Hello Everybody,
in this post I want to talk about a recipe from Tanya Burr's new book. The book is called Tanya Bakes. It's full of amazing and very good looking recipes and awesome pictures of Tanya. I am a big fan of her chocolate cookies so when I saw she was bringing out a baking book I knew I would love it. And like I said I do!!!I am so excited to test out more recipes from her book.
Where to buy Tanya bakes
So today I'm gonna show you how to do her Lemon Meringue Pie. This cake is completely my cup of tea because it is a combination of sweet and sour. The lemon is super fresh and sour and the meringue just melts away on your tongue. So when I saw that Tanya had a recipe for it I knew I had to make it.
You will need
a 30cm round pie dish or
a tart tin
400g digestive biscuits
200g melted butter
2 tablespoons cornflour
zest and juice of 3 lemons
120g golden caster sugar
100g butter
1egg, plus 3 egg yolks and 4 egg whites
200g caster sugar
Biscuit bottom:
Crumb the biscuits and mix in the melted butter until well combined. Then you press it into
pie tin and let it chill in fridge for at least 30 minutes.
My Tip: Make sure that your biscuit crumbles are as fine as possible so they can combine better with the melted butter.
Preheat the oven to 180°C/350°C
The filling:
Mix the cornflour, lemon zest and juice, golden caster sugar and 200 ml water in a pan over a medium flame until smooth and thickened. Take off the heat and stir in the butter until melted.Whisk together the egg yolks and whole egge stir into the lemon mix. Put back on the heat and cook for a few minutes, stirring constantly, until thickened to a consistency similar to custard. Leave to cool for a minute, then pour into the chilled pie base. Set aside.
My Tip:Really wait until the mixture is smooth and thickened otherwise it is too liquidly.
The Meringue:
Whisk the egg whites to soft peaks that ad sugar, a tablespoon at a time and whisk until glossy and thick. Spoon onto the tart, spread it carefully and give it a few decorative swirls.
My Tip: Don't do the Meringue to high because it can easily burn in the oven.
Bake in the middle of the oven for 20 minutes until the meringue is golden, then leave to cool completely before serving in the dish or remove it from the tin.
My Tip: Now you should enjoy your cake, sit outside or share it with friends.
in this post I want to talk about a recipe from Tanya Burr's new book. The book is called Tanya Bakes. It's full of amazing and very good looking recipes and awesome pictures of Tanya. I am a big fan of her chocolate cookies so when I saw she was bringing out a baking book I knew I would love it. And like I said I do!!!I am so excited to test out more recipes from her book.
Where to buy Tanya bakesSo today I'm gonna show you how to do her Lemon Meringue Pie. This cake is completely my cup of tea because it is a combination of sweet and sour. The lemon is super fresh and sour and the meringue just melts away on your tongue. So when I saw that Tanya had a recipe for it I knew I had to make it.
You will need
a 30cm round pie dish or
a tart tin
400g digestive biscuits
200g melted butter
2 tablespoons cornflour
zest and juice of 3 lemons
120g golden caster sugar
100g butter
1egg, plus 3 egg yolks and 4 egg whites
200g caster sugar
Biscuit bottom:
Crumb the biscuits and mix in the melted butter until well combined. Then you press it into
pie tin and let it chill in fridge for at least 30 minutes.
My Tip: Make sure that your biscuit crumbles are as fine as possible so they can combine better with the melted butter.
Preheat the oven to 180°C/350°C
The filling:
Mix the cornflour, lemon zest and juice, golden caster sugar and 200 ml water in a pan over a medium flame until smooth and thickened. Take off the heat and stir in the butter until melted.Whisk together the egg yolks and whole egge stir into the lemon mix. Put back on the heat and cook for a few minutes, stirring constantly, until thickened to a consistency similar to custard. Leave to cool for a minute, then pour into the chilled pie base. Set aside.
My Tip:Really wait until the mixture is smooth and thickened otherwise it is too liquidly.
The Meringue:
Whisk the egg whites to soft peaks that ad sugar, a tablespoon at a time and whisk until glossy and thick. Spoon onto the tart, spread it carefully and give it a few decorative swirls.
My Tip: Don't do the Meringue to high because it can easily burn in the oven.
Bake in the middle of the oven for 20 minutes until the meringue is golden, then leave to cool completely before serving in the dish or remove it from the tin.
My Tip: Now you should enjoy your cake, sit outside or share it with friends.
- 02:34
- 0 Comments
