Quick lemon meringue pie recipe
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Lemon meringue pie is such a classic, but there are so many points at which failure can occur: weeping meringues, soggy bottoms, runny lemon curd. From the outside you can seemingly have the perfect pie, but slice into it at the wrong moment and you can be faced with a slippery, sliding, not-quite pie, more a pool of something that once looked like a pie. My version avoids all of these pitfalls. Firstly, I donât bother making pastry â instead, I use a delicious crunchy biscuit base. Secondly, I buy a jar of lemon curd â no more lemon-flavoured scrambled eggs. Lastly, my favourite: using the liquid from a can of chickpeas, aka aquafaba, to create the best, sweet, sticky pillowy crown. This is just such a fabulous dessert â itâs fun and doesnât take itself too seriously.
Luscious lemon squares recipe
Diana Henry,
The Telegraph s award-winning cookery writer
16 April 2021 ⢠3:33pm
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Cooking time: 45-50 minutes
90g granulated sugar
600g granulated sugar finely grated
Zest of 5 lemons
METHOD
Preheat the oven to 170C/150C fan/Gas 3½. To make the crust, cream the butter and sugar in an electric mixer on a medium speed until light but not too fluffy. On a very low speed add the flour and salt and mix until just combined. Turn out the dough (don t worry if it hasn t come together) on to a lightly floured surface and gather into a ball. Using well-floured hands, press into a buttered tin measuring 30 x 22cm. Prick all over with a fork and chill for a good 30 minutes (or put it in the freezer for about 10). Place this in the oven and bake for 15 to 20 minutes until pale gold. Set aside to cool but leave the oven on.
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It’s hard for me to smell roast lamb or beef and not, simultaneously, get a waft of apple crumble. Fattiness, meatiness, sweetness and slightly caramelised apples go together in my mind. This is because of the last-minute simple puddings at which the British excel. Often, when I was growing up, we would think we wouldn’t bother with a pudding after Sunday lunch, but then would be overtaken by a desire for crumble, bread and butter pudding or Eve’s pudding. They can all be knocked up at the last minute; the ingredients, apart from the fruit, are usually in your cupboard, and you don’t have to weigh anything. Crumble is just fruit and a buttery crust that you rub together with your han
The best sticky toffee pudding recipe
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Sweet, deep and surprisingly light, this sticky toffee pudding beats all others
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Haarala Hamilton and Valerie Berry
Diana Henry,
The Telegraph s award-winning cookery writer
4 April 2021 ⢠6:00am
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Weâve all had different versions of this, from the stodgy to the ethereally light. Iâve often only eaten half a bowlful. People love it, but it can be dense and incredibly sweet. This is my very favourite version â itâs wonderful â cooked by Ben Stanley and Paul Weaver at Noble Rot restaurant in Bloomsbury, London. Itâs rich â of course it is â but light. The black treacle is what makes this one so good, along with the use of decent butter and Medjool dates. This is not a healthy pudding â it almost goes without saying â but itâs not something you eat every day.
Cheatâs rhubarb and orange bostock recipe
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Diana Henry,
The Telegraph s award-winning cookery writer
4 April 2021 ⢠6:00am
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A French, not British, pudding, bostock usually has frangipane on top of brioche, but this cheatâs version is just made with marzipan. Itâs basically fruit and marzipan on bread. Serve while warm â it doesnât look as good once itâs sat around, as the bread starts to look soggy and the rhubarb shrinks a bit. Go easy when sifting icing sugar on to serve (the dessert is already very sweet) â itâs just for looks.
Prep time: 15 minutes |
30g caster sugar, plus 8 tsp