Lemon meringue pie

lemon-meringue-pie

Recipe amended from Treats from Little & Friday (pastry) and All Recipes

Ingredients

Pastry

  • 2 ¾ cups plain flour
  • 1 cup icing sugar
  • 250g butter, chopped
  • 1 egg, medium
  • 1 tsp lemon juice
  • 2 tsp vanilla essence

Filling

  • 1 cup white sugar
  • 2 Tbsp flour, plain
  • 3 Tbsp cornflour
  • 1 ½ cups water
  • 2 lemons, juiced and zested
  • 30g butter, chopped
  • 4 egg yolks, lightly beaten

Topping

  • 4 egg whites
  • 6 Tbsp white sugar

Method

Pastry

  1. Combine flour and icing sugar in food processor and pulse to aerate and combine
  2. Add butter and pulse until mixture resembles breadcrumbs
  3. Add egg, lemon juice and vanilla essence and pulse until mixture looks dry and crumbly
  4. Turn onto work surface and shape into ball. Wrap in glad wrap and chill for 2 hours.
  5. Lightly dust work surface with icing sugar and roll pastry to 3mm thickness. Use pastry to line loose bottomed tartlet tin and trim excess. Allow to rest in fridge for 30 minutes.
  6. Pre-heat oven to 180 degrees Celsius. Place prepared tartlet pans on oven tray. Line pastry with baking paper and cover with rice. Bake for 15 minutes.
  7. Remove tartlets from the oven and carefully remove rice/baking paper. Reduce heat to 150 degrees Celsius and bake for a further 10 minutes. Allow to cool completely.

Filling

  1. In a saucepan, whisk together sugar, flour and corn flour.
  2. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently until mixture comes to boil. Stir in butter.
  3. Place egg yolks in a small bowl and gradually whisk in ½ cup of the hot sugar mixture. Whisk this mixture back into remaining sugar mixture.
  4. Bring back to the boil and stir until thick. Remove from heat and pour into prepared tartlet pans.

Meringue

  1. Preheat oven to 180 degrees Celsius. Place egg whites in a large bowl and whisk until foamy.
  2. Gradually add sugar, one tablespoon at a time until thick and glossy with soft peaks.
  3. Scoop or pipe onto prepared tartlets. Place on oven tray and bake for 10 minutes or until meringue is golden.
  4. Allow to cool before removing from tartlet tins.

Cupcakes in miniature

mini-cupcakes-2

While I have a great little collection of miniature supplies at home (mostly stuffed in the bathroom cupboard), I’d never ventured into making mini treats. Of course I’ve made small sweet creations before – truffles, chocolates and the like – but nothing I could truly claim as bite-sized, baby versions of a well-known treat.

To be honest though, the thought had never really crossed my mind.

Until last weekend when Kevin and I were out car shopping with my parents*. I don’t know about you but I find car shopping pretty tortuous, so after a couple of hours trawling car yards I was starving and beginning to get a little hangry. So we loaded in the car and headed to the nearest fast-food restaurant for a quick refuel.

This just so happened to be Wendy’s. While Mum grabbed a table and the boys ordered, I shuffled to the condiments area to get the essential tomato sauce and straws. As I was pumping tomato sauce into one of their little tubs I realised something – they looked like tiny cupcakes cases. So I cheekily grabbed a handful and stashed them away to make some bite sized, fairy-like cupcakes.

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Victoria sponge

victoria-sponge

Recipe adapted from British Baking by Peyton & Byrne

Ingredients

  • 4 medium eggs, weighed in their shells

The weight of the eggs in:

  • butter, softened
  • caster sugar
  • self-raising flour
  • Jam, any flavour (approx. one jar)
  • 500ml cream
  • 2 Tablespoons icing sugar

Method

  1. Preheat oven to 170 degrees Celsius. Grease and/or line round cake tin between 20 and 23cm.
  2. Weigh the eggs and set aside. Weigh out the same amount of butter and caster sugar and place in your mixing bowl. Weigh flour and set aside.
  3. In large mixing bowl, cream butter and sugar until light and fluffy. Add eggs one and time, along with a heaped tablespoon of the flour and mix well after each addition.
  4. Once all eggs have been added and are well incorporated, add the remaining flour and mix until just combined.
  5. Place mixture into prepared tin and bake for 35-40 minutes or until a skewer comes out clean. Allow to cool in tin for 10 minutes before transferring to a greased cooling rack.
  6. Once completely cool split the cake horizontally through the middle using a sharp knife. Spread jam onto bottom layer, taking care to get it right to the edges.
  7. Place cream and icing sugar in a large bowl and whip until stiff. Spoon a generous amount on top of the jam and sandwich the two layers together. Top with remaining cream and spoon small blobs of jam around the edges.
  8. Store in the fridge for up to two days.