Am I not lucky? Of course I am. I thought about a recipe and I couldn’t find it at home. But somebody up there really loves me. And it is not chance that brought me the recipe I wanted. I guess what I wish for comes true. Sooner or later. I really love cooking so this wish came true, as I wanted it with all my heart and for a long time. At least I haven’t bumped into it at Christmas! 😉
This is another English pie, made with digestive biscuits for a new twist. Originally it is made with shortcrust pastry but… if you are tired or not in the mood for too much cooking, cut straight to the biscuits. Lemon is another fruit that deserves a recipe too. In Romania it is seen as a flavoury thing in other sweets but I am glad to discover new ways of cooking it entirely. Plus, it makes your mouth water. I know I love it, the sour taste of lemon with the sweetness of the meringue. One more thing before I write down the recipe: it was taken and tested soo many times from ”Original Card from Delicious Meals Made Easy”, Group 11, Sweet Pies & Tarts
Lemon Meringue Pie
Preparation time: 20 min plus chilling Cooking time: 40 min
Makes 8 slices
- 225 g (8 oz) digestive biscuits, crushed
- 50 g (2 oz) butter, melted (please do not use margarine, you deserve the real thing)
- juice and finely grated rind of 3 large lemons
- 4 tablespoons cornflour (you can use plain flour as replacement)
- 50 g (2 oz) caster sugar (or icing sugar or granulated one if you don’t have or can’t find caster sugar)
- 3 egg yolks
- 3 egg whites
- 100 (4 oz) caster sugar
- 1/4 teaspoon vanilla essence
- Preheat the oven to 170 °C/ 325 °F/ gas 3. Put the crushed biscuits in a mixing bowl. Add melted butter and mix well with a wooden spoon. Firmly press the biscuit mixture into base and up the side of a 23 cm (9 in) flan dish.
- For the filling, mix together the lemon juice, rind and cornflour in a large bowl. Bring 450 ml (3/4 pint) water to the boil in a pan. Stir enough of the water into the cornflour mixture to make a smooth paste.
- Return mixture to pan. Cook over a low heat, stirring, until thickened. Stir in caster sugar. Cool slightly, then beat in egg yolks. Pour onto base.
- For the meringue, put the egg whites in a clean bowl. Whisk with an electric whisk until soft peaks form. Whisk in two-thirds of the sugar, a little at a time, until stiff peaks form. Fold in the remaining sugar and vanilla essence.
- Spread meringue over filling. Swirl surface with the back of a spoon. Bake for 40 minutes, or until golden. Allow to cool, then chill until required.
Posted in Desserts, English, F word, Vegetarian
Tagged baking, cornflour, digestive biscuits, egg white, lemon, lemon meringue pie, lemon meringue pie recipe, lemon pie, lemon recipe, meringue, Original card from Delicious Meals Made Easy, shortcrust pastry, sweet pie, Sweet Pies & Tarts, sweet tart
When I first made this recipe, I thought that it is the same as something that mom used to make at home. Well, it is almost, but with a twist. Imho, I like this much better. It is slightly different but I do enjoy eating it more than anything. In my journey to try the international cuisine, I found this book “The Jewish Kitchen. Recipes and Stories from Around the World” by Clarissa Hyman, 2003 and this delicious recipe: Hazelnut Rugelach. The result was mouth-melting. If you like cooking, try this at home, if you don’t, find someone who does and eat together. 😉
Makes 32 small or 16 large
- 200 g (7 oz) butter, softened
- 200 g (7 oz) soft cream cheese (I prefer Philadelphia but may be you prefer something else)
- 2 tsp caster sugar
- 250 g (9 oz) plain flour, sifted with a pinch of salt
- 100 g (3 1/2 oz) finely chopped hazelnuts (or walnuts)
- 50 g (2 oz) soft brown sugar
- 4 tbsp cocoa
- 2 tsp cinnamon
- 25 g (1 oz) butter, melted
- 1 egg white beaten with a little water ( you can use a whole egg, I’m sure I wouldn’t mind)
- granulated sugar (optional)
- Cream the butter and cheese until well blended. Stir in the caster sugar, then the flour and mix until the dough begins to hold together. Gather into a ball, wrap in clingfilm and chill overnight.
- Preheat the oven to Gas Mark 4/ 180°C, 350°F.
- Combine the nuts, brown sugar, cocoa and cinnamon and set aside.
- Cut the dough ball in half and return one half to the fridge while you work with the other. On a lightly floured surface, roll out the pastry into a thin circle about 25 cm / 10 inches in diameter. If it is too sticky, flour the pastry too. The pastry may feel hard at first but it quickly softens. Use a cake tin or a plate to help cut out a neat circle. Cut the dough circle into a 16 or 8 equal pie-shaped wedges.
- Brush the surface pf the wedges with melted butter, then sprinkle evenly with half the nut mixture. Cover with a piece of clingfilm and use a rolling-pin to press the filling lightly down into the dough. Remove the clingfilm and roll up each wedge from the outside, wide end towards the point, so you end up with mini croissants. Place on a lightly greased baking tray and brush with beaten egg white. Sprinkle with a little sugar, if wished. Repeat with the remaining dough and bake for 20-30 minutes until golden brown.
- Leave to cool slightly the transfer to a wire rack.
Posted in Desserts, English, F word, Vegetarian
Tagged brown sugar, butter, caster sugar, cinnamon, Clarissa Hyman, Clarissa Hyman "The Jewish Kitchen. Recipes and stories from around the world", cocoa, cream cheese, egg white, flour, hazelnut, hazelnut rugelach, Hazelnut rugelach recipe, jewish dessert, jewish kitchen, jewish recipe, rugelach, The Jewish Kitchen. Recipes and stories from around the world, walnut