Lemon Meringue Pie Baked with Love
Thank you for tuning in earlier this week as I prepared Dixie Crystals' pure butter pie crust recipe in My Kitchen! My Rules! I hope you have been anxiously waiting for me to finish our delicious pie.
Y’all have had some good guesses on what our completed pie was going to be. They all sound so good, I have cooking show ideas for days!
I’ve selected a beautifully creamy, Lemon Meringue Pie recipe from my Dixie Crystals Baked with Love Recipe Book and if I could offer you smell-o-vision in this video, I sure would. Mmmm!
I know y'all be wishing you lived near Harrisburg and Concord North Carolina so you could be over here in a hot minute and snatch this lemon meringue pie up out of my kitchen!
Recipe for Pie Crust:
Recipe for Lemon Meringue Pie:
#dixiecrystals #lemonmeringue #bakingfromscratch
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How To Make Lemon Meringue Pie
Welcome to Pleasures Deliciously! A Channel with Recipes and Drinks for the Home Cook.
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For the Pie Crust Recipe Used for this Lemon Meringue Pie - Watch How To Make a Pie Crust here:
The crust will need to be partially baked. Use this recipe for partially baking the crust for this Lemon Meringue Pie: How To Blind Bake a Pie Crust at this link:
-----------------------------------------------Lemon Meringue Pie-------------------------------------------------------
Materials needed:
Large Glass Bowl
Hand Mixer
Whisk
Recipe for the Lemon Filling:
- 5 egg yolks
- 1 1/2 cups of sugar
- 1/3 cup plus 1 tablespoon of cornstarch
- 1 1/3 cups of water
- 3 Tablespoons of Butter
- 2 Teaspoons of Fresh Lemon Zest
- 1/2 Cup of Freshly Squeezed Lemon Juice
Recipe for the Meringue:
- 5 large egg whites
- 1/2 Teaspoon of Cream of Tartar
- 1/2 Cup of Granulated Sugar
- 1/8 Teaspoon of Salt
IMPORTANT: Make sure all ingredients are at ROOM TEMPERATURE before starting this recipe.
Bake assembled Lemon Meringue Pie for about 25 to 30 minutes at 350 Degrees Farenheit. Look for browned edges on the ridges of the Meringue!
e-mail us your videos and pictures of any of our recipes to: pleasuresdeliciously@gmail.com
Professional Baker Teaches You How To Make LEMON MERINGUE PIE!
Lemon Meringue Pie is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipe below!
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Recipe
Makes 1 9-inch pie
Serves 8 to 10
Ingredients
Dough:
1 cup + 2 Tbsp (150 g) cake & pastry flour
1 Tbsp (12 g) sugar
1/2 tsp (3 g) salt
1/2 cup (115 g) cold unsalted butter, cut into pieces
3 Tbsp (45 ml) cold water
1 ½ tsp (7 ml) lemon juice or white vinegar
1 egg white, lightly whisked
Lemon Curd Filling
1 cup (200 g) sugar
¼ cup (30 g) cornstarch
1 cup (250 ml) water
6 large egg yolks
½ cup (125 ml) fresh lemon juice
2 Tbsp (30 g) unsalted butter
Meringue
4 large egg whites, at room temperature
½ tsp (3 g) cream of tartar
1/3 cup (70 g) sugar
3 Tbsp (24 g) icing sugar, sifted
Directions
1. Sift the flour, sugar and salt to combine in a bowl or using a stand mixer fitted with the paddle attachment. Cut in the butter by hand with a pastry cutter or on low speed until just small pieces of butter are visible and the mixture as a whole just begins to take on a pale yellow colour (indicating that the butter has been worked in sufficiently).
2. Stir the water and lemon juice together and add this to the dough all at once, mixing until the dough just comes together. Shape the dough into a disc, wrap and chill for at least 2 hours before rolling. Alternatively, the dough can be frozen for up to 3 months and thawed in the fridge before rolling.
3. Roll out the dough on a lightly floured work surface until it is in a circle that is just under ¼ inch thick. Lightly dust a 9” pie plate with flour. Press the dough into the pie plate and trim away any excess dough, pinch the edges to create a fluted pattern and chill for 30 minutes.
4. Preheat the oven to 400 F (205 C). Line the chilled pie shell with tin foil and fill the foil with dried beans, raw rice or pie weights. Bake the pie shell for 20 minutes, then carefully remove the foil and weights and bake the crust for 8 to 10 minutes more, until the centre of the pie shell is dry-looking and just starts to brown a little. Immediately after removing the pie shell from the oven, brush the hot crust with a little of the whisked egg white. This will create a barrier to keep the crust crispy once filled. Reduce the oven temperature to 325 F(160 C).
5. For the filling, whisk the sugar and cornstarch together in a medium saucepot, then whisk in the cold water. Have the other ingredients measured and nearby. Bring the sugar mixture up to a full simmer over medium-high heat, whisking as it cooks, until the mixture is thick and glossy.
6. Pour about a cup of this thickened filling into the egg yolks while whisking, then return this to the pot and whisk just one minute more. Whisk in the lemon juice and cook until the filling just returns to a simmer. Remove the pot from the heat and whisk in the butter then immediately pour the hot filling into the cooled pie shell (the filling will seem very fluid, but it will set up once chilled). Cover the surface of the filling with plastic wrap to keep it hot. Immediately prepare the meringue topping.
7. Whip the egg whites with the cream of tartar on medium speed until foamy, then increase the speed to high and gradually pour in the granulated sugar and icing sugar and continue whipping just until the whites hold a medium peak when the beaters are lifted.
8. Remove the plastic wrap from the hot lemon filling, then dollop half of the meringue directly onto the filling (the filling will still be very soft, so work gently). Be sure to spread the meringue so that it completely covers the lemon filling and connects with the outside crust, then use a bamboo skewer or paring knife to swirl the meringue just a touch (this will secure it to the lemon curd). Dollop the remaining meringue onto the pie and use the back of your spatula to lift up the meringue and creates spikes. Bake the pie for about 20 minutes at 325 F (160 C), until the meringue is nicely browned. Cool the meringue completely to room temperature before chilling for at least 4 hours.
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How To Make Mini Lemon Meringue Pies | Lemon Meringue Pie From Scratch
Today I'm going to teach you how to make mini lemon meringue pies. This lemon meringue pie recipe is totally from scratch. We are making pie dough, lemon curd, and meringue. I'm also teaching you how to temper eggs which can be tricky. Thanks for joining me and stay for the taste testing!
Time Stamps
0:00 - We're Making Lemon Meringue Pie
0:33 - Pie Dough
0:44 - Zest/Juice Lemons
1:18 - Cut Out/Shape Pie Dough
1:58 - Blind Baking
2:25 - Making Meringue
2:45 - Meringue Test
3:05 - Making Lemon Filling
3:28 - Tempering Eggs
4:12 - Filling Pie Shells
4:30 - Piping Meringue
4:59 - Baking/Cooling Pies
5:57 - Cutting and Taste Testing
6:34 - Thanks For Watching
How To Make Mini Chicken Pot Pies | Mini Chicken Pot Pie Recipe Easy
All Butter Pie Crust
Ingredients
2 and 1/2 cups all-purpose flour, plus more as needed (spoon & leveled)
2 teaspoons granulated sugar
1 teaspoon salt
1 cup unsalted butter, chilled and cubed
1/2 cup ice water, plus more as needed
Instructions
Mix the flour, sugar, and salt together in a large bowl. Add the cubed butter on top.
Using a pastry cutter, food processor, or two forks, cut the butter into the dry ingredients until all flour is coated. You’re looking for pea-sized bits of flour coated butter. A few larger bits of butter is OK.
Measure 1/2 cup of water in a cup. Add ice. Stir it around. From that, measure 1/2 cup of water since the ice has melted a bit. Drizzle the cold water in, 2 Tablespoons at a time, and stir after each addition. Stop adding water when the dough comes together easily and begins to form large clumps. The dough will feel moist and a little sticky, but not feel overly wet. Do not add any more water than you need to. I always use about 1/2 cup of ice water.
Place pie dough on a lightly floured work surface. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball. Divide dough in half. Using your hands, flatten each half into a 1-inch thick disc.
Wrap each disc tightly in plastic wrap and refrigerate for at least 2 hours.
Lemon Meringue Pie
Ingredients
Homemade Pie Crust
5 large egg yolks
1 and 1/3 cups water
1 cup granulated sugar
1/3 cup cornstarch
1/4 teaspoon salt
1/2 cup fresh lemon juice
1 Tablespoon lemon zest
2 Tablespoons unsalted butter, softened to room temperature
Meringue
5 large egg whites
1/2 teaspoon cream of tartar
1/2 cup granulated sugar
1/8 teaspoon salt
Instructions
Preheat oven to 375°F (190°C) and adjust your oven rack to the lowest position. Partially blind bake your pie crust in a 9-inch pie dish and remove. Reduce oven temperature to 350°F (177°C).
Make the filling: Whisk the egg yolks together in a medium bowl or liquid measuring cup. Set aside. Whisk the water, granulated sugar, cornstarch, salt, lemon juice, and lemon zest together in a medium saucepan over medium heat. The mixture will be thin and cloudy, then eventually begin thickening and bubbling after about 6 minutes. Once thickened, give it a whisk and reduce heat to low.
Temper the egg yolks: Very slowly stream a few large spoonfuls of warm lemon mixture into the beaten egg yolks. Then, also in a very slow stream, whisk the egg yolk mixture into the saucepan. Turn heat back up to medium. Cook until the mixture is thick and big bubbles begin bursting at the surface. Remove the pan from heat and whisk in the butter. Spread filling into the warm partially baked crust. Set aside as you prepare the meringue.
Make the meringue: With a handheld mixer or a stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar together on medium speed for 1 minute, then increase to high speed until soft peaks form, about 4 more minutes. Add the sugar and salt, then continue beating on high speed until glossy stiff peaks form, about 2 more minutes. Spread meringue on top of filling. Make sure you spread the meringue all the way to the edges so that it touches the crust. This helps prevent the meringue from weeping.
Bake pie on the lowest oven rack for 25-30 minutes. If the meringue is browning too quickly, tent a piece of foil over it as best you can. Remove from the oven, place on a wire rack, and allow to cool at room temperature for 1 hour before placing in the refrigerator to chill. Chill for 4 hours before slicing and serving.
Cover any leftovers and store in the refrigerator.
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A Nutritionist's Recipe for Healthier Lemon Meringue Pie | Alt-Baking Bootcamp | Well+Good
On this episode of Alt-Baking Bootcamp, Mia teaches us how to make lemon meringue pie with a little less sugar, and a gluten-free crust. It's light, fluffy, and perfect to whip up for any summer gathering. Click below for the full recipe! #lemonmeringuepie #summerdesserts #wellandgood
MIA'S LEMON MERINGUE PIE RECIPE:
Ingredients:
Crust
2 ½ cups almond flour
2 tablespoons coconut sugar
1 egg
¼ cup ghee, soft
Lemon Curd
5 egg yolks
⅓ cup honey
⅓ cup lemon juice
1 tablespoon lemon zest
⅓ cup cornstarch
Pinch of sea salt
Meringue
5 egg whites
1 tablespoon powdered sugar
Directions
1. Preheat the oven to 350 degrees and prepare the crust.
2. In a medium bowl, mix together almond flour and coconut sugar. In a separate bowl, whisk together the egg and ghee.
3. Combine the wet and dry ingredients, and use your hands to form a dough.
4. Roll out the dough in between two pieces of parchment paper, and transfer to a pie plate. Use leftover dough to fill in any holes and even out the edges.
5. Bake for 10-12 minutes or until golden and set aside to cool.
6. While the pie crust is baking, make the lemon curd. Create a double boiler, and add the egg yolks, honey, lemon juice, lemon zest, cornstarch and salt. Whisk until it thickens, about 3-5 minutes, then set aside to cool.
7. While the lemon curd is cooling, add the egg whites, cream of tartar and powdered sugar into the bowl of a stand mixer and whip on high until stiff peaks form.
8. Spread the lemon curd out evenly over the cooled crust, the layer the meringue on top and bake for an additional 15 minutes, or until the meringue is lightly golden brown.
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Babe wanted lemon meringue pie ???? #shorts 
Recipe
Crust
Ingredients
- 300g plain flour
- 40g caster sugar
- Pinch of salt
- 225g unsalted butter
- 60ml cold water
- Egg wash
Method
1. In the food processor, mix your flour, castor sugar, salt and cubed cold unsalted butter until it forms a sandy texture.
2. Pour in the cold water until the dough just comes together.
3. Remove from the food processor onto a flowered bench top. Make into a disc shape, cover with cling film and rest in the fridge for 30 minutes.
4. After 30 minutes, remove from the fridge, place on a flowered surface and roll out to around half a centimetre thick.
5. Roll the pastry onto the rolling pin and align your pie dish, crimping the edges and putting a few holes with the fork in the base.
6. Place parchment paper into the pie tin, use some rice or pie weights to hold it down, and place in a 220°c oven for 15 minutes.
7. Remove from the oven, take the pie weights out and brush over egg wash (one egg beaten) all over. Cover the edges with tinfoil so they don't burn and placed the pie back in the oven for another 15 minutes.
8. Turn the temperature down to 180°c, remove the foil and cook for another 10 minutes or until the crust is completely cooked and golden.
9. Remove from the oven and let it get to room temperature before you put your pie filling in.
Lemon filling
Ingredients
- Zest of 2 large lemons
- 180ml fresh lemon juice
- 300ml water
- 250g caster sugar
- Pinch of salt
- 60g Korn flour
- Optional small amount of yellow food colouring
- 60g unsalted butter
- 5 egg yolks
Method
1. In a pot, place all the ingredients apart from the yolks and butter.
2. Whisk this over a medium high heat until it has thickened.
3. In a separate bowl with the egg yolks, pour in half of the lemon mixture and whisk. Then pour the mixture that's in the bowl back into the saucepan and over medium low heat and continue to cook for 3 to 4 minutes stirring constantly.
4. Add your butter and continue to stir until it's completely dissolved and you have a thick, silky sauce.
5. Let it cool slightly, then once it's cool enough that you can put your finger in it, pour it into your pre-cooked pie crust and place it in the fridge for three hours (or overnight) to set.
Italian meringue
Ingredients
- 270g caster sugar (split into 200g and 70g)
- 120g egg whites
- 50ml water
- Small pinch salt
- 2g cream of tarter
- 8g vanilla extract
Method
1. In a stand mixer with the whisk attachment, place your egg whites, salt and cream of tartar and turn the mixer on to a medium speed.
2. Place the water and 200g of sugar on a medium high heat.
3. Back to your stand mixer, slowly pour in the 70g of sugar until it has completely dissolved, turn the speed to medium high.
4. Once the water and sugar have reached the temperature of 110°c -115°c, remove it from the heat and slowly pour it into the meringue while the mixer is still on.
5. Remove your set pie from the fridge and place the Italian meringue on top creating lots of little peaks. Blow torch the meringue for extra flavour and colour. Enjoy!