As you can see, this is one gorgeous dessert. And it gave Andrew an opportunity to use a 13 ¼ inch rectangular tart pan. But don’t put off it you lack one of this size and dimension. John Barricelli’s original recipe gives the green light to a 9 inch round tart pan with a removable bottom. You may remember Chef Barricelli’s most recent appearance here as the author the Coconuttiest Cake of all time. Here he has re-invented traditional lemon meringue pie. Instead of using lemon-flavored pastry cream, he has created a filling that’s richer and even tangier—it’s lemon curd. This means a much more intense lemon experience. And John gives the credit for the curd to none other than Martha Stewart with whom he worked for several years, appearing as her pastry maven on TV. Martha’s curd is distinguished by its use of fresh-squeezed lemon juice to which butter is added at the very end of the cooking process. This is another instance where you need to bake in some time, pardon the pun, for chilling the Pâte Brisée for an hour. Then, once the crust is in the tart pan, it needs another half hour firming up in the refrigerator. Finally, the glorious meringue was browned using our in-kitchen blowtorch. The original recipe said to run it under the broiler for a minute or two which I how I transcribed the recipe here.
Paris Booksigning, Sunday – November 30th - A booksigning for My Paris Kitchen at WHSmith bookstore in Paris!
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