INDIVIDUAL LEMON MERINGUE PIES

“The French have dominated our afternoon tea for some time now and I think it’s wrong. This is a classic British dish made on a smaller scale, so you can eat it for tea or as a dessert. You will have more filling than you need – keep the rest in the fridge in a sealed jar – to fill tartlet cases, top pancakes, spread on wholemeal bread etc.” – Paul Hollywood

Paul Hollywood Lemon Meringue Pie recipe

Individual Lemon Meringue Pies
Serves 4

For the base
150 g/5.25 oz gingersnaps
75 g/2.5 oz unsalted butter, melted

For the filling
Finely grated zest of 3 lemons
Juice of 6 large lemons
50 ml/3 Tbsp water
2 Tablespoons cornstarch
3 large egg yolks
25 g/0.75 oz unsalted butter
175 g/6 oz superfine granulated sugar

For the meringue
3 large egg whites
175 g/6 oz superfine granulated sugar
1 teaspoon cornstarch

For the base, crush gingersnaps to fine crumbs in a food processor (or use a rolling pin to smash them in a plastic bag) and mix with the melted butter. Divide between 4 individual 4-inch removable-base tart tins, 1 inch deep, and pressing mixture onto base and sides. Refrigerate to set.

For the filling, combine lemon zest and juice, water, cornstarch and egg yolks in a small heavy-bottom pan. Heat gently, stirring continuously, 10-15 minutes or until mixture thickens. Be patient. Stir in butter to make a thick, glossy lemon curd. Spoon a layer over gingersnap bases; cool. (Reserve the rest of the lemon curd in a sealed jar in the fridge for another use.)

Preheat oven to 375°F.

For the meringue, whisk egg whites in a clean bowl until stiff, then add sugar a spoon at a time, whisking well between each addition, until you have a thick glossy meringue. Fold in the cornstarch.

Spoon or pipe meringue generously over lemon layer. Bake 15 minutes, until meringue is brown on top. Serve hot, warm or cold

Adapted from A Baker’s Life: 100 fantastic recipes, from childhood bakes to five-star excellence by Paul Hollywood with permission from Bloomsbury Publishing. Text © Paul Hollywood, 2017. Photographs © Martin Poole, 2017.

Want more recipes by Paul Hollywood? Get these…

RASPBERRY LEMON CURD MADELEINES RECIPE

“This recipe for madeleines à la crème au citron was given to me by my friend Frankie Unsworth who, like me, studied pàtisserie at Le Cordon Bleu in Paris. The batter can be made in advance and then baked in time for tea: madeleines should always be eaten fresh from the oven.” – Rachel Khoo

RASPBERRY LEMON CURD MADELEINES

Raspberry Lemon Curd Madeleines
Preparation time: Over 2 hours
Cooking time: 30 minutes to 1 hour
Makes 20 to 24 madeleines

You’ll need: One or two 12-shell madeleine tins

For the madeleines
3 free-range eggs
130g/4½ oz granulated sugar
200g/7 oz plain flour
10g/¼ oz baking powder
1 unwaxed lemon, finely grated zest only
20g/¾ oz honey
4 Tablespoons milk
200g/7 oz butter, melted and cooled
Punnet of raspberries
Icing sugar, for dusting

For the lemon curd
1 unwaxed lemon, finely grated zest and juice only
pinch of salt
40g/1½ oz granulated sugar
45g/1¾ oz butter
2 free-range egg yolks

1. Beat the eggs with the sugar until pale and frothy. Put the flour and baking powder into a separate bowl and add the lemon zest.

2. Mix the honey and milk with the cooled butter, then add to the eggs. In two batches, fold in the flour. Cover and leave to rest in the fridge for a few hours, or overnight.

3. Meanwhile, make the lemon curd. Put the lemon zest and juice, salt, sugar and butter into a small saucepan and heat gently until the sugar and butter have melted. Remove from the heat.

4. Whisk the egg yolks in a bowl, then add to the pan and whisk vigorously. Return the pan to a low heat and whisk constantly as the curd starts to thicken. Don’t stop whisking or the eggs will curdle (if the curd starts to boil, take off the heat). Once the curd thickens and releases a bubble or two, remove from the heat and pass the curd through a sieve into a bowl. Place cling film in direct contact with the curd and refrigerate for at least an hour, preferably overnight.

5. When you are ready to bake, preheat the oven to 190°C. Butter and flour a 12-shell madeleine tin. Put the lemon curd into a piping bag fitted with a small, pointed nozzle and place in the fridge.

6. Put a heaped tablespoon of batter into each madeleine shell and press a raspberry deep into the batter.

7. Bake for five minutes and turn the oven off for one minute (the madeleines will get their signature peaks), then turn the oven on to 160°C and bake for a further five minutes. Transfer the madeleines to a wire rack and leave for a few minutes until cool enough to handle. Meanwhile, wash and dry the tin, then repeat the baking as for the first batch.

8. While the second batch is baking, pop the piping nozzle into the mound in each baked madeleine and squirt in a teaspoon’s worth of lemon curd. Repeat with the second batch, then dust with icing sugar and serve straightaway.

Excerpt from The Little Paris Kitchen: 120 Simple But Classic French Recipes by Rachel Khoo (Author), Chronicle Books; First Edition edition (February 5, 2013)

The Little Paris Kitchen: 120 Simple But Classic French Recipes
Hardcover: 288 pages
Publisher: Chronicle Books; First Edition edition (February 5, 2013)
Language: English
ISBN-10: 1452113432
>>>>>>>> I WANT THIS! <<<<<<<<

Want more madeleines recipes? Try these…

Ble Sucre Orange Sugar-Glazed Madeleines
Pistachio Orange Madeleines
Chocolate-Filled Walnut Madeleine Cookies

LEMON PULL-APART COFFEE CAKE RECIPE

“Lemon and cream cheese have long been classic companions in American baking, and this fun-to-assemble, sweet-tart filled coffee cake makes it easy to see why. Showcasing the lively flavors of fresh citrus, the sweet, buttery filling is made with fluffy, fragrant lemon and orange zest. The warm loaf is brushed with a zippy cream cheese icing, whose tangy flavor marries marvelously with the sunny taste of citrus. Enjoy a slice of this pull-apart coffee cake whenever you need a pick-me-up.” –Flo Braker

LEMON PULL-APART COFFEE CAKE RECIPE

Lemon Pull-Apart Coffee Cake
Makes one 9-by-5-inch cake; 14 servings

For the pull-apart sweet dough
About 2 3/4 cups (12 1/4 ounces) all-purpose flour
1/4 cup (1 3/4 ounces) granulated sugar
2 1/4 teaspoons (1 envelope) instant yeast
1/2 teaspoon salt
1/3 cup whole milk
4 tablespoons (2 ounces) unsalted butter
1/4 cup water
1 1/2 teaspoons vanilla extract
2 large eggs, at room temperature

For the lemon filling
1/2 cup (3 1/2 ounces) granulated sugar
3 tablespoons finely grated lemon zest (from 2 to 3 lemons, preferably organic)
1 tablespoons finely grated orange zest, preferably organic
2 ounces unsalted butter, melted

For the cream cheese icing
3 ounces cream cheese, softened
1/3 cup (1 1/4 ounces) confectioners’ sugar
1 tablespoon whole milk
1 tablespoon fresh lemon juice

Make the pull-apart sweet dough
1. Mix the dry ingredients: Stir together 2 cups (9 ounces) of the flour, sugar, yeast, and salt in the bowl of a stand mixer.

2. Mix the wet ingredients: In a small saucepan, heat the milk and butter over low heat just until the butter is melted. Remove from the heat, add the water, and set aside until warm (120 to 130°F [49 to 54°C]), about 1 minute. Add the vanilla extract.

3. Mix the dry and wet ingredients together: Pour the milk mixture over the flour-yeast mixture and, using a rubber spatula, mix until the dry ingredients are evenly moistened. Attach the bowl to the mixer, and fit the mixer with the paddle attachment. With the mixer on low speed, add the eggs, 1 at a time, mixing jjust until incorporated after each addition. Stop the mixer, add 1/2 cup (2 1/4 ounces) flour, and resume mixing on low speed until the dough is smooth, 30 to 45 seconds. Add 2 more tablespoons flour and mix on medium speed until the dough is smooth, soft, and slightly sticky, about 45 seconds.

4. Knead the pull-apart dough: Sprinkle a work surface with 1 tablespoon flour and turn the dough onto the flour. Knead gently until the dough is smooth and no longer sticky, about 1 minute, adding an additional 1 to 2 tablespoons flour only if the dough is unworkably sticky. Place the dough in a large bowl, cover the bowl tightly with plastic wrap, and let the dough rise in a warm place (about 70°F [21°C]) until doubled in size, 45 to 60 minutes. Press the dough gently with a fingertip. If the indentation remains, the dough is ready for the next step.

Make the lemon filling
5. Make the citrus sugar: While the dough is rising, in a small bowl, mix together the sugar, lemon zest, and orange zest. Set aside. (The sugar draws out moisture from the zests to create a sandy-wet consistency, so don’t be alarmed when you see this.)

Assemble the coffee cake
6. Ready the oven: Adjust the oven rack to the center position and preheat the oven to 350°F (175°C). Lightly butter a 9-by-5-by-3-inch loaf pan.

7. Shape and cut the dough: Gently deflate the dough. On a lightly floured work surface, roll the dough into a 20-by-12-inch rectangle with a short edge facing you. Using a pastry brush, spread the melted butter generously over the dough. Cut the dough crosswise into 5 strips, each about 12 by 4 inches. (A pizza cutter is helpful here.) Sprinkle 1 1/2 tablespoons of the zest-sugar mixture over 1 of these buttered strips. Top with a second strip and sprinkle it with 1 1/2 tablespoons of the zest-sugar mixture. Repeat with the remaining strips and zest-sugar mixture, ending with a stack of 5 rectangles. Work carefully when adding the crumbly zest filling, or it will fall off when you have to lift the stacked pastry later.

8. Fit the dough into the pan: Slice the stack crosswise through the 5 layers to create 6 equal strips, each about 4 by 2 inches. Fit these layered strips into the prepared loaf pan, cut edges up and side by side. (While there is plenty of space on either side of the 6 strips widthwise in the pan, fitting the strips lengthwise is tight. But that’s fine because the spaces between the dough and the sides of the pan fill in during baking.) Loosely cover the pan with plastic wrap and let the dough rise in a warm place (70 °F [21°C]) until puffy and almost doubled in size, 30 to 50 minutes. Press the dough gently with a fingertip. If the indentation remains, the dough is ready for baking.

9. Bake the cake: Bake the coffee cake until the top is golden brown, 30 to 35 minutes. Transfer to a wire rack and let cool in the pan for 10 to 15 minutes.

Make the cream cheese icing
10. Make the lemon icing: In a medium bowl with a rubber spatula, vigorously mix the cream cheese and sugar until smooth. Beat in the milk and lemon juice until the mixture is creamy and smooth.

11. Remove the coffee cake from the pan: Tilt and rotate the pan while gently tapping it on a counter to release the cake sides. Invert a wire rack on top of the coffee cake, invert the cake onto the rack, and carefully lift off the pan. Invert another rack on top, invert the cake so it is right side up, and remove the original rack.

12. Ice the cake: Slip a sheet of waxed paper under the rack to catch any drips from the icing. Using a pastry brush, coat the top of the warm cake with the icing to glaze it. (Cover and refrigerate the leftover icing for another use. It will keep for up to 2 days.)

13. Serve the coffee cake warm or at room temperature: To serve, you can pull apart the layers, or you can cut the cake into 1-inch-thick slices on a slight diagonal with a long, serrated knife. If you decide to cut the cake, don’t attempt to cut it until it is almost completely cool.

Adapted from Flo Braker, Baking for All Occasions (Chronicle Books, 2008)