How To make Meringue Berry Pie
1/2 cup sugar -- divided
1/4 cup slivered almonds, toasted and ground
2 tablespoons cornstarch
2 egg whites
1/8 teaspoon cream of tartar
SAUCE AND TOPPING 1/2 cup sugar
1 tablespoon cornstarch
1/3 cup water
1 pint fresh or frozen raspberries
1 quart vanilla ice cream
2 cups fresh mixed berries
In a small bowl, combine 1/4 cup sugar, almonds and cornstarch; mix well. In a small mixing bowl, beat egg whites at high speed until foamy. Add cream of tartar; continue beating until soft peaks form. Gradually add remaining sugar; beat until stiff peaks form. Fold in almond mixture. Spread over the bottom and sides of a greased 9-in pie plate. Bake at 275 for 1 to 1 1/2 hours or until light golden brown. Turn off oven; do not open door. Let cool in oven for 1 hour. Remove from oven and cool completely. Meanwhile, for sauce, combine sugar and cornstarch in a medium saucepan. Gradually stir in water; mix until smooth. Add raspberries; bring to a boil over medium heat, stirring constantly. Boil 1 minute or until thickened; set aside. Cool. To serve, scoop ice cream onto meringue; top with mixed berries and sauce. Serve immediately. Store leftovers in the freezer.
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PERFECT Lemon Meringue Pie Recipe
A simply irresistible Lemon custard in crispy pie shell with toasted marshmallow on top!
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Mary Berry | How to make lemon meringue pie | 1973
Mary Berry CBE and Judith Chalmers MBE cook up a lemon Meringue pie.
First shown 16/04/1973
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Quote: VT7558
Lemon Meringue Pie Recipe | How to Make Lemon Meringue Pie
Learn how to make classic lemon meringue pie recipe.
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Ingredients:
For the crust:
1¾ cups (220g) flour
2/3 cup (150g) cold butter, cubed
3 tablespoons (37g) sugar
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1 egg yolk
1 tablespoon cold water (or more if needed)
For the filling:
3/4 cup (150g) sugar
5 tablespoons (45g) cornstarch
4 egg yolks
1/4 teaspoon salt
1½ cups (360ml) water
1/3 cup (80ml) fresh lemon juice
1 tablespoon lemon zest
3 tablespoons (45g) butter
Italian meringue:
3 large egg whites (105g)
1 cup + Tbsp (210g) sugar
50ml water
Directions:
1. In a food processor, process flour, sugar and salt. Then add cubed butter and pulse until crumbs are formed. Add egg yolk and cold water, process until dough is formed. Do not over mix.
2. Transfer the dough to a work surface, pat into a ball and flatten into a disk. Wrap in plastic and refrigerate for 1 hour. Then roll out the dough on a lightly floured board. Lightly dust the top of the dough. Roll until the dough is about 1/8 inch thick. Transfer the dough to a 9-inch (23-24cm) pie pan. evenly press the pastry onto the bottom and up the sides of your pan. Trim off the excess dough off the top of the pan. Gently pierce the bottom of the crust with a fork. Transfer to the freezer for 30 minutes.
3. Meanwhile make the filling: in a small saucepan place sugar, cornstarch, salt and mix. Stir in water and lemon juice. Cook over medium heat, stirring constantly, until mixture thickens and boils. In a medium bowl whisk egg yolks, gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into the saucepan. Bring to a boil and continue to cook while stirring constantly until thick. remove from heat. Stir in butter, lemon zest. Let cool.
4. Preheat oven to 340F (170C).
5. Blind baking: line a parchment paper over the dough. Fill with dry beans, rice or pie weights. Bake for 15 min. Remove the weights and the parchment paper. Return to oven for another 10-15 minutes or until crust is slightly golden. Remove from oven. Let cool.
6. Fill the crust with the filling and place in the fridge while making the meringue.
7. Italian meringue: place sugar and water in a saucepan over high heat. Cook until sugar syrup reaches 244°F (118°C). meanwhile start to slowly whisk the egg whites in a stand mixer. When the syrup is ready, increase speed to high and with motor running, gradually pour syrup into the egg whites and whisk until becomes cool and meringue is thick and glossy (8-9 minutes).
8. Spread the meringue as you desire and brown with a kitchen torch.
Notes:
• Instead of Italian meringue you can you use French meringue. But find the Italian much better for this recipe.
• If you don’t have a torch you can broil the pie at 400F (200C) until meringue is golden brown, about 10 minutes.
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I Try a Mary Berry Lemon Meringue Pie Recipe
Hi everyone, I received a request to make a lemon meringue pie and I love to eat it but I've never made it before! I found this Mary Berry cheats version which uses a cheesecake style base rather than a pie crust, so here's how I managed.
As you'll know if you watched, condensed milk is not to be found anywhere in our current lockdown (are we all baking 24/7?), so I found this really easy way to make it yourself - result! It took longer than 40 minutes (try double the time for me) but it was exactly like the tinned version and much cheaper when you make it yourself:
How to make condensed milk:
Mary Berry Quick/Cheats Lemon Meringue Pie:
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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.
The BEST Blueberry Pie
Classic blueberry pie gets an extra note of zing from the juice and zest of a lemon and is wrapped in a flakey butter crust that’s nearly foolproof. SO delicious, bursting with flavor, and a must make summer treat that keeps for a while so it’s perfect for making ahead.
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Let me know what other tasty pies I should make videos for in the comments!
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