The Best Lemon Pie // Tarte au Citron Meringuée

Lemon Pie with Meringue 2 Wow! Do I really dare to say is the best?? Huge responsibility in this kind of statements but I’m “all in” with this one. Honestly this Lemon Pie is just sublime and believe me, once you try it you won’t stop doing it everytime you can =P

I shared this before, a while back to be honest, was one of the 1st recipes I put on the blog when this whole blogger thing started.

I usually try not to post a recipe twice, but the success of this Lemon Pie is huge. Its the favorite of my clients and a must for every party we do in our home, so here you have it.

The basic recipe comes from Pierre Hermé but I did some modifications, it just works better for me.

Lemon Pie with Meringue 1The Best Lemon Pie recipe.

For the Pâte Sucrée you will need:
Yield: For a tart of 22cm or 6 persons

  • 50 g of butter softened
  • 50 g of icing sugar
  • 20 g of almond flour
  • 25 g of egg
  • 125 g of flour
  • 1/2 vanilla bean scrapped
  • a pinch of salt
  • a little bit of water

Put the butter in a mixer bowl and beat until smooth and creamy.
Add the sugar, ground almonds, and vanilla bean seeds. Mix until well combined.

Add the egg. Be sure the egg is fully incorporated before adding the next ingredient.
Combine the flour and salt. Add to the dough in about three parts. Mix until just it comes together. Attention here: Be very careful and for any reason Do not overwork the dough!

It’s better to have a lumpy dough rather than a overworked one.
Turn the dough nto a disk and wrap them with plastic wrap and store in the fridge for an hour.

Remove the dough from the fridge, and roll it between two sheets of parchment paper. Work quickly…like that the dough will stay manageable and not soft and overworked.
Line your tart ring with the dough and put it back in the fridge for at least 1 hrs to rest.

Preheat the oven to180°C
Bake for 15 minutes until it’s golden brown.
Let cool and reserve.

Lemon Pie with Meringue 4For the Lemon Cream you will need:

  • 66 g whole eggs (1 egg)
  • 90 g granulated sugar
  • 70 g fresh lemon juice
  • zest from about 3 lemons
  • 150 g unsalted butter, room temperature and cubed

Rub the zest with the sugar using your finger until the sugar is moistened with lemon oil.
On a double boiler, combine the sugar, eggs and juice . Stir constantly until the mixture thickens (a little less consistency than a lemon curd)

Strain the mixture and let it cool a little. Pour the mixture into a blender and start to add the butter a couple of pieces at a time, to make an emulsion.

The mixture will lighten in color. Continue running the blender for a few minutes after all of the butter has been added to ensure the airy and light cream.
Pour the mixture into prepared crust and refrigerate.

Prepare the meringue, pipe swirls on top of the lemon cream and color it with a blowtorch.
Decorate with some zest of lime and Voilà!

Lemon Pie with Meringue 3

You can do this pie a little bit thicker, but as always New Year’s dinner can be heavy I prefer to do the Lemon Pie Thin, like that you can really enjoy a slice!

Wishing you all Happy New Year.

Remember to make some New Years resolutions you can keep!

Love,

Sara

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Happy Halloween! Pumpkin Pie Cheesecake

Well, I know I’ve being away for almost 2 month (Jeezzz), shame on me, but I owe you all an explanation…. After a month and a half in Venezuela visiting my parents and 2 weeks in “la campagne française” , its been impossible to bake, believe me! I have a lack of sugar in my system.

Last week I heard about Cupcake Camp Paris 3er edition and their wonderful idea of a fund raise for the Make a Wish Foundation, the idea just touched me and I decided to participate (last minute emails) donating 50 cupcakes to be sold. Great experience by the way!  Later I’ll write a post with photos to tell you all about.

Halloween is here fellas and I couldn’t miss the opportunity to bake something with pumpkin… All those beautiful courges in all sizes and colors driving me crazy at the market, so I bought one gorgeous red/orange pumpkin, destinate to be the queen of my pie, that later switched to a cheesecake.

This time I went for Martha Stewart’s recipe, and as she is one of the homebaking queen, I decided to trust her.. Ohh God I was right! the Pumpkin Pie Cheesecake turned out fantastic.

Here is the original recipe for 12 servings, ( I downsized to half)

Ingredients

  • For the Crust

    • 6 tablespoons unsalted butter, softened
    • 1/3 cup sugar
    • 1 large egg yolk
    • 1 teaspoon pure vanilla extract
    • 1 cup all-purpose flour, plus more for work surface
    • Pinch of salt
  • For the Filling

    • About 700 g of fresh pumpkin puree
    • Unsalted butter, for parchment and pan
    • 3/4 teaspoon ground cinnamon
    • 1/8 teaspoon freshly grated nutmeg
    • 1/2 teaspoon ground ginger
    • 2 1/2 pounds cream cheese, room temperature
    • 1 3/4 cups sugar
    • 1/2 cup all-purpose flour
    • 3/4 cup sour cream
    • 1 1/4 teaspoon pure vanilla extract
    • 1/4 teaspoon salt
    • 5 large eggs

Directions

  1. Make the crust: Put butter and sugar into the bowl of an electric mixer and mix on medium speed until pale and fluffy.
    Mix in egg yolk and vanilla. Reduce speed to low. Add flour and salt; mix until dough comes together. Shape into a disk; wrap in plastic. Refrigerate until firm, at least 30 minutes or an hour.
  2. On a lightly floured surface, roll dough into a 10-inch circle. Fit into bottom of a springform pan. Freeze 15 minutes.
    Preheat the oven at 180° C, Bake until crust is firm and pale golden, 12 to 15 minutes. Transfer to a wire rack; let cool completely.
    Reduce oven temperature to 165°C
  3. Transfer 1 cup puree to a medium bowl; reserve remainder for another use. Stir in cinnamon, nutmeg, and ginger.
  4. Wrap exterior of springform pan (including base) in 2 layers of foil.
    Butter sides of pan; set aside.
    Put cream cheese into the clean bowl of an electric mixer and; mix on medium speed until fluffy.
    Gradually add sugar and flour, mixing until smooth. Mix in sour cream, vanilla, and salt.
    Mix in eggs, 1 at a time, until just combined; do not overmix.
  5. Stir 2 cups cream cheese mixture into squash mixture; set aside. Pour remaining cream cheese mixture into prepared pan on top of the crust. Then the pumpkin-cream cheese mixture on top.
  6. Set pan in a large, shallow roasting pan. Transfer to oven. Carefully pour enough boiling water into roasting pan to come halfway up sides of cheesecake.Bake until cake is set but still slightly wobbly in center, about 50 minutes.Turn off oven; let stand in oven with door slightly ajar 1 hour.

    Let cool completely on a wire rack. Refrigerate at least 6 hours or overnight.

    I put a thin coat or sourcream on top of the cheesecake to make it look very smooth. Before serving, run a knife around sides of cake; unmold.

Happy Halloween to everyone and I hope you enjoy this great recipe.

Love,

Sara

Victorian Sponge Cake! So British!

Only few weeks before going home, I’m freaking out (as always) trying to do a list of family gifts, what I must take with me or not, and also figuring out If I’m gonna be able to blog while spending time with the family… The last part is driving me crazy!

I’m not sure it will be possible cause I’ll be super busy catching up with my mom, dad and sis, who have already a schedule planned for me. Family right? how can I say No?

So, I decided to post some recipes before leaving and hoping I can schedule some to appear once I’m on vacation.

Long time ago, I was drooling looking a picture of the most beautiful victorian Sponge cake and I wanted to do it, so the Hubs brought me some fresh raspberries 2 days ago, giving me the perfect excuse to bake this British classic pastry.

Everything went great, until the assembly step. The cream wasn’t firm enough and my kitchen was soooo Hot, so the vanilla cream started to melt and drip! Catastrophe!

So I decided to put the cake in the freezer for half an hour  (make it 45 min), before serving, and voilà. It worked just fine.

I wasn’t really fan of the aesthetic look, but there was nothing I could do to fix it. I forgot about the issue, as soon as I had my first bite… It was fruity, fluffy and refreshing.. just great with right balanced flavors, so my dear readers here is the recipe =D

For the Victorian Sponge cake you will need:
Serves 8 people

  • 250 g softened unsalted butter + some to grease the baking pan
  • 250 g of self raising flour
  • 250 g sugar
  • 4 large chicken eggs
  • Few drops of rose water to flavor
  • 4 tbsp. tablespoons of raspberry jam (I used strawberry cause raspberry one was long gone =P)
  • 50 g fresh raspberries
  • Icing sugar, for decoration

For the vanilla cream:

  • 150g of heavy cream
  • Half a vanilla bean (scrape the seeds)
  • 2 tbsp of sugar.

Preheat oven to 190 ° C

Grease two round cake pans 20 cm in diameter, cover with a sheet of parchment paper.
(I baked mine twice cause I only have 1 pan)

Beat the butter and sugar until fluffy. Incorporate the eggs one at a time, mixing well after each addition.

Start incorporating the flour in 3 parts.

Divide batter between two pans. Spread it uniformly with a spatula. Its important to have even layers, so you can weight the batter to make sure you’re pouring the same amount in each pan.

Bake for 20-25 minutes, until golden, pinch the center with a toothpick, it should come out clean.

Unmold the cake and let it set on a wire rack to cool completely.

Mix a few drops of rose water with the jam and set aside.

Start doing the vanilla cream:

Whip cream + vanilla seeds and sugar, until it is firm.

When cakes are completely cooled, spread a coat of jam and vanilla cream on a sponge cake and sprinkle with raspberries.

Top with second cake, dust with icing sugar and decorate with raspberries.

Serve with some tea! So British!

Summer Delice! Parfait de Rhubarbe

Sumer here, Olympic Fever, luggage in the making, so many things going on this week!
But above all I’ve been struggling with my dessert Muse! God I was desperate cause I had no Idea what to post and bake.

Finally, the hubs reminded me I had some chopped Rhubarbe frozen in the fridge for over a week now, and CHIN CHIN the idea just came. What about a parfait? I wanted a rhubarbe sorbet but lacking of ice cream maker, the parfait was the next great idea (plus it taste like ice cream). This just fit perfect with the summer heat and isn’t long to do so I could watch the Olympics while doing it! Jackpot!

So fellas, I’m sharing with you this simple and delicate recipe.

For the mini tarts crust use this recipe and lower the quantities.

For the Parfait de Rhubarbe you will need:

  • 250 g of rhubarb
  • 10 cl of water
  • 100 g of sugar
  • 1 fresh egg
  • 1 teaspoon rose water
  • 200 g of heavy cream

Preparation:

Peel the rhubarb, cut into cubes and simmer with water for about 7 minutes or until tender.

Make the rhubarbe puree using a blender, then pass through a strainer.

Add sugar and cook the puree in a saucepan until reduced by half. Set asside and let it cool.

Separate the egg (the white from the yolk) . Put the yolk in a bowl with half the rhubarb puree, whisk in the rose water, mix over a double boiler until a thick foam .

Remove from the double boiler and continue to whisk until cool. Whip in the cream.

Beat the egg white until stiff and incorporate one after the other (cream first and egg white after). Pour the mixture into molds and let set in the freezer for at least 6 h.

Place the rhubarbe parfait over the mini tarts crust.

Before serving pour a little rhubarb puree or compote and enjoy.

This dessert is perfect for summer, easy and refreshing.

I was very uncertain how this dessert will come out, but I’m super pleased cause it’s everything I wanted.

This parfait can work too by layers meaning, the tart crust, one layer of parfait, one of gélée de rhubarbe and another one of parfait. Variations are always a great idea.

I hope you like it,
Love,
Sara

Fresh Mint and Black Pepper Macarons

Good Morning everyone!

Today is a very special day.. It’s the Hubs BDay ❤  and for some reason every year at his bday I’m travelling, but this time I really wanted to be here with him so, I managed myself to move my trip to Venezuela ! yeah

So, I’ve been like crazy baking, everything he wants for his Bday week. I did 2 cakes, profiteroles, lasagnas and more. I’m so tired but very happy to do it.

One of his request was mint macarons, so having a new mint plant I said: Why not! I really needed to lower the quantities cause I’m still on a diet!! =(
Finally I did 15 macarons. He waited the 24 h of maturation and then ran to the fridge.

The taste was perfect. Minty, spicy and chewy.

For the macaron you will need:
Makes 15 macarons

  • 40 g almond flour
  • 77 g powdered sugar /sucre glace
  • 48 g egg whites
  • 25 g sugar
  • 1 tsp vanilla extract
  • a pinch of green Colorant
  • 1g tsp salt

Preheat the oven to 150°and have ready a large  pastry bag, 8mm tip.

Prepare your sheet pans lined with parchment paper. You have to bake one tray at a time.
In  your food processor, process the almonds, then sift it with the powdered sugar until well mixed.
Take out the mixture and pass through the sieve, if there is some big bits, pass them back to the food processor and run the machine again. set aside.

In a stand mixer, or like me in bowl with my hand mixer, whisk the egg whites until stiff. After incorporate little by little the sugar. Mix in medium speed for 3 minutes or so.

Increase the speed to medium-high) and whip another for a few minutes, and then with the highest speed, beat 3 minutes more.

Turn the mixer off and add in any extracts/flavor/color and whip on the highest speed to evenly distribute the color/flavor).
I added the vanilla extract and some green colorant.

Now,you should have a  stiff, dry meringue. If the meringue has not become stiff enough to clump inside the whisk, continue beating for another minute, or until it does so.

Now incorporate dry ingredients little by little and fold them in with a rubber spatula. Use both a folding motion allows to deflate the meringue against the side of the bowl. The mixture will still have a quite lumpy and stiff texture, but with few strokes more you will see the right texture. Be careful to not Undermix or Overmix the batter.The right consistency is lava-like or when u lift the spatula the batter drops like a ribbon.

Pour the batter into a piping bag and start pipping your macarons on your parchment paper. The batter will continue to spread just a bit and then set.

After piping your macarons, hold the sheet pan and hit it hard 2 times against your counter. This will break any large air bubbles that might cause your macarons to crack.

Let the macarons dry for 30 minutes before baking, this will allow the macarons form its top crust.

Bake for 16 minutes, or until you can peel the parchment paper away from a macaron.

When macarons ready let them cool thoroughly on the pans, before peeling them off from the sheet.

For the fresh mint and black pepper ganache you will need:

  • 50g of heavy cream
  • 50g of white couverture or white chocolate
  • 4 gr of fresh mint leaves chopped (very thin)
  • 15g of almond flour
  • 3 g of black pepper

In a small saucepan bring the cream to a boil and then remove from the heat.

Add in the mint leaves and let infuse for 10 minutes. Add the black pepper and let set. Do not put a cover on the saucepan.

In the microwave, melt the white chocolate and incorporate in (3 times) to the mint pepper cream.

Stir well with a spatula. Add the almond flour and mix.

Place the cream in the fridge and let it chill until thick.

Fill a pastry bag with the fresh mint and black pepper ganache and pipe some into half of the shells, then sandwich them with their naked halves.

The Macarons will get better with age, so store them in the fridge for 24h! If you can resist of course.
Before consuming pull them out from the fridge a few hours before and enjoy!

This macarons are perfect for the tea time. They are refreshing and the same time the black pepper bring some spicy side. Love it ❤

Bon Appétit,

Love,

Sara