It’s so nice to start getting back to some version of normal. I can’t complain much though since I’m pretty much ‘sheltering in place’ most days anyway and I like it that way though I must admit even I’ve been missing the ability to go out. Now that most places have reopened we’ve decided to catching up on some of our favourites.
One place I like but we never seem to get to is Pineridge Hollow. It’s a lovely country store with cool knick-knacks to look at and buy if you like, a beautiful property to wander around and pretty adorable restaurant with some delicious menu items. It’s a little out of the way, I think it’s about 15 minutes outside the city, which isn’t the factor for us, we’re 10 minutes out of the city anyway, for us it’s that we get lost a little on our way out there. We did this time as well…. I guess we’ll have to go more often 😉
Though I think we may have had this dessert there before something happened and this time it literally blew our minds. It’s not often we order the same thing but this time we did and we were glad because once we hd a taste we likely wouldn’t have wanted to share. So so GOOD. A few days later we kept talking about it. So much so that my husband started searching for a recipe online. I know most places don’t want to give away their secrets, and not that I can blame them but honestly most often and most people don’t want to start making their products at home. It can be a lot of work and sometimes it’s just nice going out to enjoy a meal. But it’s also nice to find something amazing…. And then to … pretty easily – make it at home! Thank you Pineridge Hollow for sharing this recipe for the Frozen Saskatoon & Lemon Meringue Torte, it was just what I needed to recreate the luscious dessert!
This was one of those recipes, though I had been ruminating about how they managed this amazingly scrumptious dessert, was surprisingly easy to put together. Seriously. Though it is a ‘make ahead’ recipe given it needs to freeze for 8 hours. This also means that it will keep for a few days and be just as good later in the week.
Also a good thing, most often I make a cake for company and feel bad about giving it also as left overs. I wouldn’t feel bad doing that with this one since it really needs to be individually plated.
Frozen Lemon Meringue – Adapted from Pineridge Hollow archives and Ciao Winnipeg
Meringue
- 10 Large egg whites
- 2 1/4 cups white sugar
- 3 Tbsp cornstarch
- 3 tsp lemon zest
Use a pot lid or plate to trace four, eight-inch circles on parchment paper. Place paper upside down on baking sheet (to not get the pencil or ink mark on the meringue). Combine 1 cup of the sugar, cornstarch and zest. Set aside.
In electric mixer, beat egg whites until soft peaks form. Gradually add in 1 1/4 cups sugar until stiff peaks form. Take from mixer and fold in reserved sugar mixture.
Spoon meringue onto the prepared parchment paper and smooth the tops. Bake for 1 hr or until dry at 200 degrees and let cool completely. Meringues can be stored in a cool, dry place for 3 days. The meringues at Pineridge Hollow were browned a bit and I suspect that they used a hotter oven. I used the 200 degrees and mine tuned out pretty white.
Lemon Sauce
- 3 cups white sugar
- 6 eggs
- 1 1/2 cups lemon juice
- 1/2 cup butter, melted
Mix all ingredients in a small sauce pot or double boiler and simmer slowly until thick enough to cover the back of a spoon. Set aside in a container covering the top with plastic wrap so a skin doesn’t form when cooling. Cool in refrigerator until ready to assemble with whipping cream.
Assembly
Once meringues and lemon sauce have cooled whip up a litre of whipping cream. Once whipped fold in 1/2 of the lemon sauce. Place the first layer of meringue onto something that can used to carry and/or serve. I lined mine with plastic wrap that could be folded over the whole dessert when done. layer 1/3 of the lemon whipping cream on the first layer. Layer another meringue and continue until done. Finish the cake with a meringue layer, much easier to transport and store this way. Freeze for 8 hours or overnight.
Just before serving, remove from freezer, decorate with more whipping cream and drizzled lemon sauce (you only used half for the whipping cream filling) and top with some pretty fresh fruit. Bon Appetite!
