How To make Bake Sale Lemon Meringue Pie
1 refrigerated pie crust (half of 15-ounce
room
temperature 1 package) 1 teaspoon all purpose flour
1 1/4 cups sugar
1/3 cup sugar
1 1/2 cups water
6 tablespoons cornstarch
5 large eggs :
separated
1 tablespoon grated lemon peel
1 Pinch salt
1/2 cup fresh lemon juice
2 tablespoons unsalted butter -- (1/4 stick) room
temperature 1/2 teaspoon cream of tartar
Position rack in center of oven and preheat to 450=B0F. Unfold pie crust. Press out fold lines. If crust cracks, wet fingers and push edges together. Sprinkle flour over crust. Place crust floured side down in 9-inch-diameter glass pie dish. Fold edges over; crimp decoratively. Pierce crust all over with fork. Bake until crust is pale golden, about 12 minutes. Cool crust completely on rack. Whisk 1 1/4 cups sugar, water, 5 tablespoons cornstarch, egg yolks, lemon peel and salt in heavy medium saucepan to blend. Whisk over medium heat until mixture comes to boil. Whisk over medium heat until mixture comes to boil. Whisk until mixture thickens, about 2 minutes. Remove from heat. Add lemon juice and butter; whisk until smooth. Cool completely, stirring occasionally, about 1 hour. Preheat oven to 350=B0F. Mix 1/3 cup sugar and 1 tablespoon cornstarch in small bowl. Beat egg whites in large bowl until foamy; add cream of tartar and beat until soft peaks form. Add sugar mixture 1 tablespoonful at a time, beating until stiff peaks form after each addition. Spread cooled lemon filling in crust. Spoon dollops of meringue around edge of pie atop filling. Spoon remaining meringue onto center of pie. Spread meringue to cover filling, mounding in center and sealing completely to crust edge. Using rubber spatula or spoon, swirl meringue decoratively, forming peaks. Bake pie until meringue peaks are light brown, about 12 minutes. Transfer to rack and cool completely. refrigerate pie until cold, about 1 1/2 hours. (Can be prepared 3 hours ahead. Keep refrigerated.) 8 Servings=20 Bon App=E9tit July 1995=20
How To make Bake Sale Lemon Meringue Pie's Videos
Mile-High Lemon Meringue Pie with Foolproof Pie Crust Recipe - Gemma's Bigger Bolder Baking Ep. 27
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Lemon Meringue Pie with a perfect pie crust!
Hi Bold Bakers! August 15 is National Lemon Meringue Pie Day so I'm celebrating by showing you how to make it BIG & BOLD with a perfect pie crust! Pastry is one of my specialties so I hope you enjoy it as much as I do.
How to Make Foolproof Meringue Video:
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FULL RECIPE BELOW
Gemma's Lemon Meringue Pie
INGREDIENTS
Yields 1 large pie or 4 small pies
Pastry
1 ⅓ Cup (175g) plain flour
7 Tbsp (100g) cold unsalted butter, cubed
1 Tbsp icing sugar
1 egg yolk
2 Tbsp water
Pinch of salt
Lemon Curd
Finely grated zest and juice of 4 large lemons
2 Tbsp cornflour
½ Cup (100g) sugar
1 whole eggs and 3 yolks, mixed (at room temperature)
6 Tbsp (85g) butter
For the Meringue (video:
4 egg whites (at room temperature) (120g)
1 ⅔ Cup sugar
METHOD
1. Put flour, butter and icing sugar and salt in a food processor. Pulse until fine crumbs form. Mix together the egg yolks and water and add to the dry ingredients. Pulse until a dough forms., around 10 seconds.
2. Wrap the pastry in cling wrap and refrigerate for 30 minute to allow the gluten to relax.
3. Grease your pie dish with butter ( For a big pie 18” or more, I used 41/2” small tins)
4. Roll out the pastry to ¼ cm . Carefully line your dish pushing the pastry into the edges. Leave an extra lip of pastry and the edges. Leave it rough as you will discard after baking. Pierce (dock) the pastry base with a fork. Brush with egg white to form a seal and freeze until solid.
5. Bake at 400oF (200oC) 15-20 minutes or until golden brown. While still warm run a knife around the edge of the pastry make it level and clean. (see in video)
6. For the Lemon Curd: Put lemon juice in a measuring jug and top up with water to 1 ½ Cups (300ml). Otherwise it will be extremely lemony.
7. Pour into a medium saucepan, caster sugar and zest. Bring to a simmer. Mix a little hot lemon juice with the cornflour, whisk and add it back into the saucepan.
8. Whisk well. Cook over a medium heat for 4 minutes or until thickened. Reduce heat to low. Add whole egg and remaining egg yolks and butter. Cook for 3 minutes or until thick.
9. Pass through a sieve to take out zest and any cooked egg. Put into a clean bowl and cover surface with a butter paper (or rub with a little butter and cling film). Set aside to cool.
10. Put egg whites in the grease free bowl of an electric mixer. Beat on medium until it forms soft peaks.
11. Slowly add in the sugar a tablespoon at a time until incorporated. The mix will more the double in size and be light. watch for method.
12. To assemble the Pie: Fill your pie crust fill the lemon curd all the way to the rim. Pile your meringue high on top. The BIGGER the BETTER!!
13. Bake at 400oF (2OOoF) for 8 minutes only. Take care not to over cook as the meringue will burn if left. Enjoy!!!!!
Lemon Meringue Pie - An Easy Culinary Classic
In this video, Pâtissière Clare shows you her recipe for the famous crowd-pleaser, lemon meringue pie. This classic dessert is easy to make, and is sure to impress your foody friends! Check out the ingredients list below.
Ingredients:
The Pastry
All Purpose Flour
Butter
Sugar
Salt
The Lemon Curd
castor sugar
lemon juice
lemon zest
90g (3oz) of unsalted butter
4 egg yolks
The Meringue
4 egg whites
water
salt
sugar
Lemon Meringue Pie by Buddy Valastro | Rachael Ray Show
From his book Baking with the Cake Boss, Buddy Valastro shows how to make a classic pie that's ideal for beginner bakers.
For more follow the hashtag #RachaelRayShow
Fresh And Sweet Homemade LEMON MERINGUE PIE Recipe
If you love homemade pies, try this easy and delicious lemon meringue pie recipe! This pie has a crisp homemade crust and a sweet swiss meringue topping. The perfect combination of tanginess and sweetness. Full recipe below.
Ingredients:
For the pie dough:
100g softened butter
pinch of salt
75g powdered sugar
50g corn starch
1 egg
170g all-purpose flour
For the filling:
2 cups / 480ml lemon curd (store-bought or homemade:
Swiss meringue:
½ cup / 120ml sugar
3 egg whites
pinch of salt
1 tsp vanilla sugar
Method:
1. Preheat the oven to 375 °F / 190 °C.
2. Beat the butter with a hand mixer until it turns pale.
3. Add the powdered sugar, corn starch, and salt and mix until combined.
4. Mix in the egg half at a time.
5. Add the flour and mix until well combined.
6. Wrap the dough in plastic wrap and let it rest in the fridge for 30 minutes.
7. Roll the dough between baking papers into a thin sheet.
8. Transfer the dough sheet to the pie tin.
9. Push the dough in and gently press against the edges.
10. Remove the excess dough by trimming the edges.
11. Prick the base with a fork.
12. Put the base into the freezer for 30 minutes.
13. Carefully cover the base with foil.
14. Bake in the preheated oven for about 20 minutes.
15. Remove the foil and let the crust cool completely.
16. Make the meringue:
17. Fill a medium saucepan one-quarter full with water. Set the saucepan over medium heat, and bring water to a simmer.
18. Combine the egg whites and sugar in a heatproof bowl and place over the saucepan.
19. Mix constantly with a spatula until the sugar has dissolved.
20. Remove the bowl from the heat.
21. Add the salt and vanilla sugar.
22. Beat the meringue with a hand mixer until stiff, glossy peaks form.
23. Pour lemon curd over the pie crust. If the curd is too runny, put the pie into the fridge until the curd solidifies.
24. Spread the meringue over the curd all the way to the edges.
25. Use a cook's blowtorch to lightly toast the meringue.
Enjoy!
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Lemon Meringue Pie, SIMPOL
I’m so excited and happy to share my personal recipe of lemon meringue pie! Baking this recipe reminds me of my younger years. Lagi ko kasing pinagba-bake si mommy nito! I hope you love this light and citrusy dessert that tastes like heaven, oh diba? Looks like complicated pero I’m sure it’s very simpol to make! Try this for Noche Buena!
Ingredients:
Set A
2 ¼ cups all purpose flour
1 cup Arla Salted Butter
½ tsp salt
¼ cup cold milk
Set B
5 large egg yolk
1 can condensed milk
1 ½ cup Arla UHT Full Cream Milk
1/4 cup cornstarch
1/4 tsp salt
1/2 cup lemon juice
1 tbsp lemon zest
2 tablespoons Arla Salted Butter
Set C
5 large egg whites
1 tsp cream of tartar
¼ cup sugar
2 tbsp cornstarch
Set D
Egg yolk
2 tablespoons Arla UHT Full Cream Milk
Salt
#BakingSimpol
LEMON PIE FILLING with MERINGUE TOPPING - How to make Lemon Filling and Meringue Recipe
After making this amazing lemon pie...you'll never want another. In this video you will learn how to make a simple very LEMON filling and an exquisite MERINGUE topping. Recipes below...
LEMON MERINGUE PIE RECIPE
One 9 inch baked pie crust.
LEMON FILLING
In a heavy sauce pan add...
1-3/4 cup sugar
7 Tablespoons corn starch
1 Tablespoon all-purpose flour
1/2 teaspoon salt
Stir ingredients well together. Place sauce pan on medium-high heat and add...
2 cups boiling water
4 egg yokes
Stir constantly until mixture starts to bubble. Remove from heat and add...
1 Tablespoon butter
1/2 cup fresh lemon juice
Stir well together. Add lemon filling to baked pie crust.
MERINGUE TOPPING
In a very clean mixing bowl add...
4-6 egg whites
1/4 teaspoon salt
While whipping egg whites add...
7 Tablespoons sugar, one Tablespoon at a time
Whip mixture until egg whites form stiff peaks.
Spread meringue on top of lemon pie filling. Connect the meringue to pie crust edge.
Bake in a 300 degree oven for 20-25 minutes or until golden brown on top.
Remove from oven and cool on rack for 2-3 hours before cutting pie. Maybe refrigerated over night in an airtight container
Enjoy!
Until next time...here's to good eating always,
-Deronda