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 Lemon Meringue Pie | Get Cookin' | Allrecipes.com
In this video, Nicole shows you how to make a light and bright lemon meringue pie. This dessert recipe uses the zest and juice of a lemon to make a tangy and sweet curd. After mixing together the lemon with sugar, flour, corn starch, egg yolk, and other ingredients over the stove, pour the mixture into a pie shell. Mix the egg whites together with sugar until they are sharply peaked and place it over the curd. Bake the pie for 20 minutes and let it cool before slicing into it. It’s fresh, sweet, and summer doesn’t have a tastier treat!
#Allrecipes #Food #Recipe #Pie #Summer #Dessert
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0:00 Introduction
0:18 Making the Lemon Curd
1:04 Whipping the Meringue
1:17 Baking the Pie
1:30 The Perfect Bite
1:39 Bloopers
Allrecipes test kitchen chefs share all the basics on your favorite recipes, kitchen tips, food facts, and cooking techniques.
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How to Make Lemon Meringue Pie | Get Cookin' | Allrecipes.com
My MAGIC Lemon Meringue Pie Pudding ????
#lemonmeringue #dessert #recipes #dairyfreerecipes #glutenfreerecipes
Lemon Meringue Pie with Graham Cracker Crust//How to make Lemon Meringue Pie 2021/ [Cook With Me!!]
Cook With Me!!- Do you want to know how to make Lemon Meringue Pie with Graham Cracker Crust? If yes! this recipe is for you.
Well this lemon meringue pie with graham cracker crust is so easy you will wonder why you haven't already made it, personally after much testing I feel I have found the perfect balance between lemon taste and soft spongy light meringue. Try this recipe and let me know in a comments how do you like it, so let's start.
#lemonmeringuepie#grahamcrackercrust#dessertrecipe
You will need:
For the Crust:
12 full sheets of cinnamon graham crackers
1/3 cup white sugar
7 tbsp melted butter
For the Filling:
1 can condensed milk ( 14 0z )
1/2 cup lemon juice
3 egg yolks
zest of 1 lemon
For the Meringue:
3 egg whites
3 tbsp powdered sugar
Check out other DESSERT RECIPES that you may like
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Lemon Meringue Pie with Condensed Milk - Steph’s Stove
Old Fashioned Lemon Meringue Pie that features a flaky pie crust, condensed milk, egg yolks, lemon juice and a fluffy meringue of egg whites, sugar, and cream of tartar.
Old Fashioned Lemon Meringue Pie
Items needed:
1 pre-made deep dish pie shell (found in the frozen food section)
Condensed milk
3 eggs
Lemon juice
Granulated sugar
Cream of Tartar
Directions:
Preheat oven to 350°
Remove pie shell from package. Using a fork poke several holes into the pie crust bottom and sides. This “poking” will prevent the crust from rising up during the pre-baking process. Place the pie shell in the oven and pre-bake for about 10 minutes. The intention of this step is not to cook the crust but only for the pre-baking process to prevent a soggy and undercooked crust.
While the pie shell is pre-baking, combine the custard filling ingredients and mix until well until fully incorporated.
Custard Filling
1 can (14 oz) condensed milk
3 egg yolks (reserve the egg whites for the meringue)
½ cup of lemon juice
Pour custard filling mixture into pre-baked pie shell, return to the oven.
Bake for approximately 20 minutes until the filling has set.
Meringue
3 egg whites at room temperature (use 4 for a larger meringue)
½ cup granulated sugar
¼ teaspoon Cream of Tartar
Using an electric mixer and a whisk attachment on medium speed, beat egg whites for 2 minutes. When egg whites begin to change color from opaque to pale white, increase speed to high for 3 minutes. Reduce speed and add sugar gradually. Continue beating for 2 minutes until sugar has completely incorporated. Add cream of tartar and beat for an additional minute to incorporate. This should take between 6-7 minutes. Using a butter knife or spoon, gently transfer the meringue to top the warm pie. Spread to cover completely (including edges to prevent weeping) forming peaks as desired. Return pie to the oven for 10 minutes for meringue to brown.
Remove from the oven and allow the pie to cool on a wire rack. Once cooled, refrigerate for four hours or more to chill, slice, and enjoy!
#StephsStove
#MakingMemoriesOneDishAtATime
#OldFashionedLemonMeringuePie
#lemonmeringuepie
#easy
#condensedmilk
#delicious
#familyfavorite
#lemonmeringuepiewithcondensedmilk
#pie #easyrecipe #pierecipe #recipe
Foolproof Lemon Meringue Pie - Kitchen Conundrums with Thomas Joseph
Thomas Joseph shows you the foolproof method for making a beautiful and tangy lemon meringue pie at home.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.