Recipes

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oh my goodness @ChiliPepper 

Such good stuff!!!!!!!!!!

Thank you SO much!!!!!!

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[ChiliPepper]

LEMON MERINGUE PIE COCKTAIL

SERVINGS: 4 COCKTAILS

AUTHOR: DINI FROM GIRAMUK'S KITCHEN INSPIRED BY THE LIBRARY

This is a bright, lemony, creamy cocktail. The lemon punch is strong, but it's mellowed out a little with the sweetness of the meringue. It truly is the Lemon Meringue Pie in cocktail form.

INGREDIENTS

• 1 cup/8 fl oz Lemon Curd store bought or 1 batch of this recipe
• 2 fl oz Limencello if you don't have this, you can replace this with an equal amount of vodka
• 6 fl oz Vodka
• 2 oz freshly squeezed lemon juice optional if you used Limencello
• Ice cubes
• 4 Lemon & Oat Lace Cookies recipe below
• 1 recipe of Swiss Meringue recipe below
• 4 chilled serving glasses

INSTRUCTIONS

• Place the Lemon Curd, Limencello, Vodka and Ice Cubes in a shaker and shake to combine.
• Taste and add more lemon juice if you like the cocktail to be more tart in flavour (I personally prefer this)
• Shake once more to combine lemon juice.
• Strain this into 4 chilled serving glasses evenly.
• Top with Swiss meringue.
• With a blow torch, just brown the edges of the meringue (Optional)
• Serve immediately with a lemon & oats lace cookie on the side.

[ChiliPepper]

 

LEMON & OAT LACE COOKIES

AUTHOR: DINI FROM GIRAMUK'S KITCHEN

These cookies are very delicate, but packed with flavour. The lemon zest adds a subtle flavour and the aroma of lemon and together with the browned butter and caramelized sugar, these cookies taste and smell amazing!

INGREDIENTS

• 2.8 oz/ 80g rolled oats chopped
• 2 tbsp flour
• 1 stick / 115g of butter
• 4 oz/ 115g of brown sugar
• 2 oz/ 50g white sugar
• 3 tbsp cream
• Zest of 1 lemon

INSTRUCTIONS

• Preheat oven to 350°F / 180°c.
• In a bowl, combine the oats, flour, both sugars, and zest.
• Melt the butter in a small saucepan. Allow the butter to cook further, until it stops sizzling and turns a toasty brown (the grit in the butter will start to turn brown).
• Add the browned butter and cream into the dry ingredients.
• Mix all ingredients well.
• Line 2 baking trays with parchment paper.
• With your hands, gently roll the dough into 1 inch balls and place these on the tray about 3 inches apart. These cookies spread out a lot, so make sure you leave ample space between them (I baked only 5 at a time).
• Make a small indentation in the middle of the balls with your finger.
• Bake in preheated oven for 7-9 minutes, or until the edges start to brown.
• Remove from oven and let it cool for at least 5-10 minutes.
• Gently lift them off the tray (using a spatula) and place them on a wire rack to cool completely.
• Store in an air tight container.

[ChiliPepper]

 

SWISS MERINGUE TOPPING

AUTHOR: DINI FROM GIRAMUK'S KITCHEN

Sweet, smooth and perfect for this tart cocktail! The eggs are cooked to the food safe temperature, so it can be spooned directly on top and eaten with a spoon.

INGREDIENTS

• 2 egg whites room temperature
• 1/2 cup granulated white sugar
• 1 tsp vanilla extract

SPECIAL EQUIPMENT

• Whisk
• Hand beater
• Heat proof bowl that would fit on a saucepan to use as a double boiler.

INSTRUCTIONS

• In the saucepan, bring two inches of water to a low simmer.
• In a clean heat safe bowl, place the egg whites and sugar and mix them well with a whisk.
• Place this bowl on top of the saucepan with barely simmering water and mix continuously. This is important as whisking prevents the egg whites from cooking and curdling. You are not looking to incorporate air here, but just to keep the mixture moving.
• Stir the egg white and sugar with the whisk for about 2-3 minutes until the sugar dissolves and the egg whites become creamy white in colour. If you have a food thermometer - heat the egg whites while whisking to 145°-150°F/ 63°-66°C. If the sugar dissolves, you have heated the eggs to this temperature.
• Remove the eggs from the double boiler and immediately start whisking the egg whites with a hand mixer, to make the meringue.
• Whisk on high for about 3-4 minutes until the egg whites have tripled in volume and has stiff peaks.
• Add vanilla and mix for a few seconds till it's well incorporated..
• Store in an airtight container until ready to serve.
• This will keep for 24 hours in the fridge.

[ChiliPepper]

Lemon Meringue Pie Parfaits

All the flavors you love of this classic summer pie in a parfait.

Ingredients

FOR THE CRUST
1/2 c. graham cracker crumbs
2 tbsp. unsalted butter, melted
FOR THE LEMON CURD
5 egg yolks (keep whites for
meringue)
3/4 c. granulated sugar
1/3 c. lemon juice (about 2-3
medium lemons)
Zest of 2 medium lemons
1/2 c. unsalted butter, room
temperature
FOR THE MERINGUE
3 egg whites, room temperature
3/4 c. granulated sugar
Pinch cream of tartar
1 tsp. vanilla extract
Directions
YIELDS:
4
PREP TIME:
30 mins
TOTAL TIME:
1 hr 30 mins
Step 1
For the graham cracker crust: In a small bowl, stir
together graham cracker crumbs and melted butter.
Step 2
For the lemon curd: In a medium metal bowl, whisk
together egg yolks and sugar until smooth, about 1
minute. Add lemon juice and zest to egg mixture and
whisk until smooth. Once water is simmering, reduce
heat to low and place bowl on top of saucepan. (Bowl
should fit on top of saucepan without touching the
water.)
Step 3
Whisk until thickened, about 10 to 15 minutes, or
until mixture is pale yellow and coats the back of a
spoon. (It should feel thick as you pull your whisk
through it and the trail of the whisk shouldn’t
disappear immediately.) Remove from heat and stir in
butter, 1 tablespoon at a time, allowing each to melt
before adding the next.
Step 4
Press through a fine sieve strainer, then pour strained
curd into a bowl. Cover tightly with plastic wrap (so
close it's touching the curd) and refrigerate until cool,
1 hour.
Step 5
For the meringue: Fill a medium saucepan with 1"
water and bring water to a simmer over medium
heat. In a metal bowl (use the bowl of your stand
mixer if you have one), whisk together egg whites,
sugar, and cream of tartar. Place bowl over simmering
water. and whisk constantly until sugar is dissolved
and whites are warm to the touch, 3 to 3 1/2
minutes. (Test by rubbing between your fingers: there
should be no grittiness from the sugar.)
Step 6
Transfer bowl to electric stand or hand mixer fitted
with the whisk attachment and whip, starting on low
speed, gradually increasing to high until stiff, glossy
peaks form, about 10 minutes. Add vanilla and mix
until combined.
Step 7
To assemble: Spoon cooled lemon curd into a piping
bag fitted with a round tip. Spoon meringue into a
different piping bag fitted with a star tip. Among four
parfait glasses, layer graham cracker crumbs, lemon
curd, and meringue. Repeat. Serve immediately. (If
you have a kitchen torch, torch the top of the
meringue to toast it!

[ChiliPepper]

  

Lemon Meringue Pie Stuffed Waffles

Waffles stuffed with lemon meringue pie style filling - in other words waffles upgraded to the max! They're a breakfast and dessert in one and people are sure to go crazy for them!

Servings: 7

Prep: 40 minutes

Cook: 30 minutes 

Chill: 2 hours

Ready in: 3 hours 

Ingredients

• 1 recipe Buttermilk Waffles , recipe found here
• 3/4 cup crushed graham crackers , optional

Lemon Cream

• 1 cup milk (preferably 2% or whole)
• 1/3 cup heavy cream
• 1 1/2 Tbsp lemon zest (zest of about 2 large lemons)
• 5 large egg yolks
• 2/3 cup granulated sugar
• 2 Tbsp cornstarch
• 1 1/2 Tbsp all-purpose flour
• 1 pinch salt
• 1/4 cup fresh lemon juice
• 1 tsp lemon extract

Marshmallow Fluff

• 4 large egg whites
• 1 cup granulated sugar
• 1/4 tsp cream of tartar
• 1 tsp vanilla extract

Instructions

• Prepare lemon cream according to directions listed, once lemon cream has chilled for allotted time prepare marshmallow fluff and waffles according to directions listed. Take two prepared, warm waffles and spread marshmallow fluff along one side of one waffle, carefully toast marshmallow fluff with a kitchen torch if desired .
• Spread opposite waffle with about 3 Tbsp lemon cream then sprinkle with crushed graham cracker if desired and sandwich the two waffles together. Repeat with remaining waffles. Serve immediately.
• For the lemon cream:
• In a medium saucepan, bring milk, cream and lemon zest just to a boil over medium heat, then remove from heat to cool slightly, about 4 - 5 minutes. Meanwhile, in a mixing bowl, using an electric hand mixer set on medium speed, whip together egg yolks and sugar, until pale and fluffy, about 1 minute.
• Add cornstarch, flour and salt to egg yolk mixture and blend on medium speed 1 minute longer. While whisking, add 1/2 cup warm milk mixture to egg yolk mixture. Pour milk mixture into egg yolk mixture in pan while whisking mixture in pan.
• Stir in lemon juice and return to medium-low heat and cook, stirring constantly until mixture has thickened and coats the back of a wooden spoon, about 6 - 8 minutes (switch to whisk for stirring as needed, if mixture appears to curdle slightly. I used a whisk to stir during the last few minutes of cooking).
• Remove from heat, stir in lemon extract then force mixture through a fine mesh strainer into a bowl. Cover bowl with plastic wrap, pressing plastic directly against surface of lemon cream to prevent a skin from forming. Chill mixture 2 hours.
• For the marshmallow fluff:
• Add egg whites, granulated sugar and cream of tarter to a heat proof bowl of an electric mixer. Set bowl over a saucepan filled with a few inches of simmering water. Heat mixture, whisking constantly until egg whites are very warm to the touch, about 4 minutes (mixture so register 160 degrees on a candy thermometer).
• Remove from heat and transfer bowl to electric stand mixer fit with a whisk attachment. Beat mixture beginning on low speed and gradually increasing to high speed, until stiff glossy peaks form, about 6 - 8 minutes. Add vanilla during the last 10 seconds of mixing. For best results serve immediately.

[ChiliPepper]

Easy Lemon Meringue Pie Cannoli

• Prep: 20 minutes
• Total: 45 minutes
• Servings: 8

Ingredients

 

• 1 box refrigerated pie crust, thawed
• 1 egg
• 1 teaspoon water
• 3/4 cup lemon curd
• 1/2 cup marshmallow creme
• 1 cup frozen whipped topping, thawed
• Optional, 1 teaspoon lemon zest

Steps

• 1
  Preheat oven to 425°F. Spray 8 cannoli forms with non-stick baking spray.
• 2
  Unroll pie dough and cut four 4 1/2 inch circles from each crust. Make an egg wash by whisking the egg and water together. Wrap one pie dough circle around each cannoli form sealing the edges with egg wash. Set on a parchment paper lined baking sheet and freeze for 10 minutes.
• 3
  Remove and bake for 10-12 minutes until lightly golden brown. Allow to cool for 10 minutes then carefully remove them from the cannoli forms. Let them cool completely.
• 4
  Stir together lemon curd and marshmallow creme Stir in the whipped topping. Pour into a disposable pastry or zip top bag.
• 5
  Just before serving, snip the tip off the pastry bag and pipe the pie filling into the pie crust cannoli shells.
• 6
  If desired, sprinkle lemon zest onto pie filling at ends of cannoli.

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