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 ...
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Lemon Shaker Tart
????Shake up your dessert game w/ this bright & sunny Lemon Shaker Tart! Our GE Appliances Profile Smart Oven is our secret weapon for perfect baked goods every time. With only 4 ingredients in the crust & filling, this tart is as easy to make as it is to eat!
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????Brought to you from FeedfeedBrooklyn in our Test Kitchen Sponsored by GE Profile’s Smart Appliances.
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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!
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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 Tart Recipe
SUNNY LEMON TART
The sunny lemon tart reminds me of my honeymoon. We were in Capri, having dinner under a beautiful tree. The smell of the lemon in the air, the ocean, the beauty of the scenery, the sweetness of the honeymoon, and the wine... it takes me back to that time…
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INGREDIENTS
FOR THE DOUGH:
300 grams of butter at room temperature
215 grams of confectioner sugar
450 grams of flour
1 whole egg
FOR THE LEMON FILLING:
5 lemons
50 grams of butter at room temperature
5 whole eggs
250 grams of sugar
1 x sheet of gelatin
FOR THE ITALIAN MERINGUE:
150 grams of egg white
240 grams of sugar
60 grams of water
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INSTRUCTIONS
FOR THE DOUGH:
In the bowl of a kitchen aid combine the butter, sugar, egg and flour. Mix using the paddle attachment.
Transfer the dough onto a flour surface and knead by hand to reach a soft and pliable consistency (If the dough is too soft, add flour).
Either wrap it tightly with a plastic wrap and keep it in the refrigerator or if you want to use it right the way, using a floured rolling pin, roll out the dough.
Transfer it to a removable tart pan, press the dough evenly onto the base and up the sides.
Prick the center with a fork, cover with parchment paper and pie weights.
Preheat the oven at 350 degrees convection.
Bake it for 20 minutes until the edges are golden, then remove the pie weights and bake for another 15 minutes.
IN THE MEANTIME…
FOR THE LEMON FILLING :
Zest the lemon and then squeeze them.
In a pan, bring to simmer the freshly squeeze lemon juice and the butter.
In a little bowl, dissolve the gelatin sheet with a little water, then remove it, squeeze the water out of the gelatin, and add a little bit of the cream to dissolve the gelatin.
Add the lemon zest to the eggs and sugar.
Using a hand mixer, beat the eggs with the sugar and lemon zest.
Add the sugar, egg and lemon zest mixture to the pan and cook over low heat, until thickened.
Once the cream is cooked let it cool for a minute, then add the gelatin sheet.
Cover with plastic wrap and refrigerate until it hardens.
FOR THE ITALIAN MERINGUE:
In the bowl of a kitchen aid transfer 150 grams of egg white.
In a little sauce pan, add 240 grams of sugar with 60 grams of water, to make a syrup. When it reaches 120 degrees, remove the pan from the heat.
Let it cool off until the sugar syrup stops boiling and stops having bubbles.
Beat the egg white to a very firm peak, then slowly add the sugar syrup, and continue beating to cool off the mixture. It should turn very shiny.
AND TO FINISH…
Remove the cream from the refrigerator.
Using a spatula, spread the cream on the tart dough.
Using a piping bag with a medium size star tip, start piping the Italian meringue clockwise, covering fully the filling.
Using a baking torch, burn gently the tip and the sides of the meringue, making sure you hold the torch a few inches from the meringue.
Voila!
The amazing sunny lemon tart - a most delightful way to enjoy summer!
Lots of love, Florence ❤️
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