MARY BERRY'S LEMON MERINGUE PIE RECIPE - BBC FOOD
Mary Berry shows you how to make an easy lemon meringue pie with no soggy bottoms in sight.
Provided by Mary Berry
Prep Time 30 minutes
Cook Time 1 hours
Yield Serves 8-10
Number Of Ingredients 11
Steps:
- Pre-heat the oven to 180C/350F/Gas 4.
- First make the pastry. Measure the flour and butter into a food processor and blend together until the mixture resembles fine breadcrumbs. Add the icing sugar, egg and one tablespoon of water and whizz again until combined to a ball.
- Tip the pastry onto a work surface and roll out to a 3mm thickness. Use the rolling pin to lift the pastry up and transfer it to line a 23cm/9in loose-bottomed flan tin. Be careful not to stretch the pastry as you tuck it into the corners. Cover in cling film and place in the refrigerator to chill for 30 minutes.
- Take the pastry-lined tin out of the fridge and trim the excess pastry. Press the top edge of the pastry so that it stands slightly higher than the top of the tin.
- Line the pastry case with parchment and fill with baking beans. Bake for about 15 minutes then remove the beans and parchment and return to the oven for a further five minutes.
- Remove from the oven and reduce the temperature to 170C/340F/Gas 3½.
- For the filling, mix the lemon zest and juice with the cornflour and stir to form a smooth paste. Measure 450ml/16fl oz of water into a pan and bring to the boil. Add the lemon cornflour mixture to the hot water and stir over the heat until the mixture has thickened, then remove from the heat.
- In a bowl mix together the sugar and egg yolks and carefully whisk into the lemon mixture in the pan. Stir over a medium heat until thickened. Set aside for a few minutes and then pour into the baked pastry case.
- For the meringue, whisk the egg whites in a free-standing mixer until soft peaks form when the whisk is removed. Add the caster sugar a little at a time, still whisking until the meringue is stiff and glossy. Add the cornflour and whisk again.
- Spoon on top of the filled pastry case and spread the meringue to completely cover the lemon filling. Then create a swirl on the top of the meringue.
- Bake in the oven for about 15 minutes until the filling is completely set and the meringue is lightly golden and crisp. Allow to cool completely before cutting or serve very slightly warm.
MARY BERRY'S PEAR FRANGIPANE TART | DESSERT RECIPES ...
Mary Berry's pear frangipane tart is perfect for a party served warm with cream or creme fraiche. You can use shopbought pastry if time is short
Provided by Woman and Home
Categories Dessert
Yield Serves: 10–12
Number Of Ingredients 4
Steps:
- If making the pastry by hand, rub the butter into the flour and icing sugar until the mixture resembles breadcrumbs, then stir in the beaten egg and bring together to form a dough. If making in a processor, combine the butter, flour and icing sugar in the bowl then process until the mixture resembles ground almonds. Pour in the beaten egg and pulse the blade until the dough starts to form a ball around the central stem. Form the pastry into a smooth flat cake, wrap in clingfilm and chill for 30 minutes or until manageable.
- Make the filling in the unwashed processor. Cream the butter and sugar together, then gradually add the beaten eggs (do not worry if it looks curdled at this stage). Scrape down the sides of the bowl with a spatula. Add the ground almonds, flour and almond extract. Process for a few seconds until well incorporated. Leave this mixture in the fridge until required.
- Roll out the chilled pastry on a lightly floured work surface and line a flan tin 28cm in diameter, about 2.5cm deep. If possible, chill for a further 30 minutes.
- Spoon the frangipane mixture into the pastry case and level the top using a small palette knife. Arrange the pear halves, cut side down, attractively on the filling. Be sure to leave enough room between them to allow the frangipane mixture to rise.
- Preheat the oven to 190C, gas 5 and put a heavy flat baking tray into the oven to preheat. Place the tart on the tray and bake for about 45–50 minutes until the almond filling and pastry are golden brown.
- OR to bake in an Aga, lift the tin on to a baking sheet and bake on the floor of the roasting oven until pale golden, about 15-20 minutes. Then transfer to the centre of the Baking Oven until set and golden brown, another 15–20 minutes. In a two-oven Aga, lift the tin onto a baking sheet and bake on the floor of the roasting oven for 15–20 minutes until pale golden. After this time, put the cold plain shelf on the second set of runners and continue to bake for a further 15–20 minutes until the almond filling is set and golden brown. If the pastry is becoming too dark, place a ring of foil around the edge.
- Cool slightly, brush with hot apricot glaze and sprinkle with toasted flaked almonds. Serve warm with cream or crème fraîche.
Nutrition Facts : @context https//schema.org
More about "berry ball recipes"
MARY BERRY PASSIONFRUIT TART RECIPE | BBC2 LOVE TO COOK 2021
From thehappyfoodie.co.uk
To make the orange pastry, measure the flour, butter, icing sugar and orange zest into a food processor. Whiz until the mixture resembles breadcrumbs. Add the egg and whiz again until the dough comes together to form a ball.
Sprinkle a work surface with flour and gently roll out the pastry until it is very thin. Carefully transfer to the tin and line the base and sides. Press into the sides of the fluted edges and level the top. Prick the base with a fork and place in the fridge to chill for a minimum of 30 minutes.
Preheat the oven to 200°C/180°C fan/Gas 6.
Line the pastry case with non-stick baking paper and fill with baking beans. Blind bake in the oven for about 15 minutes, or until lightly golden at the edges. Remove the paper and beans and return to the oven for a further 5 minutes, until the pastry is crisp and lightly golden.
Reduce the oven temperature to 160°C/140°C fan/Gas 3.
Slice the passionfruit in half and remove the pulp. Sieve the pulp into a large bowl, discarding the seeds. Break the eggs into the bowl, then add the orange juice, double cream and sugar, and beat well until combined.
Mary’s tips:
Can be made up to a day ahead.
Freezes well.
Transfer the passionfruit custard into a jug, then pour into the pastry case and carefully slide back into the oven. Bake for 35–40 minutes, until the custard is just set in the middle with a very slight wobble.
Leave to cool, then place in the fridge to chill. Dust with icing sugar and serve at room temperature with cream on the side.
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