Lemon Meringue Pie

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2021. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

When I first thought about blogging about a Lemon Meringue Pie I thought it would be an easy blog since everybody knows about Lemon Meringue Pie. That might have been one of my biggest misconceptions in pastry.  As I began researching, I found no one agreed on a number of details.  Among the problems were the meringue […]

Coconut Cream Pie with a Difference

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2021. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

This is a Coconut Cream Pie with a difference.  It has a great crust, lightened pastry cream filled with toasted coconut but instead of oodles of whipped cream topping, I have switched it to a meringue which I think allows the filling, which is the star of the dish, to stand out. The coconut is […]

Lemon Meringue Cake

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2021. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

This Lemon Meringue Cake was inspired by a good friend of mine who had eaten a slice in New York.  While this doesn’t resemble the one she had, the idea fascinated me since I had never thought of anything like it and I have to say I’m really excited to share this cake. My first […]

How to Make Lemon Curd

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2021. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Due to the confusion over adding the gelatin in last week’s blog ,  I thought it might be a good idea to post a complete tutorial on Lemon Curd.  This actually applies to most curds I  have made with the exception of the Cranberry Curd  which does not need a  boost from gelatin because it has a lot […]

Hazelnut Meringue with Raspberry Mascarpone Mousse

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2021. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Meringue, including this Hazelnut Meringue, is one of the most versatile pastry components there is.  It can be used from the smallest of cookies to the Winddtorte – one of the most decorated creations to be found. When I first started thinking about this dessert, I researched Dacquoise and what I found was really interesting.