I hope you don’t mind the camera in the screen😅 Very amateur looking but I thought.. well, why not! I might include this film-as-I-go type of video sometimes here and there. I also love capturing each step from different angles and instruct step by step with voiceover too, so that style won’t go away. It’s just time to experiment😊 I’ll welcome any feedback❤
I love this format! Great lighting. I didn't mind the tripod at all. Two things I noticed... 1) the space we all work in is so important, and it's great to see how you arrange things, and 2) I've always had great respect for your recipes and tips and the completeness of your explanations. But after watching I have a new respect for your ability to teach. After sitting and analysing that impression for a bit, I think it's because your videos rarely show you in your space doing the work -- they've been zoomed in on the utensils, bowls, ingredients, etc. In this one, on the other hand, seeing your capacity for focus and precision "in real time" in the workspace is really inspiring, and I want to emulate that. Thanks for the great recipe too! I'm excited to share it with my family.
Thank you so much for the detailed feedback!! It’s really helpful🙏🏻😊 It’s so true, I love to zoom in the camera oftentimes to capture the looks in detail. I’m glad to hear this style was also helpful for you - to see the flow, the surroundings, etc. I’ll include this style sometimes to mix things up!😊
I used to feel really insecure growing up eating very modest Asian desserts made with unusual-typically savory-ingredients like rice and beans. But watching you make this MASTERPIECE I had the epiphany that most European desserts are just variations on scrambled eggs and milk 😂
Hi , its my first time on your youtube site. What can i say , but wow , the lemon meringue pie looks so yummy and its so achievable to make . I am truly impressed and i will be back for more of your recipes . Many thanks 😊👌👍
I love your channel, I love the calm way you explain and add tips. I have always made lemon meringue tart with condensedmilk, lemon juice and eggs as the filling but it is very sweet. Making it this way is sooo much nicer. Thankyou😊
Hey Chef!!!!!! I love your channel. This new setup is fantastic. I’ve always enjoyed your videos because they are very entertaining and educational. I have learned a lot from them. Thank you for always sharing your knowledge with us. P.s I loveeeeeeee that your recipes always come in grams. 😊
I thought that I made a delicious lemon merange pie until I just watched your tutorial. Adding the butter after the lemon cooled is genius and Adding the simple syrup to the merange is something lacking in mine. I'm so glad I stumbled on this video. Thank you from your newest subscriber. Guess what I'll be making for Sunday desert this weekend.
Hi Aya I watched some of your videos and I like how you explain things and the whys and hows. I have watched your lady fingers' video. They rise higher than other homemade lady fingers. I am trying it out. Appreciate what you have done. Thank you 😊
Back story of finding and ultimately subscribing to your channel. Of all things I was watching a Bushcraft channel and your video of Moist Pumpkin Bread popped up on my feed and was thinking hmm.. lets see what spices they use and how much. So I didn't watch the video but went to your website instead to see how you do things and how you explain how to do things with just your words. I got to the part about the butter and after reading how to "squish" it I laughed and happily read the rest. Normally so many sound so stiff and formal and I glance at the recipe then leave. With you it seems more natural and caught my attention. So back to TH-cam to watch the video and was not disappointed with how you came across as being informative and friendly. But what sealed the deal for me was my love of the scents of fall in baking and especially that Lemon Meringue Tart as I love fresh made lemon curd with that delightful tang of lemon that you can actually taste and not a yellow colored looking pudding that is lifeless. And how your made the crust for the tart that came out beautifully. I do like your step-by-step way of doing things. Thank you for being yourself as it makes your videos worth watching and learning from.
I will definately try the crust! Can you please make a pumpkin mousse tart for Thanksgiving! I have been using Barefoot Contessa one for many years and everyone loves it, but there are so many steps to it! Do you have an easy and delicious tart that you would like to share? Thank you and I love your videos!
Thank you for the request! I can't promise if I can share the exact tart, but I would love to share something fall for Holidays😊 Thank you for watching my videos!!🙏
Noted! 😊 I shared how to make 4 kinds of classic cookies (one of them is chocolate chips) last year during the Holiday season, but would love to share a solo chocolate chip cookie tutorial sometime😉
Great tutorial!💪🏻🫵🏻👋🏻✌🏻😇 I must start to learn how to make tarts!🤓! I love Lemon! Ever heard of “Nuns Buns”? Can you make some sort of small Lemon Bites?🙏🏻😇✌🏻👋🏻
I love your tutorials... I tried this tart and it is sò good. My husband loves the sweet Italian marangue but I would love to know if one can add less sugar and if I can, will it alter the fluffy texture of the marangue.
I’m going to try this recipe. My one of my husband’s favorite pies! You make it look easy! BTW love your docked rolling pin. Can’t find it anywhere online! Where did you get it please and thank you!🙏
Thank you! Hope you guys like it! I got it in Japan a while ago at a store called Cuoca. They do not ship internationally, unfortunately.😣 I didn't find it online either. I think it's a popular style in Japan.
Thank you for sharing the recipe, and you explain very well with details, but about the butter, i recommend using less or half of the quantity because when I used the quantity as described and when i try to test it's feel little bit the butter in the cream and the lemon was too much i recommend to do a half of the quantity but in general the recipe was good
How far ahead time wise can we make this ? It is quite labour intensive so making it in advance would be more feasible 😅… beautiful tutorial and thank you 🙏 ❤
I understand! You can make the tart crust ahead - either freezing the pan after you fit the rolled out dough into it or bake the crust, freeze it in an airtight container, and bake again to release moistures. I shared about it a bit more in detail at the very end of my tart crust tutorial, check it out if you like! You could also make lemon curd ahead, freeze it, and thaw it at room temperature until it gets creamy. Once the tart is assembled, I recommend consuming it within that day or at least within 24 hours!
@@PastryLivingwithAya thank you so much for your detailed reply. I understand the fragility of meringue even it is my own favourite in the Italian form because of its stability when I make buttercream to frost cakes with. I am indeed so interested to learn : what do the Asian bakery use for meringues on their lemon tart that don’t ever weep ? 😄
You can use the same amount of all-purpose flour or cake flour instead. Just note that the tart crust tends to shrink/get winded a little bit more easily due to more gluten - Rest the dough well in the fridge before baking it to minimize it. The resting time makes a very noticeable difference!
I haven't tried it before but I think it should! Let me know if you ever tried it😉 I also shared a key lime pie recipe lately, check it out if you would like a more classic keylime pie flavor with fluffy whipped cream on top.
Hello! Thank you for the recipe. I live in sweden and standard butter have 82% fat, do you think I need less butter for the lemoncurd compared to US butter? And also, unsalted butter as with the tart?
I have a question regarding the lemon filling. I have a recipe for a lemon pie with a cream cheese bottom and the lemon filling has cornstarch as a thickener. Whenever it sits in the refrigerator for a couple of days the lemon filling starts to weep and there is liquid at the bottom of the pie tin. What type of lemon filling could I use so that doesn't continue to happen?
@@PastryLivingwithAya no, the pie has a cream cheese base at the bottom of the crust and topped with the lemon filling. I also pipe whipped cream on top for decoration.
![[Masterclass] How To Make Perfect Macarons At Home | Italian Method](http://i.ytimg.com/vi/jN6fnRmpDfo/mqdefault.jpg)
I hope you don’t mind the camera in the screen😅 Very amateur looking but I thought.. well, why not! I might include this film-as-I-go type of video sometimes here and there. I also love capturing each step from different angles and instruct step by step with voiceover too, so that style won’t go away. It’s just time to experiment😊 I’ll welcome any feedback❤
Yes ! It clearly shows each step at different angles. Good move! Thank you for the wonderful recipe .
@@KOALAWALA9Thank you!
I have been waiting to this day when you detail how to make a perfect lemon tart 🙏🙏🙏 thank so much Aya ❤
@@kyly2411My pleasure! Thanks for waiting🤗❤️
This new format is much more about you, the teacher, teaching 😊 the voice over is a tad less personal. 😂
I love this format! Great lighting. I didn't mind the tripod at all. Two things I noticed... 1) the space we all work in is so important, and it's great to see how you arrange things, and 2) I've always had great respect for your recipes and tips and the completeness of your explanations. But after watching I have a new respect for your ability to teach. After sitting and analysing that impression for a bit, I think it's because your videos rarely show you in your space doing the work -- they've been zoomed in on the utensils, bowls, ingredients, etc. In this one, on the other hand, seeing your capacity for focus and precision "in real time" in the workspace is really inspiring, and I want to emulate that.
Thanks for the great recipe too! I'm excited to share it with my family.
Thank you so much for the detailed feedback!! It’s really helpful🙏🏻😊 It’s so true, I love to zoom in the camera oftentimes to capture the looks in detail.
I’m glad to hear this style was also helpful for you - to see the flow, the surroundings, etc. I’ll include this style sometimes to mix things up!😊
Sunday morning, cup of coffee, watching bakery content. Pure bliss.
I'm honored to be in a part of your relaxing sunday morning ☕🌞
I used to feel really insecure growing up eating very modest Asian desserts made with unusual-typically savory-ingredients like rice and beans. But watching you make this MASTERPIECE I had the epiphany that most European desserts are just variations on scrambled eggs and milk 😂
this has to be the very best lemon Marange recipe ever. Your tutorial is also excellent as well. I'll definitely make this soon. thank you.
Perfection! I love your recipes but can watch your videos purely for entertainment! Thank You.
I'm happy to hear that!🤗💓
Amazing once again I've been looking for a great lemon meringue tart forever
I liked the way made the camera angles in this video. The tart looks amazing!
Thanks so much!
From all the recipes what I have seen (Lemon cream that's) your the best thank you ❤
Great new format. I love the way you present everything. You don’t rush your tutorial and love the tips at the end.❤
Thank you so much!!😊💕
You’re so talented. Looks beautiful
Enjoyed this new set up very much. You are a wonderful teacher and I really enjoy the thorough instruction.
Thank you so much!😊💓
That looks absolutely spectacular, Aya! Great explanations and tips here, too!
Thank you!!
Hi , its my first time on your youtube site.
What can i say , but wow , the lemon meringue pie looks so yummy and its so achievable to make . I am truly impressed and i will be back for more of your recipes .
Many thanks
😊👌👍
Glad to see you are back. I love lemony things. I like the new filming as well
Thank you🤗💕
@Aya.. made this today.. best lemon curd ever! Perfect to my taste that I’m looking for.. just the right tangy & not sweet! Thank you ❤️
I love your channel, I love the calm way you explain and add tips. I have always made lemon meringue tart with condensedmilk, lemon juice and eggs as the filling but it is very sweet. Making it this way is sooo much nicer. Thankyou😊
Thank you!! That type of lemon filling is so popular for sure! I hope you'll like this one😊
Always enjoy your videos and amazing recipes!
Thank you for your awesome recipe and step-by-step instructions v
I hope you and your family are doing well! I’m excited about this recipe and thank you for sharing !
My pleasure! Thank you🙏💓
Love the format, was able to follow along as you baked this. My favourite tart done in the best way, thank you!
Looks delicious, done perfectly
Hey Chef!!!!!! I love your channel. This new setup is fantastic. I’ve always enjoyed your videos because they are very entertaining and educational. I have learned a lot from them. Thank you for always sharing your knowledge with us.
P.s I loveeeeeeee that your recipes always come in grams. 😊
Thanks so much!! I'm glad they are helpful for you and you find them entertaining😊 Thank you!
You make baking look so easy. That cream even looks creamy 😊
Thank you😋
Love the format and the content. Thanks!
Glad you enjoy it! Thank you!
Great recipe! Thank you very much. I like both kinds of your videos.
Thanks for your feedback!😊 I'll do both then💓
Qué delicia, luce exquisito.Gracias por la receta.😍😍😍
Gracias!!
I loved your tutorial ❤❤
I made this, I made this, it was beautiful, thank you, love your work girl, bless you!
I thought that I made a delicious lemon merange pie until I just watched your tutorial. Adding the butter after the lemon cooled is genius and Adding the simple syrup to the merange is something lacking in mine. I'm so glad I stumbled on this video. Thank you from your newest subscriber. Guess what I'll be making for Sunday desert this weekend.
Thank you! And welcome to the channel🤗 I hope you'll enjoy the tart this weekend!!
Very delicious 😋 thank you for share your wonderful recipe 👍
My pleasure!!
A big big thank you ❤❤❤
My pleasure!
Bravissima 💖💖💖
Tanti cari saluti dall'Italia 🇮🇪
Hi Aya I watched some of your videos and I like how you explain things and the whys and hows. I have watched your lady fingers' video. They rise higher than other homemade lady fingers. I am trying it out. Appreciate what you have done. Thank you 😊
Great! Thanks for sharing it💓
I only found your video now. Love it.
Glad you found it!😊
*YUMMY!!* Lemon *rules.* ❤️👍🏻🍋👍🏻❤️
SPATUURRRRAAAAAAAA!
Great vid. Thank you.
Looks delicious and yummy 😋 🌻👍💛
Thank you🎉❤ Thank you! ❤❤❤
Thank YOU!!! 😊
Interest in making anything peachy since it’s peach season? W 💕
Amazing LIKE ALWAYS❤❤❤
Thank you!!🤗
Looks delicious!! Cant wait to try this!!! Also I do not mind the camera at all
Good🤗 Thank you!
Back story of finding and ultimately subscribing to your channel. Of all things I was watching a Bushcraft channel and your video of Moist Pumpkin Bread popped up on my feed and was thinking hmm.. lets see what spices they use and how much. So I didn't watch the video but went to your website instead to see how you do things and how you explain how to do things with just your words. I got to the part about the butter and after reading how to "squish" it I laughed and happily read the rest. Normally so many sound so stiff and formal and I glance at the recipe then leave. With you it seems more natural and caught my attention. So back to TH-cam to watch the video and was not disappointed with how you came across as being informative and friendly. But what sealed the deal for me was my love of the scents of fall in baking and especially that Lemon Meringue Tart as I love fresh made lemon curd with that delightful tang of lemon that you can actually taste and not a yellow colored looking pudding that is lifeless. And how your made the crust for the tart that came out beautifully. I do like your step-by-step way of doing things. Thank you for being yourself as it makes your videos worth watching and learning from.
Lovely
Excellent explication merci bcq ❤🎉 d Alger
Merci!
Delicious thank you
Oh yum, that looks delicious. You make it look so easy, though I know it's not.
I will definately try the crust! Can you please make a pumpkin mousse tart for Thanksgiving! I have been using Barefoot Contessa one for many years and everyone loves it, but there are so many steps to it! Do you have an easy and delicious tart that you would like to share? Thank you and I love your videos!
Thank you for the request! I can't promise if I can share the exact tart, but I would love to share something fall for Holidays😊 Thank you for watching my videos!!🙏
Great! New subscriber here. Looks so scrumptious.
Thank you for subscribing! Welcome🤗
love it
😋 It is very wonderful and you should work carefully.⭐️⭐️⭐️⭐️
This is such a beautiful video. I’d kindly also love to request for a chocolate chips cookie video☺️
Noted! 😊 I shared how to make 4 kinds of classic cookies (one of them is chocolate chips) last year during the Holiday season, but would love to share a solo chocolate chip cookie tutorial sometime😉
Thank you so much for the consideration 😊
Perfect
Yum.
Great tutorial!💪🏻🫵🏻👋🏻✌🏻😇 I must start to learn how to make tarts!🤓! I love Lemon!
Ever heard of “Nuns Buns”? Can you make some sort of small Lemon Bites?🙏🏻😇✌🏻👋🏻
Is it the same as Religieuse? I am hoping to share a lemon bar recipe sometime😊 So many lemon recipes I LOVE!
I love your tutorials...
I tried this tart and it is sò good. My husband loves the sweet Italian marangue but I would love to know if one can add less sugar and if I can, will it alter the fluffy texture of the marangue.
You are awesome.
This looks so delicious! can i use a pie pan instead of a tart pan?
Yes!!
Kakav divan kolač! Kako sad da idem na spavanje?
I’m going to try this recipe. My one of my husband’s favorite pies!
You make it look easy!
BTW love your docked rolling pin. Can’t find it anywhere online! Where did you get it please and thank you!🙏
Thank you! Hope you guys like it! I got it in Japan a while ago at a store called Cuoca. They do not ship internationally, unfortunately.😣 I didn't find it online either. I think it's a popular style in Japan.
@@PastryLivingwithAya Going to Japan (Tokyo, Kyoto, Osaka), next spring. I’ll write down that store. 🤞
What rolling pin are you using? I love the mini waffle pattern! Where can I get one?
Thank you for sharing the recipe, and you explain very well with details, but about the butter, i recommend using less or half of the quantity because when I used the quantity as described and when i try to test it's feel little bit the butter in the cream and the lemon was too much i recommend to do a half of the quantity but in general the recipe was good
Thanks very matsh!!!!!! You are bäääääst!!!!!!!!
How far ahead time wise can we make this ? It is quite labour intensive so making it in advance would be more feasible 😅… beautiful tutorial and thank you 🙏 ❤
I understand! You can make the tart crust ahead - either freezing the pan after you fit the rolled out dough into it or bake the crust, freeze it in an airtight container, and bake again to release moistures. I shared about it a bit more in detail at the very end of my tart crust tutorial, check it out if you like! You could also make lemon curd ahead, freeze it, and thaw it at room temperature until it gets creamy. Once the tart is assembled, I recommend consuming it within that day or at least within 24 hours!
@@PastryLivingwithAya thank you so much for your detailed reply. I understand the fragility of meringue even it is my own favourite in the Italian form because of its stability when I make buttercream to frost cakes with. I am indeed so interested to learn : what do the Asian bakery use for meringues on their lemon tart that don’t ever weep ? 😄
Thank for the recipe. Are there alternatives to almond flour? May people have nut allergies
You can use the same amount of all-purpose flour or cake flour instead. Just note that the tart crust tends to shrink/get winded a little bit more easily due to more gluten - Rest the dough well in the fridge before baking it to minimize it. The resting time makes a very noticeable difference!
Thanks Aya.
Thank you for the recipe Can I use lime juice instead of lemon juice
I haven't tried it before but I think it should! Let me know if you ever tried it😉 I also shared a key lime pie recipe lately, check it out if you would like a more classic keylime pie flavor with fluffy whipped cream on top.
Hello! Thank you for the recipe. I live in sweden and standard butter have 82% fat, do you think I need less butter for the lemoncurd compared to US butter? And also, unsalted butter as with the tart?
❤❤❤❤
Hı chef thıs ıs so o nıce . What ıs the brand name of your toch please
just found you channel. I've only watched a couple videos so far, but I noticed you're using professional techniques
thanks
Where did you get your rolling pin from. I really like it. But can’t find them.
what happens if i dont have almond meal for the tart? is it possible to omit it out
what is powdered sugar? Is it bakery sugar, icing sugar or the sugar that blended in a blender? thank you
Супер 🎉
I have a question regarding the lemon filling. I have a recipe for a lemon pie with a cream cheese bottom and the lemon filling has cornstarch as a thickener. Whenever it sits in the refrigerator for a couple of days the lemon filling starts to weep and there is liquid at the bottom of the pie tin. What type of lemon filling could I use so that doesn't continue to happen?
Is the lemon pie topped with meringue? Usually, the meringue starts to weep after 3- 4 days. Let me check that first before giving you the advice!
@@PastryLivingwithAya no, the pie has a cream cheese base at the bottom of the crust and topped with the lemon filling. I also pipe whipped cream on top for decoration.
@@PastryLivingwithAya thank you for responding.
I don't have access to Almond Flour. Can I use Bread Flour or AP Flour instead? If not, I have other crust recipes.
Its ground fine fine almonds. hope tht helps.
❤
About the lemon curd on description box ,how much tart enough please ?!!
Hello I'm watching you from Tirana Albania 🇦🇱🇦🇱🇦🇱,I don't have a machine can do with hand
Is there a way to cook the merangue? It might not cook with just the flame of the torch
The hot sugar cooks the meringue so it is safe to eat. If you don't have a torch pop it under a grill. Hope this helps
@@TheGerryann thank you so much! I will try this rather 😊
Almond allergy. Can I leave out? Thanks.
🙏 🙏 🙏 🙏 👍👍👌👌💐💐💐💐💐
Traducirlo al español plis
Please, make a tart recipe without almound flour
@ziyadsulaiman6394 Yes. I’d love to see options for almond flour, as well as a non-nut based flour
Great but I don't have a torch to finish it off.
Neither do I, but I was thinking of putting the oven on grill an see if that works...
Pusiste tu merengue de una forma horrible para tan hermoso trabajo