Remove from freezer, place tart pan on a baking sheet, and bake for about 20 minutes until golden. Remove tart from baking sheet and let pan cool slightly on a rack. 4.

Few desserts capture the essence of sunshine and sweet indulgence quite like a perfectly crafted Homemade Lemon Meringue Pie. This iconic classic features a vibrant, tart, and creamy lemon filling ...

Put the flour, cocoa, butter, sugar, and salt in the bowl of a food processor. Pulse 10 times, then slowly add 5 tablespoons ice water while pulsing another 10 times. Place the dough in a plastic ...

1½ cups water 1¼ cups sugar Slurry: ½ cup water plus 5½ tablespoons cornstarch 3 egg yolks (use the whites for the meringue) Grated zest and juice from 1 lemon 1 tablespoon butter, room ...

This prize-winning recipe for Lemon Meringue Pie is featured in Liza Gershman’s new cookbook, “County Fair: Nostalgic Blue Ribbon Recipes from America’s Small Towns” (Images Publishing ...

Hey everyone, Jason Griffith here! When the craving for something sweet, tangy, and refreshingly light hits, there’s one dessert that always comes to mind: Lemon Meringue Fluff. This isn’t your ...

These directions are actually fairly robust, compared to some of the cookbook’s other recipes, including one for a rhubarb dessert that includes an ingredient list for a meringue topping, but ...

For the meringue, set a metal bowl over a saucepan of water and bring to a simmer. Whisk the egg whites and sugar together in the bowl over the simmering water. Whisk constantly for 3 to 4 minutes ...

Transfer to the oven and bake the meringue for 2 hours, or until it looks dry and feels crisp on the outside. Turn off the oven and let the meringue cool in the oven for 1 hour.

The meringue also can be spooned into a pastry bag with a large round tip and piped over the cakes. Place the cakes under the broiler until the edges are golden brown, 1 to 2 minutes.

Take off the heat to cool. Once the lemon curd and meringue have cooled, spoon the curd on top of the meringue and smooth it out. Garnish with a mint leaf and blueberry on each meringue.

Put the flour, cocoa, butter, sugar, and salt in the bowl of a food processor. Pulse 10 times, then slowly add 5 tablespoons ice water while pulsing another 10 times. Place the dough in a plastic ...