tbsp finely grated lemon zest
Meringue Topping
- 4 egg whites
- 1 cup Chelsea Caster Sugar
Additional tips
For a quicker option, use Edmonds Sweet Short Pastry instead of making your own.
Chelsea Products in Recipe
Reviews
6
What did you think of this recipe?
Martin Brummell
The pie came out great! I am very much looking forward to having a slice with breakfast tomorrow morning - it will be excellent with coffee.
4
1712889072
Not the best, the filling was ok but is found that after one slice I was over it. Differently would have rather just eaten the feijoas.
2
Annette Eddy
Not a review, but a query.Could this be frozen?
3
Izzy
I use this recipe ALL THE TIME and it's honestly the best desert I have ever made! Loved this recipe
5
Shelby
Loved this dessert. I didn't bother with straining the seeds out. I just used my stick blender to turn the peeled feijoas into a smooth paste and used it as is.Certainly had no complaints from anyone about the seeds. It was all gone, very quickly.
5
Kevin Veale
is real a real good pie have made 2 now making another 1
5
Method
PASTRY : Combine Chelsea Caster Sugar and one egg in a food processor until pale and frothy. Add Tararua Butter, Edmonds Standard Grade Flour, Edmonds Baking Powder and salt. Process until mixture clumps together in a ball around the blade. If dough is a little dry, add 1 Tbsp chilled water. Wrap dough in baking paper or cling film and chill for 30 minutes.
Grease a 24cm loose bottomed quiche/pie tin. Press pastry dough into the base and up the sides of the prepared tin. Chill again for 30 minutes. Preheat oven to 180°C bake.
Place a sheet of baking paper on top of pastry and fill with dry rice or baking weights. Blind bake for 20 minutes, until golden and crisp. Leave oven on. Whisk remaining egg and brush over pastry base while still hot.
FILLING : While pastry is cooking, puree the feijoas and lemon juice and strain through a fine sieve to remove seeds. Combine water and Edmonds Fielder's Cornflour in a saucepan. Mix until smooth. Add egg yolks, Chelsea Caster Sugar, Tararua Butter, lemon zest and feijoa puree. Cook gently, stirring, until mixture thickens like custard (about 10 minutes). Set aside.
TOPPING : Beat egg whites until stiff peaks form. Gradually beat in Chelsea Caster Sugar until all incorporated and mixture is glossy and no longer grainy.
Pour filling onto cooked pastry then pipe or pile meringue on top. Bake for 15-20 minutes, until meringue is firm and golden. Cool in tin. Remove when cold and serve with whipped cream or ice cream.
Additional tips
For a quicker option, use Edmonds Sweet Short Pastry instead of making your own.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Reviews
6
What did you think of this recipe?
Martin Brummell
The pie came out great! I am very much looking forward to having a slice with breakfast tomorrow morning - it will be excellent with coffee.
4
1712889072
Not the best, the filling was ok but is found that after one slice I was over it. Differently would have rather just eaten the feijoas.
2
Annette Eddy
Not a review, but a query.Could this be frozen?
3
Izzy
I use this recipe ALL THE TIME and it's honestly the best desert I have ever made! Loved this recipe
5
Shelby
Loved this dessert. I didn't bother with straining the seeds out. I just used my stick blender to turn the peeled feijoas into a smooth paste and used it as is.Certainly had no complaints from anyone about the seeds. It was all gone, very quickly.
5
Kevin Veale
is real a real good pie have made 2 now making another 1
5
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ingredients
PASTRY
- 2 tablespoons Chelsea White Sugar
- 1 egg
- 125g butter, softened
- 1 ¾ cups Edmonds Standard Grade Flour
- pinch salt
- 1 teaspoon Edmonds Baking Powder
FILLING
- 400 g can sweetened condensed milk
- ½ cup fresh lemon juice
- 1 tablespoon grated lemon rind
- 5 egg yolks
MERINGUE
- 5 egg whites
- 1 ½ cup Chelsea Caster Sugar
ingredients
- 1 cup chopped fresh feijoas (275g)
- 75g butter
- 2 eggs
- ¾ cup Chelsea White Sugar (170g)
- 2 cups Edmonds Standard Grade Flour (300g)
- 2 tsp Edmonds Baking Powder
- ½ cup Meadow Fresh Original Milk (125ml)
Topping
- 2 Tbsp Chelsea Demerara Sugar
- 1 ½ tsp cinnamon
ingredients
- 1 cup peeled, chopped feijoas (275g)
- 1 cup Chelsea White Sugar (225g)
- 125g butter, melted and cooled slightly
- 1 large egg
- 1 ½ cups Edmonds Standard Grade Flour (225g)
- 1 tsp Edmonds Baking Soda
- 1 tsp ground ginger
- 1 cup sultanas (160g)
- 2 Tbsp sliced crystallised ginger
ingredients
- 1kg peeled, diced feijoas
- 1kg Chelsea Jam Setting Sugar
- 1 lemon, zest and juice
ingredients
- 4 apples, peeled and diced
- 12 medium to large ripe feijoas, flesh only
- 1 onion, finely diced
- 1 teaspoon finely chopped or crushed fresh ginger
- 6 whole cloves
- 1 teaspoon yellow mustard seeds
- 1 teaspoon mixed spice
- 1 ½ cups white or cider vinegar
- 2 cups Chelsea LoGiCane Sugar or Chelsea Raw Sugar
ingredients
- 1C feijoa's pulp
- 1C boiling hot water
- 1C Chelsea White Sugar
- 50g butter
- 1 egg, beaten
- 2C self-raising flour
- 1tsp baking soda
ingredients
- 4 cups water
- 2 cups Chelsea Raw or White Sugar
- 4 cinnamon sticks
- 4 star anise
- 8 cardamom pods or whole cloves
- 2-2.5 kg fresh feijoas (depending on size)
ingredients
CUPCAKES
- 225g butter, softened
- ¾ cup Chelsea Soft Brown Sugar
- 3 eggs
- 1 ½ cups Edmonds Self Raising Flour
- ¼ cup cocoa powder
- 1 cup topped, tailed and finely diced feijoas (with skin on)
- ¾ cup chocolate chips
MOUSSE ICING
- 1 cup feijoa flesh
- ¼ cup Chelsea Caster Sugar
- 1 Tbsp lemon juice
- ¼ cup water
- 1 ½ Tbsp Edmonds Fielder's Cornflour
- 1 cup Meadow Fresh Cream
- ¼ cup Chelsea Icing Sugar
ingredients
- 10 ripe medium-sized feijoas
- 3 cooking apples
- 600ml water
- 600g Chelsea White Sugar
ingredients
- ½ cup Chelsea Caster Sugar
- 125 g Butter
- 1 tsp Vanilla essence/extract
- 2 Eggs
- 2 cups Self raising flour
- 8 Feijoas, peeled and thickly sliced
- ½ cup Almond flakes
- 1 to decorate Chelsea Icing Sugar
ingredients
- 15 Feijoas, scooped out, approx 250g
- 1 Tbsp Lemon juice
- 2 Eggs
- 2 Egg yolks
- 150 g Chelsea Caster Sugar
- 100 g Unsalted butter
ingredients
- 1kg Chelsea White Sugar
- 500ml water
- juice of 2 lemons
- 20 medium sized feijoas, peeled
ingredients
- 225gm butter
- ¾ cup Chelsea Soft Brown Sugar
- 3 eggs
- 1 ½ cups self-raising flour
- 1 ½ tbsp cocoa
- ¾ tsp ground cinnamon
- 2 cups feijoas, topped, tailed and diced with the skin on
- 1 ¼ cup chocolate chips
ingredients
- ¼ cup Chelsea White Sugar
- 4 Cloves, whole
- 1½ cups Rosé wine, or gewurtzraminer
- 2 Star anise
- 1 Vanilla pod
- 8 Feijoas
ingredients
- 1 cup peeled, chopped feijoas (275g)
- 1 cup boiling water (250ml)
- 1 cup Chelsea White Sugar(225g)
- 50g butter
- 1 egg
- 2 cups Edmonds Standard Grade Flour (300g)
- 2 tsp Edmonds Baking Powder
- 1 tsp Edmonds Baking Soda
ingredients
- 4 apples (i.e. Granny Smith)
- 1 cup water (250ml)
- ½ cup lemon juice (125ml)
- 5 Tbsp Chelsea Raw Sugar
- ⅛ tsp salt
- 2 cups feijoa pulp (550g)
Crumble Topping
- ½ cup Edmonds Standard Grade Flour (75g)
- ½ cup rolled oats (60g)
- ½ cup ground almonds (55g)
- ½ cup Chelsea Soft Brown Sugar (100g)
- 1 tsp ground ginger
- 150g cold butter, cubed or grated
ingredients
- 125g butter
- ¾ cup Chelsea White Sugar
- 2 eggs
- 1 ½ cups mashed feijoa pulp
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Original Milk
- 2 cups Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ICING (optional)
- 2 cups Chelsea Icing Sugar
- 50g butter, softened
- Juice of 1 small lemon
- 3-4 Tbsp hot water
ingredients
- 1kg Chelsea Jam Setting Sugar
- 1kg skinned and chopped feijoa flesh
- 1 Tbsp chopped crystallised ginger
- A knob of butter
learn about baking
How to Choose SugarFor Baking?
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