Banana Cream Pie

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Banana Cream Pie
Banana Cream Pie, with loads of ripe bananas folded into a rich pastry cream and then covered with sweetened whipped cream is always a family favorite. I added some white chocolate curls on top for a finishing garnish. Use bananas that are at the peak of ripeness but before they are turning brown and over-ripe.
Recipe type: Dessert | Cream Pie | Fruit Pie
Serves: 6 to 8
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9 inch Pie Pan Pastry: Flaky Pie Pastry Pastry Prep: Baked Starting Oven Temp: 425° Storage: Cover and Refrigerate

Help: Flaky Pie Pastry

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Pastry: Flaky Pie Pastry for one 9-inch single-crust pie, blind baked.
Cream Filling:
  • ¼ cup cornstarch
  • ½ cup granulated sugar, divided
  • ¼ teaspoon salt
  • 4 large egg yolks
  • 2 cups milk (preferably whole milk)
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons unsalted butter, room temperature
  • 3 large or 4 medium ripe bananas
Whipped Cream Topping:
  • 1½ cups whipping (heavy) cream
  • ¼ cup confectioners' (powdered) sugar
Garnish:
  • About 1 ounce white chocolate for curls
Instructions
Pastry:
  1. Prepare Flaky Pie Pastry, blind-bake the pie crust. Set aside.
Cream Filling:
  1. In a small mixing bowl, combine cornstarch, ¼ cup sugar, and salt; whisk together to mix. Set aside.
  2. In a medium mixing bowl, whisk the egg yolks then add the cornstarch mixture and whisk until thoroughly blended. Set aside.
  3. In a medium, non-reactive, heavy-bottomed pan over medium heat, combine the milk and remaining ¼ cup sugar. Bring the milk mixture to a simmer stirring constantly with a rubber spatula or wooden spoon, remove from the heat.
  4. Temper the eggs: Very slowly, in a thin stream, pour about ½ cup of the hot milk mixture into the beaten eggs while quickly whisking the two together with a wire whisk. Return the egg mixture back to the rest of the hot milk, pouring back slowly while quickly whisking the two mixtures together. Return to medium-low heat, constantly whisking quickly with the wire whisk and scraping over the bottom of the pan, cook until the mixture just comes to a boil, continue to cook while whisking constantly for an additional 2 minutes. Remove from heat.
  5. Add the vanilla extract and butter and stir until melted and completely blended.
  6. Pour the cream filling into a medium-sized bowl and place a sheet of plastic wrap directly on the surface while the filling is cooling to prevent a skin from forming. Let cool about 10 minutes.
  7. Peel the bananas, slice in half lengthwise, and then cut crosswise into slices about ¼ inch thick. Using a large rubber spatula, gently fold the banana slices into the still warm filling.
  8. Pour the warm filling into the baked pie crust. Place a sheet of plastic wrap directly on the surface of the filling. Refrigerate about 4 hours or until filling is set.
Whipped Cream Topping:
  1. In a large mixing bowl, using an electric mixer beat the whipping cream until soft mounds form; gradually add the powdered sugar, continue beating until barely stiff peaks form. Tip: the cream will whip easier if the mixing bowl and beaters are first chilled; place in the refrigerator to chill until ready to whip the cream.
  2. Spread the whipped cream over the pie filling using a rubber spatula, offset spatula, or the back of a spoon to form attractive swirls and peaks.
Garnish:
  1. Sprinkle white chocolate curls on top. Tip: Use a vegetable peeler to shave curls from a block or bar of room temperature chocolate.
  2. Serve: Cream pies are best served immediately or served the same day. Refrigerate until ready to serve. Refrigerate leftovers.
Adapted From: Yard, Sherry, The Secrets of Baking, Houghton Mifflin Company, New York, 2003; Stewart, Martha, Baking Handbook, Clarkson Potter, New York, 2005; Martha Stewart's Pies & Tarts, Clarkson Potter Publishers, New York, 2011; Baking Illustrated, by the editors of Cook's Illustrated, 2004

 

Strawberry Shortcake

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Strawberry Shortcake
For a perfect summertime treat, not many things can beat serving up a batch of old-fashioned strawberry shortcake, and this recipe is delicious! The cream scones for this all-American tradition are deliciously satisfying, with just the right amount of sweetness. Split the scones in half while still warm from the oven and layer with a generous serving of fresh sweet strawberries and sweetened whipped cream. If the scones have been made in advance, reheat for a few seconds in the microwave just before serving. Look for the ripest and sweetest berries you can find.
Recipe type: Dessert | Scones | Strawberry
Serves: 6
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One Large Baking Sheet Pan Prep: Lightly Greased Oven Temp: 425° Storage: Cover and Refrigerate

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Berries:
  • 2 quarts fresh ripe strawberries
  • ¼ to ½ cup granulated sugar, depending on the sweetness of the berries.
Scones:
  • 2 cups all-purpose flour
  • ¼ cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter, chilled, cut into small pieces
  • 1 large egg
  • ¼ cup half and half cream
  • 5 tablespoons whipping (heavy) cream
Topping:
  • 1 tablespoon whipping (heavy) cream
  • 1½ teaspoons granulated sugar
Sweetened Whipped Cream:
  • 2 cups heavy (whipping) cream
  • ¼ cup granulated sugar
  • 1 teaspoon pure vanilla extract
Instructions
Berries:
  1. Wash and hull the strawberries and cut into small to medium sized pieces. Place the berries in a medium sized mixing bowl and sprinkle with ¼ to ½ cup granulated sugar, depending on the sweetness of the berries; stir. Let the berry mixture sit at room temperature at least 30 to 60 minutes before serving. As the berries sit they develop a wonderfully thick syrupy juice.
Scones:
  1. Preheat oven to 425 degrees F. Lightly grease a baking sheet.
  2. In a large mixing bowl, combine flour, sugar, baking powder, and salt; sift or whisk together to mix.
  3. With a pastry blender or two knives, cut butter into the flour mixture until the mixture resembles coarse crumbs.
  4. In a small bowl, lightly beat the egg, stir in the half and half cream and heavy cream. Add this liquid mixture to the flour mixture; stir just until mixed and all of the dry ingredients are moistened (the dough may be sticky.)
  5. Turn the dough out onto a lightly floured pastry mat or pastry board. Shape and pat the dough into a circle or rectangle, about 7 inches around and about ¾ inch thick. Use a 3 inch biscuit cutter or drinking glass to cut four rounds from the dough. Dip the edges of the cutter in flour to prevent the dough from sticking. Re-pat the scraps of dough together and cut 2 more rounds, or just divide the remaining dough in half and pat each half into a round shape. Place the rounds 1 inch apart on the baking sheet.
  6. Topping: Brush the top of each scone with heavy cream. Sprinkle ¼ teaspoon granulated sugar on top of each scone.
  7. Bake: Bake 14 to 18 minutes or until the scones are lightly browned. Remove scones from the baking sheet and place on a wire cooling rack to cool slightly.
Sweetened Whipped Cream:
  1. In a medium bowl, using an electric mixer, beat the whipping cream until soft mounds form; gradually add the sugar and vanilla, continue beating until thick and stiff. Tip: the cream will whip easier if the mixing bowl and beaters are first chilled; place in the refrigerator to chill until ready to whip the cream.
  2. Assembly: When ready to serve, split each warm scone in half horizontally and place the bottom halves on individual dessert plates. Spoon some of the berries over the scones, including the runny juices. Spoon a generous dollop of sweetened whipped cream over the berries. Place a scone top over the whipped cream, and then add another spoonful of berries and another dollop of whipped cream.
Source: Daley, Regan, In The Sweet Kitchen, Artisan, New York, 2001
Williams Sonoma, Essentials of Baking, Welden Owen Inc, California, 2003

New York Cheesecake

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New York Cheesecake
Exquisite cheesecake perfection in every bite; this cheesecake is tall and dense, luscious and creamy smooth. The flavor of a New York style cheesecake is simple; it should be lightly sweetened with a hint of tang from the lemon and sour cream. This cheesecake needs no adornment, but adding an optional thin layer of sweetened sour cream on top adds a contrasting light texture to the denseness of the cheesecake base. And last, and again optional, serve with a fresh strawberry topping, the classic accompaniment to a New York cheesecake.
Recipe type: Dessert | Cheesecake
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Round Springform Pan Prep: Buttered Starting Oven Temp: 350° Method: bain marie Storage: Cover and Refrigerate

Help: Cheesecake Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Graham Cracker Crust:
  • 1½ cups Graham Cracker crumbs (about 11 full graham cracker sheets)
  • 2 tablespoons granulated sugar
  • ⅓ cup unsalted butter, melted
Cream Cheese Filling:
  • 5 (8 ounce) packages cream cheese, room temperature
  • 1½ cups granulated sugar
  • ½ cup sour cream, room temperature
  • 2 teaspoons freshly squeezed lemon juice
  • 1 tablespoon pure vanilla extract
  • 2 large egg yolks, room temperature
  • 6 large eggs, room temperature
Sour Cream Topping (optional):
  • 1½ cups sour cream, room temperature
  • 3 tablespoons granulated sugar
  • ½ teaspoon pure vanilla extract
Fresh Strawberry Topping (optional):
  • 2 cups (about 1 pound) fresh ripe strawberries.
  • ¼ cup granulated sugar
  • ½ cup strawberry jam
  • 1 tablespoon freshly squeezed lemon juice
Instructions
Preheat oven to 350 degrees F. Prepare one 9-inch round cheesecake pan or springform pan with 3-inch sides; use a pastry brush to butter the sides and bottom of pan with 1 tablespoon of melted butter.
Graham Cracker Crust:
  1. In a small mixing bowl, combine graham cracker crumbs, sugar, and butter. Stir until thoroughly mixed and mixture is crumbly.
  2. Bake: Pour the graham cracker crumb mixture into the springform pan. Using the back of a large spoon or the flat bottom of a measuring cup or drinking glass, press the crumb mixture firmly and evenly across the bottom of the pan. Place the pan on a baking sheet; bake 10 minutes. Remove from oven and place on a wire cooling rack to cool.
  3. When cooled, wrap bottom and sides of pan in a double layer of heavy duty aluminum foil to prepare for the bain marie water bath. The foil is to prevent any water from seeping into the cheesecake through the pan seams.
  4. Reduce oven to 325 degrees F.
Cream Cheese Filling:
  1. In a large bowl, add the cream cheese and sugar; mix on medium low speed with an electric mixer until smooth and creamy, 1 to 2 minutes. Scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly and there are no lumps.
  2. Add the sour cream, lemon juice, and vanilla; continue beating on medium low speed until thoroughly combined, about 1 minute.
  3. Add the egg yolks; beat until combined, about 1 minute. Add the eggs 2 at a time, beating until thoroughly combined, about 1 minute, scraping the bowl between additions. Tip: crack the eggs into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the cheese mixture. Tip: Do not overbeat the cheesecake batter. Blend the ingredients quickly to add as few air bubbles as possible. The ingredients must be well blended, but excessive beating creates too many air pockets which can cause the cheesecake to puff up too much during baking, and then crack during the cooling process.
  4. Let the filling rest about 5 minutes to allow air bubbles to rise to the surface.
  5. Meanwhile, bring a large pot of water to boil to use for the bain marie water bath.
  6. Pour the cheesecake filling into the graham cracker crust.
  7. Bake: Set the foil wrapped springform pan in a larger pan or roasting pan and transfer to the oven. Carefully pour boiling water into the roasting pan to come halfway up the sides of the springform pan, and close the oven door. Bake 60 to 80 minutes. Tip: The Cheesecake is done when the edges are set but the center 2 to 3 inches are still a pool of liquid batter. The cake should look as though it has puffed a little and just barely beginning to brown. The center will still be soft and jiggly when the pan is lightly jarred or tapped with a spoon.
  8. Remove from oven, place springform pan on a wire cooling rack to cool. Immediately run a thin knife around the edge of the pan, gently pressing into the side of the pan to avoid gouging the cake. This allows the cake to contract away from the sides of the pan as it cools, helping to prevent cracks.
Sour Cream Topping (optional):
  1. Add the sour cream topping after the cheesecake has been removed from the oven and cooled for 1 hour.
  2. Preheat oven to 425 degrees F.
  3. In a small bowl, combine sour cream, sugar, and vanilla. Spread it evenly over the surface of the cheesecake.
  4. Bake: Return cheesecake to the oven, Bake for 5 minutes to set the topping. Remove from oven, and place on a wire cooling rack to finish cooling completely.
  5. When cheesecake is completely cooled, cover the pan and refrigerate for 12 to 24 hours before serving. Try to avoid having the covering touch the top of the cheesecake as this may mar the surface.
Fresh Strawberry Topping (optional):
  1. Rinse, dry, and hull the strawberries. Slice each strawberry lengthwise about ¼ inch thick. Combine the strawberries and sugar in a medium bowl and let sit about 30 minutes to macerate.
  2. Place the strawberry jam in a microwave-safe bowl, heat using 50% power and stir frequently just until the jam is warmed and melted. Stir in the lemon juice. Pour the warm jam over the strawberries and stir to combine.
  3. Let sit until cooled to room temperature, or cover with plastic wrap and refrigerate until cold and ready to serve.
  4. When ready to serve, spoon a portion of strawberry topping over individual slices of cheesecake.New York Cheesecake
Source: Baking Illustrated, by the editors of Cook's Illustrated, 2004
Mushet, Cindy and Sur La Table, The Art & Soul of Baking, Andrews McMeel Publishing, Missouri, 2008
Sax, Richard, Classic Home Desserts, Chapters Publishing Ltd, Vermont, 1994
Walter, Carole, Great Cakes, Random House, New York, 1991
Williams Sonoma, Essentials of Baking, Welden Owen Inc, California, 2003

Strawberry Cottage Cheese Cake

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Strawberry Cottage Cheese Cake
An Italian style cheesecake made with cottage cheese and whipped cream and just a hint of lemon. This luscious, smooth, and creamy cake has a lighter texture than a classic cheesecake made with cream cheese. Before serving, cover the top with fresh ripe strawberries and a glazing of strawberry jam. Deliziosa!
Recipe type: Dessert | Cheesecake
Serves: 12 to 14
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 10" Tart or 10" Springform Pastry: Sweet Pastry Pastry Prep: Baked Starting Oven Temp: 425° Storage: Cover and Refrigerate

Help: Cheesecake Hints and Tips
Ingredients
Sweet Pastry:
  • 2¼ cups all-purpose flour
  • ½ cup granulated sugar
  • ½ cup unsalted butter, cold, cut into ½ inch pieces
  • 1 large egg yolk
  • 3 tablespoons whipping (heavy) cream
Filling:
  • 1 cup small-curd cottage cheese
  • 1 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon freshly grated lemon zest (about 1 lemon)
  • 4 large eggs, lightly beaten
  • 2 cups whipping (heavy) cream
Topping:
  • 3 to 4 cups fresh ripe strawberries
  • ½ cup strawberry jam
Instructions
Sweet Pastry:
  1. In a medium mixing bowl, combine flour and sugar. With a pastry blender or two knives, cut the butter into the flour mixture until the mixture resembles coarse crumbs.
  2. In a small bowl, stir together the egg yolk and cream. Pour the egg mixture into the flour mixture and stir until the dough comes together. Tip: If the dough seems too dry, add another tablespoon of cream.
  3. Press pastry evenly into one 10 inch springform pan or 10 inch tart pan with a removable bottom, patting pastry evenly over bottom and about 2 inches up the sides. Lightly prick the bottom and sides with a fork. Place the pastry-lined pan on a baking sheet, cover with plastic wrap and refrigerate tart pastry until firm, at least 30 minutes.
  4. Preheat oven to 425 degrees F.
  5. Bake: Leaving the pan on the baking sheet, bake 15 to 20 minutes or until very light golden brown. Remove from oven and place on a wire cooling rack to partially cool while preparing the filling. Reduce oven temperature to 350 degrees F.
Filling:
  1. Press cottage cheese through a strainer into a large mixing bowl. Add sugar, cornstarch, lemon zest, and eggs; beat together with a wooden spoon or wire whisk until thoroughly blended; set aside.
  2. In a medium mixing bowl, use an electric hand mixer to beat the whipping cream until cream is thick and stiff. Using a balloon type whisk or large rubber spatula, gently fold the whipped cream into the cottage cheese mixture.
  3. Bake: Pour filling into partially cooled pastry. Bake 1 hour. Turn off the oven, and leave the cake in the oven to begin cooling for 1 additional hour. Remove from the oven and place pan on a wire cooling rack to cool completely. When completely cooled, refrigerate until ready to serve.
Topping:
  1. About 1 hour before serving rinse, dry, and hull the strawberries. Slice each strawberry ¼ inch thick. Arrange the strawberry slices in circles over the top of the cake, points outward, like the petals of a flower.
  2. Place the strawberry jam in a microwave-safe bowl, heat using 50% power and stir frequently just until the jam is warmed and melted. Use a pastry brush to brush the warm jam over the top of the strawberries. Return to the refrigerator about ½ hour or until the jam is set. Refrigerate leftovers.
Source: Malgieri, Nick, Perfect Cakes, HarperCollins Publishers, New York, 2002
Walter, Carole, Great Cakes, Random House, New York, 1991
Wolter, Annette, Teubner, Christian, Best of Baking, Fisher Publishing, 1980

Lemon Souffle Cheesecake

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Lemon Souffle Cheesecake
Light, luscious and lemony. This cheesecake has a delicate yet distinct lemon flavor on top of a graham cracker crust. The lemon zest is processed with some of the sugar to break down the zest and release the lemon oils and lemon flavor, and the whipping cream adds to the luscious texture. Finally the egg whites are whipped and folded into the batter, producing a light and airy cheesecake that is magnificent.
Recipe type: Dessert | Cheesecake
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Round Cheesecake Pan Prep: Buttered Starting Oven Temp: 350° Method: bain marie Storage: Cover and Refrigerate

Help: Cheesecake Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Graham Cracker Crust:
  • 1½ cups Graham Cracker crumbs (about 11 full graham cracker sheets)
  • 2 tablespoons granulated sugar
  • ⅓ cup unsalted butter, melted
Lemon Cream Cheese Filling:
  • 1 tablespoon freshly grated lemon zest (about 1 lemon)
  • 1½ cups granulated sugar, divided
  • 4 (8 ounce) packages cream cheese, room temperature
  • ½ cup whipping (heavy) cream, room temperature
  • ¼ cup freshly squeezed lemon juice
  • 2 teaspoons pure vanilla extract
  • 4 large egg yolks, room temperature
  • 6 large egg whites, room temperature
  • ¼ teaspoon cream of tartar
  • ¼ teaspoon salt
Garnish (optional):
  • About 1 tablespoon confectioners’ (powdered) sugar for dusting
  • Lemon peel of 1 lemon, white pith removed
  • 1 or 2 teaspoons granulated sugar
Instructions
Preheat oven to 350 degrees F. Prepare one 9 inch round cheesecake pan or springform pan with 3-inch sides; use a pastry brush to lightly butter the pan with 1 tablespoon of melted butter.
Graham Cracker Crust:
  1. In a medium mixing bowl, combine Graham Cracker crumbs, sugar, and melted butter. Stir until thoroughly mixed and mixture is crumbly.
  2. Bake: Pour the graham cracker crumb mixture into the springform pan. Using the back of a large spoon or the flat bottom of a measuring cup or drinking glass, press the crumb mixture firmly and evenly across the bottom of the pan. Place the pan on a baking sheet; bake 10 minutes. Remove from oven and place on a wire cooling rack to cool.
  3. When cooled, wrap bottom and sides of pan in a double layer of heavy duty aluminum foil to prepare for the bain marie water bath. The foil is to prevent any water from seeping into the cheesecake through the pan seams.
  4. Reduce oven to 325 degrees F.
Lemon Cream Cheese Filling:
  1. In a food processor or small food grinder, process the lemon zest and ¼ cup sugar until the sugar is yellow and the zest is broken down.
  2. In a large bowl, add the cream cheese, lemon zest sugar mixture, and remaining 1¼ cups sugar; mix on medium low speed with an electric mixer until smooth and creamy, 1 to 2 minutes. Scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly and there are no lumps.
  3. Add the whipping cream, lemon juice, and vanilla; continue beating on medium low speed until thoroughly combined, about 1 minute.
  4. Add the egg yolks; beat until combined, 1 to 2 minutes. Tip: Do not overbeat the cheesecake batter. Blend the ingredients quickly to add as few air bubbles as possible. The ingredients must be well blended, but excessive beating creates too many air pockets which can cause the cheesecake to puff up too much during baking, and then crack during the cooling process.
  5. In another large mixing bowl and using clean beaters, beat the egg whites, cream of tartar, and salt with an electric mixer until stiff peaks form. Using a balloon type whisk or large rubber spatula, gently fold about ¼ of the beaten egg whites into the cheesecake batter to lighten the batter, and then fold in the remaining egg whites.
  6. Let the filling rest about 5 minutes to allow air bubbles to rise to the surface.
  7. Meanwhile, bring a large pot of water to boil to use for the bain marie water bath.
  8. Bake: Set the foil wrapped springform pan in a larger pan or roasting pan and transfer to the oven. Carefully pour boiling water into the roasting pan to come halfway up the sides of the springform pan, and close the oven door. Bake 60 to 80 minutes. Tip: The Cheesecake is done when the edges are set but the center 2 to 3 inches are still a pool of liquid batter. The cake should look as though it has puffed a little and just barely beginning to brown. The center will still be soft and jiggly when the pan is lightly jarred or tapped with a spoon.
  9. Remove from oven, place springform pan on a wire cooling rack to cool. Immediately run a thin knife around the edge of the pan, gently pressing into the side of the pan to avoid gouging the cake. This allows the cake to contract away from the sides of the pan as it cools, helping to prevent cracks.
  10. When cheesecake is completely cooled, cover the pan and refrigerate for 12 to 24 hours before serving. Try to avoid having the covering touch the top of the cheesecake as this may mar the surface.
Garnish (optional):
  1. When ready to serve, use a fine-mesh sieve to dust the top of the cheesecake with confectioners’ sugar.
  2. Using a sharp kitchen knife, slice a lemon peel with the white pith removed into very fine threads. Toss with sugar, and sprinkle on top of the cheesecake.
Source: Geary, George, 125 Best Cheesecake Recipes, Robert Rose Inc, Ontario Canada, 2002

Lemon Cheesecake

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Lemon Cheesecake
What could be better than combining lemon zest, lemon juice, and lemon curd into a stunningly bright flavored lemon cheesecake. The lemon zest is processed with some of the sugar to break down the zest and release the lemon oils and provide a wonderfully potent lemon flavor. Lemon curd spread over the top compliments the cheesecake perfectly and gives lots of lemon pizzazz.
Recipe type: Dessert | Cheesecake
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Round Cheesecake Pan Prep: Buttered Starting Oven Temp: 350° Method: bain marie Storage: Cover and Refrigerate

Help: Cheesecake Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Graham Cracker Crust:
  • 1½ cups Graham Cracker crumbs (about 11 full graham cracker sheets)
  • 2 tablespoons granulated sugar
  • ⅓ cup unsalted butter, melted
Lemon Filling:
  • 1 tablespoon freshly grated lemon zest (about 1 lemon)
  • 1¼ cups granulated sugar, divided
  • 3 (8 ounce) packages cream cheese, room temperature
  • ½ cup whipping (heavy) cream, room temperature
  • ¼ cup freshly squeezed lemon juice
  • 2 teaspoons pure vanilla extract
  • ¼ teaspoon salt
  • 4 large eggs, room temperature
Lemon Curd:
  • ¼ cup (½ stick) unsalted butter
  • ¼ cup plus 2 tablespoons granulated sugar
  • 1½ tablespoons freshly grated lemon zest (about 1½ lemons)
  • ¼ cup freshly squeezed lemon juice (about 2 lemons)
  • 1/16 teaspoon salt (pinch)
  • 3 large egg yolks
  • 1 tablespoon whipping (heavy) cream
Garnish (optional):
  • Lemon peel of 1 lemon, white pith removed
Instructions
Preheat oven to 350 degrees F. Prepare one 9 inch round cheesecake pan or springform pan with 3-inch sides; use a pastry brush to lightly butter the pan with 1 tablespoon of melted butter.
Graham Cracker Crust:
  1. In a medium mixing bowl, combine Graham Cracker crumbs, sugar, and melted butter. Stir until thoroughly mixed and mixture is crumbly.
  2. Bake: Pour the graham cracker crumb mixture into the springform pan. Using the back of a large spoon or the flat bottom of a measuring cup or drinking glass, press the crumb mixture firmly and evenly across the bottom of the pan. Place the pan on a baking sheet; bake 10 minutes. Remove from oven and place on a wire cooling rack to cool.
  3. When cooled, wrap bottom and sides of pan in a double layer of heavy duty aluminum foil to prepare for the bain marie water bath. The foil is to prevent any water from seeping into the cheesecake through the pan seams.
  4. Reduce oven to 325 degrees F.
Lemon Filling:
  1. In a food processor or small food grinder, process the lemon zest and ¼ cup sugar until the sugar is yellow and the zest is broken down.
  2. In a large bowl, add the cream cheese, lemon zest sugar mixture, and remaining 1 cup sugar; mix on medium low speed with an electric mixer until smooth and creamy, 1 to 2 minutes. Scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly and there are no lumps.
  3. Add the whipping cream, lemon juice, vanilla, and salt; continue beating on medium low speed until thoroughly combined, about 1 minute.
  4. Add the eggs 2 at a time, beating until thoroughly combined, about 1 minute, scraping the bowl between additions. Tip: crack the eggs into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the cheese mixture. Tip: Do not overbeat the cheesecake batter. Blend the ingredients quickly to add as few air bubbles as possible. The ingredients must be well blended, but excessive beating creates too many air pockets which can cause the cheesecake to puff up too much during baking, and then crack during the cooling process.
  5. Let the filling rest about 5 minutes to allow air bubbles to rise to the surface.
  6. Meanwhile, bring a large pot of water to boil to use for the bain marie water bath.
  7. Bake: Pour the cheesecake filling into the graham cracker crust. Set the foil wrapped springform pan in a larger pan or roasting pan and transfer to the oven. Carefully pour boiling water into the roasting pan to come halfway up the sides of the springform pan, and close the oven door. Bake 60 to 80 minutes. Tip: The Cheesecake is done when the edges are set but the center 2 to 3 inches are still a pool of liquid batter. The cake should look as though it has puffed a little and just barely beginning to brown. The center will still be soft and jiggly when the pan is lightly jarred or tapped with a spoon.
  8. Remove from oven, place springform pan on a wire cooling rack to cool. Immediately run a thin knife around the edge of the pan, gently pressing into the side of the pan to avoid gouging the cake. This allows the cake to contract away from the sides of the pan as it cools, helping to prevent cracks.
  9. When cheesecake is completely cooled, cover the pan and refrigerate for 12 to 24 hours before serving. Try to avoid having the covering touch the top of the cheesecake as this may mar the surface.
Lemon Curd:
  1. In a medium heavy saucepan over medium-low heat, combine butter, sugar, lemon zest, lemon juice, salt, and egg yolks. Cook and stir with a rubber spatula or wooden spoon until butter is melted and mixture is thickened, about 7 to 10 minutes, or registers 170 degrees on an instant-read thermometer. Do not allow mixture to boil or the egg yolks will curdle. Remove pan from heat.
  2. Immediately pour the hot mixture through a fine-mesh sieve to strain out the lemon zest pieces and any bits of egg that may have curdled. Stir in the whipping cream. Let cool, then pour into an airtight container and refrigerate. The curd will continue to thicken as it cools. Lemon Cheesecake
  3. When ready to serve, pour chilled lemon curd over center of cheesecake; use a small offset spatula to spread the lemon curd to the edges, letting some of the curd drip down the sides of the cheesecake.
Garnish (optional):
  1. Using a sharp kitchen knife, slice a lemon peel with the white pith removed into very fine threads. Form into curls and place on top of the curd.

Berry Berry Berry Cheesecake

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Berry Berry Berry Cheesecake
The flavors of fresh berries are simply bursting in this light and refreshing no-bake cheesecake. The combination of fresh blackberries, raspberries, and strawberries is scrumptious. Serve with some sweetened whipped cream and extra berries for an extra luscious treat.
Recipe type: Dessert | No-Bake Cheesecake
Serves: 10 to 12
Prep time: 
Total time: 
Recipe Notes
Pan: One 9" Round Cheesecake Pan Prep: Buttered Storage: Cover and Refrigerate

Help: Cheesecake Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Vanilla Cookie Crust:
  • 1½ cup vanilla cookie crumbs (such as Nabisco Nilla Wafer cookies or Lorna Doones)
  • 3 tablespoons unsalted butter, melted
Berry Filling:
  • 1 cup fresh blackberries, crushed
  • 1 cup fresh raspberries, crushed
  • 1 cup fresh strawberries, chopped small
  • 2 envelopes unflavored gelatin
  • ¼ cup + 2 Tablespoons milk (preferably whole milk)
  • 2 (8 ounce) packages cream cheese, room temperature
  • 1 cup granulated sugar
  • 1 tablespoon freshly squeezed lemon juice
  • 2 teaspoons pure vanilla extract
  • 1 cup whipping (heavy) cream
  • Tip: Use a citrus juicer for freshly squeezed juice.
Garnish (optional):
  • 1 or 2 cups of mixed berries, such as blackberries, raspberries, strawberries, and blueberries
  • Sweetened Whipped Cream
Instructions
Prepare one 9-inch round cheesecake pan or springform pan with 3-inch sides; use a pastry brush to butter the sides and bottom of pan with 1 tablespoon of melted butter.
Vanilla Cookie Crust:
  1. In a medium mixing bowl, combine vanilla cookie crumbs and melted butter. Stir until thoroughly mixed and mixture is crumbly.
  2. Pour the cookie crumb mixture into the cheesecake pan. Using the back of a large spoon or the flat bottom of a measuring cup or drinking glass, press the crumb mixture firmly and evenly across the bottom of the pan. Place the pan in the freezer while preparing filling.
Berry Filling:
  1. Place the crushed and chopped berries in a bowl together. Let the berry mixture sit at room temperature while preparing the rest of the filling. As the berries sit they develop a wonderful juice.
  2. Sprinkle gelatin over milk in a small saucepan and let stand for 1 minute. Stir over low heat until gelatin is completely dissolved. Remove from heat, set aside to cool slightly.
  3. In a large bowl, add the cream cheese and sugar and beat on medium speed with an electric mixer until smooth and fluffy, 3 minutes. Slowly add the cooled gelatin mixture, continuing to beat the mixture, and then beat in the lemon juice and vanilla. Scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly and there are no lumps. Set aside.
  4. In a medium mixing bowl, using an electric mixer beat the whipping cream until thick and stiff. Tip: the cream will whip easier if the mixing bowl and beaters are first chilled; place in the refrigerator to chill until ready to whip the cream.
  5. Using a large rubber spatula or balloon type whisk, gently fold the whipped cream into the cream cheese mixture, and then fold in the berry mixture including all the berry juice.
  6. Pour the cheesecake filling into the chilled cookie crust.
  7. Cover the pan and refrigerate until filling is firm, 6 to 8 hours or overnight. Try to avoid having the covering touch the top of the cheesecake as this may mar the surface.
Garnish (optional):
  1. When ready to serve, run a hot knife around the edge of the pan to loosen. Place fresh mixed berries on top of cheesecake. Serve extra berries with individual slices along with a dollop of sweetened whipped cream if desired.
Source: Geary, George, 125 Best Cheesecake Recipes, Robert Rose Inc, Ontario Canada, 2002

Whipped Key Lime Pie

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Whipped Key Lime Pie
Key limes provide a bright and refreshing flavor, not too sweet, and simple to make. This classic pie is lightened with a whipped cream filling, then chilled and garnished with spirals of key lime.
Recipe type: Dessert | Cream Pie | Lime
Serves: 6 to 8
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Pie Pastry: Graham Cracker Pastry Prep: Baked Oven Temp: 350° Storage: Cover and Refrigerate
Ingredients
Graham Cracker Crust:
  • 1½ cups Graham Cracker crumbs (about 11 full graham cracker sheets)
  • 2 tablespoons granulated sugar
  • ⅓ cup unsalted butter, melted
Filling:
  • 1 teaspoon freshly grated key lime zest (about 2 key limes)
  • ½ cup freshly squeezed key lime juice (about 15 to 20 Key Limes)
  • 1 can (14 ounces) sweetened condensed milk
  • ¼ cup water
  • 2 envelopes unflavored gelatin
  • 2 cups whipping (heavy) cream
  • ½ cup confectioners' (powdered) sugar
Instructions
Preheat oven to 350 degrees F.
Graham Cracker Crust:
  1. In a medium mixing bowl, combine Graham Cracker crumbs, sugar, and melted butter. Stir until thoroughly mixed and mixture is crumbly.
  2. Pour the graham cracker crumb mixture into a 9 inch pie pan. Using the back of a large spoon or the flat bottom of a measuring cup or drinking glass, press the crumb mixture firmly and evenly across the bottom and against the sides of the pie pan.
  3. Bake: Bake 10 minutes. The edges may be just slightly browned, but you do not want the edges or crust to over-brown. Remove from oven. Cool completely on a wire cooling rack.
Filling:
  1. In a medium bowl, combine lime zest, lime juice, and sweetened condensed milk. Set aside.
  2. Place water in a small microwaveable bowl. Pour gelatin over the water, do not stir, and let the mixture stand for 5 minutes. Then heat in a microwave oven, on medium power, for 45 to 60 seconds or until the gelatin is dissolved and the liquid is clear. Remove from oven and set aside to cool slightly.
  3. In a medium mixing bowl, beat the whipping cream and powdered sugar with an electric hand mixer until cream is thick and stiff. Set aside.
  4. Stir the cooled but still warm gelatin into the key lime mixture. Using a balloon type whisk or large rubber spatula, gently fold about ½ of the whipped cream into the key lime mixture.
  5. Pour the key lime filling into the baked and cooled graham cracker crust. Gently spread the remaining whipped cream over the top of the filling.
  6. Refrigerate several hours or overnight until firm. Refrigerate leftovers. Before serving, garnish with key lime wedges or spirals.

Warm Peach Tart

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Warm Peach Tart
Fresh peaches are one of the joys of summer, and the peach season is short but delicious. This peach tart, made with a touch of cinnamon and nutmeg is a wonderful way to showcase this irresistible fruit.
Recipe type: Dessert | Fruit Tart | Peach
Serves: 8 to 10
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 11½x7½x1" Oblong Tart with Removeable Bottom, or, One 10" Round Tart Pastry: Sweet Tart Pastry Prep: Baked Oven Temp: 375° Storage: Covered, Cool Place or Refrigerate
Ingredients
Sweet Tart Pastry:
  • 1½ cups all-purpose flour, plus additional for work surface
  • ¼ cup granulated sugar
  • ⅛ teaspoon salt
  • ½ cup unsalted butter, cold, cut into ¼ inch pieces
  • 1 large egg yolk, reserve egg white
  • 2 to 4 tablespoons half-and-half cream or whipping (heavy) cream
Filling:
  • 8 medium to large ripe peaches (about 3 pounds, makes about 6 cups sliced)
  • 1 tablespoon freshly squeezed lemon juice
  • ⅔ cup granulated sugar, plus additional for sprinkling on cutout pastry shapes
  • 2 tablespoons cornstarch
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
Instructions
Sweet Tart Pastry:
  1. In a medium mixing bowl, combine flour, sugar, and salt. With a pastry blender or two knives, cut the butter into the flour mixture until the mixture resembles coarse crumbs.
  2. In a small bowl, stir together the egg yolk and 2 tablespoons cream. Pour the egg mixture into the flour mixture and stir until the dough comes together and can be formed into a ball. Tip: If the dough seems too dry and is not forming into a ball, add another 1 to 2 tablespoons of cream.
  3. Form dough into a ball and flatten the ball into a 6 inch disc, wrap with plastic wrap, and wrap with plastic wrap and refrigerate 1 to 2 hours to chill the dough, or refrigerate up to 3 days before using.
  4. On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll the chilled pastry to a 13x10 inch rectangle and fit into one 11½x7½x1 inch tart pan with a removable bottom. (Or, roll into a 12 inch circle and use one 10 inch round tart pan with a removable bottom.) Press pastry gently against the sides of the tart pan. Trim excess pastry to ½ inch; reserve the trimmings to make decorative pastry shapes. Fold the edge of the pastry under and press gently around the rim to seal the edge, allowing pastry to extend ⅛ to ¼ inch above the top of the pan to allow for shrinkage. Leave the border plain for a rustic look or crimp as desired. Lightly prick the bottom and sides with a fork at three-fourth or one inch intervals. Place on a baking sheet, cover with plastic wrap and refrigerate tart shell until firm, at least 30 minutes.
  5. Re-roll the pastry trimmings to a ⅛ inch thickness. Using a small knife or cookie cutter, cut pastry into desired shapes such as peach and leaf shapes. Use a small kitchen knife to make decorative marks in the pastry. Transfer shapes to an ungreased baking sheet and refrigerate until firm.
  6. While tart shell is refrigerating, preheat oven to 375 degrees F, allowing 15 to 20 minutes for the oven to preheat before baking.
  7. Bake: Remove chilled tart shell from refrigerator. Leaving the tart shell on the baking sheet, bake 20 to 25 minutes or until the edges of the crust turn a light golden brown. Remove from oven and cool completely on a wire cooling rack. Tip: If using pie weights, line the chilled pie shell with parchment paper, leaving a one or two inch overhang. Fill with pie weights or dried beans or rice to keep the crust from puffing up and shrinking. Bake 15 minutes or until the edges of the crust are just beginning to turn golden. Remove the parchment paper and pie weights, return to oven, and continue baking another 5 to 6 minutes or until a light golden brown all over.
  8. Remove pastry shapes from refrigerator. Using a pastry brush, lightly brush with beaten egg white and sprinkle with a little granulated sugar. Bake about 10 minutes or until a light golden brown. Remove from oven and place on a wire rack to cool.
Filling:
  1. Peel, pit, and slice the peaches into 16ths. Place the sliced peaches in a large bowl and sprinkle with the lemon juice. Sprinkle ⅔ cup of sugar over the peaches and toss gently to mix evenly. Let the peach mixture sit at room temperature 30 to 60 minutes to develop the juices.
  2. Transfer the peaches and their juices to a colander suspended over a bowl to capture the juice. The peaches will release almost 1 cup of juice.
  3. Pour the juice into a small saucepan, preferably with a non-stick surface. Heat over medium-high heat to a boil; boil the juice down to about ⅓ cup or until it is thick and syrupy, occasionally swirl the juice around in the pan but don’t stir.
  4. While the juice is heating and boiling, transfer the peaches back to the large bowl. Sprinkle the cornstarch, cinnamon, and nutmeg over the peaches and toss gently to mix and all traces of the cornstarch have dissolved. Pour the hot cooked peach juice over the peaches; toss gently to mix.
  5. Bake: Place the cooled tart shell on a baking sheet; Pour the peach mixture into the tart shell. Bake 50 to 60 minutes or until the crust is lightly browned, the peach juices bubble thickly, and the peaches are tender when pierced with a small sharp knife. Remove from oven and cool on a wire rack at least 30 minutes.
  6. Remove the outer metal ring of the tart pan; place the tart pan on top of a large can so that the bottom balances on top of the can and the rim falls to the counter. Slide a thin metal spatula or knife between the bottom crust and the tart pan bottom to release, then slide the tart onto a serving plate, or leave the bottom of the tart pan under the tart for support.
  7. Serving suggestion: Top tart with pastry shapes. Serve tart either when cooled to room temperature or still slightly warm. Spoon a dollop of whipped cream on top, or serve ala-mode with vanilla ice cream.
  8. Makes 8 to 10 servings.
Source: Better Homes and Gardens, New Baking Book, Meredith Corporation, Iowa, 1998
Beranbaum, Rose Levy, The Pie and Pastry Bible, Scribner, New York, 1998

Summer Berry Tart

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Summer Berry Tart
Celebrate the fresh berries of summer with this beautiful and easy to make Summer Berry Tart. First prebake a sweet cookie crust, then fill with a chilled vanilla filling and top with fresh strawberries, raspberries, and blueberries. Last, a jam glaze is spread over the berries to seal in the moisture and freshness, along with providing a decorative shine to make your tart glow.
Recipe type: Dessert | Custard Tart | Fruit Tart
Serves: 6 to 8
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 10" Tart with Removable Bottom Pastry: Sweet Tart Pastry Prep: Baked Oven Temp: 375° Storage: Cover and Refrigerate
Ingredients
Sweet Tart Pastry:
  • 1½ cups all-purpose flour, plus additional for work surface
  • ¼ cup granulated sugar
  • ⅛ teaspoon salt
  • ½ cup unsalted butter, cold, cut into ¼ inch pieces
  • 1 large egg yolk
  • 2 to 4 tablespoons half-and-half cream or whipping (heavy) cream
Vanilla Filling:
  • ½ cup granulated sugar
  • 2 tablespoons cornstarch
  • 2 cups milk (preferably whole milk)
  • 1 large egg
  • 2 large egg yolks
  • 1 teaspoon pure vanilla extract
Fruit Topping:
  • 2 cups fresh strawberries, halved
  • 1 cup fresh raspberries
  • ½ cup fresh blueberries
  • ⅓ cup seedless raspberry or strawberry jam
Instructions
Sweet Tart Pastry:
  1. In a medium mixing bowl, combine flour, sugar, and salt. With a pastry blender or two knives, cut the butter into the flour mixture until the mixture resembles coarse crumbs.
  2. In a small bowl, stir together the egg yolk and 2 tablespoons cream. Pour the egg mixture into the flour mixture and stir until the dough comes together and can be formed into a ball. Tip: If the dough seems too dry and is not forming into a ball, add another 1 to 2 tablespoons of cream.
  3. Form dough into a ball and flatten the ball into a 6 inch disc, wrap with plastic wrap, and wrap with plastic wrap and refrigerate 1 to 2 hours to chill the dough, or refrigerate up to 3 days before using.
  4. On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll the chilled pastry to a 12 inch circle and fit into one 10 inch tart pan with a removable bottom. Press pastry gently against the sides of the tart pan. Trim excess pastry to ½ inch. Fold the edge of the pastry under and press gently around the rim to seal the edge, allowing pastry to extend ⅛ to ¼ inch above the top of the pan to allow for shrinkage. Leave the border plain for a rustic look or crimp as desired. Lightly prick the bottom and sides with a fork at three-fourth or one inch intervals. Place on a baking sheet, cover with plastic wrap and refrigerate tart shell until firm, at least 30 minutes.
  5. While tart shell is refrigerating, preheat oven to 375 degrees F, allowing 15 to 20 minutes for the oven to preheat before baking.
  6. Bake: Remove chilled tart shell from refrigerator. Leaving the tart shell on the baking sheet, bake 20 to 25 minutes or until the edges of the crust turn a golden brown. Remove from oven and cool completely on a wire cooling rack.
Tip: If using pie weights, line the chilled pie shell with parchment paper, leaving a one or two inch overhang. Fill with pie weights or dried beans or rice to keep the crust from puffing up and shrinking. Bake 15 minutes or until the edges of the crust are just beginning to turn golden. Remove the parchment paper and pie weights, return to oven, and continue baking another 5 to 6 minutes or until a light golden brown all over.
Vanilla Filling:
  1. In a medium heavy saucepan over medium heat, combine sugar, cornstarch, and milk. Cook until thickened and gently boiling, stirring constantly with a rubber spatula or wooden spoon so mixture does not burn, continue cooking for 2 minutes more. Remove from heat.
  2. In a medium bowl, beat the egg and egg yolks with a wire whisk 1 to 2 minutes until a light color.
  3. Temper the eggs: very slowly, in a thin stream, pour about 1 cup of the hot milk mixture into the beaten eggs while quickly whisking together. Tip: The technique used to blend uncooked eggs with a hot liquid is called tempering. Tempering slowly warms the eggs so they are closer to the temperature of the liquid they will be added to, preventing the eggs from scrambling. If you simply poured the eggs into the hot milk they would immediately start cooking and you would have chunks of cooked egg in the mixture.
  4. Return the egg mixture back to the rest of the hot milk, return to medium heat and heat until it gently boils, stirring constantly with a wooden spoon. Remove from heat, stir in vanilla. Cover the surface with plastic wrap, pressing the wrap directly onto the top of the filling so a film does not develop. Cool, then refrigerate for 3 to 4 hours until chilled and thickened.
Fruit Topping:
  1. Pour chilled filling into cooled tart shell. Arrange strawberries, raspberries, and blueberries on top of filling in a circular pattern.
  2. In a small saucepan, stir and heat the jam over low heat until it liquefies. Remove from heat. Use a pastry brush and brush the warm jam over the top of the fruit.
  3. Refrigerate tart until ready to serve. Refrigerate leftovers.
Source: Beranbaum, Rose Levy, The Pie and Pastry Bible, Scribner, New York, 1998
The Essential Baking Cookbook, Bay Books, Australia, 2000

Red White and Blueberry Cream Pie

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Red White and Blueberry Cream Pie
Smooth, refreshing, and perfect for a summer bar-be-que dessert. Once the graham cracker crust is baked and cooled, it's filled with luscious and plump fresh blueberries. The filling is a simple combination of cream cheese, sweetened condensed milk,fresh squeezed lemon juice, and vanilla extract. The real secret to this recipe is the lemon juice. I normally add the entire ½ cup lemon juice, but start with ⅓ cup and add more until the desired citrusy flavor you like. Refrigerate, decorate the top with more blueberries and strawberries, and you have a delicious and patriotic themed dessert.
Recipe type: Dessert | Cream Cheese Pie | Fruit Pie | Refrigerator Pie
Serves: 6 to 8
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Pie Pastry: Graham Cracker Pastry Prep: Baked Oven Temp: 350° Storage: Cover and Refrigerate

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Graham Cracker Crust:
  • 1½ cups Graham Cracker crumbs (about 11 full graham cracker sheets)
  • 2 tablespoons granulated sugar
  • ⅓ cup unsalted butter, melted
Filling:
  • 1 cup fresh blueberries, rinsed and drained
  • 8 ounces cream cheese, room temperature
  • 1 (14 ounce) can sweetened condensed milk
  • ⅓ to ½ cup freshly squeezed lemon juice
  • 1 teaspoon pure vanilla extract
Topping:
  • 1 cup sliced fresh strawberries
  • ½ cup fresh blueberries, rinsed and drained
Instructions
Graham Cracker Crust:
  1. Preheat oven to 350 degrees F.
  2. In a medium mixing bowl, combine Graham Cracker crumbs, sugar, and melted butter. Stir until thoroughly mixed and mixture is crumbly.
  3. Pour the graham cracker crumb mixture into a 9 inch pie pan. Using the back of a large spoon or the flat bottom of a measuring cup or drinking glass, press the crumb mixture firmly and evenly across the bottom and against the sides of the pie pan.
  4. Bake: Bake 10 minutes. The edges may be just slightly browned, but you do not want the edges or crust to over-brown. Remove from oven. Cool completely on a wire cooling rack.
Filling:
  1. Place blueberries in the cooled crust in a single layer. Set aside.
  2. In a large bowl, beat the cream cheese until smooth. Add sweetened condensed milk, ⅓ cup lemon juice, and vanilla. Beat until mixture is smooth and fluffy. Tip: add up to 3 tablespoons additional lemon juice as desired (1/2 cup total) for a more citrusy flavor. Pour mixture over the blueberries in the crust.
  3. Cover and refrigerate 3 hours or until filling is set.
Topping:
  1. Decorate the top of the pie with blueberries and sliced strawberries. Tip: I often omit the strawberries and use just blueberries, or substiture any fresh fruits you may have.
  2. Cover pie and refrigerate until ready to serve.

Lemon Tart with Almond Crust

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Lemon Tart with Almond Crust
A buttery almond pastry crust balances the flavor of the sweet, yet tart lemon filling. A beautiful dessert for Valentines Day, Easter, or any special occasion. Serve this delicious tart plain or with whipped cream, and garnished with lemon peel spirals.
Recipe type: Dessert | Custard Tart
Serves: 6 to 8
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Tart with Removeable Bottom Pastry: Almond Pastry Prep: Baked Starting Oven Temp: 400° Storage: Cover and Refrigerate

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Almond Pastry:
  • 1 cup all-purpose flour
  • ½ cup blanched almonds, toasted, and finely ground
  • ¼ cup granulated sugar
  • ¼ teaspoon salt
  • 6 tablespoons unsalted butter, chilled, cut into small pieces
  • ½ teaspoon pure almond extract
  • 2 to 3 tablespoons ice water
Filling:
  • 1 cup granulated sugar
  • 3 large eggs
  • 3 large egg yolks
  • 2 tablespoons grated lemon zest (about 2 lemons)
  • ¾ cup freshly squeezed lemon juice
  • ¼ teaspoon salt
  • 6 tablespoons unsalted butter, cut into small pieces
Instructions
Preheat oven to 400 degrees F. Prepare one 9 inch tart pan with a removable bottom; lightly grease the bottom and sides of the pan with butter.
Almond Pastry:
  1. In a large mixing bowl, combine flour, ground almonds, sugar, and salt. With a pastry blender, cut butter into the flour mixture until the mixture resembles coarse crumbs. Or, process in a food processor. Add almond extract and 2 tablespoons ice water. Stir until mixture holds together when pinched with your fingers. If pastry is too dry, add additional 1 tablespoon ice water.
  2. Press pastry evenly into tart pan, patting pastry evenly over bottom and up the sides, flush with the rim of the pan.
  3. Bake: Place the pastry lined tart pan on a baking sheet, and bake 15 to 20 minutes or until very light golden brown. Remove from oven and cool on a wire cooling rack. Reduce oven temperature to 325 degrees F.
Filling:
  1. In a medium heavy saucepan over low heat, combine sugar, eggs, egg yolks, lemon zest, lemon juice, salt, and butter. Cook and stir with a rubber spatula or wooden spoon until butter is melted and mixture is thickened, about 7 to 8 minutes or registers 170 degrees using a candy or instant read thermometer to gauge the temperature. Remove from heat.
  2. Immediately pour hot mixture through a fine-mesh sieve to strain out the lemon zest and any pieces of cooked egg; pour into baked tart crust.
  3. Bake: Bake 20 minutes. Remove from oven and place on a wire rack to cool. Tip: filling will still be loose and jiggly after baking but will firm as it cools.
  4. Cover and refrigerate until ready to serve. Refrigerate leftovers.

Lemon Meringue Pie

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Lemon Meringue Pie
Lemon Meringue Pie has always been impossible for me to resist. There’s something about combining a flaky crust, a sweet and tart lemon filling, and a cloud topping of toasted meringue that tastes like a slice of heaven. Sprinkling cookie crumbs in the bottom of the pastry before adding the lemon filling will help prevent the crust from becoming soggy.
Recipe type: Dessert | Custard Pie | Fruit Pie
Serves: 6 to 8
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9 inch Pie Pan Pastry: Classic Pie Pastry Prep: Baked Starting Oven Temp: 425° Storage: Loosely Covered With Aluminum Foil Tent and Refrigerate

Help: Classic Pie Pastry, Making Meringue

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Pastry:
  • Classic Pie Pastry for one 9 inch single crust pie
  • ¼ cup finely crushed ginger snaps or graham crackers
Lemon Filling:
  • 1¼ cups granulated sugar
  • 6 tablespoons cornstarch
  • ¼ teaspoon salt
  • 1½ cups water
  • 5 large egg yolks
  • 1 tablespoon freshly grated lemon zest (about 1 lemon)
  • ½ cup freshly squeezed lemon juice (about 3 lemons)
  • 2 tablespoons unsalted butter
Italian Meringue:
  • ½ cup granulated sugar
  • 2 tablespoons water
  • 4 large egg whites
  • ½ teaspoon cream of tartar
Instructions
Pastry:
  1. Prepare Classic Pie Pastry for a 9 inch single-crust pie. Line a 9 inch pie pan with the bottom pastry. Trim the pastry to one inch beyond the edge of the pie pan, turn the edges under. Flute the edges. Lightly prick the bottom and sides with a fork. Cover with plastic wrap and refrigerate pie shell until firm, at least 30 minutes.
  2. Preheat oven to 425 degrees F., with the oven rack positioned in the middle of the oven.
  3. Line the pie pastry with parchment paper, aluminum foil, or a large coffee filter. Fill the pastry with pie weights or dried beans or rice to keep the pastry from puffing up and shrinking.
  4. Bake: Bake 15 minutes. Remove from oven; carefully remove the paper and pie weights or beans.
  5. Return to the oven and continue to bake another 5 to 6 minutes or until the crust is a light golden brown. Remove from oven. Cool on a wire cooling rack.
  6. Reduce oven temperature to 350 degrees F.
Lemon Filling:
  1. In a medium heavy, nonreactive saucepan stir together sugar, cornstarch, salt, and water until smooth. Cook, stirring constantly, over medium-low heat until the mixture comes to a boil, 4 to 5 minutes. Reduce heat to low and continue cooking and stirring for 1 minute longer.
  2. In a small mixing bowl, lightly beat the egg yolks.
  3. Temper the eggs: very slowly, in small amounts, add about 1 cup of the hot sugar mixture into the beaten eggs while quickly whisking together. Tip: The technique used to blend uncooked eggs with a hot liquid is called tempering. Tempering slowly warms the eggs so they are closer to the temperature of the liquid they will be added to, preventing the eggs from scrambling. If you simply poured the eggs into the hot mixture they would immediately start cooking and you would have chunks of cooked egg in the mixture.
  4. Return the egg mixture back to the rest of the hot sugar mixture, pouring back slowly while whisking the two mixtures together. Return to medium heat, stirring constantly with a rubber spatula and scraping over the bottom of the pan, cook until mixture becomes a thick custard, thick enough to coat the back of the spoon, 10 to 12 minutes, or registers about 150 degrees using a candy or instant read thermometer to gauge the temperature. Remove from heat. Add the lemon zest, lemon juice, and butter, stir until blended. Cover to keep warm and set aside while preparing meringue.
Italian Meringue:
  1. In a small heavy saucepan, stir together the sugar and water. Heat, stirring constantly, until the sugar dissolves and the syrup is bubbling. Turn down the heat to the lowest setting on a gas stove or remove from the heat on an electric stove to stop the cooking while egg whites are prepared.
  2. In a large mixing bowl, beat the egg whites with an electric mixer until foamy. Add the cream of tartar and beat until stiff peaks form. Set aside.
  3. Raise the heat to medium-high on the sugar mixture, and continue to cook the sugar mixture, without stirring, until it reaches a temperature of 236 degrees, a soft ball stage, using a candy or instant read thermometer to gauge the temperature. Remove from the heat. Immediately start pouring the hot sugar mixture, in a thin steady stream, into the beaten egg whites, while beating with an electric mixer at high speed. Be careful, the sugar is extremely hot and will burn your skin if you touch it. Continue beating until egg whites are cool, about 2 minutes.
Assembly:
  1. Sprinkle the crushed ginger snaps or graham crackers over the bottom of the baked pastry. Pour the warm lemon filling into the pastry. Drop mounds of meringue around the edge of the pie on top of the filling. Then mound the remaining meringue in the center. Gently press down on the meringue to make sure meringue is sitting on the lemon filling, filling in any air pockets. Make sure the filling is completely covered with meringue and the meringue is touching the edges of the pastry. Swirl the meringue with the back of the spoon to form attractive swirls and peaks.
  2. Bake: Place pie in the oven and bake for 5 minutes. Change the oven temperature to broil and brown the meringue under the broiler for 20 to 60 seconds or until the peaks in the meringue are golden brown, watching carefully to prevent the meringue from burning. Remove from oven and place pie on a wire cooling rack to cool. Or, after baking for 5 minutes, remove from oven and lightly toast the meringue with a kitchen torch. Hold a small 3 to 4 inches from the meringue and wave it back and forth until the meringue is lightly browned all over.
  3. Cool away from drafts for 2 to 3 hours before serving. When cool, serve at once, or refrigerate until ready to serve.

Lemon Blueberry Cheese Tart

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Lemon Blueberry Cheese Tart
Fresh summer blueberries sit atop a luscious lemon cream cheese filling, making this a colorful and wonderful dessert. The pastry is made with ground almonds and brown sugar, and then partially baked before adding the cream cheese filling. The tart is chilled, and then covered with fresh blueberries that have been glazed with red currant jelly.
Recipe type: Dessert | Cream Tart | Fruit Tart
Serves: 6 to 8
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Tart with Removeable Bottom Pastry: Brown Sugar Almond Pastry Prep: Baked Starting Oven Temp: 375° Storage: Cover and Refrigerate

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Brown Sugar Almond Pastry:
  • ½ cup slivered almonds, toasted, and finely ground
  • ¼ cup firmly packed light brown sugar
  • 1 cup all-purpose flour
  • ¼ teaspoon salt
  • 6 tablespoons unsalted butter, cold, cut into ½ inch pieces
  • 2 tablespoons cold water
Lemon Cheese Filling:
  • 2 (8 ounce) packages cream cheese, room temperature
  • 1 cup granulated sugar
  • 1 large egg
  • 1 tablespoon freshly grated lemon zest (about 1 lemon)
  • 2 tablespoons freshly squeezed lemon juice
Topping:
  • 1½ to 2 cups fresh blueberries
  • ½ cup red currant jelly
Instructions
Brown Sugar Almond Pastry:
  1. In a large mixing bowl, combine ground almonds, brown sugar, flour, and salt. With a pastry blender, cut butter into the flour mixture until the mixture resembles coarse crumbs. Or, process in a food processor. Add 2 tablespoons cold water. Stir until dough comes together.
  2. Press pastry evenly into one 9 or 9½ inch tart pan with a removable bottom, patting pastry evenly over bottom and up the sides, allowing pastry to extend ⅛ to ¼ inch above the top of the pan to allow for shrinkage. Lightly prick the bottom and sides with a fork at three-fourth or one inch intervals. Place on a baking sheet, cover with plastic wrap and refrigerate tart shell until firm, at least 30 minutes.
  3. While tart shell is refrigerating, preheat oven to 375 degrees F, allowing 15 to 20 minutes for the oven to preheat before baking.
  4. Bake: Place the pastry lined tart pan on a baking sheet, and bake 15 to 20 minutes or until very light golden brown. Remove from oven. Reduce oven temperature to 350 degrees F.
Lemon Cheese Filling:
  1. While pastry is baking, prepare filling.
  2. In a large mixing bowl, beat the cream cheese with an electric hand mixer or wooden spoon until smooth. Add sugar, egg, lemon zest, and lemon juice. Beat until mixture is smooth. Pour mixture into the still hot pastry.
  3. Bake: Return pan to oven and bake 20 minutes or until the center is almost set but still slightly wobbly. Remove from oven and place on a wire cooling rack to cool. Cover and refrigerate several hours or overnight.
Topping:
  1. Rinse and dry blueberries, place in a medium-sized bowl. Set aside.
  2. Place the jelly in a microwave-safe bowl, heat using 50% power and stir frequently just until the jelly is warmed and melted. Pour warm jelly over blueberries; stir until well mixed.
  3. Spoon the blueberry topping evenly over the chilled tart. Refrigerate until ready to serve. Refrigerate leftovers.
  4. To serve, remove the sides of the tart pan, place the tart on a serving plate.

Key Lime Pie

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Key Lime Pie
Key Lime Pie is a wonderful spring and summertime dessert with a sweet-tart flavor, and smooth creamy texture, and is also designated the official state pie of Florida. The egg yolks give this pie a beautiful pale yellow color, with the lime zest providing little flecks of green throughout.

Key Lime Pie can be made with a regular pastry crust such as Classic Pie Pastry; however a graham cracker crust with its sweet taste and crunchy texture is absolutely delicious. Serve this classic southern dessert either plain, or with a dollop of sweetened whipped cream on top.
Recipe type: Dessert | Custard Pie | Lime
Serves: 6 to 8
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Pie Pastry: Graham Cracker Pastry Prep: Baked Oven Temp: 350° Storage: Cover and Refrigerate
Ingredients
Graham Cracker Crust:
  • 1½ cups Graham Cracker crumbs (about 11 full graham cracker sheets)
  • 2 tablespoons granulated sugar
  • ⅓ cup unsalted butter, melted
Key Lime Filling:
  • 4 large egg yolks
  • 1 can (14 ounces) sweetened condensed milk
  • ½ cup freshly squeezed Key Lime juice (about 15 to 20 Key Limes)
  • 2 teaspoons grated Key Lime zest
Instructions
Preheat oven to 350 degrees F.
Graham Cracker Crust:
  1. In a medium mixing bowl, combine Graham Cracker crumbs, sugar, and melted butter. Stir until thoroughly mixed and mixture is crumbly.
  2. Pour the graham cracker crumb mixture into a 9 inch pie pan. Using the back of a large spoon or the flat bottom of a measuring cup or drinking glass, press the crumb mixture firmly and evenly across the bottom and against the sides of the pie pan.
  3. Bake: Bake 10 minutes. The edges may be just slightly browned, but you do not want the edges or crust to over-brown. Remove from oven. Cool completely on a wire cooling rack.
Key Lime Filling:
  1. In a medium bowl, beat eggs yolks with a wire whisk or electric hand mixer 1 to 2 minutes or until they are thick and lemon colored. Add sweetened condensed milk, lime juice and lime zest; Beat 1 to 2 minutes or until mixture is thoroughly mixed and appears smooth and creamy.
  2. Bake: Pour the filling into the baked and cooled graham cracker crust. Bake 10 minutes or just until the center of the filling is set, but still wiggles when shaken. Remove from oven. Cool completely on a wire rack.
  3. Cover pie and refrigerate until ready to serve.

Glazed Fresh Strawberry Pie

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Glazed Fresh Strawberry Pie
This summer fresh strawberry pie can be addicting, made with a classic pie pastry and lots of fresh, ripe berries. Place pastry stars around the pie edge and sprinkle with a little turbinado sugar for a dessert that sparkles, or make a pastry edge of your choice. After the pastry is baked and cooled, fill the pie with strawberries that are held together with a fruit juice glaze. This is such a simple pie with minimal ingredients; the combination of the fresh strawberries and crisp pie pastry make this pie memorable
Recipe type: Dessert | Fruit Pie | Refrigerator Pie | Strawberry
Serves: 6 to 8
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Deep Dish Pie Pastry: Classic Pie Pastry Prep: Baked Oven Temp: 425° Storage: Covered, Cool Place or Refrigerate

Help: Classic Pie Pastry
Ingredients
Pastry:
  • Classic Pie Pastry for one 9 inch double-crust pie
  • 1 egg white
  • 1 teaspoon water
  • 2 to 3 teaspoons coarse or turbinado sugar
Strawberries:
  • 8 cups fresh ripe strawberries
Glaze:
  • ¾ cup granulated sugar
  • 4½ tablespoons cornstarch
  • 2½ cups cranberry/raspberry juice
Instructions
Pastry and Star Cutouts:
  1. Prepare pastry for a 9 inch double-crust pie. Line a 9 inch deep-dish pie pan with the bottom pastry. Trim the pastry to a ½ inch overhang all around. Fold the edge of the dough under and press down gently around the rim to seal the edge. Lightly prick the bottom and sides with a fork.
  2. Roll out the remaining dough to a ⅛ inch thickness. Using a 2 inch star cookie cutter, cut out about 25 stars. Tip: Dip the edges of the cookie cutter in flour before each cut to prevent the dough from sticking to the cutter. Lightly moisten the piecrust edge, arrange the stars around the edge, overlapping the stars slightly, and gently pressing the base of each star to the edge.
  3. Cover with plastic wrap and refrigerate pie shell until firm, at least 30 minutes.
  4. Preheat oven to 425 degrees F.
  5. Line the pie crust with parchment paper, aluminum foil, or a large coffee filter. Fill the crust with pie weights or dried beans or rice to keep the crust from puffing up and shrinking.
  6. Bake: Bake 15 minutes. Remove from oven; carefully remove the paper and pie weights or beans.
  7. In a small bowl, lightly beat the egg white with the water. Using a pastry brush, apply a thin coat of egg white over the entire pastry, including the star cutouts. Sprinkle the turbinado sugar over the stars.
  8. Return to the oven and continue to bake another 5 to 6 minutes or until the crust is a light golden brown. Remove from oven. Cool on a wire cooling rack.
Strawberries:
  1. Rinse, dry, and hull the strawberries. Slice in half and place in a large mixing bowl. Set aside.
Glaze:
  1. In a medium saucepan, mix together the sugar and cornstarch. Add the juice and stir until smooth. Over medium heat, bring to a boil to thicken glaze, stirring constantly with a wooden spoon or rubber spatula. Boil glaze for 1 minute. Remove from the heat and set aside to partially cool for 10 to 15 minutes.
  2. When glaze has partially cooled, pour over the strawberries, and gently stir together until the strawberries are coated.
  3. Spoon the glazed strawberries into the cooled pie shell. Refrigerate for 4 hours or until set. Refrigerate leftovers.
Source: Better Homes and Gardens, New Baking Book, Meredith Corporation, Iowa, 1998
Beranbaum, Rose Levy, The Pie and Pastry Bible, Scribner, New York, 1998

Fourth of July Blueberry Pie

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Fourth of July Blueberry Pie
The blueberries turn a deep midnight purple-blue when baked, a perfect compliment to the cutout pastry stars for this Fourth of July Blueberry pie.
Recipe type: Dessert | Fruit Pie
Serves: 6 to 8
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Pie Pastry: Classic Pie Pastry Prep: Unbaked Starting Oven Temp: 425° Storage: Covered, Cool Place or Refrigerate

Help: Classic Pie Pastry
Ingredients
Classic Pie Pastry for one 9 inch double-crust pie
Filling:
  • ¾ cup granulated sugar
  • 3 tablespoons cornstarch
  • ⅛ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • 1 tablespoon freshly squeezed lemon juice
  • 6 cups fresh blueberries, rinsed and dried
Topping:
  • 1 to 2 teaspoons whole milk or half and half cream
  • 1 to 2 teaspoons granulated sugar
Instructions
Pastry:
  1. Prepare pastry for a 9 inch double-crust pie. Line a 9 inch pie pan with the bottom pastry. Trim the pastry to a ½ inch overhang all around. Fold the edge of the dough under and press down gently around the rim to seal the edge. Leave the border plain for a rustic look or crimp as desired. Cover with plastic wrap and refrigerate pie shell until firm, at least 30 minutes.
  2. Roll out the remaining dough to a ⅛ inch thickness. Using a 2½ inch star cookie cutter, cut out about 25 stars. Tip: Dip the edges of the cookie cutter in flour before each cut to prevent the dough from sticking to the cutter. Place the stars on a flat plate or cookie sheet, cover with plastic wrap and refrigerate until firm, at least 30 minutes.
Filling:
  1. In a medium mixing bowl, combine sugar, cornstarch, cinnamon, nutmeg, and lemon juice; stir to combine. Add the blueberries and toss to coat them with the sugar mixture. Let the filling sit for 5 to 10 minutes to let the berry juice develop and the cornstarch dissolve. Spoon the blueberry mixture into the chilled pie shell, mounding the berries slightly in the center.
  2. Arrange the cutout pastry stars over the berries in a circular pattern, slightly overlapping the star tips.
  3. Cover the pie loosely with plastic wrap and refrigerate for 30 to 60 minutes to chill. Chilling the pie before baking helps to maintain a flaky crust and relaxes the pastry to help prevent it from shrinking while it bakes.
  4. While pie is refrigerating, preheat oven to 425 degrees F, allowing 15 to 20 minutes for the oven to preheat before baking.
Topping:
  1. Remove pie from refrigerator. Using a pastry brush, lightly brush the pie rim and stars with milk or half and half cream. Sprinkle with sugar. Tip: if you don’t have a pastry brush, dip your finger in the milk and gently spread the milk over the top of the pastry.
  2. Bake: Line a rimmed baking sheet lined with foil or parchment paper. Place pie on the baking sheet and transfer to the oven.
  3. Bake 15 minutes. Reduce oven to 350 degrees F. Bake an additional 40 to 50 minutes, or until the juices are thick and bubbling and the crust is a golden brown. Rotate the pan during baking if necessary for even browning. Tip: During baking, if crust is getting too brown, loosely place a piece of foil over the top to prevent the crust from over-browning.
  4. Remove pie from oven. Cool completely on a wire cooling rack before cutting and serving. Tip: let the pie cool at least 4 hours to allow the juices to thicken. Otherwise the berry juices will be very liquid and will flow out of the crust when it is cut.
Tip: Fruit pies are juicy and usually bubble over; bubbling fruit juices are very sticky and can be hard to clean up. There are a few solutions for easy clean up. Place the pie on a rimmed baking sheet that has been lined with foil or parchment paper. If using foil, grease the foil for easier removal, or juices that have bubbled over will cause the foil to stick to the bottom of the pan. Discard the paper or foil along with the spilled juices after baking. Or, place a non-stick baking mat on top of un-greased foil, curve up the edges of the foil to keep the juices from spilling onto the floor of the oven, and place the pie directly on the baking mat. Or, place a drip pan lined with foil on a lower oven rack underneath the pie while it is baking to catch the juices when they bubble over.
Source: Beranbaum, Rose Levy, The Pie and Pastry Bible, Scribner, New York, 1998
Stewart, Martha, Baking Handbook, Clarkson Potter, New York, 2005

Blueberry Whipped Cream Torte

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Blueberry Whipped Cream Torte
Light and full of fresh summer fruit, this torte is a colorful red, white and blueberry dream. This torte has a sweet tart pastry base baked in a springform pan. After baking make a fluffy whipped cream and blueberry filling, and then cover with more blueberries and red currant jelly. Before serving remove the torte from the pan and garnish the sides with toasted almonds
Recipe type: Dessert | Refrigerator Pie | Cream Pie | Fruit Pie
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Springform Pastry: Sweet Tart Pastry Prep: Baked Oven Temp: 375° Storage: Cover and Refrigerate
Ingredients
Sweet Tart Pastry:
  • 1¼ cups all-purpose flour, plus additional for work surface
  • 3 tablespoons granulated sugar
  • ⅛ teaspoon salt
  • 6 tablespoons unsalted butter, cold, cut into ¼ inch pieces
  • 1 large egg yolk
  • 2 to 3 tablespoons half-and-half cream or whipping (heavy) cream
Filling and Topping:
  • 2 cups fresh blueberries
  • 3 tablespoons orange-flavored liqueur, such as Triple Sec
  • ¼ cup water
  • 2 envelopes unflavored gelatin
  • 2 cups whipping (heavy) cream
  • ¾ cup confectioners' (powdered) sugar
  • ¾ cup red currant jelly
Garnish:
  • ½ cup toasted sliced almonds
Instructions
Sweet Tart Pastry:
  1. In a medium mixing bowl, combine flour, sugar, and salt. With a pastry blender or two knives, cut the butter into the flour mixture until the mixture resembles coarse crumbs.
  2. In a small bowl, stir together the egg yolk and 2 tablespoons Pour the egg mixture into the flour mixture and stir until the dough comes together and can be formed into a ball. Tip: If the dough seems too dry and is not forming into a ball, add another tablespoon of cream.
  3. Form dough into a ball and flatten the ball into a 6 inch disc, wrap with plastic wrap, and wrap with plastic wrap and refrigerate 1 to 2 hours to chill the dough, or refrigerate up to 3 days before using.
  4. On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll the chilled pastry to an 9½ inch circle and fit into one 9 or 9½ inch springform pan with a removable bottom. Lightly prick the bottom with a fork at three-fourth or one inch intervals. Place on a baking sheet, cover with plastic wrap and refrigerate tart pastry until firm, at least 30 minutes.
  5. While tart pastry is refrigerating, preheat oven to 375 degrees F, allowing 15 to 20 minutes for the oven to preheat before baking.
  6. Bake: Remove pan with chilled tart pastry from refrigerator. Leaving the springform pan on the baking sheet, bake 20 to 25 minutes or until the edges of the crust turn a light golden brown. Remove from oven and cool completely on a wire cooling rack.
Filling and Topping:
  1. Wash and dry blueberries. Place in a medium bowl and sprinkle with liqueur; cover and let stand 30 minutes.
  2. Place water in a small microwaveable bowl. Pour gelatin over the water, do not stir, and let the mixture stand for 5 minutes. Then heat in a microwave oven, on medium power, for 45 to 60 seconds or until the gelatin is dissolved and the liquid is clear. Remove from oven and set aside to cool slightly.
  3. In a medium mixing bowl, beat the whipping cream and powdered sugar with an electric hand mixer until cream is thick and stiff. Using a balloon type whisk or large rubber spatula, gently fold in cooled but still warm gelatin, and about three-fourths of the blueberry mixture (including the orange liqueur.)
  4. Pour the whipped cream mixture over the pastry shell in the springform pan and smooth the surface with the back of a large spoon. Cover with the remaining blueberries.
  5. Place the jelly in a microwave-safe bowl, heat using 50% power and stir frequently just until the jelly is warmed and melted. Pour warm jelly over blueberries.
  6. Cover with plastic wrap and refrigerate several hours or overnight until firm.
Garnish:
  1. When ready to serve, run a sharp knife around the inside of the pan to loosen the torte. Un-clip the side of the springform pan, and gently lift off the outer ring. Place the torte on a serving plate. Press toasted almonds around the sides.
Adapted from: Wolter, Annette, Teubner, Christian, Best of Baking, Fisher Publishing, 1980

Blueberry Cream Tart

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Blueberry Cream Tart
Recipe type: Dessert | Refrigerator Tart | Fruit Tart
Serves: 6 to 8
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Tart with Removable Bottom Pastry: Sweet Tart Pastry Prep: Baked Oven Temp: 375° Storage: Cover and Refrigerate
Ingredients
Sweet Tart Pastry:
  • 1¼ cups all-purpose flour, plus additional for work surface
  • 3 tablespoons granulated sugar
  • ⅛ teaspoon salt
  • 6 tablespoons unsalted butter, cold, cut into ¼ inch pieces
  • 1 large egg yolk
  • 1 to 3 tablespoons half-and-half cream or whipping (heavy) cream
Cream Filling:
  • ½ cup granulated sugar
  • 3 tablespoons cornstarch
  • 2 cups milk (preferably whole milk)
  • 1 large egg
  • 2 large egg yolks
  • 1 teaspoon pure vanilla extract
  • 1 cup whipping (heavy) cream
  • ¼ cup confectioners' (powdered) sugar
  • 1 teaspoon grated lemon zest
  • 1 teaspoon freshly squeezed lemon juice
Topping:
  • 1 cup fresh blueberries, rinsed and dried
Instructions
Sweet Tart Pastry:
  1. In a medium mixing bowl, combine flour, sugar, and salt. With a pastry blender or two knives, cut the butter into the flour mixture until the mixture resembles coarse crumbs.
  2. In a small bowl, stir together the egg yolk and 2 tablespoons cream. Pour the egg mixture into the flour mixture and stir until the dough comes together and can be formed into a ball. Tip: If the dough seems too dry and is not forming into a ball, add another tablespoon of cream.
  3. Form dough into a ball and flatten the ball into a 6 inch disc, wrap with plastic wrap, and wrap with plastic wrap and refrigerate 1 to 2 hours to chill the dough, or refrigerate up to 3 days before using.
  4. On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll the chilled pastry to an 11 inch circle and fit into one 9 inch tart pan with a removable bottom. Press pastry gently against the sides of the tart pan. Trim excess pastry to ½ inch. Fold the edge of the pastry under and press gently around the rim to seal the edge, allowing pastry to extend ⅛ to ¼ inch above the top of the pan to allow for shrinkage. Leave the border plain for a rustic look or crimp as desired. Lightly prick the bottom and sides with a fork at three-fourth or one inch intervals. Place on a baking sheet, cover with plastic wrap and refrigerate tart shell until firm, at least 30 minutes.
  5. While tart shell is refrigerating, preheat oven to 375 degrees F, allowing 15 to 20 minutes for the oven to preheat before baking.
  6. Bake: Remove chilled tart shell from refrigerator. Leaving the tart shell on the baking sheet, bake 20 to 25 minutes or until the edges of the crust turn a light golden brown. Remove from oven and cool completely on a wire cooling rack. Tip: If using pie weights, line the chilled pie shell with parchment paper, leaving a one or two inch overhang. Fill with pie weights or dried beans or rice to keep the crust from puffing up and shrinking. Bake 15 minutes or until the edges of the crust are just beginning to turn golden. Remove the parchment paper and pie weights, return to oven, and continue baking another 5 to 6 minutes or until a light golden brown all over.
Cream Filling:
  1. In a medium heavy saucepan over medium heat, combine sugar, cornstarch, and milk. Cook until thickened and gently boiling, stirring constantly with a rubber spatula or wooden spoon so mixture does not burn, continue cooking for 2 minutes more. Remove from heat.
  2. In a medium bowl, beat the egg and egg yolks with a wire whisk 1 to 2 minutes until a light color.
  3. Temper the eggs: very slowly, in a thin stream, pour about 1 cup of the hot milk mixture into the beaten eggs while quickly whisking together. Tip: The technique used to blend uncooked eggs with a hot liquid is called tempering. Tempering slowly warms the eggs so they are closer to the temperature of the liquid they will be added to, preventing the eggs from scrambling. If you simply poured the eggs into the hot milk they would immediately start cooking and you would have chunks of cooked egg in the mixture.
  4. Return the egg mixture back to the rest of the hot milk, return to medium heat and heat until it gently boils, stirring constantly with a wooden spoon. Remove from heat, stir in vanilla. Cover the surface with plastic wrap, pressing the wrap directly onto the top of the filling so a film does not develop. Cool, then refrigerate for 3 to 4 hours until chilled and thickened.
  5. In a medium bowl, using an electric mixer beat the whipping cream until soft mounds form; gradually add the powdered sugar, lemon zest, and lemon juice, continue beating until cream is thick and stiff.
Topping:
  1. Fold the whipped cream into the chilled filling. Pour filling into cooled tart shell. Arrange blueberries on top of filling. Refrigerate until ready to serve. Refrigerate leftovers.
Source: “Blueberry Cream Tarts” recipe, Victoria Magazine
Beranbaum, Rose Levy, The Pie and Pastry Bible, Scribner, New York, 1998,

3-Layer Strawberry Lemon Cheese Pie

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3-Layer Strawberry Lemon Cheese Pie
Recipe type: Dessert | Refrigerator Pie | Fruit Pie
Serves: 6 to 8
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Deep Dish Pie Pastry: Graham Cracker Pastry Prep: Baked Oven Temp: 350° Storage: Cover and Refrigerate

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Graham Cracker Crust:
  • 1½ cups Graham Cracker crumbs (about 11 full graham cracker sheets)
  • 2 tablespoons granulated sugar
  • ⅓ cup unsalted butter, melted
Filling:
  • 3 ounces cream cheese, room temperature
  • 1 3¼ or 4 ounce package Lemon Pudding and Pie Mix
  • 1 3 ounce package Strawberry Jell-O
  • 2 cups fresh strawberries, washed hulled and sliced
Instructions
Preheat oven to 350 degrees F.
Graham Cracker Crust:
  1. In a medium mixing bowl, combine Graham Cracker crumbs, sugar, and melted butter. Stir until thoroughly mixed and mixture is crumbly.
  2. Pour the graham cracker crumb mixture into a 9 inch deep-dish pie pan. Using the back of a large spoon or the flat bottom of a measuring cup or drinking glass, press the crumb mixture firmly and evenly across the bottom and against the sides of the pie pan.
  3. Bake: Bake 10 minutes. The edges may be just slightly browned, but you do not want the edges or crust to over-brown. Remove from oven. Cool completely on a wire cooling rack.
Filling:
  1. Carefully spread cream cheese over bottom of baked and cooled graham cracker crust.
  2. Prepare and cook Lemon Pudding according to directions on the package. Cool for a few minutes, and then pour over cream cheese in the graham cracker crust. Refrigerate 1 to 2 hours or until pudding is chilled and firm.
  3. Prepare Strawberry Jell-O according to directions on the package. Refrigerate until mixture is as thick as unbeaten egg whites. Fold strawberries into Jell-O, and then pour Jell-O mixture over the chilled lemon pudding. Refrigerate at least 2 hours or until Jell-O is chilled and firm.

Cherry Clafouti

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Cherry Clafouti
Easy to make, fresh, light, and rustic. Clafouti (pronounced “clafootee”) is a traditional French countryside dessert, originating in the Limousin region of France. Clafouti is a wonderful summertime dessert that is traditionally made with dark, sweet, unpitted cherries, but almost any fruit can be used. If you choose to leave the cherry pits in be sure to alert your guests to the presence of the pits.

This recipe is more custardy than cakey, not too sweet, with a full, ripe cherry flavor. The thick custard batter is poured over the fruit in a deep buttered baking dish, and the cherries float to the top. The batter puffs when baked and forms a light crust. Normally served warm with a sprinkling of powdered sugar, but serving clafouti chilled is just as delicious
Recipe type: Dessert | Cake | Cherry
Serves: 8 to 10
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Round Layer Cake or One 9" Cast Iron Skillet, Ceramic or Stoneware Pan Prep: Buttered Oven Temp: 375° Storage: Cover and Refrigerate

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Filling:
  • 1 pound (about 3 cups) dark sweet cherries
  • 1 cup all purpose flour
  • ¾ cup granulated sugar
  • ¼ teaspoon salt
  • 4 large eggs
  • 1½ cups milk (preferably whole milk), room temperature
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons cherry brandy or Kirsch (optional)
Topping:
  • 1 or 2 teaspoons confectioners’ (powdered) sugar
Instructions
Preheat oven to 375 degrees F. Prepare one 9 inch round layer cake pan or one 9 or 10 inch cast iron skillet at least 1½ inches deep, ceramic baking dish or stoneware baking dish with a 2 quart capacity and at least 1½ inches deep. Butter the bottom and sides of the pan with 1 tablespoon butter.
Filling:
  1. Wash the cherries, remove the pits with a cherry pitter and place on paper toweling to drain and dry. Set aside.
  2. In a medium mixing bowl, combine flour, sugar, and salt; whisk together to mix. Set aside.
  3. In a medium bowl, lightly beat the eggs with a wire whisk until foamy. Beat in the milk, vanilla, and cherry brandy or kirsch until combined. Gradually whisk the egg mixture into the flour mixture, whisking until batter is smooth and free of lumps.
  4. Place cherries in the bottom of the baking pan. Pour the batter over the cherries. The cherries will bob up and float on the surface of the batter.
  5. Bake: Bake 40 to 50 minutes or until a toothpick inserted in the center comes out clean. Cool on wire cooling rack for 10 to 15 minutes before serving.
Topping:
  1. Before serving, use a fine-mesh sieve to dust the top of the clafouti with confectioners’ sugar.
  2. Cut into pie-shaped wedges and serve warm directly from the baking pan or remove from pan and place on a serving plate. A delicious option is to refrigerate the clafouti first and serve chilled.
  3. Refrigerate leftovers

Blueberry Clafouti

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Blueberry Clafouti
Clafouti, (pronounced Kla-FOO-tee) is a classic French dessert also known as clafoutis. Traditional clafouti is made with dark, sweet cherries; however blueberries are a delicious alternative to bake this easy to make summer treat. The fruit is placed in the bottom of a greased baking pan or cast iron skillet and then a thin batter is poured over the fruit. As it bakes the batter puffs up around the fruit then sinks in the middle as it cools.

Clafouti appears to be a cake, but is really like a fruit-filled custard. It is usually served warm with confectioners’ sugar sprinkled on top before serving. I personally prefer clafouti chilled and served with a dollop of sweetened whipped cream. Serve clafouti either directly from the pan, or transfer to a serving plate.
Recipe type: Dessert | Cake | Blueberry
Serves: 8 to 10
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Round Layer Cake or One 10" Cast Iron Skillet Pan Prep: Lightly Greased Oven Temp: 350° Storage: Cover and Refrigerate

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Filling:
  • ¾ cup all purpose flour
  • ⅔ cup granulated sugar
  • ½ teaspoon ground cinnamon
  • 3 large eggs
  • 1¼ cups milk (preferably whole milk), room temperature
  • 1 teaspoon pure vanilla extract
  • 3 cups blueberries, rinsed, and dried
Topping:
  • 1 or 2 teaspoons confectioners’ (powdered) sugar
Instructions
Preheat oven to 350 degrees F. Prepare one 9 inch round layer cake pan or one 10 inch cast iron skillet; Lightly grease bottom and sides of the pan.
Filling:
  1. In a medium mixing bowl, combine flour, sugar, and cinnamon; whisk together to mix. Set aside.
  2. In a small bowl, lightly beat the eggs with a wire whisk until foamy. Beat in the milk and vanilla until combined. Gradually whisk the egg mixture into the flour mixture, whisking until batter is smooth and free of lumps.
  3. Place blueberries in the bottom of the baking pan. Pour the batter over the blueberries.
  4. Bake: Bake 40 to 50 minutes or until a toothpick inserted in the center comes out clean. Cool on wire cooling rack for 10 to 15 minutes before serving.
Topping:
  1. Before serving, use a fine-mesh sieve to dust the top of the clafouti with confectioners’ sugar.
  2. Cut into pie-shaped wedges and serve warm directly from the baking pan or remove from pan and place on a serving plate. A delicious option is to refrigerate the clafouti first and serve chilled.
  3. Refrigerate leftovers
Source: The King Arthur Flour Baker’s Companion, Countryman Press, Vermont, 2003

Mini Pavlovas with Lemon and Blueberries

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Mini Pavlovas with Lemon and Blueberries
Pavlova is a stunning dessert, and I love serving mini Pavlovas so that everyone gets their own individual dessert! The flavor of Pavlova can be easily varied using different fruits; I have used blueberries since lemon and blueberries are such a wonder flavor combination.

Pavlova features crisp meringue on the outside and a soft, chewy marshmallow-like center. The vinegar and cornstarch help to contribute to the meringue texture along with refrigerating the meringues after the filling has been added. Allow 3 to 4 hours of refrigeration time with the filling in the shells to soften the inner shell to give the Pavlova its characteristic marshmallow-like center. If you want the entire meringue to be crisp you can skip the refrigerating step; however Pavlova tastes best when the edge of the meringue is crisp and the center is soft and chewy.

The Lemon Curd can be made one or two days beforehand so that it has time to refrigerate and is ready to use when you are ready to assemble the Pavlovas.
Recipe type: Dessert | Meringue Cake
Serves: 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Parchment Lined Oven Temp: 200° Storage: Cover and Refrigerate

Help: Making Meringue

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Lemon Curd:
  • ½ cup (1 stick) unsalted butter
  • ¾ cup granulated sugar
  • 3 tablespoons freshly grated lemon zest (about 3 lemons)
  • ½ cup freshly squeezed lemon juice (about 3 lemons)
  • ⅛ teaspoon salt
  • 6 large egg yolks (reserve the egg whites for the meringue)
Meringue:
  • 8 large egg whites (room temperature)
  • ¼ teaspoon freshly squeezed lemon juice
  • 1½ cups granulated sugar
  • ¼ cup cornstarch
  • 2 teaspoons white vinegar
Sweetened Whipped Cream:
  • 1½ cups heavy (whipping) cream
  • 2 tablespoons granulated sugar
Topping:
  • 3 cups fresh blueberries
  • 3 tablespoons freshly squeezed lemon juice
  • 6 tablespoons granulated sugar
Instructions
Lemon Curd:
  1. In a medium heavy-bottomed pan over medium-low heat, combine butter, sugar, lemon zest, lemon juice, salt, and egg yolks. Cook and stir with a rubber spatula or wooden spoon until butter is melted and mixture is thickened, about 7 to 10 minutes, or registers 170 degrees using a candy or instant read thermometer to gauge the temperature. Do not allow mixture to boil or the egg yolks will curdle. Remove pan from heat.
  2. Immediately pour the hot mixture through a fine-mesh sieve to strain out the lemon zest pieces and any bits of egg that may have curdled. Let cool, then pour into an airtight container and refrigerate. The curd will continue to thicken as it cools.
Meringue:
  1. Preheat oven to 200 degrees F. Line 2 large baking sheets with parchment paper. Draw 12 4-inch circles onto the paper leaving about 2 inches of space between each circle; turn the paper over so the ink or pencil marks won’t touch the meringue; the circles should be visible through the paper.
  2. In a large mixing bowl, beat the egg whites with an electric mixer on medium-low to medium speed until the whites look frothy. Add the lemon juice, increase the speed to medium or medium-high and beat until soft peaks form. Gradually add the sugar one tablespoon at a time or in a slow steady stream; continue beating until stiff peaks form, taking about 8 minutes to add all of the sugar. Remove the bowl from the mixer. Place the cornstarch into a fine mesh sieve and sprinkle the cornstarch over the egg whites, then add the vinegar. Using a balloon type whisk or large rubber spatula, gently fold the cornstarch and vinegar into the egg whites.
  3. Spoon the meringue within the drawn circles and spread with the back of a spoon, creating a well in the center and the meringue higher at the rim. Or, Place the meringue in a pastry bag fitted with a ½ inch or larger plain tip. Pipe the meringue following the inside perimeter of each circle. Spoon remaining meringue within the piped rings and spread it out evenly with the back of a spoon.
  4. Bake: Bake immediately at 200 degrees for approximately 1½ hours or until the meringue feels crisp and dry and release easily from the parchment paper. Test releasing the meringues by sliding a thin metal spatula underneath to loosen them from the paper. At the end of the baking time, turn off the heat and leave the meringue discs in the oven for several hours or overnight to cool and finish drying out.
  5. When completely cooled, remove meringues by gently peeling them off the parchment paper or by sliding a thin metal spatula underneath to loosen them from the paper.
Sweetened Whipped Cream:
  1. In a medium bowl, using an electric mixer, beat the whipping cream until soft mounds form; gradually add the sugar and continue beating until thick and stiff.
Assembly:
  1. About 3 to 4 hours before serving, place the chilled lemon curd in a medium mixing bowl. Using a balloon type whisk or large rubber spatula, gently fold the whipped cream into the Lemon Curd.
  2. Spoon about ⅓ cup of the Lemon Curd-Whipped Cream mixture into each meringue shell. Cover the filled meringue shells loosely with plastic wrap and refrigerate 3 to 4 hours to soften the meringue.
Topping:
  1. Place the blueberries in a medium bowl and gently mash with a fork. Add lemon juice, and sugar and stir to mix. Refrigerate at least one hour before using.
  2. When ready to serve the Pavlovas, spoon some of the blueberry mixture over the top of the lemon filling.