How To make Lemon Pecan Torte
TORTE:
2 tb Matzoh meal
7 Eggs,separated
3/4 c Sugar
2 c Pecans,coarsely ground
1 tb Lemon rind
1 tb Lemon juice
GLAZE:
1 Egg yolk
1/3 c Lemon juice
1/2 c Sugar
1 ts Margarine
1 tb Lemon rind
1. Preheat oven to 325'F. Grease 9" springform pan; dust with matzoh meal.
2. Prepare Torte: Whisk yolks and sugar in large bowl to blend. Stir in
pecans and lemon rind. Beat egg whites and lemon juice in large bowl until stiff but not dry peaks form. Stir 1/4 of whites into yolk mixture. Fold in remaining whites until blended. Scrape into prepared pan. 3. Bake in 325'F oven for 1 hour or until firm in center to touch. Cool on
wire rack for 15 minutes. Cake will sink in center. 4. Meanwhile, prepare Glaze: Combine yolk, lemon juice, sugar and margarine
in small saucepan. Bring to simmering over medium heat, whisking constantly. Off heat, stir in rind. 5. Pokes holes in top of cake with long skewer. With cake still in
springform pan, spooon glaze over. Let stand a few minutes so glaze seeps in. Remove cake from pan by running thin knife around rim to release cake; remove sides. Garnish with lemon peel, if you wish.
How To make Lemon Pecan Torte's Videos
The Ultimate Pecan Pie Recipe
With a flaky, golden pie crust and sweet filling, this homemade Pecan Pie recipe is a classic old-fashioned dessert that’s a staple for Thanksgiving or any holiday gathering. It’s easy to make and a family favorite, as it turns out perfectly every single time. It’s the perfect combination of sweet and salty that is so satisfying after a holiday dinner. It’s a classic holiday pie for a reason!
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Gooey Pecan Pie Bars Recipe
A fun and easy twist on a traditional pecan pie, these Pecan Pie Bars have a delicious buttery shortbread crust and a rich sweet filling full of pecans. They’re the perfect combination of sweet and salty! These nutty and gooey bars are perfect for the holidays and feeding a crowd. If you want all the flavor of a pecan pie without the work then this is theThanksgiving dessert you need to make. They're also perfect for friendsgiving, just don't forget to hide one away for yourself since they go so quick!
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Homemade Pecan Pie Recipe - Laura Vitale - Laura in the Kitchen Episode 488
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Pecan Pie Bars That Are Better Than Pecan Pie
Perfectly nutty and slightly gooey Pecan Pie Bars are a fast and fun twist on the classic Thanksgiving dessert. With 15 servings, this recipe feeds a crowd and comes together in no time--making it perfect for the holidays!
Recipe:
Ingredients
Crust
2 ⅓ cups all-purpose flour (291g)
½ cup light brown sugar (100g)
1 ½ teaspoons cornstarch
¾ teaspoon table salt
1 cup unsalted butter, very cold and cubed (226g)
2 Tablespoons heavy cream
Pecan Pie Bar Topping
¼ cup unsalted butter, melted and cooled (57g)
1 cup light brown sugar, firmly packed (200g) (I prefer to use a blend of light and dark brown sugar)
3 Tablespoons all-purpose flour
3 large eggs, room temperature preferred, lightly beaten
1 cup light corn syrup
1 ½ teaspoons vanilla extract
¾ teaspoons table salt
2 ½ cups chopped pecans (250g)
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Instructions
00:00 Introduction
Crust
00:24 Preheat oven to 350F (175C) and line a 9x13 baking pan with parchment paper or foil, using enough so that the excess hangs over the sides (you’re effectively making a sling that you’ll use to remove the bars after baking and cooling).
00:29 Combine flour, sugar, cornstarch, and salt in the basin of a food processor and briefly pulse until combined.
01:28 Scatter butter over the top of the mixture and pulse again until just combined and small butter pieces are still remaining.
02:23 Add heavy cream and pulse again until dough is still sandy/just beginning to cling together but will stick together if pressed between your thumb and forefinger (this is about 25-30 1-second pulses for me).
03:17 Pour crumbly mixture into prepared baking pan and use your hands or the back of a spoon to evenly flatten into the pan.
04:17 Transfer to 350F (175C) oven and bake until the crust is just beginning to turn light golden brown, about 25 minutes. While crust is baking, prepare your pecan pie bar topping.
Pecan Pie Bar Topping
04:26 Melt butter and set aside so it has some time to cool.
04:45 In a large bowl, combine brown sugar and flour and whisk until well-combined and lump free.
05:12 Add eggs, corn syrup, vanilla extract and salt and stir until completely combined and then drizzle in melted butter and stir to combine.
06:13 Stir in chopped pecans.
06:25 Once crust has finished baking, pour pecan pie filling over warm crust (use a spatula to evenly distribute the filling/nuts if needed). Return to oven and bake on 350F (175C) for 25-30 minutes or until the filling is set and the center does not jiggle when the pan is jostled.
07:12 Allow to cool for 4-6 hours or overnight before cutting and serving.
Notes
Preparing without a food processor
Note that while the crust for pecan pie bars can be prepared without a food processor (using a grater or pastry cutter or rubbing the butter into the mixture), it will be very, very difficult to work together. This is a dry dough that really benefits from the power of a food processor, so use yours if you have it!
Corn syrup
I prefer to use light corn syrup, dark corn syrup will work but I find it makes the bars richer in a way that I found to be overpowering. I do not know of a substitute that will work as well as corn syrup; maple syrup and honey tend to make the filling too loose/runny.
Pecans
I tried this recipe toasting the pecans first and without toasting the pecans and did not find a significant difference and the extra step to be unnecessary. However, you can feel free to toast the pecans first!
Storing
After cooling/cutting, store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to one week.
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Award Winning KETO PECAN PIE | Gooey Sugar-Free Recipe
This is the ULTIMATE sugar-free pecan pie recipe. Gooey and rich, just like the real thing, but with a tiny fraction of the carbs. And it won for BEST Keto Pecan Pie from HighFalutin' Low Carb. Only 3g net carbs per serving!
????️ Printable Keto Pecan Pie Recipe:
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