pastries

Lemon Meringue Pie

This Lemon Meringue Pie is a sugar pie crust topped with a creamy lemon filling and fluffy brown sugar meringue.

With a little bit of effort in the kitchen, I ended up having this amazingly delicious Lemon Meringue Pie from Dinner at the Zoo! It is totally worth it! Believe me!


Lemon Meringue Pie Recipe

INGREDIENTS:

FOR THE CRUST:  

2 1/2 cups flour, all-purpose or plain (plus more to dust)  

1/2 tablespoon sugar  

1/2 teaspoon salt  

225 grams butter, cold (diced into small cubes)  

6 tablespoon ice water

FOR THE FILLING:  

6 large eggs  

1 1/2 cup sugar  

1 tablespoon lemon zest, finely grated  

3/4 cup lemon juice, freshly squeezed  

1 cup heavy cream

FOR THE MERINGUE:  

3/4 cup egg whites  

1/4 teaspoon cream of tartar  

1 1/2 cups light brown sugar, firmly packed  

1/2 cup – 1 cup water, or just enough to cover the sugar

How to Make Lemon Meringue Pie?

INSTRUCTIONS:

1. Preheat oven to 180 degrees C.  

2. MAKE CRUST: In a food processor, mix flour, sugar, salt and cold butter until it resembles crumbs. Add iced cold water and mix it until it comes together like a dough, but still a bit crumbly. Put it out on a lightly floured surface, cut the dough into 2, make a ball and flatten them a bit. Wrap them with Glad wrap and leave them in the fridge for 30 minutes to 1 hour. After the dough has been cooled, take them out of the fridge and roll them out, make round pie crust(s) that will fit into your pie pan. Press the crust to mould into your pie pan. Seam the edge depending on your preference. Poke the pie crust with a fork. Bake blind (with baking beans or rice) in a preheated oven (180 degrees C), for 10-15 minutes.   

3. MAKE FILLING: In a bowl, whisk the eggs and sugar together until smooth. Add lemon juice until thoroughly incorporated. Add in the cream and whisk until combined. Strain the filling through a sieve and stir in the lemon zest. The filling will still be liquid at this point, don’t worry, it will be set when it has cooled.   

4. Take the baking beans or rice from your pie, slowly pour the filling into the pie crust. If you have leftover, just pour it into a dish and bake it along with the tart for later on.  

5. Bake the tart for 35 – 40 minutes until the centre is set. Cool the tart on a rack about 10 minutes, and then refrigerate it for at least an hour.  

6. MAKE MERINGUE: Place the egg whites and cream of tartar into a stand mixer with a whisk attachment. Add the brown sugar into a medium heavy saucepan. Add just enough water to cover the sugar. At this stage, you can put candy thermometer on the saucepan and turn the heat to high. Watch until the sugar reaches 240 degrees, start whipping the egg whites by turning your mixer to high speed, until its foamy and starting to thicken. When the sugar reaches 245 degrees, remove the candy thermometer from the saucepan and turn the mixer speed down to medium. Pour the sugar syrup into the egg whites in a thin, steady stream. Continue whipping until the meringue reaches the firm peak stage. Immediately spread the meringue over the tart using a large spoon or offset spatula. Use a torch to brown the outside of the meringue or pop it in the oven until the meringue has browned. Store the tart in the fridge until ready to serve.  

Serve and enjoy this Lemon Meringue Pie with family and friends!

NOTES:

  • You can make the pie crust or tart in advances and store in the fridge for 2 days. It can also be frozen for a month. 
  • This recipe works for a 9-inch pie pan. 
  • Poke the pie crust before bake blind or called pre-baking (baking the pie crust without the filling).
  •  When adding the sugar syrup into the whipped egg whites, make sure to pour it in a thin, steady stream avoiding the whisk. 
  • If you don’t have a torch to brown the outside of the meringue, you can pop the tart back to the oven until the meringue is nice and brown. Cool the tart on the rack, before storing it in the fridge until ready to serve.

Did you make this Lemon Meringue Pie? Please leave a comment below. 


bread

Blueberry Lemon Scones

Very easy Blueberry Lemon Scones recipe filled with of course… blueberries and drizzled with sweet and tangy lemon glaze.

These scones were done in 30 minutes. Seriously, I was supposed to make this the night before but I totally forgot and slept through the night. Or maybe I remembered it when I was awakened by the very loud noise from a motorcyclist who rushed down our street, then got back to sleep because it’s was so cozy that night.   

Anyway, so I needed to make something edible so my kids could have something in their lunch boxes. I gathered very basic ingredients that I need in making scones and voila, next thing I know it’s done. Plain and simple.   

The only tricky part I’ve encountered in making these scones is when I was trying to fold in the frozen blueberries and they just dove out of the dough like they have mind on their own. Other than that, it’s pretty simple.   

Not all scones are the same. Mind you, these scones I made are not flaky, crumbly or traditionally hard. This recipe looks like it’s hard on the outside but it’s really super soft in the inside. Just like how my kids and husband like it. Who likes hard bread anyway? We don’t.   I will definitely make this recipe again perhaps with dates next time, or plain cheese. Will see…


Blueberry Lemon Scones Recipe

INGREDIENTS:

2 cups flour

50 grams cold butter

3 tsp baking powder

½ tsp salt

1 cup milk plus 2 Tbsp for brushing

½ cup frozen blueberries

½ lemon, squeezed  

FOR ICING GLAZE:  

1 cup of icing sugar, sifted

2-3 Tbsp milk or lemon juice  

How to Make Blueberry Lemo Scones?

INSTRUCTIONS:    

1. Preheat oven to 220C. Adjust baking rack to the middle-low position. Line a baking sheet with parchment paper. You could also use silicone mat.  

2. Put flour and cold butter in a large bowl. Using your hands, fork, or a pastry cutter, combine the mixture until it resembles coarse meal.  

3. Add baking powder and salt.  

4. Make a well and slowly pour in milk and lemon juice. Using a hook attachment or a rubber spatula, mix and toss the mixture until everything is moistened. It will look like wet dough. Slowly and gently fold in blueberries.  

5. In a floured surface, toss in the wet dough. Make a flat log, about 10-12 inch long. With your pastry cutter or knife, cut the dough in triangles. This recipe can make 10-12 scones.  

6. Place the scones on to the prepared baking sheet, at least 2 inches apart.  

7. Bake for 12 minutes or until lightly golden and cooked through. When done, remove from the oven and allow to cool for a few minutes.  

8. While cooling, make the glaze by adding icing and milk or lemon juice together. Whisk until it’s smooth.  

9. Drizzle glaze over scones before serving.  

Serve and enjoy these Blueberry Lemon Scones with family and friends!

Do you make these Blueberry Lemon Scones? Please leave us a comment below.


cakes

Semi Naked Sunset Lemon Cake

INGREDIENTS:
1⁄2 lb or 227 gm unsalted butter, room temperature
2 1⁄2 cups granulated sugar, divided
4 large eggs, room temperature
1⁄3 cup lemon, zest of, grated
3 cups flour
1⁄2 teaspoon baking powder
1⁄2 teaspoon baking soda
1 teaspoon kosher salt
3⁄4 cup fresh lemon juice
3⁄4 cup buttermilk, room temperature
1 teaspoon vanilla extract

INSTRUCTIONS:

1. Preheat oven to 350F or 180C.

2. Grease 2 8-inch round pans, lining the bottom with parchment paper.

3. Using paddle attachment, cream butter and sugar in a bowl of electric mixer until light and fluffy, approximately 5 minutes.

4. Turn the mixer to medium, add eggs one at a time, following the lemon zest.

5. Sift together flour, baking powder, baking soda and salt into a bowl.

6. In another bowl, combine lemon juice, buttermilk and vanilla.

7. Alternately, add flour and buttermilk mixtures to batter, beginning and ending with flour mixture.

8. Divide batter evenly between pans, smoothing the tops.

9. Bake for 45 minutes- 1 hour, until tester comes out clean.

10. When cakes are done, cool for 10 minutes on a wire rack.

FOR THE FROSTING:

1 1/2 cup or 3 sticks or 342 gms Unsalted Butter (room temperature)
100 g Vegetable Shortening
200 g Cream Cheese (softened)
1 1/2 tsp Lemon Essence or Fresh Lemon Juice
500 g Confectioners or Icing Sugar

INSTRUCTIONS FOR THE FROSTING:

1. Put cream cheese, shortening and butter to a mixing bowl and mix at high speed for 5 minutes.

2. Add the lemon essence or lemon juice and reduce speed to low. Add icing sugar gradually, about 1/2 cup at a time.

3. Once you have added all the sugar, mix it at high speed for 7-10 minutes until a smooth velvety frosting forms.

FOR THE TOPPING:

A thin slice of lemon slit in center
Freshly grated peel from one large lemon, if desired.

CAKE ASSEMBLY:

1. Apply a dab of icing on an 8 inch cake board and place the first torted cake layer (this will secure the cake to the board). Spread a thin layer of frosting on this layer.

2. Place the second cake layer. Spread a thin layer of frosting on this layer and repeat this instruction until the final layer of cake has put in place.

3. Apply desired food gel coloring to the frosting. I used ombre of yellow. It’s up to you.

4. Using star tip, pipe frosting on the top of the cake and sliced lemon alternately. Pipe some frosting design around the bottom of the cake.

Adapted from:
Genius Kitchen
Thulas Cake Lab

recipes

Lemon Chicken

Why do you order, when you can actually do it yourself?

In a chinese takeaway, lemon chicken would costs you like 12 New Zealand dollars in just a small tub. I know, a big amount of money for a very little serving. And in fact, takeaway foods has more fatty oils than foods that is cooked at home. I know it’s quite a difficult task to cook this special dish, especially when little kids are around. You tend to cook just whatever, or just buy takeaways for dinner. But preparing something yummy like this, and to see your kids and hubby, eating with a huge smile on their faces, will wash down all the hardships you took, efforts will be well-appreciated, and you’ll end up smiling too! Everyone will be happy while eating their delish dinner and you can say goodbye to unhealthy takeaways as well.

Here is the recipe that I have tried, and  it turns out soooooooo yum!

Ingredients:
2 1/2 lbs boneless, skinless chicken breasts (cut into 1″ cube)

Marinade:
2 tbsp soy sauce
1/2 tsp salt

Batter:
2 large eggs
1/4 cup cornstarch
1/2 tsp baking powder
pepper to taste
oil for frying

Sauce:
1 cup chicken broth
1/3 cup sugar
1 1/2 tbsp sugar
2 tbsp lemon juice
3/4 tsp salt
3 slices of lemon, peeled
2 tbsp oil
yellow food coloring (optional)

Procedure:
1. Marinate chicken pieces into a bowl with soy sauce and salt. Put it in the fridge for 30 minutes.
2. While marinating, beat the eggs, cornstarch, baking powder and pepper in a separate bowl to make the batter.
3. After 30 minutes of marination, coat the chicken with the batter.
4. Deep fry the chicken pieces in batches, until golden brown or fully cooked. Drain on paper towels and set aside.
5. To make the lemon sauce, combine sugar, cornstarch, chicken broth, lemon juice, and salt. (If using food coloring, you can add it now.) Mix well then add the peeled lemon pieces.
6. Heat 2 tbsp oil in a wok or sauce pan, pour in the lemon sauce mixture and heat until well mixed and sauce becomes clear. Remove the lemon slices and pour in the battered chicken and mix.

Share and enjoy with family and friends!!!
Source: Blog Chef Enhanced by Zemanta