Mini Lemon Meringue Pie tasting Spoons by Cupcake Savvy's Kitchen
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These cute Tasting Spoons are the perfect size for your next Lemon Meringue Pie hit. They would make a great inclusion in your next High Tea or Dessert Buffet.
RELATED LINKS:
Mini Lime Curd Meringue Tarts:
Lemon Curd Tart Dome Entermet:
Easy Mini Lemon Meringue Pie Tarts:
INGREDIENTS:
BASE:
Handful of Biscuits/Crackers
1/2 Tablespoon Unsalted Butter Softened
LEMON CURD:
2 Eggs
1/2 Cup Sugar
60g Unsalted Butter
100mL Lemoon Juice
MERINGUE TOPPING:
3 Large Egg Whites
180g Caster Sugar
INGREDIENTS CONVERSION LINK:
Link to convert Grams to Cups
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MUSIC:
Blue Skies - Silent Partner
Spring In My Step - Silent Partner
#LemonCurd #LemonTart #LemonMeringue
Keto Mocha Meringue Cookies - Low Carb & Keto Diet
These meringue cookies are like heavenly mocha clouds! They are light, airy, crunchy!. They are the perfect way to end a meal and the best part is, they are only 1 net carb for 4 cookies! If you made my Creme Brûlée recipe, you will have 4 egg whites left over, that you can use to make these cookies.
Get the recipe here:
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Products I use and love:
Bob's Red Mill Super Fine Almond Flour -
Swerve Confectioners -
Island Fresh Organic Coconut Oil -
Lifesource Oat Fiber -
Brown Swerve -
Pure Vanilla Extract -
NOW Foods Coconut Flour -
Bob's Red Mill Shredded Coconut -
Ghirardelli Unsweetened Cocoa Powder -
Swerve Granular -
Nature's County Magnesium -
Sports Research High Potency Biotin -
Alive Once Daily Multivitamin -
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Intro music: Pink Lemonade - Silent Partner
Video music: Vision - Silent Partner (YouTube Royalty-free Music Download)
Lemon Meringue Pie
Lemon meringue pies are so easy to make and will be a perfect desert or party pie.
So let me show you how to make it.
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Ingredients:
Pie base
1 Cup Castor Sugar
1/2 Cup Corn Flour (Corn Starch)
1/2 Cup fresh Lemon Juice
1 Cup Water
50g Butter
3 Egg Yolks
Meringue:
3 Egg Whites
1/2 Cup Castor Sugar
Fresh And Sweet Homemade LEMON MERINGUE PIE Recipe
If you love homemade pies, try this easy and delicious lemon meringue pie recipe! This pie has a crisp homemade crust and a sweet swiss meringue topping. The perfect combination of tanginess and sweetness. Full recipe below.
Ingredients:
For the pie dough:
100g softened butter
pinch of salt
75g powdered sugar
50g corn starch
1 egg
170g all-purpose flour
For the filling:
2 cups / 480ml lemon curd (store-bought or homemade:
Swiss meringue:
½ cup / 120ml sugar
3 egg whites
pinch of salt
1 tsp vanilla sugar
Method:
1. Preheat the oven to 375 °F / 190 °C.
2. Beat the butter with a hand mixer until it turns pale.
3. Add the powdered sugar, corn starch, and salt and mix until combined.
4. Mix in the egg half at a time.
5. Add the flour and mix until well combined.
6. Wrap the dough in plastic wrap and let it rest in the fridge for 30 minutes.
7. Roll the dough between baking papers into a thin sheet.
8. Transfer the dough sheet to the pie tin.
9. Push the dough in and gently press against the edges.
10. Remove the excess dough by trimming the edges.
11. Prick the base with a fork.
12. Put the base into the freezer for 30 minutes.
13. Carefully cover the base with foil.
14. Bake in the preheated oven for about 20 minutes.
15. Remove the foil and let the crust cool completely.
16. Make the meringue:
17. Fill a medium saucepan one-quarter full with water. Set the saucepan over medium heat, and bring water to a simmer.
18. Combine the egg whites and sugar in a heatproof bowl and place over the saucepan.
19. Mix constantly with a spatula until the sugar has dissolved.
20. Remove the bowl from the heat.
21. Add the salt and vanilla sugar.
22. Beat the meringue with a hand mixer until stiff, glossy peaks form.
23. Pour lemon curd over the pie crust. If the curd is too runny, put the pie into the fridge until the curd solidifies.
24. Spread the meringue over the curd all the way to the edges.
25. Use a cook's blowtorch to lightly toast the meringue.
Enjoy!
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How to make Dulce de Leche in 15 Minutes | Smooth and Creamy Caramel Toffee Recipe | Baking Cherry
How to make Dulce de Leche in 15 minutes. Learn how to make this smooth and creamy caramel toffee or dulce de leche, using just a few ingredients. Unlike other recipes that take hours to make, this homemade dulce de leche can be made in 15 minutes!
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→ Condensed Milk Apple Cake:
→ Soft and Fluffy Lemon Mousse Cake:
→ 1 Minute Nutella Mug Cake:
→ Vanilla & Chocolate Marble Cake:
→ 5-Minute Apple Mug Cake:
→ Super Moist Nutella Mousse Cake:
→ Cherry Vanilla Cupcakes with White Chocolate Frosting:
→ Quick and Easy Cinnamon Apple Cake:
→ Super Moist Black Forest Cake:
Ingredients:
1/4 cup (50g) Granulated Sugar
3 Tbsp (42g) Butter at room temperature
1/3 cup (80ml) Whole Milk, hot
14oz (397g) Sweetened Condensed Milk (do not skip or substitute this ingredient)
#recipe #yummy #caramel
Foolproof Tart Shell Masterclass | Tart Crust | Most detailed video on youtube
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0:00 Intro
1:23 Tart ring vs. Tart pan
2:27 Tart Crust definition
3:17 Dough Methodology
4:08 Ingredients
4:35 Making the Dough
7:29 Preparing the pan/ring
8:29 Lining the perforated tart ring
10:35 Lining the regular tart pan
12:45 Results
Making a good tart crust is key to making a good tart. If you don’t have a good basket, then whatever you put inside would just fall out! If you are having trouble with tart getting stuck in the perforated ring, then read till the end.
BTW, I will upload how to make a “PIE CRUST” in another video!
Lemon Meringue Tart:
Blueberry Tart:
Raspberry Tart:
Pecan Tart:
Almond Cream:
*This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find:
▶Tart Crust◀
Yield: 1 tart crust of 16cm diameter (2cm height) To be honest, if you scrape the leftovers and roll them out, you can get more than 1 tart shell.
Unsalted Butter (room temp) 100g
Salt a pinch
Powdered Sugar 72g
Almond Powder 20g
Corn Starch 30g
Eggs (room temp)36g
Cake Flour 170g
① Beat the room temp. butter lightly (add in salt).
② Sift in powdered sugar, almond powder and corn starch. Beat lightly.
③ Add the room temp. eggs gradually and mix.
④ Finally, add in the cake flour and mix well.
⑤ Roll it out to 2mm/3mm thickness between parchment papers. (2mm thickness for 6~8cm diameter, 3mm thickness for 14~18cm thickness. Any other sizes, you decide)
⑥ Rest in the fridge for 1~2hrs.
⑦ For regular tart pan: Cut it out into one big disc
For perforated tart ring: Cut it out into strips/discs
⑧ For regular tart pan: Line the tart pan. Prick the bottom. Place a sheet of parchment paper and then pie weights.
For perforated tart ring: Line the ring. Place it on a perforated mat.
⑨ For regular tart pan: Bake at 170℃ for 10mins, take the pie weights out, then bake for another 5 mins. (160℃ for 2mm)
For perforated tart ring: Bake at 170℃ for 15mins. (160℃ for 2mm)
▶How to store◀
I usually store the tart crust in the strip/disc format in the freezer up to a month and bake just before use. Alternatively, you can bake the tart shells, cool them, then store them in this baked state in the freezer up to a month – but I usually don’t do this because it takes up too much space!
▶Tart shell getting stuck in the perforated rings◀
I had this issue when I started out baking and got so so frustrated. In the end, I finally found out the solution(s). The tart shell is meant to shrink slightly so that it can come off the ring. There are several tips, and you need to follow all of them.
1. Do not beat the dough and incorporate a lot of air – I mentioned in the video that you shouldn’t incorporate much air. The tart shell will expand and get stuck.
2. Rest the dough in the fridge for 1~2hrs.
3. Work fast so that the strip/disc dough doesn’t get stuck inside the holes. The holes are meant to help you, but in this case it’s making things worse.
4. Use my recipe – I have cornstarch in the recipe and it’s meant to help.
5. If the above doesn’t help then bake it for 2~3mins longer than usual – there is a turning point during the baking process where the tart shell starts to shrink and if you bake it too short, it will not go past the turning point.
6. If all the above doesn’t help, then just give it a break and stay away from perforated rings until your overall baking skills improve.
▶Egg wash◀
Mix heavy cream and egg yolk at a ratio of 1:4. Mix them well and strain it before use. Once the tart shell has cooled down completely, then brush them evenly. Bake it at 160℃ for 10mins. If you are baking almond cream for the tart, then brush the egg wash followed by filling it in with the almond cream – essentially you are baking the egg wash and almond cream at the same time. In this case, just bake the almond cream at whichever setting you decided.
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Oven: UNOX Bakerlux Shop.Pro Convection oven
Handmixer: Luxel or Tornado Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt (
Silicone Mat: Silpat( or Silpat equivalent( Perforated Silicone Mat (Mesh): Silpat
Hand Blender: Braun MQ 7035X (
Stand Blender: Vitamix QuietOne ( Infrared Thermometer:
Leveling Bar: This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find:
Zester: Microplane (
Whisk: Matfer
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#tartshell #tartcrust #pie