As you are aware I have 3 birthday cakes to do in 3 days.
Thank you to all for your ideas.
However the one for the guy, I just got told by my darling BF that he wants.... Lemon Tart? As in pastry case with lemon filling.
Ok, if someone can give me a good recipe I think I can make one. (Never done a lemon tart before, but hey, will give anything a go once)
But how to I decorate a lemon tart with a birthday feel to it.
For Gods sake, bloody men are always difficult.
I made 2 lemon meringue pies last week for a guy's birthday! They were delicious and I had them both made within an hour and a half, start to finish! I can give you the recipe for that if you're interested.
Thank you so much, if you could give me the recipe it would be very much appreciated.
Lemon Meringue Pie (makes 1 x 9in tart)
170g/6oz plain flour
1 egg yolk (save the white and add it to the other whites for the meringue!)
2 tbsp ice cold water
Rub the fat into the flour with the salt until the mixture resembles breadcrumbs (I do this bit in a food processor - quicker and less messy!). Beat the egg yolk and water together and gradually add the liquid until the pastry forms a dough - just bring this together, do not overwork or knead the dough! Chill for 30 mins wrapped in cling film. Preheat the oven to 200C/400F/Gas 6. Roll out the pastry on a floured surface and line your tin and trim off the excess (I use the Wilton 'Recipe Right' 9 x 1.5in pans). Bake blind for 20 mins, using baking beans to keep the pastry case flat. Turn the oven down to 180C/350F/Gas 4.
4 level tbsp cornflour
3 egg yolks (save the whites)
1 whole egg, beaten
Zest of 2 large unwaxed lemons
115ml/4floz lemon juice
Place all the ingredients in a saucepan and cook over a medium heat until the mixture comes to a boil, stirring constantly. Turn the heat down and let it simmer for 2 mins. Pour into the pastry case and bake at 180C/350F/Gas 4 for 10 mins.
All the egg whites leftover from the recipe (4) (these should have absolutely no traces of egg yolks!)
85g/3oz fine sugar
A little extra sugar for sprinkling
In an absolutely clean bowl, whisk the egg whites until stiff peaks form, then gradually whisk in the sugar until glossy. Pile on top of the filling, making a swirling pattern with your spatula. Sprinkle the top with a little extra sugar and bake for 15mins or until the meringue is golden.
Allow to cool before serving, or chill if keeping overnight.
Hope that helps!
Thanks, BonjoviBabe! I'm gonna try it this weekend for MY birthday...I LOVE lemon anything.
Thank you so much for posting the recipe bonjovibabe.
Will try this out on the weekend and then make it again for Wednesday.
Thank you so much for the recipe. Didn't think i could refrigerate the meringue...dosent it melt down or something? Also wanted to know if the meringue will survive a car ride on a sunny day from my house to a friends? planning on making this for her birthday.
Asure if you box it
There are numerous recipes for lemon tarts and lemon bars out there (with only a bottom crust) and they are easily transported. Home made lemon curd is divine; store-bought, not so much.
How about one of those frankencakes with a pie inside?