LEMON MERINGUE BEEHIVES
Steps:
- Pastry Bases: Mix the butter, flour, and salt until sandy in a mixer fitted with a paddle attachment. In a separate bowl, blend the yolk and creme fraiche. Add to the flour mixture and mix until barely combined. Form into a disk, wrap, and refrigerate at least 2 hours or up to 3 days.
- Lemon Curd: Bring 2 inches of water to a simmer in a saucepan. Whip the eggs and sugar until light and fluffy in a mixer fitted with a whisk attachment. Add the lemon zest and juice and place the bowl over the simmering water (without letting the bowl touch the water; pour some out if needed). Cook until thickened, whisking occasionally, about 20 minutes. Remove from the heat and whisk in the butter. Let cool to room temperature, cover, and freeze overnight or up to 3 days.
- Heat the oven to 375 degrees F. Flour a work surface and roll out the dough to 1/8-inch thick. Prick all over with a fork then cut out 2-inch rounds. Transfer to the cookie sheet. Bake until light golden brown, 10 to 15 minutes and let cool. (The whole recipe can be made up to this point up to 3 days in advance.)
- Up to 6 hours before serving, assemble the dessert. Arrange the pastry rounds in a pan that will fit in your freezer (use two, if needed). Use a small ice cream scoop to place a ball or scoop of frozen lemon curd (it won't be frozen solid) onto each round. Place back in the freezer while you make the meringue. Meringue: Whip the egg whites until foamy, then add the sugar and continue whipping until stiff and glossy. Transfer to your pastry bag. Pipe meringue around the base of each pastry round, spiraling around and up the lemon curd ball and gradually enclosing the top to create a beehive. Fire up your kitchen torch and brown until lightly browned all over. Return to the freezer until ready to serve, up to 4 hours.
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Lahiru Dilshan
[email protected]Overall, I thought these lemon meringue beehives were a great success! They were easy to make, looked beautiful, and tasted delicious. I would definitely recommend them to anyone looking for a fun and festive dessert.
Ali mohammad Lashari
[email protected]These were a bit too difficult to make. I think I'll stick to making regular lemon meringue pie next time.
Victor Yegon
[email protected]I made these for a party and they were a huge hit! Everyone loved them. They're so easy to make and they look so impressive.
Mwenye Trix
[email protected]These were so easy to make and they turned out so cute! I love how they look like little beehives. The flavor was also delicious, with a perfect balance of sweet and tart.
Comfort Dwamena
[email protected]I'm not a huge fan of lemon meringue pie, but these beehives were surprisingly good! The meringue was light and fluffy, and the lemon filling was tart and refreshing. I would definitely make these again.
Nancy Zamora
[email protected]These were a bit too sweet for my taste. I think I would use less sugar next time.
Amna Queen
[email protected]I had a lot of trouble getting the meringue to stiffen. I ended up having to add more sugar than the recipe called for. But once I got it right, the beehives were delicious!
Michael Myers
[email protected]These were delicious! The meringue was crispy and the lemon filling was tart and tangy. I would definitely make these again.
Nacima Akter Shilpi
[email protected]I love how these beehives look! They're so elegant and perfect for a special occasion. The flavor is also delicious, with a perfect balance of sweet and tart.
Gabriel Pineda
[email protected]These lemon meringue beehives were a hit! They were easy to make and turned out beautifully. The meringue was perfectly toasted and the lemon filling was tart and sweet. I will definitely be making these again!