Today someone asked me why I didn’t want to be a fashion blogger since I’m obsessed with adding new things to be wardrobe all the time. I didn’t really know how to answer them. Do I like food more than I love pretty things? I love things; especially ones that make the usual me feel like SHAZAAAAMMM!!! me. Like those wide leg, high waisted flare jeans.
I came up with something half decent as she stared at me, waiting for an answer.
I don’t like taking full body photos of me and if I were to be a fashion blogger, that’s the sort I’d be. So see, it’s not that I didn’t want to…I couldn’t. Physical limitations.
Food on the other hand, can also get quite fussy. Thank goodness you can eat them after all the effort. It’s the washing up that realllyyy reeks. And the slaving over a hot stove part. You can’t win it all.
So I found a great way to satisfy my need to dress up and keep this blog going…super cute aprons! Don’t feel bad if you need to wear a string of pearls or have winged eye-liner on while you bake; I totally get what you mean.
Besides, you never know when company’s coming, especially if you’re going to be baking these succulent, buttery lemon meringe bars. You can’t possibly answer the door looking like that.
Lemon Meringue Bars (adapted from The Essential Baker & The Sweeter Side of Amy’s Bread)
1 cup + 2 tbsp GF flour blend
1/4 cup GF oat flour
1/2 cup icing sugar
5 tbsp cornstarch
pinch of salt
156g cold butter, unsalted
1) Preheat oven to 175°C. Grease and line a 9 x 13 baking tray with parchment.
2) Dice butter into 2-inch cubes and place it in the freezer for 5 minutes while you gather the remaining ingredients.
3) Mix the flours, icing sugar and salt together.
4) Do this either in a food processor or a stand mixer fitted with a paddle attachment: Pour 1/2 of the flour mix and all the cold butter into the mixing bowl and (food processor) pulse on and off until the butter starts mingling with the flour. Add in the remaining flour and pulse until it comes together to form a dough. (Stand mixer) Do the same, but have the motor running on medium-low until you get a dough. Do not over mix. Place the mixture into the prepared pan and press firmly with your fingers, ensuring the dough covers the base of the pan and about 1/2 inch up the sides, to prevent filling from flowing over.
5) Place in the freezer for 10 minutes and bake for 20 minutes or until lightly golden. Remove from oven and pour filling over the base. Bake for another 20 minutes or until filling has just set. Top with meringue either by dolloping heaping spoonfuls over the lemon filling or piping it in swirls and stuff. Bake for 10 minutes. Remove from oven, cool completely before slicing. It’s even better when it’s been refrigerated for 3-4 hours.
1 1/2 cups sugar
4 eggs, beaten
3 tbsp GF flour blend
145g lemon juice (about 5/8 cup)
1/4 cup + 1 tbsp whole milk
pinch of salt
1) Mix all the ingredients together and whisk well.
4 egg whites
1/2 cup sugar
1/2 tsp cream of tartar
1) Place the egg white, sugar an cream of tartar in a bowl of a stand mixer. Place the bowl of a pot of simmering water and whisk constantly until an instant-read thermometer registers 60°C. It will look thick and foamy. Remove from pan and place bowl on the mixer and whisk on high speed until you get a glossy shiny meringue which holds stiff peaks.