Ethereallemonpie Recipes

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• For the filling: Melt the butter in a large oven-safe skillet over medium heat. Add the carrots, celery and onion and season with salt and pepper. Cook, stirring frequently, until the vegetables begin to soften, about 6 minutes. Add the garlic and cook for 30 seconds. Add the beef or meat alternative. Increase the heat to medium-high and cook, breaking up the beef or meat alternative, until browned and cooked through, 5 to 7 minutes. Reduce the heat to medium, add the lentils and sprinkle with the flour; stir to combine.
• Whisk together the tomato paste and Worcestershire sauce in a medium bowl. Whisk in the mushroom or beef broth and add to the pan, scraping any stuck-on bits off the bottom of the pan. Bring to a boil, season with more salt and pepper if needed, then reduce the heat to low and simmer while you prepare the topping.
• For the topping: Cover the potatoes and garlic with a few inches of cold water into a large pot. Season well with salt and bring to a boil over medium-high heat. Once boiling, add the cauliflower, cover and cook until tender, 10 to 15 minutes. Drain and return to the pot. Using a potato masher or hand mixer, roughly mash the veg. Add the milk, butter and cream cheese and mash until the desired texture is reached. Season with more salt.
• Stir the frozen veg into the filling and remove from the heat. Top with the mash, spreading it into an even layer and scatter with the grated Cheddar. Transfer the pan onto a rimmed baking sheet just in case there is any bubble over and bake for until the cheese is melted and the top is lightly golden brown and crisp, 20 to 25 minutes.
• Allow the pie to cool slightly before serving.

Steps:

• Position a rack in the middle of the oven and preheat oven to 225f degrees.
• Trace a 9 inch circle on a sheet of parachment paper.
• Place the paper on a baking sheet.
• Beat the egg whites with an electric mixer on medium speed in a large bowl until foamy.
• Increase the speed to medium high and add the cream of tartar and salt, and beat just until the egg whites form soft peaks.
• Add the granulated sugar, about 2 tablespoons at a time, and continue beating just until stiff peaks are formed.
• Spoon the meringue into a pastry bag fitted with a large star tip.
• Starting at the outside edge of the circle traced on the partachment paper, pipe the meringue into a spiral to fill the circle.
• Holding the pastry bag upright and starting at the outer edge of the meringue, pipe 1 tier of rosettes along the edge to make a rim, then pipe a second tier or rosettes on the shoulders of the first tier.
• Or, if you don't have a pastry bag, spoon the meringue in circle scooping the sides upward to form a rim.
• Bake for 1 hour, or until the meringue is dry to touch.
• Turn off the oven and leave the meringue in the oven for 2 hours.
• Peel off the paper.
• Store the meringue, tightly wrapped, if not using immediately.
• Just before serving, beat the cream with an electric mixer on high speed in a large bowl just until stiff peaks form.
• Beat in the lemon curd just until combined well.
• Spoon the lemon filling into the meringue shell, arrange the berries on top and lightly sift confectioners' sugar over the berries.
• Serve immediately.