LEMON MERINGUE PIE ft. Titlis Busy Kitchen
Titli and I have been working together to bring you a fun packed collaboration video. I hope you enjoy it.....SUBSCRIBE so you never miss a new video:
Get over to Titlis Channel and watch her Recipe.
Oh! and say Steve sent you.
………………………………………………
Support the Steve’s Kitchen channel on Youtube to make great content!
Thank you ????
………………………………………………
You will Need
For the Pastry
220g / 7.5oz of All purpose / Plain Flour
1/2 a teaspoon of Salt
125g /4oz of Shortening (I used half butter and half lard)
3-5 tablespoons of Cold Water
Oven Temperature 180'C /350'F for 20 minutes
For the Lemon Filling
2.5 tablespoons of Cornflour / Cornstarch
1/2 a cup of Water
1/2 a cup of Castor / Superfine Sugar
3 Lemons, Zest and Juice (about 3/4 of a cup of Juice)
85g / 3oz of Butter
4 Egg Yolks
For the Meringue
4 Egg Whites
1/2 a cup of Castor / Superfine Sugar
Cooking Temperature 150'C /300'F for 30 - 35 minutes
For full written Instructions check out my Website here:
Coming Soon
Share the Love, Share the Video and Say Hello to #StevesKitchen
………………………………………………
If you enjoyed this video, please Subscribe to my channel (it’s Free).
►Subscribe:
………………………………………………
Why not check out my Vlog Channel here:
………………………………………………
Social media - Interact with me here :
Facebook: Join my community on Facebook.
Twitter: Tweet me and share what you have been making.
Instagram: Yummy Photos of all my Recipes.
Pinterest: My Recipes Pinned.
Google+: My Google+ profile page
Website: The Official Website of ‘Steve’s Kitchen’
………………………………………………
Check out some of the other videos on this channel (over 600+ and counting)
………………………………………………
Check out the complete SK playlists here:
Samples of some of my playlists:
BREAD
I want to show that making bread is not as difficult as it sometimes seems…….
GOLDEN SYRUP
I made Homemade Golden Syrup…….
ALL THINGS CHOCOLATE
Looking for Chocolate in your Recipes……
Have a Chocoholic Day :o)
CHEESECAKES
Who doesn't love a cheesecake…….
Why not try them all???
………………………………………………
Music wanted!!!
If you are a music producer and would like me to use your music (any funky tunes and songs, love acoustics) please email me at socialmedia@steves-kitchen.com
Steve's Kitchen is sharing the love and having fun in the Kitchen on Youtube
How to Make Lemon Meringue Pie | Pie Recipe | Allrecipes.com
Get the recipe @
Watch how to make a top-rated lemon meringue pie. This is a milk-free version of the classic pie that's sweet and tangy without being overly sweet.
Subscribe to allrecipes @
Facebook
Twitter
@Allrecipesvideo
Pinterest
Lemon Meringue Cheesecake | tart lemon curd and toasted meringue! AMAZING!!
Lemon Meringue Cheesecake! A buttery graham cracker crust, creamy cheesecake, tart lemon curd and toasted meringue! AMAZING!!
LEMON MERINGUE CHEESECAKE
INGREDIENTS:
CRUST
2 1/4 cups (302g) graham cracker crumbs
10 tbsp (140g) salted butter, melted
3 tbsp (39g) sugar
CHEESECAKE FILLING
24 ounces (678g) cream cheese, room temperature
1 cup (207g) sugar
3 tbsp (24g) all purpose flour
1 cup (230g) sour cream, room temperature
1 1/2 tbsp vanilla extract
1 tbsp grated lemon zest (2-3 medium lemons)
4 large eggs, room temperature
LEMON TOPPING
8 tbsp (90ml) lemon juice (3-4 medium lemons)
4 tsp grated lemon zest
1/2 cup (104g) sugar
8 large egg yolks
1/4 cup (56g) salted butter
MERINGUE TOPPING
1 cup (207g) sugar
1/2 tsp cream of tarter
1 tsp vanilla extract
4 large egg whites
DIRECTIONS:
CRUST
1. Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
2. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
3. Bake the crust for 10 minutes, then set aside to cool.
4. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare my pan for a water bath). Set prepared pan aside.
CHEESECAKE
5. Reduce oven temperature to 300°F (148°C).
6. In a large bowl, beat the cream cheese, sugar and flour on low speed until well completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
7. Add the sour cream, vanilla and lemon zest and mix on low speed until well combined.
8. Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
9. Pour the cheesecake batter into the crust.
10. Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
11. Bake for 1 hour 15 minutes. The center should be set, but still jiggly.
12. Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
13. Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
14. Remove the cheesecake from the oven and water bath wrapping and place the cheesecake in the refrigerator while you make the lemon curd.
LEMON CURD
15. To make the lemon curd, combine all the ingredients in a double boiler (or in a metal bowl over a pot of simmering water). Heat while whisking constantly until mixture thickens and reaches 170-180 degrees. You’ll notice it has already started to thicken nicely and it’ll continue to thicken quickly.
16. Add the lemon curd to the top of the cheesecake quickly, before it cools and thickens.
17. Place the cheesecake back in the fridge until completely cool and firm, 5-6 hours.
MERINGUE TOPPING
18. To make the meringue, combine the sugar, cream of tartar, vanilla extract and egg whites in a large mixer bowl. Place the bowl over a saucepan or pot of simmering water. You can also use a double boiler.
19. Whisk constantly until sugar is dissolved and egg whites are warm, to between 120 and 140 degrees on a thermometer, about 4-6 minutes. Remove from heat.
20. Using the whisk attachment, beat the egg white mixture on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes.
21. Add the meringue to the top of cheesecake in a slight dome shape.
22. Use a kitchen torch to toast the outside of the meringue.
23. Refrigerate the cheesecake until ready to serve. Cheesecake is best if eaten within 3-4 days.
Lemon Cream Pie Recipe
This Heavenly Lemon Cream Pie recipe makes silky smooth and extra creamy pie, complete with a graham cracker crust. It’s the perfect summertime or anytime treat!
VIEW THE FULL RECIPE HERE:
If you like this recipe, please click Like and Subscribe!
Amazing Lemon Berry Meringue Pie
This incredible lemon meringue pie swirled with berries is the perfect combination of creamy,crunchy, tart and sweet!! Each bite is like a drop of sunshine on your tongue! It’s a dramatic show stopping dessert that is surprisingly easy to make. This delicious recipe just so happens to be from the my cookbook, so if you have a copy, crack it open and bake along with me!
ORDER MY BOOK!
SUBSCRIBE ►
--------------------------------------------------------------------------
ADD ME ON:
Tiktok:
Instagram:
Pinterest:
Website:
Amazon:
Facebook:
Make A ???? Lemon Meringue Pie - Old Fashioned Baking Doesn't Have to be Hard
Hey y'all, and welcome to Collard Valley Cooks! Ever wondered how to make your recipes taste like mama made them? Collard Valley Cooks is the official YouTube channel of “Cooking Like Mama Did. This Southern Cooking channel has the south’s best step by step cooking videos. Here, we connect You with a mama’s love and experience through Tammy’s recipe tutorials right in your own kitchen.
#collardvalleycooks #southernrecipes #southerncookingtutorials
Purchase Collard Valley Cooks Cookbooks:
We have over 700 Printable recipes on our website. Use our search bar on the home page of our website or find them here under food categories:
Subscribe to Collard Valley Cooks:
See our Latest Video Tutorials:
See our Most Watched Video Tutorials:
Shop Tammy’s Amazon Favorites:
Like us on Facebook:
Check out our website:
Shop our Kitchen Best Sellers:
We're Tammy and Chris Nichols, and this is our little corner of the internet where we share our love for Southern cooking, passed down through generations and seasoned with a whole lot of heart. Pull up a chair at our virtual table, where biscuits rise golden brown, collard greens simmer soulfully, and laughter and good times always bubble over. We'll be showing you how to whip up classics like fried chicken and cornbread, explore hidden gems of Southern cuisine, and even throw in a few surprises along the way. So, grab your spatula and get ready to cook up some memories with Collard Valley Cooks!
White Lily Sponsor:
Swaggerty Sausage Sponsor:
MUSIC Credit: Tony Adams Tony's email contact: tathedj1@gmail.com
#collardvalleycooksrecipes
#cookinglikemamadid
#countrycooking
#downhomecooking
#mama’ssouthernrecipes
#simpleingredientcooking
#easyrecipes
#churchcookbookrecipes
#simpleingredientrecipes
#southernrecipes
#grannygreenbeans
#potato soup
#southerncasseroles
#biscuittutorials
#oldfashioned
#southernsides
#southernsuppers
#simpleingredientrecipes
#mama’srecipes
#mostlovedrecipes
#fromscratch
#homemade
#southernbaking
#cakerecipes
#southernstyle
#southerntraditions
#comfortfood