Luscious Lemon Shortbread Bars
Gluten free, dairy free, egg free, sweetened with honey. These lusciously sweet and smooth lemon bars are delicious.
We had to bake it in a pie plate since our square pan went missing. Tastes the same, baked up perfectly. Recipe in the link above.
????LUSCIOUS LEMON TART????
#LEMONTART#PASTRY#LEMONS#LEMONCURD#dessert
RECIPE FOR TART: INGREDIENTS: 2 tbs heavy cream, 1 egg yolk, 1 1/4 all purpose flour, 1/4 tsp salt, 1/4 cup sugar, 1/2 cup cold butter cut into pieces.
SEE LEMON CURD RECIPE ON PREVIOUS VIDEO
INSTRUCTIONS FOR MAKING TART: Whisk cream and egg yolk together in small bowl. In a separate bowl whisk together flour,sugar, and salt. Add cold butter to flour mixture mixture and blend together, will have coarse crumbs. Add egg/cream mixture while in bowl. Blend and knead till dough comes together to form a ball or disk. Chill dough in refrigerator for 1 hour. Roll out to fit in a 9” tart pan. You will need dough to be approximately 12” in diameter. Place in tart tin, push in and against edges, making sure to have strong edges. Trim edges if there is excess overlap. DOCK pie with a fork. Bottom and fork edges. Freeze pie crust for 30 minutes to set crust. Preheat oven to 375• F Bake tart shell with parchment paper and pie weights or dried beans if desired to hold crust firm more securely. Bake 23 minutes on middle rack, and the last 7 minutes can be baked on bottom rack if needed Cool approximately 20-30 minutes. Fill with cold lemon curd. Refrigerate about 1 hour before serving. Decorate with berries or lemons. Enjoy ????????
Professional Baker Teaches You How To Make LEMON CAKE!
Chef Anna Olson shows you how to bake a luscious lemon coconut cake!
Subscribe for more video recipes:
Cake
2 ½ cups (325 g) cake & pastry flour
1 ½ cups (300 g) granulated sugar
1 Tbsp (9 g) baking powder
½ tsp (2.5 g) salt
zest of 1 lemon
¾ cup (175 g) unsalted butter, at room temperature and cut into pieces
1 cup (250 mL) buttermilk
¼ cup (60 mL) fresh lemon juice
2 Tbsp (30 mL) vegetable oil
4 large eggs, at room temperature
2 tsp (10 mL) vanilla extract
Lemon Coconut Filling
1 cup (250 mL) whipping cream
1 cup (200 g) granulated sugar
zest of 1 lemon
¼ cup (30 g) cornstarch
2 cups (100 g) sweetened flaked or shredded coconut
3 large egg yolks
½ cup (115 g) unsalted butter, cut into pieces
1 tsp (5 mL) vanilla extract
½ tsp (2 mL) coconut extract (optional)
Sabayon Buttercream & Assembly
2 large egg yolks
¼ cup (50 g) granulated sugar
zest of 1 lemon
¼ cup (60 mL) fresh lemon juice
2 cups (260 g) icing sugar, sifted
1 ½ cups (340 g) unsalted butter, at room temperature and cut into pieces
2 tsp (10 mL) vanilla extract
1 ½ cups (150 g) sweetened flaked or shredded coconut
Directions
1. Preheat the oven to 350 F (180 C). Grease two 8-inch (20 cm) round cake pans. Line the bottoms with parchment paper and dust the sides of the pans with flour, tapping out any excess.
2. Sift the flour, sugar, baking powder and salt into a large mixing bowl (if using electric beaters) or into the bowl of a stand mixer fitted with the paddle attachment. Add the lemon zest and stir in. Add the butter and cut in on medium-low speed until the flour is crumbly and no pieces of butter are visible, about 2 minutes.
3. In a separate bowl, whisk the buttermilk, lemon juice, oil, eggs and vanilla. Add this all at once to the flour and mix first on low speed until combined and then increase the speed to medium high and beat for 1 minute until lighter in colour. Divide the batter between the two pans and spread to level. Bake the cakes for about 30 minutes, until a tester inserted in the entre of a cake comes out clean. Cool the cakes for 30 minutes on a rack in their tins, then turn out to cool completely.
4. For the filling, measure the cream, sugar, lemon zest, cornstarch and coconut in a saucepan and whisk this together. Have the egg yolks in a small dish and have the butter in another dish on hand. Bring the cream mixture up to a full simmer over medium heat while whisking, about 5 minutes. Ladle a spoonful of the cream into the egg yolks while whisking and then add this back into the pot, and continue to cook for about 4 minutes while whisking, to cook the eggs. Remove the pan from the heat and whisk in the butter until melted. Whisk in the vanilla and coconut extract (if using) and transfer to a bowl to cool. Cover and chill for at least 4 hours before using.
5. For the buttercream, whisk the egg yolks, sugar, lemon zest and juice in a metal bowl placed over a pot of gently simmering water, until the mixture has doubled in volume and holds a ribbon on the surface when the whisk is lifted. Remove the bowl from the heat and whisk in the icing sugar – this will cool the sabayon. Using electric beaters or in a stand mixer fitted with the whip attachment, whip the sabayon one minute to cool it further and then add the soft butter a few pieces at a time, until the buttercream is smooth. Whip in the vanilla. Use the buttercream at room temperature
6. To assemble the cake, slice each cake layer in half horizontally. Place one cake layer onto a platter or cake stand. Spoon some of the buttercream into a piping bag fitted with a large plain tip and pipe a ring around the outside edge of the cake. Spoon a third of the chilled coconut filling inside this ring, spreading evenly. Top this with another cake layer and repeat two more times. Cover the top and sides of the cake with the remaining buttercream and coat the entire cake with coconut. Chill the cake until ready to serve.
The cake should be stored refrigerated, but it best enjoyed when it sits out an hour before slicing and serving.
Shop Anna Olson Cookbooks:
-
Follow Anna on social media:
Pinterest:
Twitter:
Facebook:
Instagram:
Anna's Official Website:
Follow Oh Yum on...
Facebook:
Instagram:
Pinterest:
Twitter:
Official Oh Yum Website:
#OhYum
Lemon Meringue Pie Bites
Come and try these not only cute but delish lemon meringue pie bites. When I say bites, what I mean is, they're just 2 bites worth. Yep. Crunchy base, creamy tangy lemony filling and luscious meringue. Do try!
NOTE: If you've made any of my recipes, please head out to my website and rate it. Link is below. I would really appreciate it. Huge thanks!
▶ Printable recipe, tips and instructions
▶ Subscribe for more videos
Things I used in this recipe:
Mini muffin tin:
................................................................................
Say HI to us here:
▶Website:
▶Instagram:
▶Facebook Page:
▶Pinterest:
▶Twitter:
................................................................................
Kitchen tools I love to use:
My favourite Asian ingredients:
................................................................................
Camera gear:
Camera: Sony A7III
Lens: FE 28-70mm F3.5-5.6 OSS (SEL2870)
Mic: Rode VideoMic Pro+
Tripod: Manfrotto MT055XPRO3
Lights:
................................................................................
The music I use: - Get a 30 day free trial.
................................................................................
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
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
Learn how to make easy recipes! SUBSCRIBE to my channel - It's FREE!
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!
FIND ME ON SOCIAL MEDIA!
FACEBOOK:
INSTAGRAM:
TWITTER:
PINTREST: