Homemade Lemon Pie Recipe - How to make Lemon Tart - French Lemon Tart - Delicious
Homemade Lemon Pie Recipe - How to make Lemon Tart - French Lemon Tart - Delicious
Full recipe & ingredients:
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The Best Lemon Meringue Pie | Melissa Clark | NYT Cooking
Extra-Lemony Meringue Pie:
Blood Orange Butterscotch Meringue Pie:
Chocolate Raspberry Meringue Tart:
Melissa Clark is back! She’s in the studio kitchen showing us how to make her Extra-Lemony Meringue Pie, which is a tangier, creamier version of its cousin, Lemon Meringue Pie. In Melissa’s recipe, a buttery lemon curd is topped with swirls of lemon zest-infused meringue. “For a lemon meringue pie,” Melissa says, “the focus really should be on the contrast between that tangy filling and then that fluffy, sweet topping. The crust is totally negotiable.”
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All the food that’s fit to eat (yes, it’s an official New York Times production).
Lemon Curd Tartlets
These Lemon Curd Tartlets are a delicious and fancy little dessert to serve at a party or for afternoon tea. Buttery, crunchy and oh so tangy, these Mini Lemon Tarts combine a homemade shortcrust pastry and creamy lemon curd into a delicious bite!
Read the full recipe here:
Ingredients
For the pastry:
- 250 gr AP / Plain Flour
- 50 gr Icing Sugar - sifted
- 1 pinch Fine Salt
- 120 gr Unsalted Butter - cold
- 1 Egg
For the Lemon Curd:
- 4 Egg Yolks
- 100 gr Caster Sugar
- 125 ml Lemon Juice - about 3 large lemons
- 75 gr Unsalted Butter - at room temperature
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Delicious French Lemon Cream Tart Recipe
Creamy, tart, full of citrus flavor this french lemon cream tart is for citrus lovers. Sweet shortcrust pastry is filled with sharp citrus cream. This lemon tart is the perfect summer dessert.
Full instructions and ingredients here:
Lemon Meringue Pie | French, Posh but so Easy...
Video Recipe on how to make a Perfect & So Easy Lemon Meringue Pie. You ll love that sweet dessert. Much easier than you think. Crumbly Crust, Velvety Lemon Curd, Delicious Meringue.
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Alexis Gabriel
French Lemon Pie Recipe | Lemon Meringue Pie Recipe | Easy Lemon Pie Recipe | Lemon Tart Recipe
This Lemon Meringue Pie is literally THE dessert to make when you have lemons around and don't know what to do with them. This recipe requires a few technical steps that are not too complicated. All you need is a little patience.
For the shortcrust pastry, make sure to adjust the cooking time depending on your oven. If your oven has the tendency to be too hot, cook it only 10 minutes each time instead of 15 minutes. You want a soft crust that melts in your mouth, not a hard one that is tough to eat, believe me!
If you want more lemon cream, it is easy to double the recipe.
Bon appétit!
00:15 - Shortcrust Pastry
01:44 - Lemon cream
03:31 - Meringue
Find this recipe on my website:
Shortcrust pastry recipe:
Soft meringue recipe:
Strawberry tart recipe:
Chocolate tart recipe:
Lemon blueberry tart recipe:
Almond apple pie recipe:
Pear & almond pie recipe:
Apple tart recipe:
All my written recipes are in French too! Toutes mes recettes sont aussi en Français!
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➡️ RECIPE
Ingredients
For the shortcrust pastry:
1 egg
1 1/2 cups flour
1/2 cup butter softened
1/2 cup sugar
1 Tbsp heavy whipping cream
A pinch of salt
For the lemon cream:
4 lemons
1/2 cup sugar
3 egg yolks
2 Tbsp cornstarch
3 1/2 Tbsp butter cut into pieces
For the meringue:
1/2 cup egg whites (room temperature)
1/2 cup sugar
1 tsp vanilla extract
Instructions
For the shortcrust pastry:
1- In a large bowl, whisk together the sugar and the butter until creamy and pale.
2 - Add the heavy cream, the egg, and the salt. Whisk until smooth.
3 - Add the flour all at once and whisk until dough sticks to the whisk and you can form a ball.
4 - Butter and flour a pie dish. Transfer the dough to the dish and spread it with your hands, then prick with a fork.
5 - Place the dish in the freezer for 30 minutes.
6 - Preheat oven to 350°F.
7 - After 30 minutes, remove the dish from the freezer, cover with aluminum foil and spread baking weights on top. Bake for 15 minutes.
8 - Remove foil and the weights, and bake for an additional 15 minutes. Crust must be be fully baked and golden.
9 - Allow to cool before filling.
For the lemon cream:
1 - Grate the lemons and collect the zests in a bowl. Press the lemons and strain their juice over the same bowl.
2 - In another bowl, mix together the sugar with the cornstarch and the egg yolks until thick and pale.
3 - In a saucepan, boil the lemon juice with the zests over medium heat.
4 - Add the sugar, cornstarch, and egg yolks mixture.
5 - Cook on low heat whisking constantly until you obtain a creamy texture. Remove from heat and add the butter. Whisk until smooth. Transfer to a bowl and cover with plastic wrap directly on the cream. Allow to cool at room temperature.
6 - Pour the lemon cream on the cooked shortcrust party and place in the fridge until a few minutes before serving time.
For the meringue:
1 - Right before serving time, in the bowl of a stand mixer, whip on medium speed the egg whites until foamy.
2 - Once foamy, add 1/3 of sugar and go up one speed.
3 - Once the sugar has dissolved, add another 1/3 of sugar and go up one speed. Whip a few minutes.
4 - Add the rest of the sugar and whip to peaks at maximum speed.
5 - Pour the vanilla extract and whip to combine.
6 - Spread the meringue on top of the lemon cream and broil in the oven until the meringue gets a golden-brown color, (or use a kitchen torch if you have one.)
7 - Serve immediately
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