OLD SCHOOL LEMON MERINGUE PIE ( BLACK HISTORY MONTH CELEBRATION)
OLD SCHOOL LEMON MERINGUE PIE
recipe:
5 large egg yolks
6 Tbsp cornstarch
1 1/3 cup sugar
1/4 teaspoon salt
1 1/2 cups whole milk
1/2 cup lemon juice
2 teaspoons lemon zest
2 Tbsp butter
for the meringue
1/4 teaspoon cream of tartar
1/2 cup plus 2 Tbsp white granulated sugar
5 large egg whites (room temperature)
1/2 teaspoon vanilla extract
In a medium-sized saucepan, add 6 Tbsp cornstarch, 1 1/3 cup sugar, 1/4 teaspoon salt, and 1 1/2 cups milk, and whisk to combine. Bring to a boil on medium heat, whisking constantly. Let simmer for 1 minute. The mixture will begin to thicken.
Once the cornstarch mixture has thickened up well (consistency of Cream of Wheat) remove from heat. Take a spoonful of the cornstarch mixture and whisk it into the beaten egg yolks to temper the yolks. Continue to whisk in spoonfuls of the cornstarch mixture until you've used about half of the cornstarch mixture.
Then add the egg yolk mixture back to the pot with the cornstarch. Reduce the heat to low and cook for a minute, stirring.
Remove from heat and stir in the lemon juice, lemon zest, and butter. Add to cooked pie shell
For meringue
Whip egg white untill soft peaks
Slowly add the sugar and cream of tar tar untill stiff peaks
Top on pie and brown in oven
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Lemon Meringue Pie Recipe
Lemon Meringue Filling
1 ½ cups sugar
5 tablespoons cornstarch
⅛ teaspoon salt
4 egg yolks
1 ¾ cups milk
½ cup fresh lemon juice
3 tablespoons butter
1 teaspoon lemon zest
1 capful of lemon extract
1 (9-in.) baked piecrust shell
Meringue for the Top
6 egg whites
½ teaspoon cream of tartar
½ cup sugar
Directions
1. Using a fork, poke holes into a thawed or fresh pie crust. Cover with parchment paper and cover with dried beans.
2. Bake for 7-8 minutes on 375. Remove from the oven and discard parchment paper and beans and set aside.
3. Whisk together first 3 ingredients in a medium-size heavy non-aluminum saucepan.
4. In a medium bowl, whisk together egg yolks, lemon juice and milk. D Add into sugar mixture in pan. Add sauce pan to the stove and cook over medium heat, stirring constantly until mixture thickens, about 9 minutes.
5. Bring to a boil, and boil, whisking constantly, 1 minute. Remove from heat. Stir in butter and zest until smooth. Spoon into piecrust.
Prepare the Meringue: Beat egg whites and cream of tartar at high speed with an electric mixer just until foamy. Gradually add sugar, 1 Tbsp. at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes).

Spread Meringue over hot filling, sealing edges.
Bake at 325°F for 20 to 22 minutes or until meringue peaks are lightly browned. Let cool completely on a wire rack (about 1 hour). Store in refrigerator.
How to Make Lemon Meringue Pie | Jamie Oliver
Jamie's going to show you an old school sweet treat that'll make your tastebuds sing, lemon meringue pie! Come tea time or dessert, this is one of our absolute favourites. Sweet peaks of fluffy meringue marry gorgeously with the tangy lemon curd, crowning a perfectly crumbly sweet pastry base. An absolute thing of beauty, made super simple with Jamie's new beautiful and reliable bakeware range. Give this a go, and you'll be sure to impress with this comfort food favourite!
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How to make Shortcrust Pastry for pies | Jamie Oliver
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Old fashioned Lemon meringue pie~ October pie Collaboration
#whippoorwillholler #Octoberpiecollab #lemonmeringuepie
Recipe
1/3 c cornstarch...1/3 c cakeflour.....pinch salt....1 1/2 c sugar..........2 c water......5 egg yolks.....1/4 c lemon juice......zest from 2 lemons.
Meringue
6 egg whites....1/4 t. Cream of tarter....1/2 c sugar.....1 t. Vanilla
Vickies country Home
Littlejordonfarm
Facebook whip-poor-will holler
loridianebrown@gmail.com
Lori Brown
Po Box 1183
Imboden,Arkansas 72434
Anthony's Arrowroot Flour, 2.5lbs, Batch Tested Gluten Free, Non GMO
OLD SCHOOL LEMON ???? MERINGUE PIE (THE MONTH OF APRIL LIGHT AND REFRESHING RECIPES)
OLD SCHOOL LEMON MERINGUE PIE
RECIPE:
5 large egg yolks
6 Tbsp cornstarch
1 1/3 cup sugar
1/4 teaspoon salt
1 1/2 cups whole milk or water
1/2 cup lemon juice
2 teaspoons lemon zest
2 Tbsp butter
for the meringue:
1/4 teaspoon cream of tartar
1/2 cup plus 2 Tbsp white granulated sugar
5 large egg whites (room temperature)
1/2 teaspoon vanilla extract
In a medium-sized saucepan, add 6 Tbsp cornstarch, 1 1/3 cup sugar, 1/4 teaspoon salt, and 1 1/2 cups milk or water , and whisk to combine. Bring to a boil on medium heat, whisking constantly. Let simmer for 1 minute. The mixture will begin to thicken.
Once the cornstarch mixture has thickened up well (consistency of Cream of Wheat) remove from heat. Take a spoonful of the cornstarch mixture and whisk it into the beaten egg yolks to temper the yolks. Continue to whisk in spoonfuls of the cornstarch mixture until you've used about half of the cornstarch mixture.
Then add the egg yolk mixture back to the pot with the cornstarch. Reduce the heat to low and cook for a minute, stirring.
Remove from heat and stir in the lemon juice, lemon zest, and butter. Add to cooked pie shell
For meringue
Whip egg white until soft peaks
Slowly add the sugar and cream of tar tar until stiff peaks
Top on pie and brown in oven
GO FOLLOW MY FACEBOOK PAGE
GO FOLLOW MY INSTAGRAM PAGE
FOLLOW ME ON TWITTER
PLEASE WRITE ME OR SEND ME LETTERS
I RESPOND TO ALL LETTERS AND CARDS
MY MAILING ADDRESS IS :
OLD SCHOOL SOUL FOOD
23501 CINCO RANCH BLVD
SUITE H120
P.O. BOX 142
KATY,TEXAS 77494
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#homemadelemonpie
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A SIMPLE LEMON MERINGUE PIE
Hello Everyone!! Today I’m sharing a simple lemon meringue pie. Thanks for your love and support. Enjoy!!
Simple Lemon Meringue Pie
1 Regular Pie Crust
1/2 Cup Lemon Juice
1 - 14 ounce Can Sweetened Condensed Milk
3 Egg Yolks
Meringue Recipe
3 Egg Whites
1/4 Cup Sugar
Preheat oven @350 degrees
**Bake pie with meringue for 12 minutes or until meringue browns
**Bake pie with no meringue for 12 minutes
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