The ULTIMATE Lemon Meringue Tart Battle!

Hi, I'm Jamie, I'm Mike and today we have a challenge of a technical nature. Today we challenged the three children to a

battle

and they are all cooking the same recipe. This recipe is from our upcoming book. A wish list. is from our buddy Steve, who is a real chef working in a real restaurant. We have created one and we know how he should taste. We will compare it. They are free to do so and we will find a winner as they progress through those challenging steps. With enough, we've also given you a time limit of three hours, which is a little shorter than required, so you'll have to figure out where it is.

They can save time. Three hours now s

tart

with the butter and icing sugar until smooth. and fluffy who printed this on what printer mine is okay why this tunnel typewriter? OMG I literally have this page like a barcode so the first thing I need to tackle is the pastry, slightly different methods between us. What I have made before are these Metheny to cream the butter and icing sugar. It's the delicacy that's going to win me over. This is a pastry box, it doesn't need to be a little fluffy, a little light and fluffy, then add. in the egg yolk and then the flour and bring everything together and then knead until you have a dough that comes together when you knead and because they have the patience to shrink Preston every 30 minutes, so Mike just added two totems with sugar.

Put syrup in your dough instead of water. Oh well, preheat the oven to 170 degrees. Now the big question is: do I have to wait or can I move on to the filling? Where is the transparent film? Do you have transparent film? I don't have people that I saw and threw. here sister put this in the refrigerator for 30 minutes. I'm going to be in the freezer for 15. The next thing it says we need to do is roll out the dough. We can't leave it for 30 minutes, so we have to do something else. The filling is super simple, it's just

lemon

s, eggs, sugar and double cream.

I want to be hit in the stuffing if I go in to feed him. It will take him a while to make six, he learns to sing six

lemon

s, so he s

tart

ed making his filling. Do not look. Jamie, like anyone, six lemons is a lot and it's boring to zest them. You are outdoing an ineligible partner. Oh yeah, I know that if I pay for it, it means it's not in your dough, which I think gives me an advantage. Remember that I also have fifty milliliters of sugar syrup. instead of water, your PPO, why am I in POS?

I used some, so I put it in the dishwasher Bobby OS, yeah, for the first time, nine eggs, nine eggs, so here we have tactics or start doing something that I know won't work. The only thing you have to do is mix it with the broth syrup, the white wine and the bloomed gelatin, heat it up and let it cool and it has to be almost placed in the point at which they are pouring it and what is that stop syrup they talk about? I think you're supposed to put it in your batter at the beginning and it's ready to use today if you pour it over my lemon tart, which is an hour away and I'll set them up.

It shouldn't be too fucked up, pre-presented, squeezed, absolute idiot. This is already garbage. The real pressure point is implementing it because it's not an easy paced week to work on. I have nine minutes until my dough has to come out. I'm doing it correctly. I'm not trying to rush it. Interesting, good, not good. Evers, I broke it. There's one thing I love about lemon tarts, they can't be too lemony, what? you mean so if they have too much lemon that's terrible or they can't be too lemony I don't mean it I mean no you don't mean they just can't be too lemony if you make them too lemony that's bad no thank you No It's okay no they can be too lemony, so if I'm making a white lemon top like I'm doing now, yeah, note to self, this can't be too lemony, whatever you do, don't make it too lemony, don't make it too lemony . lemon, no, I got it, cheers buddy, that's exactly what the fumes look like.

Is it a complete well? Absolutely breaking out a new shovel. I'm just doing it. I'm breaking it less now that I've seen that I'm still breathing. What happened here? it's that you've seen how not to do it twice, so if now, this is how you make the dough, oh, it's horrible to do with it. My loose butt doesn't help. An hour less. Missing two hours. I'm waiting for my second. proof, it's not proof, it's a run that has a 30 minute break, then it's blind baked for ten minutes, so 14 in total, then we have to bake the custard there for another 40 minutes, which is now 80 minutes of cooking time. alone and it has to be included in the curriculum hour only two hours and ten minutes yes and we have two hours left yes, aren't you resting?

Are you in the mindset? No, I think it's more important to have it there for cooking and to see, I'm going to make my

meringue

s now, so I'm making a sugar syrup, so it's just sugar and water and basically I'm going to heat it to 118 degrees and In the meantime I'm going to beat some egg whites. then the egg whites will form soft peaks that will rise to about 118 and display and you will get an amazing and lovely

meringue

once you get some Italian meringue. Samia Bell are easy but they are never completely fail-safe. sugar syrup has to be at the right temperature and it has to go into the eggs just when they reach that strong heat once it cools beat all the time we also ask them to add a little raspberry puree to give it a pink color and a slight tank, should just be a pie wire while Mike talks about making his meringue.

I actually paused my mixing. I have my whisk attachment ready to go. I actually plugged this in. This is mine. I put my egg whites in there, so my egg whites now have more egg whites in them, they're not your records, they're my egg whites, I'm sorry, you know if I get four because my Mason pie comes out, we're both named George. because this is Barnes, I know in these circles in my talk, I can really shoot your stuff, you didn't play, you didn't centralize this very well, no one hundred and eighteen, excuse me, excuse me, excuse me, dust it off even just a little bit.

I still eat wet, I already made another mistake and that was trimming it before baking it, but I'm going to put it in the oven and bake it. J is waiting for me to finish with the mixer so he can get the meringue out of it, good, good, perfectly. It's okay to leave now, but I'll make you wait as long as possible. I've been resting for just over 20 minutes. I'm worried I won't have enough time at the end for the cold 24 minutes. enough time to rest it's close to thirty it's close to 30 so what are you doing the MoMA didn't even get one those air bubbles are definite when it rises from the bottom of the bottom this is the top of my fire are you leaving the other way around?

Yes, there is no sink. Oh, what's bothering you. Anemic card pie box from the side. Dude, is this supposed to come out of the side of my hand. Wow, now this goes in, so the baking time is 30 to 40 minutes, but what you really want to look for is that. It wobbles, so it should be done, but there's still a slight wobble in the middle, like a cream caramel or something. Oh, it might be bubbly. It will have a foamy finish. A round wooden egg. Do you know what they kept? Hey when I make my meringue I had two batches of raspberry puree one 125 million 75 mils oh this is 125 mils in an already quite wet I have a rope it's very soft it's softer than my perfect very funny oh that's right, it's scared I was ahead of all mine is in the freezer freezer put in the freezer but crazy it went from free service mine won't be ready I'm going to serve it with hot and cold ice cream ah I would say this is actually one of the easiest items for you all What you have to do is wait for your cake school to finish or run out, but the only thing is that when your cake is called you will have time to prepare the jelly.

King James says wow, it's never good, it's never good because he's never enthusiastically kind. I've compromised, so what Jamie inadvertently did by relaxing his dough in the box and then using only a fraction, was lemon tart, was actually given the chance, but could establish that it won't be in the proportions it should be. have, but it could Let's say it will be a delicious lemon raspberry tart, the berries have a fluffy top, your lemon tart has a very airy top, but it has a good thickness and if it is placed completely, it will give a beautiful slice.

I'm not sure if it will cool fast enough for the gelatin to set and the meringue to set on top. He's using the freezer and the necessary trick with the time limit, but that could get him into even more trouble, and then there's Mike, whose cake looks great. like full of lemon filling, but it took forever to bake, so Jenny said, well, the gelatin will be there, it's going to melt. I don't know what I'm caring about as we speak and he never does. I've been so calm. I just finished with the thinnest layer ever created.

It won't even be a cape, but we warned you that time was of the essence in the last five minutes. No, this is all. There is no time to close the freezer. I'm just going to go ahead, I have real chili, look at that, how did you get it out of the can? All they have to do is make it look amazing, no small feat because Steve's recipe was impressive. No, why don't you want the cake? Oh no, mine from Mike. the same eight I've ordered each different decoration because it wasn't right two minutes is not the time hurry up thirty seconds come on, let's eat your fancy one one Oh, oh, that's meringue, show you the pitiful cake that's real lemon, tangley, lemon that's it lie so no pressure but that's what we're going for and we just have to point out that we didn't give you enough time for this so we're pretty impressed with the result we have on this end remember this table has holes in it. color on the top heavy in the minute I pick it up miss, I even upload the whole slice here oh, I tell you what part of the lemon cake is perfect that Jilly has not completely set and the meringue a little soft to get the peaks, but that's not bad at all, it has a good depth of lemon and the ratio of lemon to raspberry, this doesn't help me at all.

Maybe always let this cool. You just haven't given me enough time to do it. It looks. Well, this was the one that excited me the most and I told the merengue to make the base. You know, it's quite remarkable. It's actually not hot. It's better to go out for three, give it a spit, give it a spin for the camera your jelly has set up. I have layers, only thin layers, very thin, but they are all in proportion, there are less, right? Yes, like flavor. profile, it's still on point, let's do the same, yes actually, it's so good mm-hmm, I usually have to pick a winning house once we totally agree, well, there are a lot of things wrong with all of them , but this one had the biggest part.

It burned but he dropped it with the dough which was chewy the meringue was not very good and the gelatin was almost invisible and for that reason our favorite is Jamie's because although it is smaller each element is actually very good and he adjusted the time for the finer filling, so he used his skill to spike which Jamie beat Barry to. I want a baking challenge, what's the outcome, but the big question is: do you agree? If I have one let us know down in the cupboards don't argue too much because I should have one I should have one and that amazing recipe is part of our amazing list of new books that will be available next week and if you want it DJ you can sign up for the club.

All the details are below. Now I could finish this video. telling you to like the video if you enjoyed it, subscribe if you haven't and click the failed notifications box if you really haven't, but I actually thought I'd rather end it with a set of dentures. I'm fine, what is it? It's called when one chickpea murders another, I don't know who should side with Lumis because chickpeas make hummus, right? As we mentioned, it's run by a group of friends, so if you like what we're doing, there's many ways. that you can support us and get more involved everything you need to know is linked below thank you and we will see in a few days