Lemon Meringue Pie Recipe #shorts How to Make
This lemon meringue pie is the perfect dessert pie consisting of a pie crust base filled with silky lemon curd and topped with pillows of meringue. Delicious and perfect for your holiday party no matter what the season.
Lemon Meringue Pie Recipe:
1 store bought pie crust
5 egg yolks
6 tbsp corn starch
1 1/2 cups water
1 1/3 cups sugar
1/4 tsp salt
1/2 cup lemon juice
Zest of 2 lemons
2 tbsp butter
Start by greasing your pie pan and adding your pie crust. Poke with a fork and blind bake at 350F for 15 minutes.
Add water, sugar, cornstarch and salt to a pot and whisk to combined. Whisking constantly bring to a boil until mixture becomes thick. In a separate bowl whisk egg yolks and slowly add in cornstarch mixture spoonful at a time whisking the whole time. Once you have added all of the cornstarch mixture to the eggs add back to pan and cook for 2-3 minutes. Remove from heat and add lemon juice, zest and butter. Pour into cooked pie crust and set aside while making the meringue.
Meringue recipe
5 eggs whites
1/2 tsp cream of tartar
1/2 granulated sugar
Dash of salt
Add egg whites and cream of tartar to a mixer. Beat the eggs until soft peaks form and then slowly start adding in the sugar about a tablespoon at a time. Beat until stiff peaks form and then add to pie adding in decorative peaks.
Bake at 325F for 20-25 minutes. Remove and let cool to room temperature then place in fridge for at least 4 hours. (If you cut into the pie and it’s not cool it will not be set up properly.) Enjoy!
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OLD SCHOOL LEMON ???? MERINGUE PIE (THE MONTH OF APRIL LIGHT AND REFRESHING RECIPES)
OLD SCHOOL LEMON MERINGUE PIE
RECIPE:
5 large egg yolks
6 Tbsp cornstarch
1 1/3 cup sugar
1/4 teaspoon salt
1 1/2 cups whole milk or water
1/2 cup lemon juice
2 teaspoons lemon zest
2 Tbsp butter
for the meringue:
1/4 teaspoon cream of tartar
1/2 cup plus 2 Tbsp white granulated sugar
5 large egg whites (room temperature)
1/2 teaspoon vanilla extract
In a medium-sized saucepan, add 6 Tbsp cornstarch, 1 1/3 cup sugar, 1/4 teaspoon salt, and 1 1/2 cups milk or water , and whisk to combine. Bring to a boil on medium heat, whisking constantly. Let simmer for 1 minute. The mixture will begin to thicken.
Once the cornstarch mixture has thickened up well (consistency of Cream of Wheat) remove from heat. Take a spoonful of the cornstarch mixture and whisk it into the beaten egg yolks to temper the yolks. Continue to whisk in spoonfuls of the cornstarch mixture until you've used about half of the cornstarch mixture.
Then add the egg yolk mixture back to the pot with the cornstarch. Reduce the heat to low and cook for a minute, stirring.
Remove from heat and stir in the lemon juice, lemon zest, and butter. Add to cooked pie shell
For meringue
Whip egg white until soft peaks
Slowly add the sugar and cream of tar tar until stiff peaks
Top on pie and brown in oven
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How to bake an easy and yummy Lemon Meringue Pie - DIY Cooking and Baking
Hello, As-Salam o Alaikum everyone and welcome to our channel.
Today we have a guest with us who is a friend of our daughter she is going to share with you her recipe of baking a Lemon Meringue Pie.
Let's check with her and let her guide us for the rest of the video.
I am going to share with you my recipe for baking a Lemon Meringue Pie, following are the ingredients you will need.
For the pie crust you need:
2 1/2 cups of plain flour, 300g plus more for rolling
4tbs granulated sugar, 36g
1/2 tsp sea salt, 3g
1 cup unsalted chilled butter, 225g
4tbs cold water, 60 ml
1 egg for the egg wash
For the filling:
5 eggs yolks
1/4 tsp salt, 2g
1/4 cup corn starch, if you want an extra firmer filling to add 50g
1 1/4 cups granulated sugar, 250g
2tbsp lemon zest, add more if u want an extra zest
3/4 cup lemon juice, 177ml
1 1/4 cup water, 296g
4tbsp unsalted butter, 57g
For the French meringue:
four egg whites
1 cup of sugar,225g
1/4 tsp tarter or if u don't have the cream of tartar, you can use 1/2 tsp of lemon juice. The tartar is for stabilizing the whipped egg whites and acts as a leavening agent for baked goods. Leavening agent substances rises the mixture, for example like yeast in dough.
1 tsp vanilla extract
First of all, let's start making the pie crust, combine the dry ingredients flour, sugar, salt and mix it. After this, cut the butter in small cubes, do the breadcrumbing technique. When everything is incorporated, dump the mixture out onto the baking parchment or in a floured surface. Knead together a couple of times, then form the pastry dough into a circle. Wrap it in plastic wrap and refrigerate for 30 minutes.
Don't forget to preheat the oven to 225 degrees. While we wait for the dough, let's move on doing the lemon curd fillings. Zest 2-3 lemons for two tablespoons of zest. Add sugar, zest, cornstarch and salt to a medium pot. Whisk it all together, pour in the water, lemon juice and whisk again. Put the stove in medium-high heat and whisk continuously until it's thickened. When the mixture has thickened, whisk the five egg yolks in a bowl, slowly drizzle the hot lemon mixture to the eggs while whisking it, this method is tempering the egg. Pour the rest of the egg mixture in the pot and put again to medium-high heat, whisk it, add butter and mix until its all combined. Move the mixture into a bowl and set aside to cool off.
Now that our pie crust is ready to roll, flour the surface and the rolling pin, flatten out the dough at least a little larger than the pie crusts tin. Again flour the rolling pin, fold the dough in half and carefully place it in the tin, use a sharp pairing knife to cut off the excess leftover from the dough. Add baking parchment paper and tin foil in a circle shape, fill with weights of baking beans or rice at 225 degrees for 10 minutes. Crack the egg for the egg wash. After 10 minutes take out everything from the pie crust. Brush and use a fork to prick the pie crust, this allows steam to escape so that the pie crust doesn't puff in the oven. Put back in the oven and bake it for 10 minutes but make sure to reduce the oven temperature to 200 degrees. Once the pie crust has turned golden brown, take out from the oven and set aside.
To make the French meringue, combine the 1/4 tsp of tartar, 1 tsp of salt, 1 tsp of vanilla extract and 4 egg whites. Slowly beat the mixture than when it has turned soft peaks start adding your sugar by 1 tbsp each time. You can tell when the meringue is firm if you tilt down the bowl, is not moving, now it is ready.
The last step is to put the lemon curd filling in the pie crust and on top, add all the meringue using a spatula to spread everything in the corners. Create a design using the spatula or the back of the spoon to make spikes or swirls around the meringue. You can toast the meringue with a kitchen torch or put back in the oven for 6 mins, make sure to reduce the oven temperature to 190 degrees. Take out of the oven when it has turned to a different colour. You can leave the Lemon meringue pie overnight or for 3 hours in the fridge to cool down the dessert.
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Lemon Meringue Pie
Why is it that a lemon meringue pie is such an iconic springtime pie? Likely, it's because of the bright, fresh flavors of the lemon curd filling paired with the fluffy topping! Such a simple pairing is also pretty easy to make, especially with an already-baked pie crust!
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Skip ahead:
0:00 Intro
1:01 Making the lemon curd filling
3:54 Finishing and straining the curd
5:57 Putting in the pie crust
7:18 Mixing together the meringue
8:51 Whisking the meringue
10:15 Topping the pie
13:06 Cutting and tasting the pie
INGREDIENTS
For the lemon curd:
- 1 9-inch pie crust baked
- 4 large egg yolks (whites reserved)
- 4 large whole eggs
- 1 cup sugar
- 1/4 cup cornstarch
- 1 1/4 cup lemon juice
- 1/2 tsp salt
For the Swiss meringue:
- 4 large egg whites
- 1 cup sugar
- 1/8 tsp cream of tartar
- 1/2 tsp salt
- 1 tsp vanilla extract
INSTRUCTIONS
For the lemon curd filling:
- In a 4 quart saucepan, combine the four whole eggs, four egg yolks, lemon juice, sugar, cornstarch, and salt. Whisk to combine and place over medium-low heat. Continue to whisk until the mixture begins to thicken with a few bubbles forming around the edges, 5-6 minutes. Keep whisking and allow the curd to cook until it is noticeably very thick with large bubbles forming, 4-6 minutes.
- Remove the curd from the heat and pour through a sieve into the prepared pie shell. Place plastic wrap directly on the lemon curd filling and place in the refrigerator until chilled, or for up to 24 hours. Once chilled, top with the meringue (recipe following).
For the Swiss meringue:
- In the bowl of an electric mixer or a glass bowl, combine the reserved four egg whites, cream of tartar, sugar, and salt. Whisk to combine and place over barely simmering water. Continue to whisk until the mixture thickens slightly and reaches 160°F. Remove from the heat and transfer to a stand mixer.
- Using the whisk attachment, whisk the meringue on medium speed, increasing to medium-high until the egg whites cool to room temperature, 3-4 minutes. Continue to whisk until the meringue becomes thick and holds a stiff peak, 4-6 minutes.
- Once at stiff peaks, whisk in the vanilla extract. Add the meringue to the prepared and chilled lemon pie.
- Using a kitchen torch or broiler, brown the meringue and serve immediately.
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recipes
pie crust
2 1/2 cups AP Flour
1 t. Salt
1 cup cold butter
1/4 cup cold water
400 15 to 20 minutes
filling
3/4 cup AP Flour
2 cups water
1 1/2 cups sugar
5 egg yolks
3 T. butter
juice of 2 lemons
zest of 2 lemons
pinch of salt
Meringue
1 T. cornstarch
2 T. sugar
1/2 water
5 egg whites
6 T
sugar
pinch of salt
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