Lemon Meringue from Green Olive at Red Hill

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Green Olive at Red Hill, a unique winery, restaurant, and olive grove, offers a complete farm-to-table journey. Delve into their culinary world as they present their recipe for Lemon Meringue.

25 January 2024

Part 1: Meringue


4 egg whites

300g caster sugar


Preheat the oven to 90°C and line two baking trays with non-stick baking paper

Use an electric mixer to whisk egg whites until stiff peaks form

Gradually add the caster sugar to the egg whites while the mixer is running

Mix until all the sugar has been incorporated

Continue beating until the mixture forms glossy, firm peaks

Transfer the meringue mixture into a piping bag and pipe out circular shells onto the prepared trays

Bake at 90°C for 2 hours or until the meringues are dry

Allow to cool completely

Part 2: Lemon Curd


150g sugar

5 egg yolks

75g butter (diced)

125g lemon juice


Use an electric mixer to combine the sugar and egg yolks

In a pot over the stove, melt the butter with the lemon juice

Pour this hot liquid into the bowl containing the sugar and egg yolk mixture

Mix well to combine the ingredients

Rinse the pot

Return the mixture to the clean pot and stir over medium heat with a wooden spoon until the curd is cooked

Whisk and cook the mixture until it reaches a thick, creamy consistency, which will take about 10 minutes

Part 3: Rhubarb Jam


200g chopped rhubarb

160g sugar

Juice of 1/4 lemon


Combine all ingredients in a pot and bring to a simmer

Stir occasionally, allowing the mixture to thicken, which could take about 20 minutes

Allow the jam to cool

For an extra smooth consistency, puree the jam using a blender

Green Olive at Red Hill

1180 Mornington-Flinders Road, Main Ridge