Use the same recipe for either pie.
For Pecan Pie, mix first 5 ingredients together with vanilla.
Pour filling into two unbaked pie crusts and sprinkle top of pies with chopped pecans. For French Lemon Pie, omit vanilla and pecans and add juice and finely ground rind of 4 lemons.
Bake at 350\u00b0 for 1 hour. (Filling will be slightly soft in center.)
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.
Using an electric mixer, beat eggs, egg whites and sugar for 4 minutes or until thick and creamy.
Beat in lemon rind.
Beating constantly, slowly drizzle in lemon juice and orange juice.
Pour into baked pie shell and place on baking sheet.
Bake in 350F oven for 25 to 30 minutes or until filling is slightly puffed, browned on top and barely set (may still be wobbly in center).
Let cool completely.(You may cover and refrigerate for up to 8 hours after this point).
Just before serving sift the icing sugar over top.
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ough into four 4-inch tart pans (or one 9 or
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9-inch tart pan with a
ine a 24cm to 26cm tart or quiche dish. Bake blind
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To Prepare the Tart Dough:In a large mixing
To Make Sweet Tart Pastry:
In a food
Line a 10\" tart or pie pan with unbaked
efrigerator overnight. Before finishing the tart, take the filling out of
boil; stir in the lemon juice and zest.
Whisk
coconut, double cream, grated lemon and lemon juice together in a bowl
4 hours.
Prepare the tart shell as directed and allow
brandy(or apple cider), and lemon zest. Combine.
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utter and stir in sugar, lemon zest and cinnamon.
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ith the sieved flour and lemon zest. Blitz until the mixture
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