How To make Luscious Lemon Pie

How to make a Luscious Lemon Mirangue pie

Luscious lemon mirangue pie, the perfect treat

Luscious Lemon ???? Pie #lemonpie #food #dessert #share #like #foodie #recipe #easyrecipe

Luscious Lemon Drizzle Cake - Baked in 30 Minutes

This lemon drizzle cake is truly luscious, moist, and absolutely delicious. It's one of my standby recipes, and I make it up at least three time a year when guests come over. It's also a dessert to consider for parties. Your guest will love it and ask for the recipe. Get the recipe:

As with all our recipes, you can vary many of the ingredients and amounts according to your liking. For example, if you want the cake to have more of a lemon kick, you can add more zest. If you want extra moisture, add a bit of milk.

The drizzle is a bit tricky and needs to be adjusted according to your taste. I find a cup of sugar combined with the juices from two lemons perfect. All tastes vary, so feel free to change the mixture according to what you like. For example, if you want it more on the sour side, add more lemon or less sugar. If you want it sweeter, add less lemon and more sugar.

Be sure to poke many holes in the cake as you want the drizzle to penetrate deeply into the cake.

Give it a try and leave us a comment telling us what you think. Most of all, enjoy your lemon drizzle cake.

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LUSCIOUS LEMON TART

Only the flakiest crumbliest pastry….. tastes like nothing ever tasted before Pucker up baby #mytunes #flakeadd #goldenoldie for this delicious…
**LUSCIOUS LEMON TART**
Light , zingy bite of sunshine with crispy flaky buttery pastry

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RECIPE NO: 93 & counting…

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LUSCIOUS LEMON TART

SHORTCRUST PASTRY INGREDIENTS
180g Plain Flour
100g Cold Butter (Salted)
1 egg yolk
50g Icing sugar
2 Tablespoons cold water

FILLING
100g Caster Sugar
2 Tablespoons Cornflour
Juice of 2 large lemons
( approx100ml)
200ml Orange juice
(I used juice of one large orange then made up the rest with carton orange juice)
85g Butter (Diced)
3 egg Yolks + one full egg (whisked together )


PASTRY METHOD
Pre heat your oven to 180C and grease your 9” loose bottomed flan tin.
Put the flour and cold butter into a bowl and blend between you fingers, method I use is “ Show me the money” blend the butter and flour between your fingertips and as you do you flatten the butter into small pieces as it blends and disappears into the flour like breadcrumbs.
Add your icing sugar .
Make a well in the centre of your flour butter mix and add your egg yolk.
Sprinkle the cold water around the bowl and use a butter knife to blend in a criss cross pattern across the bowl to represent your mixing blade. I don’t use my hand until I can see the pastry come together in clumps, the colour changes too as the butter is mixed and egg yolk to a pale yellow.
Now’s the time to go in with your hand like a claw and mix the dough, keep your hand stiff as you move around the bowl and the pastry will come together in a clump. You can start a gentle knead with your hand still in the bowl to bring the dough together.
Pastry done … Ka-Boom!
Sprinkle some flour on your worktop and roll out you dough.
Now any normal person would let this pastry chill for 30minutes but then again I’m not normal. Roll out your dough immediately to fit your round 9” flan tin , using the rolling pin, roll up and down and move the pastry around, so up down and turn it around, so just think from 12 O’ clock to 6 O’ clock and twist the pastry each time so it doesn’t stick on your worktop.
Use the rolling pin as a guide to roll the pastry back on to the rolling pin so you can lift in place and cover the tin. I use a 9” loose bottomed flan tin. Prick the pastry base with a fork on the base and along the sides.
Now you can chill the pastry for 30minutes to an hour to settle so the pastry doesn’t shrink when baked.
Pre-heat your oven 180C while you’re waiting….
Bake the pastry case “blind” which means … place some tinfoil directly onto the flan tin to create a blanket of foil and weigh down with either ceramic beans or dry beans or even rice.
Bake for 15minutes, then take out of the oven remove the foil (be careful as the foil is hot and the beans are mobile!!!) and bake for another 5-8minutes until the pastry is pale golden and cooked. When the pastry case is completely cold, fill with your lemon filling.

LEMON MERINGUE PIE FILLING
Place your cornflour and caster sugar in a saucepan and give it a good blend to get out any lumps and bumps.
Slowly add in your lemon juice to blend along with your orange juice and set on a low heat to thicken. This will only take a few minutes on a medium heat.
Once the mixture comes to a slow boil and bubble this will activate the cornflour and your mixture will thicken.
Immediately take it off the heat and slowly plop your butter into the pot bit by bit melting into this delicious lemon soup!
Whisk your egg yolks and gradually add some of the hot lemon filling into your egg mix first to prevent a scrambled egg pie!( If you were to put the egg directly into the hot “lemon soup” the egg would immediately start to set and you will have little nibs of cooked egg floating in your meringue filling like scrambled egg… not on my watch!)


Now that you have mixed a little hot “lemon filling” into the egg mixture you can now slowly add all the egg mixture back to the rest of the lemon filling and bring it back to the heat to thicken up.
The lemon filling is too runny so the egg now needs to cook off and thicken up.
The meringue filling is done once it plip plops (that’s a real word!) off your spoon .
Turn off the heat and transfer the delicious lemon filling into your prepared pastry case and leave cool to set.
Once completely cool, store in the fridge for at least three hours before attempting to cut.
This tart must be kept chilled to ensure the filling remains firm enough to cut.

How To| How to make the creamiest, luscious heavy lemon flavored Lemon Meringue Pie! Lemon Ice Box!

Lemon Meringue Pie:


I didn’t come to appreciate Lemon Meringue Pie until I became an adult. It was a dessert that had a permanent place on our holiday dessert table every year. I’ve never been a fan of milk at all, so when I learned to bake I prepared a lemon curd version that now works for me! Lemon Meringue Pie is a great tasting pie with that combination of a buttery flaky crust filled with a lemony cream filling, and finished off with a billowy sweet meringue. What I like too is that you there are only 4 ingredients required to make the filling for this pie. Most ingredients you'll already have on hand. Things like lemon juice, condensed milk, eggs and a frozen pie crust..



Easy Quick Lemon ???? Meringue Pie:

1 baked deep dish pie shell
1 can sweetened condensed milk
3/4 c fresh or bottled lemon juice
Zest of 1 lemon (optional)
4 eggs separated
1 t cream of tartar
1/2 c sugar
Preheat oven to 375.
Whisk eggs yolks and condensed milk together. Add lemon juice and zest. Whisk until thoroughly combined. Pour in pie shell and bake for 20 minutes.
About 3 minutes before pie is finished baking beat egg whites on low gradually increasing speed until they are frothy. Add the cream of tartar and half of sugar. Increase speed to high and beat about 1-2 minutes until you see soft white clouds of Meringue. Add rest of sugar and beat about a minute. Check to see if you have stiff peaks by removing the whisk attachment from mixer. Stir with whisk and flip to side. If the Meringue looks like an ice cycle frozen not moving on the whisk it is ready. Spoon the Meringue onto the pie covering to edge of crust. Once covered take your spoon and make swirls or whatever designs you like. You can also put the Meringue in a piping bag and pipe onto pie.
Bake in a 350 oven 10 minutes or until the Meringue turns a golden brown streak. 8-10 minutes depends on your oven. Cool at room temp for an hour and refrigerate2 hours before serving. #lemonmeringuepie


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Don't forget to try my easy recipe for Southern Steam Fried Potatoes. They melt in your mouth!

While you're at it, check out my recipe for Butter Pound Cake! This cake is so moist and buttery that it melts in your mouth!


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Luscious Lemon Pie

This pie is so creamy and delicious. The crust is made from meringue. To get the recipe go to my blog
One Simple Way