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Olson starts by sharing her recipe for basic gingerbread cut-out cookies. Olson then prepares a moist and fragrant gingerbread cake. To create an elegant and formal dessert with gingerbread, Olson bakes a gingerbread berry layer cake with lemon frosting. And finally, Olson makes gingerbread place card tags.
Olson first focuses on the foundation, teaching viewers a simple key recipe using the baking skill at a beginner's level. Next, a more complex recipe is shown building on the foundation skill. Then, a showcase recipe is demonstrated featuring an elaborate, restaurant-quality dessert or savoury baked good.
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Anna Olson (born May 4, 1968) is an American pastry chef. She was previously the host of Food Network Canada's Fresh with Anna Olson , [ 1 ] Sugar and Kitchen Equipped and Bake with Anna Olson . She is currently a judge on both Great Chocolate Showdown and Junior Chef Showdown , both of which premiered in 2020.
Loosely cover the pan with plastic wrap and freeze the pie for at least 6 hours. 4. Wrap a warm, damp kitchen towel around the side of the springform pan to release the pie; remove the ring.
The pie uses a crust containing saltines, butter, and sugar and a curd containing lemons or limes, condensed milk, and egg yolks. [1] [4] The curd is topped with a sweetened whipped cream and then finishing salt and/or lemon zest. [1] The pie is notable for the speed and ease with which it can be made. [5]
Swiss Meringue Snip off end (about 1/2" to 3/4") of a piping bag; fit with a piping tip of your choice (we used a large star tip). If you don't have a piping tip, snip off 1/2" from the corner of ...
The name 'Lemon Meringue Pie' appears in 1869, [7] but lemon custard pies with meringue topping were often simply called lemon cream pie. [8] In literature one of the first references to this dessert can be found in the book 'Memoir and Letters of Jenny C. White Del Bal' by Rhoda E. White, published in 1868. [9] A chocolate meringue variant exists.