Athiya Shetty’s affair with food makes for one of the most interesting content binge, on the internet, for any foodie. From healthy drink recipes to delicious snack platters, there’s a something for everyone to enjoy on Athiya’s Instagram profile. The actress is also in a habit of posting a lot of what she enjoys eating to her Instagram stories. Even recently, Athiya recently shared photos of her meal on her social media. The first photo was of a plate of spaghetti, tossed in white sauce with charred Parmesan shavings. The second photo was of lemon meringue pie. The meal looked aesthetic and absolutely tempting.
Credit : Athiya Shetty's Instagram
Athiya has spoken about how she enjoys indulging in her favourite cheat meal - french fries and its several variants accompanied with a nice juicy cheeseburger. Athiya loves Japanese food and wills to go to Tokyo and eat an authentic Japanese meal. In the past, Athiya has also shared photos of a shared meal with her boyfriend and cricketer KL Rahul. She recently shared a photo enjoying pancaked with the caption, “KL Rahul finally sharing his food”.
If Athiya’s food snaps have got you craving for a lemon meringue tart, then you must try out this recipe by Chef Sanjeev Kapoor:
Ingredients :
- 75 ml lemon juice
- 200 grams short crust pastry dough
- 75 grams butter + for greasing
- 188 grams refined flour + for dusting
- 180 grams castor sugar
- 4 eggs
- 112 grams glucose
- 6 grams baking powder
- 38 ml milk
- 1 cup lemon curd
- Italian meringue
- 80 grams egg whites
- 40 grams castor sugar
- A pinch of cream of tartar
Method :
- Preheat oven to 180° C and meanwhile grease a 6 inch square baking tin with some butter. Also dust with some flour.
- Cream together butter and castor sugar in a bowl till light and fluffy. Add eggs one by one and whisk. Add glucose and whisk well.
- Sift together flour and baking powder in the butter-sugar mixture and whisk. Add lemon juice and whisk again. Next, add milk and whisk well.
- Pour the batter into the greased tin and tap. Put the tin into the preheated oven and bake for 15-20 minutes.
- Remove from oven, cool and demould. Dust the worktop with some flour and roll out the short crust pastry dough into a thin sheet.
- Place a medium size tart mould inverted on the sheet and cut into roundels leaving 1 cm from the edges.
- Line the individual medium size tart moulds with the prepared dough roundels and trim off the excess dough from the top.
- Place a parchment paper on top of the prepared tart base and fill them with baking beans.
- Put the tart moulds into the preheated oven and blind bake for 15 minutes. Remove from oven, cool and demould.
- Halve the sponge horizontally and cut into roundels using a medium size cookie cutter.
- Line each tart shell with sponge roundels.
- Fill a piping bag with lemon curd and pipe out on top of the prepared tarts.
- To prepare meringue, take castor sugar and ¼ cup water in a non-stick pan. Place it on heat and make a sugar syrup.
- Take egg whites in a bowl. Add cream of tartar and beat till light and fluffy. Add sugar syrup gradually and beat till soft peaks appear.
- Fill a piping bag fitted with a star nozzle with the meringue and pipe out on top of the prepared tarts.
- Brulee the meringues using a blow torch and serve.
