ALL RECIPES

The Limery Lemon Meringue Pie

The Limery Lemon Meringue Pie

A crowd favourite and all round summer classic

  • Sweet Short Crust Pastry:
    2 cups plain flour
    3 tbsp caster sugar
    150g cold, chopped butter
    3-4 tbsp ice-cold water

    Lemon Filling:
    6 free-range eggs
    1 cup mascarpone
    1 cup caster sugar
    Zest of 2 lemons
    180ml The Limery Lemon Juice

    Meringue:
    1 cup egg whites (approx. 6 large eggs)
    1 cup caster sugar
    1 tsp vanilla extract

  • 1. Blend flour, sugar, and butter in a food processor till it becomes a fine crumb.
    2. Gradually add ice-cold water and blend to combine.
    3. Place the dough on a floured surface, and knead till it forms a soft dough.
    4. Wrap in glad wrap and chill in the fridge for at least 30 mins.
    5. For the lemon filling, warm all ingredients in a pot over low-medium heat.
    6. Once the sugar dissolves (around 5-7 mins), strain it into a jug.
    7. Preheat oven to 180°C (fan bake).
    8. Roll out dough on a floured surface, slightly larger than your pie dish (5mm thick).
    9. Place the dough into the dish, tucking in any excess and crimping the edges.
    10. Line parchment paper on the pie and fill with uncooked rice or beans. Blind bake for 10 mins, then remove the rice and bake for another 10 mins until golden.
    11. Pour in the filling and bake at 160°C.
    12. Bake for 20-30 mins until it no longer wobbles.
    13. Cool and refrigerate overnight.
    14. For the meringue, heat egg whites and sugar in a heatproof bowl over a pot of water until the sugar is dissolved (approx. 4 mins).
    15. Transfer to a stand mixer and whisk until soft peaks form.
    16. Spread meringue over the pie and torch the top until golden.
    17. ENJOY! Best served fresh on the day.

The Limery x Katipō Gin & Lime Curd Tart

The Limery x Katipō Gin & Lime Curd Tart

A fun, tasty and unique take on the classic Key Lime Pie

  • Base:
    1x packet of Griffins Malt Biscuits
    120g melted butter

    Curd Filling:
    2 tbsp Katipō Dry Gin
    1 tbsp Juniper berries
    Zest of 1 Lime
    3/4 cup The Limery Lime Juice
    1 cup Caster sugar
    4 size 7 Eggs + 2 yolks
    6g Unflavoured gelatine powder

    Meringue:
    5 egg whites
    1 cup caster sugar
    2 tsp vanilla extract

  • 1. Put the Malt biscuits into a food processor and blend until they are like breadcrumbs.
    2. Add the melted butter and mix until combined and looks like a wet sand consistency.
    3. Press the biscuit mixture into a flan tart tin, and refrigerate for at least 30 minutes.
    4. Crush the juniper berries using a mortar and pestle.
    5. In a heat-proof bowl over a simmering pot of water put the lime juice and zest, Katipō Gin, sugar, eggs + yolks in and whisk until combined. Add in the crushed juniper berries and butter and stir occasionally until the butter is melted and it starts to thicken.
    6. Whisk occasionally, until thick and smooth.
    7. Once the curd has thickened remove it from the heat, and add in the gelatine mix (instructions on the back of the gelatin packet) until combined.
    8. Strain the curd through a sieve into a bowl, cover with glad wrap and set aside until cooled.
    9. For the meringue, heat the egg whites and sugar in a heat-proof bowl over a simmering pot of water until the sugar is dissolved (approx. 4 minutes)
    10. Transfer to a stand mixer and whisk until soft peaks form.
    11. Remove the base from the fridge, fill with the curd and pipe the meringue on top. Bake in the oven until the meringue is slightly browned.

    Enjoy!

Mini Lemon Meringue Tarts

The Limery Mini Lemon Meringue Tarts

Our little taste of summer

  • Tart shell:
    Mini tarte shells Bought from the supermarket

    Lemon Curd:
    3 large (size 8) whole eggs
    3 large (size 8) yolks (save the whites for the meringue)
    ¾ cups of sugar
    6 tbsp The Limery lemon juice
    100g butter, cubed

    Meringue:
    3 large (size 8) egg whites
    2/3 cups of sugar
    1 tsp vanilla extract

  • Lemon Curd Recipe:

    1. Mix the eggs and sugar in a medium-sized pot, then place over medium heat.

    2. Once combined, add the lemon juice and constantly stir until the curd reaches a custard consistency. This will take about 5 minutes.

    3. Slowly add in your cubed butter one at a time until all mixed in.

    4. Remove from the heat sieve into a bowl and let cool to room temperature.

    5. Once cooled, add the lemon curd to the tart filling until it reaches the tart's rim.

    6. Place in the fridge for at least 3-4 hours until the curd has a skin over it.

    Meringue:

    1. Place a bowl with the sugar and egg whites over a pot of simmering water.

    2. Mix the sugar and egg whites until the sugar has completely dissolved—approximately 5 minutes.

    3. Transfer to a stand mixer and beat on high for 3 minutes.

    4. Add in the vanilla and continue to beat until soft peaks form and transfer to a piping bag.

    5. Remove the tarts from the fridge, pipe the meringue over them, and lightly burn the top of the meringue with a blow torch.

Lemon Tart x Crème Brûlée

The Limery Lemon Tart x Crème Brûlée

A unique take on the classic Crème Brûlée

  • For the Tart Shell:

    • 1 1/4 cups plain flour

    • 1/2 cup unsalted butter, chilled and diced

    • 1/4 cup powdered sugar

    • 1 egg yolk

    • 2 tbsp cold water

    For the Lemon Filling:

    • 3/4 cup The Limery Lemon Juice

    • Zest of 2 lemons

    • 3/4 cup sugar

    • 3 large eggs

    • 3/4 cup heavy cream

    For the Brûlée Topping:

    • 2-3 tbsp caster sugar

  • Make the Tart Shell:

    1. In a food processor, pulse flour, butter, and powdered sugar until it forms a crumbly texture.

    2. Add egg yolk and cold water, mixing until dough forms. Wrap in cling film and refrigerate for 30 minutes.

    3. Roll out dough and press it into a tart tin. Chill for another 15 minutes.

    4. Preheat oven to 180°C (350°F). Line tart shell with baking paper and weights, then bake for 10 minutes.

    5. Remove weights and bake for another 5 minutes. Cool completely.

    Prepare the Lemon Filling:

    1. Whisk lemon juice, zest, sugar, eggs, and cream together until smooth.

    2. Pour the mixture into the cooled tart shell.


    Bake the Tart:

    1. Reduce oven to 150°C (300°F). Bake tart for 30-35 minutes, or until filling is set but still slightly wobbly in the centre.

    2. Cool to room temperature, then refrigerate for at least 2 hours.

    Brûlée the Top:

    1. Sprinkle an even layer of caster sugar over the tart. Use a kitchen blowtorch to caramelize the sugar until golden and crisp.

    Serve:

    1. Let the tart sit for 5 minutes before slicing and garnish with flowers or lemon slices.

Abstract swirl pattern in yellow background

The Limery Lemon Curd

A staple in our pantry and the perfect balance of sweet & citrus

  • ½ cup Caster sugar
    Zest of 1 large or 2 small lemons
    5 size 7 or medium-sized egg yolks (room temperature)
    1/3 cup + 1 tbsp The Limery lemon juice
    Pinch of salt
    75g butter (room temperature)

  • 1. Prepare the lemoN and sugar by rubbing in the lemon zest with the sugar until well combined.
    2. Add the egg yolks and whisk until light and fluffy.
    3. Add a pinch of salt.
    4. On medium heat, cook the lemon juice in a saucepan until it just reaches boiling point.
    5. Turn off the heat and add the lemon juice to your egg and sugar mixture. Mix until it’s all combined.
    6. Turn your stove back on to low add the mixture back to your saucepan and continuously stir for 3-5 minutes until the mixture starts to thicken. Make sure the lemon curd doesn’t come to a boil.
    7. Once the lemon curd consistency has thickened and thickly coats the back of your spoon or spatula, remove from the heat and add your butter.
    8. Stir the butter until it has fully melted and incorporated into the mixture.
    9. Pass the lemon curd through a sieve to remove any lemon zest pieces.
    10. Allow to cool the curd at room temperature and then transfer to an airtight container or jar for up to 2 weeks in the fridge.

Lemon and Olive Oil Cake

The Limery Lemon & Olive Oil Cake

Fragrant, balanced, and extremely moist with the olive oil lending a subtle richness that compliments the acidity of the lemon.

  • 3 size 7 eggs
    Zest of 1 large lemon
    1 1/3 cups of extra virgin olive oil
    1 1/4 cups of sugar
    1 1/4 cups of milk
    2 tsp vanilla extract
    1/3 cup The Limery lemon juice
    2 cups flour
    ½ tsp baking powder
    ½ tsp baking soda
    ½ tsp salt

  • 1.     Preheat your oven to 180°.
    2.     In a bowl, rub the lemon zest and sugar between your fingers until combined.
    3.     Add in your eggs and olive oil and mix well.
    4.     Add your milk, vanilla extract and Limery lemon juice and mix to combine.
    5.     In a separate bowl, sieve your flour, baking powder, and baking soda, and add salt.
    6.     Mix your wet and dry ingredients and whisk to combine.
    7.     Transfer your batter to a lined cake tin and bake in the oven for 45-55 minutes until cooked through.
    8.     Let cool, then dust with icing and garnish with rosemary and lemon slices.
    9.     Serve with a dollop of honey-flavoured Greek Yoghurt, and it will not disappoint!

Lemon Pound Cake

The Limery Lemon Pound Cake

Fluffy and moist and best enjoyed fresh

  • Cake:
    225g room temperature butter
    1 ¼ cup sugar
    ½ tsp of salt
    Zest of 1 lemon
    3 tbsp The Limery lemon juice
    4 size 8 or large eggs
    2 ½ cups high-grade flour
    1 ½ tsp baking powder
    ½ cup milk

    Swiss Meringue Buttercream:
    5 egg whites
    1 cup granulated sugar
    2 tsp vanilla extract
    450g room temperature butter

    Lemon Curd:
    Recipe above

    1. Heat the oven on fan bake to 180 degrees Celsius.

    2. Beat the butter in a stand mixer on medium speed until light and fluffy

    3. Add the lemon zest to the sugar and rub together with your fingers until mixed.

    4. Add the sugar and zest mix to the butter and continue mixing until well combined. (approx. 2 minutes)

    5. Slowly add in the lemon juice. It will appear to curdle but will be fine.

    6. Add the eggs one at a time. Be sure to scrape down the sides of the mixer to ensure it’s all incorporated.

    7. Reduce the speed to low and in parts add the flour, baking powder and milk. Be careful to not over mix the batter to ensure a light and fluffy cake.

    8. Pour the batter into a lined loaf tin and place in the oven for approximately 70 minutes.

    9. Check with a skewer that the inside of the cake is cooked before taking it out. It should come out clean if cooked through.

    10. Once cooled, add your icing.

    Icing:

    1. Add your eggs and sugar into a heatproof bowl and place over a simmering pot of hot water on the stove.

    2. Whisk until the sugar is dissolved. (If you rub it between two fingers you shouldn’t feel any grains.)

    3. Transfer to an electric mixer and whip the egg whites on medium speed until you get soft peaks.

    4. Add in your vanilla essence and mix until combined.

    5. Cut your butter into small cubes.

    6. Reduce mixer speed to low/medium and slowly add in your butter cubes until combined.

    7. Increase speed to high for approximately 5-7 minutes until soft peaks form. The butter may look to curdle but you just have to keep mixing until it comes together.

    8. Place into a piping bag and add on top of your cake.

    9. Top with lemon curd and edible flowers for an elevated garnish.

The Limery Raspberry & Lemon Curd Cake

The Limery Raspberry & Lemon Curd Cake

This cake is fluffy and decadent, with the tartness of the lemon & berries balancing out the sweet icing.

  • Raspberry Lemon Cake:
    ¼ cup The Limery Lemon Juice
    100g softened salted butter
    2/3 cups caster sugar
    5 Tbsp light olive oil
    2 size 8 eggs
    1 ¼ cups plain flour
    ½ Tbsp baking powder
    Buttermilk (½ cup milk + ½ Tbsp The Limery Lemon Juice)
    Handful of frozen raspberries

    Berry Compote & Lemon Curd Icing:
    500g fresh or frozen blackberries and raspberries (defrosted if using frozen)
    ¼ cup caster sugar
    1 Tbsp The Limery Lemon juice
    125g salted butter, softened
    1 3/4 cups icing sugar
    ½ cup Lemon curd (recipe above)
    500g full-fat traditional cream cheese

    Garnish:
    Parched dried The Limery citrus
    Handful fresh raspberries and blackberries
    Lemon curd
    Dried flowers

  • Preheat & Prep

    1. Preheat your oven to 170°C bake. Grease and line a 20cm Savarin cake tin.

    Make the Cake

    1. Beat butter, sugar, olive oil, and lemon zest until fluffy. Add eggs one by one. Mix in flour, baking powder, and salt, followed by buttermilk.

    2. While baking, make lemon syrup by simmering lemon juice, sugar, and water. Pour the syrup over the hot cake, and poke holes for absorption, then let cool.

    Blackberry Compote

    1. Simmer berries, sugar, and lemon juice for 8–10 mins until thick and glossy. Cool.

    Icing

    1. Beat butter, icing sugar, lemon curd, cream cheese, and a bit of compote until fluffy. Chill until ready.

    Decorate and Garnish

    1. Coat with icing and decorate with compote drizzle, fresh berries lemon curd, dried citrus and flowers.

    Serve at room temp.

Sliced lemons and limes on a wooden cutting board next to a jar of honey.

Zesty Lemon & Lime-Infused Sugar Syrup

Perfect for elevating your drinks and desserts

  • 2 Lemons
    2 Limes
    1 cup white sugar
    1 cup boiling water
    1 Tbsp The Limery Lemon Juice
    1 Tbsp The Limery Lime Juice

    1. Thinly slice your citrus using a mandolin for even slices. Blanch your citrus in a saucepan of boiling water for 1-2 minutes and then transfer them to a bowl of ice-cold water.

      2. Pour the used boiling water into a measuring cup until you reach 250mls (1 cup) and add in the Lemon and Lime Juice. Throw out the excess and pour the water, lemon and lime mix back into the saucepan over high heat.

      3. Once the citrus water is boiling, add your sugar and stir until the sugar is dissolved.

      4. Add the citrus and reduce the heat to low. Leave for 45 minutes  - 1 hour to infuse the syrup with the citrus goodness!

      Remove the Lemons and Limes once the time is up and pour the Syrup in an air-tight jar.

      5. Use the Lemons and Limes to make some Candied Citrus…recipe below

candied citrus

The Limery Candied Citrus

For a tasty sweet-and-sour summer treat

  • 2 Lemons

    2 Limes

    2 cups white sugar

    1 cup boiling water

    1 Tbsp The Limery Lemon Juice

    1 Tbsp The Limery Lime Juice

    1. Thinly slice your citrus using a mandolin for

      even slices. Blanch your citrus by placing them in a

      saucepan of boiling water for 1-2 minutes and then

      transferring them to a bowl of ice-cold water.

    2. Pour the used boiling water into a measuring cup until you get to 250mls (1 cup). Throw out the excess and pour the

      250mls back into the saucepan over high.

    3. Once the water is boiling add in your sugar and stir until the sugar is dissolved.

    4. Add the citrus to the sugar syrup and reduce heat to low.

    5. Leave for 45 minutes until the fruit is transparent.

    6. Once transparent remove from the syrup and place it on baking paper and leave overnight to dry out.

    7. 24 hours later: Sprinkle over sugar to reduce stickiness.


      Optional: Dip into chocolate for a sweater element.

      Perfect Pairing: White chocolate for Lemons and Milk chocolate for Limes.

      Enjoy!

The Limery Lemon Ice Cream

Lemon Ice Cream

Bright, creamy and the perfect summer scoop.

    • 1 cup of The Limery lemon curd

    • 3 egg yolks

    • ¼ cup + 1 tbsp white sugar

    • 1 cup heavy cream

    • ¾ cup whole milk

    • ¼ cup The Limery lemon juice

    • 1 cup of The Limery lemon curd

    • Pinch of sea salt

    1. In a medium saucepan, whisk together the egg yolks, sugar, and lemon curd until smooth and a custard-like consistency.

    2. Pour in the milk, cream, and lemon juice. Whisk well to combine.

    3. Set the pan over medium heat and cook, stirring regularly, until the mixture begins to steam and reaches 75°C (not boiling). Remove from the heat and add a pinch of sea salt.

    4. Let the mixture cool to room temperature, then refrigerate for a minimum of 4 hours, but ideally overnight.

    5. Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions.

    6. Transfer to a loaf tray or container and freeze until firm, or enjoy it straight away as a soft-serve treat.

    7. To Serve: Enjoy on its own or top with fresh berries, shortbread crumbs, or candied lemon peel.