Lemon Meringue Pie
Hey y’all! Today I’m sharing a simple recipe for lemon meringue pie! It’s so good! Enjoy ????
Ingredients:
Custard
1 cup granulated sugar
1/2 cup corn starch
1/4 tsp kosher salt
1 1/2 cups water
1/2 cup lemon juice
4 egg yolks
2 tablespoons butter
Meringue
4 egg whites
1/4 tsp cream of tartar
1/3 cups powdered sugar
1 9inch deep dish pie crust
Cooking your filling at on medium heat. Do not raise temperature. Bake pie at 350 degrees or until your meringue is a pretty golden brown!
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#lemonmeringuepie #lemonpie
BEST Lemon Meringue Pie Recipe + Tutorial (family favorite recipe)
Lemon Meringue Pie – this recipe is a family favorite! It’s an easy pie recipe with homemade lemon filling and sweet meringue. This is a family recipe – my Aunt Tootsie made it for years – and now the recipe is mine to share.
Don’t be scared of making Lemon Meringue Pie. It can be daunting but I’m going to detail every single step for you and show you it’s as easy as it looks!
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PRINTABLE RECIPE:
RECIPE:
INGREDIENTS
FOR THE FILLING:
1 All Butter Pie Crust pre-baked and cooled (or a pre-made crust from a pack of two or frozen)
1 1/2 cups water
1 1/2 cups granulated sugar
5 tablespoons cornstarch
1/2 cup fresh lemon juice
1 tablespoon lemon zest
1/2 teaspoon salt
4 large eggs yolks
3 tablespoons unsalted butter
FOR THE MERINGUE:
4 large egg whites
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract
1/2 cup granulated sugar
INSTRUCTIONS
Preheat oven to 425°F. Place crust in 9-inch pie plate.
Partially blind bake the crust: poke holes in the bottom of the crust with a fork. Line the crust with parchment paper and fill with dried beans or pie weights (dried rice and lentils work too). If you're using my pie crust recipe, bake about 20 minutes, checking that the crust is browned (but the bottom won't be completely done yet, that's ok). If you're using a Pillsbury crust, it'll only take about 10 minutes to partially bake. Carefully remove parchment and pie weights.
Lower oven temperature to 300°F.
Whisk water, sugar, cornstarch, salt, lemon juice, and lemon zest in a medium saucepan. Place over medium-low heat and cook, stirring often, until it’s thick and bubbly.
Place egg yolks into a medium sized bowl. Whisk them gently. Once the lemon mixture is thick and bubbly, carefully pour about half the lemon mixture into the egg yolks, whisking constantly, then place the egg mixture back into the pan with the remaining lemon mixture, continuing to whisk. You want to avoid scrambling the eggs. Bring to a gentle boil, then cook for 2 minutes. Remove from heat and stir in the butter until melted.
Strain the mixture to remove any bits of egg. Pour mixture into the prepared pie crust. Cover with plastic wrap while you prepare the meringue and keep it hot (the meringue needs to go onto hot filling).
Place egg whites, cream of tartar, and vanilla in the bowl of a stand mixer fitted with the whisk attachment (or you can use a large bowl with a hand mixer). Beat on high speed until soft peaks form (if you remove the beaters the tips curl slightly) and then continue mixing while gradually adding the granulated sugar. Continue mixing until stiff peaks form (they’ll be glossy and stand straight).
Spread the meringue on the top of the lemon mixture in decorative peaks, being sure that the meringue touches the crust and no lemon shows through. Bake about 30 minutes or until the meringue is browned. Cool at room temperature for one hour, then chill at least 5 hours before slicing.
The pie will last a day or two in the refrigerator but tastes better day one.
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Lemon Meringue Pie
Why is it that a lemon meringue pie is such an iconic springtime pie? Likely, it's because of the bright, fresh flavors of the lemon curd filling paired with the fluffy topping! Such a simple pairing is also pretty easy to make, especially with an already-baked pie crust!
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Skip ahead:
0:00 Intro
1:01 Making the lemon curd filling
3:54 Finishing and straining the curd
5:57 Putting in the pie crust
7:18 Mixing together the meringue
8:51 Whisking the meringue
10:15 Topping the pie
13:06 Cutting and tasting the pie
INGREDIENTS
For the lemon curd:
- 1 9-inch pie crust baked
- 4 large egg yolks (whites reserved)
- 4 large whole eggs
- 1 cup sugar
- 1/4 cup cornstarch
- 1 1/4 cup lemon juice
- 1/2 tsp salt
For the Swiss meringue:
- 4 large egg whites
- 1 cup sugar
- 1/8 tsp cream of tartar
- 1/2 tsp salt
- 1 tsp vanilla extract
INSTRUCTIONS
For the lemon curd filling:
- In a 4 quart saucepan, combine the four whole eggs, four egg yolks, lemon juice, sugar, cornstarch, and salt. Whisk to combine and place over medium-low heat. Continue to whisk until the mixture begins to thicken with a few bubbles forming around the edges, 5-6 minutes. Keep whisking and allow the curd to cook until it is noticeably very thick with large bubbles forming, 4-6 minutes.
- Remove the curd from the heat and pour through a sieve into the prepared pie shell. Place plastic wrap directly on the lemon curd filling and place in the refrigerator until chilled, or for up to 24 hours. Once chilled, top with the meringue (recipe following).
For the Swiss meringue:
- In the bowl of an electric mixer or a glass bowl, combine the reserved four egg whites, cream of tartar, sugar, and salt. Whisk to combine and place over barely simmering water. Continue to whisk until the mixture thickens slightly and reaches 160°F. Remove from the heat and transfer to a stand mixer.
- Using the whisk attachment, whisk the meringue on medium speed, increasing to medium-high until the egg whites cool to room temperature, 3-4 minutes. Continue to whisk until the meringue becomes thick and holds a stiff peak, 4-6 minutes.
- Once at stiff peaks, whisk in the vanilla extract. Add the meringue to the prepared and chilled lemon pie.
- Using a kitchen torch or broiler, brown the meringue and serve immediately.
#pie #lemon #lemonmeringue #Easter #spring
How to bake an easy and yummy Lemon Meringue Pie - DIY Cooking and Baking
Hello, As-Salam o Alaikum everyone and welcome to our channel.
Today we have a guest with us who is a friend of our daughter she is going to share with you her recipe of baking a Lemon Meringue Pie.
Let's check with her and let her guide us for the rest of the video.
I am going to share with you my recipe for baking a Lemon Meringue Pie, following are the ingredients you will need.
For the pie crust you need:
2 1/2 cups of plain flour, 300g plus more for rolling
4tbs granulated sugar, 36g
1/2 tsp sea salt, 3g
1 cup unsalted chilled butter, 225g
4tbs cold water, 60 ml
1 egg for the egg wash
For the filling:
5 eggs yolks
1/4 tsp salt, 2g
1/4 cup corn starch, if you want an extra firmer filling to add 50g
1 1/4 cups granulated sugar, 250g
2tbsp lemon zest, add more if u want an extra zest
3/4 cup lemon juice, 177ml
1 1/4 cup water, 296g
4tbsp unsalted butter, 57g
For the French meringue:
four egg whites
1 cup of sugar,225g
1/4 tsp tarter or if u don't have the cream of tartar, you can use 1/2 tsp of lemon juice. The tartar is for stabilizing the whipped egg whites and acts as a leavening agent for baked goods. Leavening agent substances rises the mixture, for example like yeast in dough.
1 tsp vanilla extract
First of all, let's start making the pie crust, combine the dry ingredients flour, sugar, salt and mix it. After this, cut the butter in small cubes, do the breadcrumbing technique. When everything is incorporated, dump the mixture out onto the baking parchment or in a floured surface. Knead together a couple of times, then form the pastry dough into a circle. Wrap it in plastic wrap and refrigerate for 30 minutes.
Don't forget to preheat the oven to 225 degrees. While we wait for the dough, let's move on doing the lemon curd fillings. Zest 2-3 lemons for two tablespoons of zest. Add sugar, zest, cornstarch and salt to a medium pot. Whisk it all together, pour in the water, lemon juice and whisk again. Put the stove in medium-high heat and whisk continuously until it's thickened. When the mixture has thickened, whisk the five egg yolks in a bowl, slowly drizzle the hot lemon mixture to the eggs while whisking it, this method is tempering the egg. Pour the rest of the egg mixture in the pot and put again to medium-high heat, whisk it, add butter and mix until its all combined. Move the mixture into a bowl and set aside to cool off.
Now that our pie crust is ready to roll, flour the surface and the rolling pin, flatten out the dough at least a little larger than the pie crusts tin. Again flour the rolling pin, fold the dough in half and carefully place it in the tin, use a sharp pairing knife to cut off the excess leftover from the dough. Add baking parchment paper and tin foil in a circle shape, fill with weights of baking beans or rice at 225 degrees for 10 minutes. Crack the egg for the egg wash. After 10 minutes take out everything from the pie crust. Brush and use a fork to prick the pie crust, this allows steam to escape so that the pie crust doesn't puff in the oven. Put back in the oven and bake it for 10 minutes but make sure to reduce the oven temperature to 200 degrees. Once the pie crust has turned golden brown, take out from the oven and set aside.
To make the French meringue, combine the 1/4 tsp of tartar, 1 tsp of salt, 1 tsp of vanilla extract and 4 egg whites. Slowly beat the mixture than when it has turned soft peaks start adding your sugar by 1 tbsp each time. You can tell when the meringue is firm if you tilt down the bowl, is not moving, now it is ready.
The last step is to put the lemon curd filling in the pie crust and on top, add all the meringue using a spatula to spread everything in the corners. Create a design using the spatula or the back of the spoon to make spikes or swirls around the meringue. You can toast the meringue with a kitchen torch or put back in the oven for 6 mins, make sure to reduce the oven temperature to 190 degrees. Take out of the oven when it has turned to a different colour. You can leave the Lemon meringue pie overnight or for 3 hours in the fridge to cool down the dessert.
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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!
#meringue #pie #shorts #lemon #homemade #shortsrecipe #recipe #yummy #dessert #pierecipe #baking
Babe wanted lemon meringue pie ???? #shorts 
Recipe
Crust
Ingredients
- 300g plain flour
- 40g caster sugar
- Pinch of salt
- 225g unsalted butter
- 60ml cold water
- Egg wash
Method
1. In the food processor, mix your flour, castor sugar, salt and cubed cold unsalted butter until it forms a sandy texture.
2. Pour in the cold water until the dough just comes together.
3. Remove from the food processor onto a flowered bench top. Make into a disc shape, cover with cling film and rest in the fridge for 30 minutes.
4. After 30 minutes, remove from the fridge, place on a flowered surface and roll out to around half a centimetre thick.
5. Roll the pastry onto the rolling pin and align your pie dish, crimping the edges and putting a few holes with the fork in the base.
6. Place parchment paper into the pie tin, use some rice or pie weights to hold it down, and place in a 220°c oven for 15 minutes.
7. Remove from the oven, take the pie weights out and brush over egg wash (one egg beaten) all over. Cover the edges with tinfoil so they don't burn and placed the pie back in the oven for another 15 minutes.
8. Turn the temperature down to 180°c, remove the foil and cook for another 10 minutes or until the crust is completely cooked and golden.
9. Remove from the oven and let it get to room temperature before you put your pie filling in.
Lemon filling
Ingredients
- Zest of 2 large lemons
- 180ml fresh lemon juice
- 300ml water
- 250g caster sugar
- Pinch of salt
- 60g Korn flour
- Optional small amount of yellow food colouring
- 60g unsalted butter
- 5 egg yolks
Method
1. In a pot, place all the ingredients apart from the yolks and butter.
2. Whisk this over a medium high heat until it has thickened.
3. In a separate bowl with the egg yolks, pour in half of the lemon mixture and whisk. Then pour the mixture that's in the bowl back into the saucepan and over medium low heat and continue to cook for 3 to 4 minutes stirring constantly.
4. Add your butter and continue to stir until it's completely dissolved and you have a thick, silky sauce.
5. Let it cool slightly, then once it's cool enough that you can put your finger in it, pour it into your pre-cooked pie crust and place it in the fridge for three hours (or overnight) to set.
Italian meringue
Ingredients
- 270g caster sugar (split into 200g and 70g)
- 120g egg whites
- 50ml water
- Small pinch salt
- 2g cream of tarter
- 8g vanilla extract
Method
1. In a stand mixer with the whisk attachment, place your egg whites, salt and cream of tartar and turn the mixer on to a medium speed.
2. Place the water and 200g of sugar on a medium high heat.
3. Back to your stand mixer, slowly pour in the 70g of sugar until it has completely dissolved, turn the speed to medium high.
4. Once the water and sugar have reached the temperature of 110°c -115°c, remove it from the heat and slowly pour it into the meringue while the mixer is still on.
5. Remove your set pie from the fridge and place the Italian meringue on top creating lots of little peaks. Blow torch the meringue for extra flavour and colour. Enjoy!