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Italian Lemon Cake

This Italian lemon pound cake is a recipe that I'd had my eye on for a long time. I finally made it back in April! I skipped adding frosting but if you visit the original recipe it'll tell you how to make it. The glaze needed a lot more lemon juice than the recipe called for. I used 5 tablespoons of lemon juice and it was still very thick. The cake itself isn’t very lemony so you really do need either the glaze or the frosting to bring the lemon flavour to this recipe. I'm not complaining though, it was still really delicious! Italian Lemon Cake Adapted from My Recipe Confessions Makes 1 Cake Ingredients For the Cake 3 cups all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup butter, softened 2 cups sugar 3 large eggs 1/2 cup buttermilk 1/2 cup sour cream 4 tablespoons lemon juice 2 tablespoons lemon zest 1 teaspoon vanilla For the Glaze 1 1/2 cups powdered sugar 5+ tablespoons lemon juice Directions Preheat the oven to 325F. Grease and flour a bundt or cake p

Banana Cream Pie with Meringue

I got tired of making banana bread all the time so I decided it was time to try something different. Banana cream pie came to mind!

The bananas I used had brown spots on them. Not quite as ripe as you'd want for banana bread, but getting there. You could also use whipped cream instead of meringue, but I didn't want to waste the whites and I had no other recipes planned to use them.

They custard and the meringue didn't stick together very well but it still tasted great.

The making of the custard.

Here are the cornstarch mixture and the custard, cooling.

Mmm, yummy bananas.

Pour the warm (not hot) custard over the bananas.

Top with meringue (and make little points if your mom requests it) then bake.

It wasn't completely cool when I cut it (which is probably why it looks like this), but as usual, I couldn't wait to eat it!

Banana Cream Pie with Meringue
Adapted from food.com
Makes 8 slices

Ingredients
For the Filling
  • 3 cups 2% milk
  • 3/4 cup white sugar
  • 1⁄3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 3 large egg yolks, lightly beaten
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla
  • 1/2 teaspoon banana extract
  • 2 - 3 medium bananas
  • 1 9" graham crust
For the Meringue
  • 1 tablespoon cornstarch
  • 2 teaspoons cold water
  • 1/2 cup boiling water
  • 3 egg whites
  • 1 dash salt
  • 6 tablespoons sugar
Directions
  1. For the custard; in a small pot over medium heat, scald the milk. This means heating it up until you get little frothy bubbles. You don't want to boil it. Stir it so it doesn't burn on the bottom.
  2. In a larger pot, mix together the sugar, flour and salt. Place the pot over medium heat and gradually stir in the hot milk. Cook it for 2-3 minutes stirring constantly until it thickens. Cover the pot and cook for 2 more minutes, stirring occasionally.
  3. With the egg yolks in a small bowl, add 1/3 cup or so of the hot milk mixture and stir it until well combined. Now add the egg yolk mixture into the hot milk mixture and again, stir until well combined. Cook over medium heat for another minute stirring constantly.
  4. Remove the pot from the heat and stir in the butter and extracts. Allow to cool to lukewarm.
  5. Allow to cool while you make the meringue.
  6. For the meringue; Mix the cornstarch and cold water together.
  7. Boil 1/2 cup water in a small pot then add the cornstarch mixture. Cook over low heat for a minute or two until it's thick. Set aside to cool.
  8. You're almost ready to assemble.
  9. Preheat the oven to 350F.
  10. Slice the bananas and arrange them in your shell. I bought a ready made shell from the store. Pour the custard evenly over the bananas.
  11. With a mixer, whip the egg whites (which should now be room temperature) with salt and sugar for 3 minutes or so, until it's stiff. Stir in the cooled cornstarch mixture.
  12. Put the meringue on top of your pie. My mom insisted on some peaks because that's how she used to do it. I made them nice and small so we'd both be happy.
  13. Bake for about 20 minutes or until golden.
  14. You should cool the pie before serving but guess what? I couldn't wait. This might explain why it got a bit messy when I cut it. Oh well, it was delicious! I need to learn patience.


Comments

  1. It's hard to believe that this pie has only 2 tbsp of butter and all other ingredients seems "innocent" to me. This is a great recipe!

    ReplyDelete
  2. But don't forget about that crust =) I'm sure there's butter in there!

    ReplyDelete

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