How To make Sunny Lemon Pie
Pastry for two 1-crust 9-inch pies, prebaked for 5 minutes, and cooled 6 large eggs plus 2 egg yolks 1 c fresh lemon juice (5 to 6 lemons) 1/2 c fresh orange juice (1 large orange) 1 1/2 c sugar 1 c heavy cream 1 t vanilla extract 1/2 t grated lemon zest speck of salt
Slowly beat together the eggs, lemon juice, orange juice, sugar, cream, vanilla, lemon zest, and salt until the mixture is combined but no bubbles or froth has formed.
Pour the mixture into the baked shells and take 30 to 35 minutes or until the filling is deep golden on top.
Cool thoroughly on a rack before serving.
Recipe by Marcia Adams
Makes 2 9-inch pies.
How To make Sunny Lemon Pie's Videos
Recipe for Tarte au Citron AKA Lemon Tart! | Cupcake Jemma Channel
Yay you picked Tarte Au Citron as your winner of the Lemon Pie Off and DANG are we pleased. Tarte Au Citron is a CLASSIC French bake. (But unlike a lot of French baking it's really very easy.) This super smooth and silky Lemon filling is encased in a crisp and buttery Short Crust Pastry and is so perfect for a Summer picnic or a dessert for your dinner parties as you can make it earlier on in the day. Serve it with Creme Fraiche, Double Cream or even Ice Cream! You can store the tarte in the fridge for at least 4 days but we guarantee you won't be able to keep from scoffing it all straight away!
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9 Tart Tin
For the Sweet Pastry
Pre heat your oven to 175C (fan assisted)
200g Plain Flour
40g Icing Sugar
Pinch of Salt
100g Cold chopped unsalted Butter
2 Egg Yolks
A splash of cold water
For the Lemon Filling
Preheat oven to 150C (fan assisted)
6 Whole Eggs
2 Egg Yolks
140g Caster Sugar
150g Double Cream
2 Lemon Zest
120ml Lemon Juice
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Lemon Cheesecake | Sally's Baking Recipes
Savor every sweet-tart taste of the creamiest, dreamiest cheesecake flavored with fresh lemon, nestled between a buttery graham cracker crust and a layer of homemade lemon curd. Top with clouds of fluffy whipped cream and sunny lemon slices for a simple yet eye-catching presentation.
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Baked Lemon Cheesecake Recipe | Just Cook!
#bake #cheesecake #recipe
Baked Lemon Cheesecake
Hi everyone, it’s been a while ????
Here’s my second recipe from Mallorca, Spain. Introducing my version of the Baked Lemon Cheesecake, made extra special with Lemon curd topping.
I made this for a family pool party last Sunday and everyone loved it. My mum even took half the cheesecake to share with her friends ha!
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INGREDIENTS:
FOR THE BASE
* 300g Digestive Biscuit Crumbs
* 75g Butter, melted
FOR THE CHEESECAKE
* 450g Mascarpone Cheese
* 100g Caster Sugar
* 250ml Heavy Cream
* 3 Medium Eggs
* Lemon Zest of 1 Lemon
* Lemon Juice of 1 Lemon
* 2 tbsp All-purpose Flour
* A Pinch of Salt
FOR THE TOPPING
* 80ml Lemon Juice
* 1 Egg
* 2 Egg Yolks
* 100g Caster Sugar
* 56g Butter
* A Pinch of Salt
I recommend a round 8 inch (20cm) cake tin.
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???? Sunny Lemon cupcake ???? with lemon curd / คัพเค้กเลม่อน , เลม่อนเคิร์ด
???? Sunny Lemon cupcake ???? / คัพเค้กเลม่อน , เลม่อนเคิร์ด ✨
???????????? คัพเค้กเลม่อน เนื้อเค้กนุ่มฟู เบาๆ รสชาติ หวานอมเปรี้ยว หอมเลม่อน ตัดด้วยครีมสด นุ่มๆ ตอนอบเค้กหอมไปทั่วบ้านเลยค่ะ ใดๆคือชื่อเล่นน้อง คือเค้กไข่ดาว เราน้องเหมือนจริงๆ ????
????????ขอบคุณสำหรับทุกๆการติดตาม ถ้าชอบคลิปของเราฝากกด Like และ subscribe กันเยอะๆนะคะ เพื่อเป็นกำลังใจให้ทำคลิปใหม่ๆออกมาให้ได้ชมกันอีกน้า????
????????Thank you for watching my video. Please subscribe and like for supporting me.????
????????????สำหรับใครที่หาไอเดียเมนูเครื่องดื่ม หรือ home cafe Ideas
➡️ ติดตามได้ที่ Instagram : what.a.bake ได้เลยค่าา????
(
???? For work: lukpudd.liveliness@gmail.com
ถาดอบขนาดหลุม 2 baking tray size 6.2 x 6.2 x 4 cm.
Link below ????
????Ingredients
????CHIFFON CAKE:
5 Yolks / ไข่แดง
80ml. Milk / นมสด
1/2 tbsp. Lemon juice /น้ำเลม่อน
100g. Cake flour / แป้งเค้ก
60ml. Canola oil / น้ำมันคาโนล่า
????MERINGUE:
5 Egg whites / ไข่ขาว
1 tbs. Lemon juice / น้ำเลม่อน
100g. Sugar / น้ำตาล
????LEMON CURD:
200g. Granulated sugar / น้ำตาล2 tbsp lemon zest zest of two lemons6 egg yolks / ไข่แดง100ml. lemon juice / น้ำลม่อน110g. Butter unsalted, cold / เนยจืด
????CREAM:
200ml. Whipping cream
1tbsp. Icing sugar
วิธีทำ
1. คนผสมทุกอย่างให้เข้ากัน
2. นำขึ้นตั้งไฟ ใช้ไฟกลาง ค่อยคนตลอดเวลา
3. เมื่อส่วนผสมหนืดขึ้น คนต่อ รอให้เดือดสักเล็กน้อย
4. ใส่เนย คนให้ละลาย
5. พักไว้ให้เย็นตัว
6. ตีไข่แดง นมสด และ น้ำเลม่อนให้เข้ากัน
7. ผสมแป้งเค้กลงไป
8. ผสมน้ำมันคาโนล่าลงไป ส่วนผสมจะมีความข้นหนืดขึ้น
9. ตีไข่ขาว กับ น้ำเลม่อน ให้ขึ้นฟูเป็นฟองแชมพู
10. แบ่งใส่น้ำตาล เป็น 3-4 ครั้ง ตีจนกว่าจะขึ้นฟูเป็นเมอแรงก์
11. แบ่งเมอแรงก์ผสมลงในส่วนของไข่แดงที่ละน้อย ผสมให้เข้ากันด้วยความเบามือ
12. ตักใส่พิมพ์ เข้าอบที่อุณหภูมิ 180 °C เป็นเวลา 30-45 นาที
Methods
1. Mix everything together.
2. Put it on the fire, use medium heat, slowly stirring all the time.
3. When the mixture becomes more viscous, continue stirring. Wait for it to boil a bit.
4. Add butter, stir to melt.
5.Let it cool down
6. Beat egg yolk, fresh milk and lemon juice together.
7. Mix in cake flour.
8. Mix in canola oil. The mixture will become more viscous.
9. Beat the egg whites with lemon juice until foamy.
10. Divide the sugar into 3-4 times, beat until the meringue is fluffy.
11. Divide the meringue mixture into the egg yolk mixture little by little. Mix together gently.
12. Scoop into molds and bake at 180 °C for 30-45 minutes.
????BGM
♪ Cream (Prod. by Lukrembo)
Link :
Music by Kelsey Kuan - Summer Cologne -
Music by Katanak - Sunday -
???? Sony A6400
???????????? EDIT : iMovie , Capcut ????
Sunny Anderson's Nunya Business Lemon Meringue Dip | The Kitchen | Food Network
Sunny combines some of her favorite store-bought shortcuts to create a sweet and tart dessert dip that tastes like a popular pie!
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Sunny's Nunya Business Lemon Meringue Dip
RECIPE COURTESY OF SUNNY ANDERSON
Level: Easy
Total: 2 hr 20 min (includes chilling time)
Active: 20 min
Yield: 6 to 8 servings
Ingredients
Dip:
3 cups (about 12 ounces) finely crushed graham crackers (I like Trader Joe’s Old Fashioned Cinnamon Grahams)
Kosher salt
Two 8-ounce tubs whipped cream cheese
One 10- to 12-ounce jar lemon curd
One 8-ounce tub whipped topping
4 ounces vanilla meringue cookies, coarsely crushed (about 1 3/4 cups)
Dippables:
Apple wedges
Pretzel thins
Stroopwafels
Graham crackers
Directions
For the dip: Add the graham cracker crumbs to a glass 8-by-8-inch glass baking dish or 9-inch pie plate and lightly press crumbs down with the bottom of a dry measure cup. Sprinkle the crumbs lightly with salt.
In a stand mixer fitted with a whisk attachment or a bowl with a hand mixer, blend the cream cheese, lemon curd and whipped topping until fluffy and smooth. Using a rubber spatula, spread the lemon curd mixture over the graham cracker base and smooth the top.
Sprinkle the crushed meringue cookies over the dip and gently press them into the top. Cover and refrigerate for 2 to 3 hours.
For the dippables: Serve the dip with your choice of apple wedges, pretzel thins, stroopwafels and/or graham crackers.
Cook’s Note
You can make this dip a day ahead and store, covered, in the fridge; just reserve the crushed meringue topping and add it 1 to 2 hours before serving.
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Sunny Anderson's Nunya Business Lemon Meringue Dip | The Kitchen | Food Network
National Lemon Meringue Pie Day (August 15) - Activities and How to Celebrate Lemon Meringue Pie Day
National Lemon Meringue Pie Day (August 15) - Activities and How to Celebrate Lemon Meringue Pie Day
National Lemon Meringue Pie Day on August 15th gives pie lovers and lemon lovers a chance to celebrate. Tart lemon curd and delicate meringue sing together ...
#NationalLemonMeringuePieDay
#LemonMeringuePieDay
#LemonMeringuePie