This Mile-High Lime Meringue Tart is the more sophisticated cousin to the Lemon Meringue Pie. It has all the tartness of lemon, but with lime, which I just find a touch more interesting. Don’t get me wrong, I am in LOVE with the lemon version, but this one just sings to me. I used a lime curd as the base of my tart, then topped it with so much meringue that it touches the sky. Of course, and you all know why I love this tart so much…I get to use my blow torch to toast the top. If you don’t have a blow torch by now, I urge you to get one, but you can also use your gas broiler, although it won’t come out nearly as evenly toasted.Read More
Banana Bread Roll from Smitten Kitchen’s New Book
There’s nothing more satisfying than cutting into a rolled cake to reveal the swirl in the middle. It’s just fun. This banana bread roll is filled with a cream cheese frosting and it is delicious. The recipe is from one of my favorite bloggers and cookbook authors, Deb Perelman from the Smitten Kitchen (as if she needs introducing). In her new book Smitten Kitchen Every Day she dusts the top of the cake with confectioners’ sugar and it’s perfectly elegant. I decided to use meringue, because I just did a video series on Instagram about the 3 types of meringues, so I’m a little obsessed with it right now and figured this cake would be super fun topped with a Phyllis Diller-esque hairdo. You can watch me make many of my recipes on Instagram in my stories (they will also live in my “highlights” archive). I’ve been teaching baking and pastry for 20 years (wow, just added that up!) and I love the new challenge of fitting these recipe lessons into 15 second segments. If you haven’t checked them out, I hope you will, I’m having a ball creating them.
Deb was kind enough to allow me to share her Banana Bread Roll recipe with you here. I highly recommend her book for other desserts and her always amazing savory recipes.Read More
Lemon-Lavender Meringue Tarts
These lemon-lavender meringue tarts may seem a little upside down, we usually think of the meringue piled high above the lemon filling, not the other way around. This is a simpler twist on the classic, but all the same tangy-sweet allure. The best part is there is no crust to deal with, which makes them lighter and faster to make. The meringue shell is whipped until it is as light as air, spooned into little clouds and baked just until they are set, but still slightly soft in the middle. Once cooled they’re topped with lavender scented lemon curd. The tartness of the curd is always a perfect match for the sweet meringue, and a bit of lavender creates a gentle floral touch, without going overboard. It tastes like spring, which I am desperately in need of on this April day, when we’re anticipating a snow storm.Read More