In this episode, I will talk about Lemon meringue bars, who invented the original pie, and how you can make some for yourself.

INGREDIENTS:
1 1/2 cups All-Purpose Flour, 
1/4 teaspoon salt, 
1/4 teaspoon baking powder, 
1 cup sugar, divided, 
1/2 cup butter, 
4 large eggs divided, 
1 can (14 ounces) of sweetened condensed milk,  
Zest from two lemons, 
1/2 cup + 1 teaspoon lemon juice.

STEPS:

1: preheat the oven to 350 degrees, 
2: Line a 9×13 pan with parchment paper, or mist the pan with baking spray, and then set it aside. 

3: Whisk together the flour, salt, baking powder, and half cup of sugar. 
4: Cut in the butter until the dough is crumbly. 
5: Stir in 3 egg yolks and make sure it's just the yolk, save the whites for later. 

6: Now press the crust into the prepared pan, bake for 15 minutes, and let it cool completely. 

7: While the crust is cooling, combine the sweetened condensed milk, lemon zest, and half cup lemon juice in a medium bowl, then pour over the cooled crust. 

8: In a mixer, whip 4 egg whites until they are foamy.
9: Slowly add the 1 teaspoon lemon juice and 1/2 cup sugar.
10: Beat it until stiff peaks form, it should take about 2 minutes.

11: Spread it over the top of the lemon filling and bake for an additional 20 minutes, or until lightly browned. 
12: Wait for it to cool completely and chill before cutting.

In this episode I talk about focaccia, its long history, and what you'll need to make it.
INGREDIENTS:
3.5 cups all-purpose flour plus extra for dusting, 2 teaspoons of dried yeast, 1/2 teaspoon salt, 5 tablespoons extra-virgin olive oil, 1 cup warm water, 10 oz cherry tomatoes salt and freshly ground black pepper, a handful of fresh basil leaves, 2 tablespoons ready-made, good-quality pesto Genovese (pesto made with basil and pine nuts)

STEPS:
1: Sift the flour into a large bowl, stir in the yeast, and add the salt. Make a well in the center, pour in 3 tablespoons of the oil and the water, and mix everything together with a wooden spoon. Transfer the mixture to a floured surface and knead for 10 minutes, until you create a smooth, elastic dough.

2: Place the dough in a greased bowl, then over with a clean kitchen towel, and leave to rise in a warm place for about 1 hour, until nearly doubled in size.

3: Oil a baking sheet measuring about 16 x 16in.

4: Push down the dough and place on the oiled baking sheet. Stretch into a shape no more than 1 in thick. Leave to rest for 20 minutes. Preheat the oven to 450°F.

5: In a small bowl, mix together 3 tablespoons water with 1 tablespoon of the olive oil.

6: Once the 20 minutes are up, brush the stretched dough with the water and oil mixture and transfer the tray to the middle of the oven for about 20 minutes.

7: Meanwhile, quarter the cherry tomatoes. Place in a colander and sprinkle some salt over them, then set them aside for 10 minutes to allow any

excess water to drain off.

8: Once the tomatoes are ready, place them in a bowl with the fresh basil and the pesto. Drizzle the remaining olive oil over the top and mix well. At this point, the focaccia should be ready: remove it from the oven and cover it with the cherry tomatoes and pesto mix. Serve immediately.