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

Advertisements

French Almond and Pear Tart // Tarte Bourdaloue

Been absent form the virtual world was almost unbearable, but it also allowed me to focus myself in certain aspects of my life that I left behind cause I was distracted.

I went back to sport, We moved to a new apartment, I did all the test to enter in the pastry school and I’m proud to announce you that I Did! Yeiii, so while I was away from the blog, twitter, facebook and others I achieved things that were very important for me.

Tarte Bourdaloue 1   Now is Xmas time, a mixed feeling season for me, happy cause I love Christmas spirit and melancholic cause I’m far away from my whole family, but to be honest baking have always helped me through the sad part of the holidays, that’s why today I’m giving you my very secret and special Almond-Pear French Tart.

For the Sweet Dough you will need:
Yield: For a tart of 22cm or 6 persons

  • 50 g of butter softened
  • 50 g of icing sugar
  • 25 g of egg
  • 125 g of flour
  • a little bit of water

In the bowl of your Kitchen Aid or else, cream the butter and the sugar until pale and smooth. Add in the egg.

In low speed incorporate the flour to the sugar butter mixture. Add a little bit of water until the dough comes together and the ingredients are thoroughly mixed. Do not over beat.

Remove the dough from the bowl, form a disk with it  and wrap in plastic film. Refrigerate for 30 min or more.

Tarte Bourdaloue 2For the Poached Pears you will need:

  • 3 Pears (aprox same size)
  • 100 g of lemon juice
  • 750 g of water
  • 375 g of Granulated sugar
  • The scrapes of 1 vanilla pod

Peel the pears and keep them in water with lemon, juice in order to preserve them from oxidation.

Prepare the syrup with the water, sugar and the vanilla beans. Bring the syrup to a boil and immerse the pears in it.

Keep the syrup simmering with the pears for around 20 minutes. Check the pears cooking point with a knife blade. It must go through the pear easily.

Remove the pears from the syrup. Let them cool and dry a little and then slice them.

For the Almond Cream:

  • 65 g of butter softened
  • 65 g of granulated sugar
  • 65 g of almond flour
  • 1 egg
  • 15 gr of flour
  • 10 gr of rum
  • a little of pure vanilla extract.

In the bowl of an electric mixer, work the sugar and the softened butter. Add in the almond flour.

Add in the egg and combine. Beat the mixture until pale and fluffly. Add in the flour and vanilla extract and at last the rum. Mix until well combine.
Transfer the almond cream to a piping bag set with a 10 round tip and Reserve.

Line the tart ring with the sweet dough and pinch the edges.

Spread out the almond cream. Place the pears over the almond cream forming a star.

Bake at 180°C for around 35 minutes or until the almond cream rises and form a golden brown crust.

Let cool the tart, glaze with golden glaze (or warm apricot marmalade). Sprinkle with icing sugar and sliced almonds.

Tarte Bourdaloue 3This id just a perfect and easy tart for the holidays.

I serve it a lil bit warm cause I find that the rum and almond cream taste better.I always do it this season cause after a huge dinner a light dessert is always required.

Serve with tea and enjoy.

Tarte Bourdaloue 4

Love,

Sara

Pumpkin Banana Coconut Cake

You might be wondering why theres only one picture and why its so ugly, orangy and saturated… well I present you my excuses in advance… Belive it or not, I did the cake photo shoot but as clueless as I am I just forgot the most important thing while taking a picture, the freaking memory card!

Yeap, you can laugh as hard as you want and you can also wonder how the heck I didn’t check before shooting… Well that’s me! The worst part is that in the camera screen theres and intermittent little sign who says: NO MEMORY STICK! How can I miss that hu? Well fellas I did!

You can also may ask, why I didn’t re-do the photos, well cause there’s no more bread!!! It was so delicious that was eaten in less than an hour. Thank God it was yummy, cause now thats my only comfort.

This picture is the one I took with my phone to send it to my husband et voilà, is the only one I have for the blog. SORRY ='(

Here’s the recipe for this great cake, perfect for autumn:

Ingredients:

  • 2 cups of all purposeFlour
  • 2 teaspoon of baking powder
  • 1/2 teaspoon of salt
  • 4 tablespoons of unsalted butter
  • 2 tablespoons of vegetable oil
  • 3/4 cup of granulated sugar
  • 2 large eggs room temperature
  • 1 teaspoon of vanilla extract
  • 2 large ripe bananas
  • 3/4 cup of fresh Pumpkin Puree
  • 1/4 cup of Milk
  • 1 teaspoon of ginger
  • 1teaspoon of cinnamon
  • 1/2 teaspoon of nutmeg
  • 1/2 cup of grated coconut

Preheat the oven at 180°C and butter + flour your cake pan.

In a large bowl, mix the flour, baking powder and salt. Mix to spread evenly.

In a medium bowl and with and electric mixer, beat the butter, oil and sugar. Add the eggs one at a time, mixing well after each addition . Add the vanilla extract and stir.

In a bowl, mash the bananas with the milk. Mix in the pumpkin puree, coconut and spices. Mix well.

Graduaslly mix half of the flour mixture into the butter mix. Then, mix in the banana-pumpkin mix and then the other half of the flour mixture.

Pour the batter into the pan and bake for 40-45 minutes, or until a toothpick comes clean.
I hope you all enjoy this easy and tasty recipe.

Next time I will be more cautious with the memory stick.. I promise,

Love,

Sara

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

Zucchini Bread

As summer comes, the zucchini is a main ingredient in so many dishes. We can find it in tarts, poelés, pasta, muffins, flans, chips and even bread.

The zucchini is very versatile, it works just great in savory dishes as in desserts, so surfing around the web looking for inspiration, the idea of the well known bread came to me. As an amateur in bread making, I thought it was a good idea to give it a try and finally use some zucchini I had in the fridge.

The procedure is the same for doing some carrot cake, so the result will be very flavorful and summer like.

The bread is super moist and with crunchy parts thanks to the walnuts and hazelnuts =D

For the Zucchini Bread you will need:
Adapted from Simple Recipes
Makes 2 breads

  • 2 eggs, beaten
  • 1 1/3 cup sugar
  • 2 teaspoons vanilla
  • 3 cups grated fresh zucchini
  • 2/3 cup melted unsalted butter
  • 2 teaspoons baking soda
  • Pinch salt
  • 3 cups all-purpose flour
  • 1/2 teaspoon nutmeg
  • 2 teaspoons cinnamon
  • 1/2 teaspoon of Ginger
  • 1/2 cup chopped walnuts
  • 1/2 cup of chopped hazelnuts

Preheat the oven to 175°C. Butter and flour 2 baking pans.

In a large bowl, mix together the sugar, eggs, and vanilla.
Mix in the grated zucchini and then the melted butter.

Add in and mix the baking soda and salt.

Add the flour in 3 times time. Sprinkle in the cinnamon, ginger and nutmeg and mix.
Fold in the nuts and mix to distribute evenly.

Divide the batter equally between 2 buttered  loaf pans.
Bake for 1 hour (check for doneness at 50 minutes) or until a wooden pick inserted in to the center comes out clean.

Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.

Serve warm with some milk and it will be the perfect afternoon treat =P

Bon Appétit,
Love
Sara