Clarissa Feildel's yuzu meringue pie will become your new go-to citrus dessert

Yuzu is a citrus fruit that sits between a lemon and an orange in flavour – and it makes for the perfect filling for a citrus pie! This yuzu meringue pie is a fun twist on the usual lemon meringue, and will delight your guests with its zingy, citrusy flavour.

With lots of brightness and a creamy hit from the meringue topping, this truly is a dessert that’s made for the end of summer.

Ingredients

250g digestive biscuits, crushed

100g butter, melted

1 teaspoon salt

Filling

150ml yuzu juice (or lime juice)

1 1/2 x 397g cans sweetened condensed milk

6 egg yolks (reserve egg whites for meringue)

Meringue

4 egg whites (at room temperature)

1/4 teaspoon cream of tartar

1/2 cup caster sugar

Method

Step 1

Preheat oven to 180°C/160°C fan-forced. Combine crushed biscuits, melted butter and salt in a bowl. Mix until the mixture resembles wet sand.

Step 2

Grease a 23cm round tart pan with a removable base. Press biscuit mixture into its base. Refrigerate while preparing the filling.

Step 3

To make filling, in a large bowl, whisk together the juice, condensed milk and egg yolks until smooth. Pour filling over the biscuit base. Bake for 15 minutes, or until the filling is just set. Refrigerate for 2 hours until cold.

Step 4

To make the meringue, in a medium bowl, beat egg whites with an electric beater until frothy. Add cream of tartar and beat until soft peaks form.

Step 5

Add caster sugar, 1 tablespoon at a time, beating after each addition. Continue beating until the meringue mixture is stiff and forms glossy peaks. Spread mixture over the cooled filling in decorative swirls.

Step 6

Preheat the oven grill to 220°C. Position the oven rack as high as you can without the pie’s meringue top touching the element. Grill for 1–2 minutes or until the meringue is lightly browned.

Cook’s tips

Egg whites at room temperature will whip up faster and to a bigger volume than cold egg whites.
If you don’t have cream of tartar, swap in double the amount of lemon juice.
You can use a kitchen blow torch to brown the meringue.

*(Photography: Tim Roberts, Styling: Lucy Busuttil)*

What is a yuzu?

A yuzu is a citrus fruit that tastes like a mix of lemon and orange. It is a tart East Asian fruit that works well in desserts, sauces and cold drinks. Yuzu looks similar to a mandarin with a bumpy exterior skin, but is more yellow in colour.

Where to find yuzu fruit in Australia?

You can find fresh yuzu fruit at your local Asian grocer. Some big supermarkets may sell yuzu fruit, juice or powder in the international aisle of the store.

Clarissa Feildel Chef

As an accomplished cook, author and television presenter Clarissa Feildel has always had food at the heart of everything she does. Clarissa’s Nyonya/Chinese and Sri Lankan background has given her a melting pot of dishes in her repertoire, which she uses every day when feeding her family.