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A comprehensive guide to making lemon meringue tarts, demonstrating three classic meringue techniques (French, Swiss, and Italian) and how to prevent the common problem of meringue 'weeping'. Includes step-by-step instructions for each meringue, tips for success, and a final torching for the perfect finish.
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A deconstructed take on classic chicken cordon bleu, baked as a comforting casserole. Tender chicken strips are tossed with smoked ham, Gruyère, Dijon mustard, and a splash of cream, then topped with a buttery panko‑Parmesan crust for extra crunch. Ready in about an hour, this dish delivers the familiar flavors of cordon bleu with far less mess.

A comprehensive guide to making lemon meringue tarts, demonstrating three classic meringue techniques (French, Swiss, and Italian) and how to prevent the common problem of meringue 'weeping'. Includes step-by-step instructions for each meringue, tips for success, and a final torching for the perfect finish.

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