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.
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How to Make a Lemon Meringue Pie Recipe
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The best Lemon Meringue Pie Recipe ever and it is so easy to bake!
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Supplies Used
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Lemon Jello Cook & Serve Pudding:
1/2 C Sugar
2 1/4 C Water
2 Beaten Eggs
Frozen Pie Crust
3 Egg Whites
1/3 C Sugar
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1855 Lemon Pie Recipe - Old Cookbook Show - Glen And Friends Cooking
1855 Lemon Pie Recipe - Old Cookbook Show - Glen And Friends Cooking
1855 Lemon Pie Recipe from the 1855 Mrs. Bliss' Practical Cook Book. This is an amazingly good Lemon Pie recipe; it has a different texture than a lemon meringue pie recipe - but the lemon flavour is outstanding. This historic lemon pie recipe, relies heavily on eggs and is almost a soufflé, but not really. It's definitely not a lemon curd, or a lemon custard.
Lemon Pie.
Beat to a cream eight table-spoonfuls of fine white sugar and six of melted butter; add six whites and eight yolks of eggs well beaten, the grated rind of two lemons and the juice of one; stir the mixture, and pour into a deep dish lined with paste No. 8; put a strip of the paste around the edge of the dish, and bake thirty minutes.
No. 8. Tart or Pudding Paste.
Rub one pound of butter into one pound of sifted flour, with two tea-spoonfuls of salt; wet with cold water to a stiff paste, roll out to an eighth of an inch in thickness, brush beaten egg over it, sprinkle fine sugar upon it, and use it.
Notes:
- This pie filling suits a 9 shallow pie dish.
- The oven was set to 200ºC (400ºF), and the pie was baked sitting on a pizza stone to transfer heat quickly to the base of the crust. Mimicking the floor of a wood hearth.
- Our All Butter Pie Crust would be a great sub for No. 8 Pudding Paste:
Other Lemon Pies
Island Lemon Pie:
1930 Magic Lemon Cream Pie Recipe:
Key Lime Pie Vs. Lemon Pie Vs. Lime Pie Recipe Taste Off:
1855 Lemon Pie Recipe:
0:00 1855 Lemon Pie Recipe
0:25 Mrs. Bliss' Practical CookBook
0:47 Why your pie failed
2:54 Which Pie plate or Pie pan is best
4:22 How to roll a pie crust
6:25 How to bake a lemon pie
7:20 Taste testing a home made lemon pie recipe
#LeGourmetTV #GlenAndFriendsCooking
Magic Lemon Meringue Pie | Food Network
Trisha's lemon meringue pie recipe is so simple, it really is like magic.
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How to Make Quick Lemon Meringue Pie Recipe | OCHIKERON | Create Eat Happy :)
Tangy sweet lemon taste and creamy meringue topping! Refreshing summer treat ????
Quick, gorgeous, and delicious recipe you want to try before summer ends ????
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Quick Lemon Meringue Pie
Difficulty: Easy
Time: 45min + cooling time
16cm (6.3-inch) tart pan with a removable bottom
((Quick Lemon Curd))
1 lemon juice (about 2 tbsp.)
1 egg
6 tbsp. sugar
4 tbsp. (50g) butter
1. Mix egg and lemon juice. Strain through a sieve into a pot.
2. Add sugar and butter, put over medium-low heat, stirring constantly, until it thicken (about 7-10 minutes). Egg scrambles over high heat, so be careful.
3. Leave to cool, then put in the fridge until cold.
((Quick No-Bake Sweet Tart Crust))
80g biscuits (graham crackers are OK)
4 tbsp. (50g) butter
1. Place biscuits in a plastic bag and crush them into very fine pieces. You can easily crush them by rolling over the plastic bag with a rolling pin. Do not bash or hit, or you will make holes.
2. Mix in melted butter, then press firmly into the tart pan.
3. Chill in the fridge until set.
((Meringue))
2 egg whites
4 tbsp. granulated sugar
1. Place egg white in a small bowl and beat with an electric mixer until foamy.
2. Add sugar 1/3 at a time, beat until stiff glossy peaks form.
((Finish))
1. Spread the lemon curd onto the cooled crust.
2. Spread the meringue over the pie using the back of a spoon to make decorative swirls.
3. Bake in the oven at 200C (390F) for 5 minutes.
4. Cool in the fridge until cold (about 2 hours) then cut (or it breaks easily).
Better make the lemon curd and the crust a night before. Bake with meringue topping in the morning. Then the lemon meringue pie is ready to serve at around the snack time :)
レシピ（日本語）
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Fresh and Easy Homemade Lemon Pie
My mouth-watering sweet and sunny lemon pie is perfect for a hot summer day when you need a sweet treat!
Recipe:
Ingredients
Crust
1 ½ cups graham cracker crumbs (170g)
2 Tablespoons granulated sugar
1 Tablespoon brown sugar, firmly packed
7 Tbsp butter, melted (100g) salted or unsalted butter will work
Filling
2 14-oz cans sweetened condensed milk (792g)
5 large egg yolks
1 cup lemon juice, fresh preferred (236ml)
Whipped Cream
1 cup heavy cream (236ml)
⅓ cup powdered sugar (41g)
½ teaspoon vanilla extract
Freshly grated lemon zest, optional
Instructions
00:00 Introduction
Crust
00:20 Preheat oven to 350F (175C)
00:24 In medium-sized bowl, mix together graham cracker crumbs and sugar. Add melted butter and stir until combined.
00:57 Press the crumb mixture evenly into the bottom and up the sides of a 9.5” pie plate. Transfer to 350F (175C) oven and bake for 10 minutes. Meanwhile, prepare your filling (if the crust finishes before the filling is ready, remove it from the oven but do not turn off the oven).
Filling
01:51 In a large bowl, whisk together condensed milk, and egg yolks, until thoroughly combined.
02:43 While whisking, gradually add lemon juice. Whisk well until all ingredients are thoroughly combined.
03:13 Once pie crust has finished baking, remove it from the oven and carefully pour the filling into the crust. Return to 350F (175C) oven and bake for 18-20 minutes or edges are set and center is set as well but still slightly jiggly if shaken.
03:51 Allow to cool at room temperature for 30 minutes then transfer to refrigerator to chill for 6-8 hours or (preferably) overnight. Before serving, prepare whipped cream topping.
Homemade Whipped Cream Topping
04:09 Combine heavy cream, powdered sugar, and vanilla extract in a large bowl (preferably a chilled metal bowl). Use an electric mixer to beat on low-speed, then gradually increase speed to high, beating until mixture is thick, fluffy, and stiff peaks have been achieved.
04:37 Pipe or dollop over pie before serving.
NOTE: I used an Ateco 848 piping tip to decorate the pie seen in photos and the video.
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