ough into a 9-inch tart pan; refrigerate crust for 30
OU THEY MIGHT BE THE BEST BROWNIES YOU'VE EVER TASTED.).
Preheat oven to 350\u00b0F. Place the lemon tart on a baking tray.
Gently heat jam, blackberries and sugar in a large saucepan over medium heat for 2 mins, until jam and sugar melt. Crush berries lightly with a fork. Let cool then spread over tart.
Whip egg whites to medium peaks. Gradually add sugar, whisking until stiff and glossy. Cover blackberries with meringue then form peaks with a fork. Bake for 20 mins, or until meringue is crisp and light golden.
Serve wedges either warm or cold with heavy cream, if desired.
ough into four 4-inch tart pans (or one 9 or
b>lemon candies evenly on top of tart. Prop Caramelized Sugar Spirals against lemon
This recipe has an interesting true story
nd foamy; add the flour, lemon juice, and zest and beat
wine, 1/4 cup butter, lemon juice, parmesan cheese and heavy
egrees.
Mix sugar, water, lemon juice and cloves in a
little. This is the best size for me, I like
boil; stir in the lemon juice and zest.
Whisk
Lemon Mixture
Finely grate the
coconut, double cream, grated lemon and lemon juice together in a bowl
Press into pie pan or tart shell. Prick with a fork
aucepan. Gradually add the lemon juice as you beat over
removable bottom. Set the tart pan on a large plate
orm dough into 10-inch tart pan covering bottom and sides
Preheat oven to 350F and lightly grease/flour a 13 x 9\" cake pan.
Mix cake according to box instuctions and bake as directed.
As soon as you remove cake from oven, poke holes with a fork all over the cake, pour chocolate syrup from can evenly all over top of cake and allow to cool to room temperature.
When cool, spread with cool whip and refrigerate until ready to serve.
This is a great recipe!
Jean.
nd mix well.
Add lemon juice, essence and caramel.
dd the sugar, then flour, lemon juice and 1 teaspoon vanilla