Sponsored by World KitchenWe are passionate about family baking, and preparing tasty treats and desserts for our family and friends. One of our favourite iconic brands, Pyrex, is celebrating its 100 year anniversary this year – it has been part of Australian kitchens and kitchens around the world for decades. I remember Pyrex was part of our family mealtimes growing up. My Mum still has a few vintage Pyrex pieces she was given as wedding gifts, as well as a few pieces from my Grandmothers kitchen. I wish we had kept more – they are real collector’s items these days.
Did you know that Pyrex strengthened glass was originally used as lantern globes on railways? A railway engineer’s wife used the same heat resistant glass to bake a cake and an iconic brand was born. There has been 65 million pieces of Pyrex sold in Australia to date. We use a lot of Pyrex products in our home – they are so practical and hard wearing. They can go from the stove top or oven, to the table, and then straight into the dishwasher – perfect for time poor Mum’s. We especially love the mixing bowls, measuring jugs, and casserole dishes. In our busy family, we usually have a few of the plastic lid casserole dishes in the freezer filled with casseroles, ready for a quick microwave meal before the teens head out to work.
To celebrate its anniversary, Pyrex has released some stylish, limited edition 100-year anniversary products inspired by popular and classic Pyrex designs from across the decades, including the iconic pie plate, measuring jug and storage glasses in a fun dot pattern. Who can resist those dots! These are must have items for home cooks and fun collector pieces for Pyrex lovers. You can find the anniversary range at Big W, Myer, David Jones and Harris Scarfe.
To test out the new Pyrex bakeware, I prepared one of my families favourites – A classic Lemon Meringue Pie. It is made with a shortcrust pastry, filled with a tangy lemon filling and topped with a soft meringue. Delicious!
The Pyrex Pie Dish is nice and deep and resulted in evenly browned pastry in the pie base.
- Prepared and precooked, shortcrust pastry base (use your favourite recipe or use ready made pastry sheets)
- 50g (1/3 cup) cornflour
- 125ml (1/2 cup) water
- 250ml (1 cup) fresh lemon juice (about 6 lemons)
- 430g (2 cups) caster sugar (superfine sugar)
- 60g (1/2 stick) butter, coarsely chopped
- 4 eggs, separated
- Make sure your pastry base is pre-cooked and cooled.
- To make the lemon filling, combine the cornflour, water, lemon juice and half the sugar in a saucepan. Use a whisk to stir over medium heat for 4-5 minutes or until the mixture boils and thickens. Continue to cook, stirring constantly, for a further 1 minute. Remove from the heat. Whisk in the butter and egg yolks.
- Fill the pastry shell with the lemon filling. Place in the fridge for 2 hours or until completely cool.
- Preheat oven to 190°C (375 F) Use an electric mixer to beat the egg whites until soft peaks form. Gradually add the remaining sugar, 1 tablespoonful at a time until the mixture is thick and Spoon over the meringue mixture and spread to the edge of the pastry. Use the back of a spoon to create peaks. Bake in oven for 5 minutes or until the meringue peaks are light golden. Set aside to cool completely. Serve.
I have also been known to use some of my favourite vintage Pyrex pieces to store items in my sewing/craft room.
Whether you are a home baker or a Pyrex lover, you can’t go past the 100 Year Anniversary Pyrex Collection.