How To Make a Lemon Meringue Pie | 'A Day In The Life' Recipe by Bethany
Looking for a sweet treat to bring to a dinner party but then eat it all yourself anyway? Try this delectable Lemon Meringue Pie recipe from 'A Day In The Life' resident chef Bethany from @love_food.co
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***BETHANY'S LEMON MERINGUE PIE RECIPE***
TART SHELL
Ingredients:
100g Cold, Unsalted Butter
70g Icing Sugar
50g Egg Yolks
200g Plain Flour
1/2 Tsp Vanilla Bean Paste
¼ cup white chocolate
1. Sift the icing sugar over the butter and beat for 2-3m until smooth. Add the vanilla bean paste
2. Add in the egg yolks and beat again to combine. Scrape down the bowl halfway.
3. Sift in the flour and mix on low speed until it just pulls together and there is no more flour, don’t overmix!
4. Roll dough between two baking mats or pieces of parchment, as thin as possible. Freeze flat, for 30m.
5. Cut circles of dough out with your tart rings. With the second batch, cut long strips to line the sides. Work quickly or it will begin to melt and will be difficult to use, so use the freezer as needed.
6. Press the side strips of dough into the bottom disc with your fingers, ensuring they join. Freeze for 15m, then use a sharp knife to trim the excess pastry off. Patch any cracks or holes with extra pastry.
7. Place them back in the freezer and pre-heat your oven to 170ºC/340ºF.
8. Place a sheet of baking paper and then add baking beans or uncooked rice to blind bake. Bake for around 10 minutes, then remove the rice/beans and baking paper.
9. Return to the oven and bake for another 10 minutes or until lightly golden, remove from oven and cool.
10. Melt white chocolate then place in the tart case. Using a pastry brush coat the inside. This will provide structural support to prevent your case from cracking.
LEMON FILLING
Ingredients:
195g caster sugar
5 medium eggs
Finely grated zest and juice of 3 large lemons
250ml double cream
Method:
1. Whisk together sugar and eggs in a large bowl. Add the zest and juice, stir well.
2. Pour in the cream and mix until thoroughly combined. Then, transfer filling to a large jug.
3. Pour enough of the filling into the baked tart case until it is half full. Then, transfer the tart to the bottom shelf of the oven (ensure it is level), then pour in the rest of the filling until it reaches the top of the case. Gently, slide the oven shelf back into the oven. **
4. Bake for 30-40 minutes or until the filling is set around the edges but has a slight wobble in the middle.
5. Leave the tart to cool for at least 1 hour.
**Step 3: A super important step to prevent the filling from spilling when you transfer the tart to the oven! Do not skip this step!
ITALIAN MERINGUE
Ingredients:
35g egg white
70g sugar
25g water
Method
1. Place the egg whites in the mixer bowl fitted with the whisk.
2. In a saucepan, pour the water and sugar and bring the syrup to a boil.
3. When the syrup reaches 110 ° C (use a thermometer probe) start to whip the egg whites at high speed to froth.
4. When the syrup reaches 118 ° C, remove from the heat and drizzle the syrup into the egg whites. To avoid splashing, reduce the speed of the mixer and pour along the inside of the mixer bowl.
5. Return the mixer to maximum speed and whisk until the meringue has completely cooled and formed stiff peaks. Use immediately, otherwise continue to whisk until required.
6. Place most of the meringue in a piping bag with a 1-2cm wide circular piping nozzle. Then place around 3-5 TBSP of meringue in another piping bag fitted with a star nozzle. With the circular tip, pipe meringues on top of the lemon filling, then pipe small stars with the other to fill the gaps.
7. Using your Tradeflame butane torch, gently toast the meringue until golden.
8. Decorate with Toppings such as edible flowers, berries, micro-herbs,
gold or silver leaf, etc.
Slice and enjoy!
It's A Pie Party! Lemon Meringue Pie and Pecan Pie
I hope you enjoy these pie recipes, as much as my family enjoys eating them. These recipes have been passed down through the generations. Enjoy!
Lemon Meringue Pie
1 cup of sugar
1/4 cup corn starch
1 1/2 cup cold water
3 egg yolks
grated zest and juice (about 1/4 cup) 1 large lemon
1tbsp of butter
1 baked (9inch) pie shell
Meringue
3 egg whites
1/3 cup sugar
Preheat oven 350. In a medium saucepan combine 1 cup of sugar and corn starch. Stir in water until smooth. Stir in egg yolks, lemon zest and juice. Stirring constantly, bring to a boil over medium heat; boil 1 minute. Remove from heat stir in butter. Spoon hot filling into baked pie shell.
In a medium bowl beat egg whites at high speed until foamy. Continue beating until peaks form. Gradually beat in 1/3 cup of sugar. Spread meringue evenly over hot filling sealing crust. Bake 15 to 20 minutes or until golden. Cool on wire rack. Then refrigerate.
Pecan Pie
2 TBsp of flour (I used gluten free flour)
1 cup sugar
3 eggs
3/4 cup of corn syrup
1 tsp vanilla extract
1 1/2 cup chopped pecans
1 9 inch pie shell uncooked
Blend flour and sugar combine with well beaten eggs. Add corn syrup, nuts, and vanilla. pour into 9 inch pie shell uncooked. Bake at 350 for 45 to 50 minutes.
The Best Lemon Meringue Pie | Melissa Clark | NYT Cooking
Extra-Lemony Meringue Pie:
Blood Orange Butterscotch Meringue Pie:
Chocolate Raspberry Meringue Tart:
Melissa Clark is back! She’s in the studio kitchen showing us how to make her Extra-Lemony Meringue Pie, which is a tangier, creamier version of its cousin, Lemon Meringue Pie. In Melissa’s recipe, a buttery lemon curd is topped with swirls of lemon zest-infused meringue. “For a lemon meringue pie,” Melissa says, “the focus really should be on the contrast between that tangy filling and then that fluffy, sweet topping. The crust is totally negotiable.”
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Lemon Meringue Pie
Lemon meringue pies are so easy to make and will be a perfect desert or party pie.
So let me show you how to make it.
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Ingredients:
Pie base
1 Cup Castor Sugar
1/2 Cup Corn Flour (Corn Starch)
1/2 Cup fresh Lemon Juice
1 Cup Water
50g Butter
3 Egg Yolks
Meringue:
3 Egg Whites
1/2 Cup Castor Sugar
Cheat's Lemon Meringue Pie | Simple Dessert Recipes | Kidspot
This lemon meringue pie makes creating a show stopping dessert so simple to master!
Check out the full recipe at and keep up to date with all our latest kitchen creations by subscribing here: If you love fun treats like these, you can find plenty more colourful creations on our Instagram ( Facebook ( or by checking out our Pinterest board ( You can also join the fun in our Facebook group ( or on Twitter (
Lemon Meringue Pie Recipe #shorts How to Make
This lemon meringue pie is the perfect dessert pie consisting of a pie crust base filled with silky lemon curd and topped with pillows of meringue. Delicious and perfect for your holiday party no matter what the season.
Lemon Meringue Pie Recipe:
1 store bought pie crust
5 egg yolks
6 tbsp corn starch
1 1/2 cups water
1 1/3 cups sugar
1/4 tsp salt
1/2 cup lemon juice
Zest of 2 lemons
2 tbsp butter
Start by greasing your pie pan and adding your pie crust. Poke with a fork and blind bake at 350F for 15 minutes.
Add water, sugar, cornstarch and salt to a pot and whisk to combined. Whisking constantly bring to a boil until mixture becomes thick. In a separate bowl whisk egg yolks and slowly add in cornstarch mixture spoonful at a time whisking the whole time. Once you have added all of the cornstarch mixture to the eggs add back to pan and cook for 2-3 minutes. Remove from heat and add lemon juice, zest and butter. Pour into cooked pie crust and set aside while making the meringue.
Meringue recipe
5 eggs whites
1/2 tsp cream of tartar
1/2 granulated sugar
Dash of salt
Add egg whites and cream of tartar to a mixer. Beat the eggs until soft peaks form and then slowly start adding in the sugar about a tablespoon at a time. Beat until stiff peaks form and then add to pie adding in decorative peaks.
Bake at 325F for 20-25 minutes. Remove and let cool to room temperature then place in fridge for at least 4 hours. (If you cut into the pie and it’s not cool it will not be set up properly.) Enjoy!
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