MARY BERRY'S LEMON MERINGUE PIE RECIPE | BBC2 LOVE TO COO…
Try Mary Berry's twist on the classic lemon meringue pie. Served in a tranche tin, the added lime helps the buttery shortcrust pastry and fluffy meringue sing.
Provided by Mary Berry
Yield Serves 8 - 10
Number Of Ingredients 1
Steps:
To make the pastry, measure the flour, butter and sugar into a food processor. Whiz until the mixture resembles fine breadcrumbs. Add the egg and whiz again until the dough comes together to form a ball. Turn out on to a lightly floured work surface and roll thinly. Carefully line the tin and press the pastry into the sides. Prick the base with a fork and place in the fridge to chill for 30 minutes.
Preheat the oven to 200°C/180°C fan/Gas 6 and place a baking tray in the oven to get very hot.
Line the pastry case with non-stick baking paper, add baking beans, place on the hot baking tray and bake for 15 minutes. Remove the beans and paper and bake for another 5 minutes, or until the pastry is crisp and lightly golden. Leave to cool. Reduce the oven temperature to 150°C/130°C fan/Gas 2.
To make the filling, measure the cornflour and 200ml (⅓ pint) water into a pan and whisk to combine. Add the zest and juice of the lemon and lime and place over a medium heat. Continue to whisk until the mixture has boiled and thickened. Remove from the heat, add the sugar and egg yolks and whisk again. Pour into the pastry case and place in the fridge to chill.
Meanwhile, make the meringue topping. Place the egg whites in a large bowl and whisk using an electric whisk, until stiff. Add the sugar a little at a time, whisking on full speed, until you have a shiny, glossy meringue. Spoon into a piping bag fitted with a plain 1½cm (⅝in) nozzle and pipe even blobs over the surface of the chilled custard in a neat pattern. If you don’t have a piping bag, you can use two dessertspoons.
Bake in the oven for 35–40 minutes, until pale golden on top and firm to touch. Leave to cool in the tin for 15 minutes before removing from the tin. Serve warm with pouring cream.
Mary’s tips:
Can be made up to 8 hours ahead and reheated gently to serve.
Not for freezing.
Do not serve the pie hot, as the filling may be a bit soft and will spill out of the pastry case.
MARY BERRY CARROT CAKE RECIPE – HOW TO MAKE CARROT AND ...
This tasty carrot cake by Bake Off star Mary Berry is bound to impress. Easy to make and packed with goodness, give this carrot cake recipe a try and you won't be disappointed.
Provided by CO.UK
Categories vegetarian birthday feed a crowd picnic Summer baking dessert snack
Total Time 1 hours 10 minutes
Prep Time 20 minutes
Cook Time 50 minutes
Yield 9
Number Of Ingredients 14
Steps:
- Lightly grease the cake tin and line the bottom with baking parchment.
- Combine all the cake ingredients in a large bowl. Mix well until thoroughly blended. Turn into the prepared cake tin and level the surface.
- Bake in a preheated oven at 180°C (160°C fan, Gas 4) for about 50 minutes until the cake is well risen, firm to the touch, and beginning to shrink away from the sides of the tin.
- Leave the cake to cool in the tin for a few minutes. Turn out on to a wire rack, peel off the lining paper, and leave to cool completely.
- Make the topping: mix together the cheese, honey, and lemon juice. Spread on top of the carrot cake and sprinkle the walnuts over the top. Store the cake in the refrigerator until ready to serve.
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MARY BERRY ROASTING TIN THAI SALMON RECIPE | BBC2 SIMPLE ...
From thehappyfoodie.co.uk
Cuisine Thai
1. Preheat the oven to 220C/ 200C fan/ Gas 7.
2. Measure the coconut milk, Thai paste, chilli, garlic, ginger, lime juice and fish sauce into a small bowl. Mix well and season with salt and pepper.
3. Scatter the cauliflower florets, peppers and shallots into a large roasting tin or an ovenproof dish. Add a tablespoon of the oil and mix well, then pour over half the sauce, season and drizzle over the honey. Roast in the oven for about 12–15 minutes until the vegetables are starting to brown.
4. Toss the courgettes in the remaining oil and add them and the salmon to the tin. Spoon over the remaining sauce, then roast for a further 10 minutes until the salmon flesh is opaque pink and is just cooked.
5. Sprinkle over the Thai basil or coriander and serve with some steamed rice.
Get your copy of Mary Berry’s essential new guide to comfort cooking, with over 120 delicious, foolproof recipes:
LEMON DRIZZLE CAKE RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 4
Total Time 45 minutes
Cuisine british
Calories 235 per serving
- While cake bakes, in a small bowl mix together remaining half of the sugar (225 grams/1 cup plus 2 tablespoons) and enough lemon juice to make a runny mixture. While cake is still warm, spoon the sugar mixture evenly over the top. (The cake has to be cooled slightly to prevent topping from melting, but warm enough that it soaks into the cake, leaving a crunchy sugar coat on top.) Let cool, then cut into squares.
MARY BERRY'S VEGETABLE THAI CURRY RECIPE - BBC FOOD
From bbc.co.uk
Reviews 4
Cuisine Thai and South-East Asian
- Serve with boiled rice and the remaining coriander scattered over.
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