Heaven's Kitchen | Episode 7 - Lemon Meringue Pie [GUEST CHEF - Father Michael Hurley, O.P.]
It’s time for another episode of Heaven’s Kitchen, a video series of Lent-related food and crafts for all ages, brought to you by Kathleen Folan, Director of Family and Youth Ministries, and Br. Michael James Rivera, O.P., Director of the Lima Center and Community Outreach. This is the final video of this series for Lent 2021
This week’s recipe is: Lemon Meringue Pie
Ingredients:
1 pie crust (use recipe down below, or store bought)
1-3/4 cup sugar
8 egg yolks
1 lemon, zested
2/3 cup juice of Meyer lemons
1/4 tsp salt
10 tbsp unsalted butter, cubed
5 eggs whites
vanilla (optional)
Instructions:
1. Blind bake your pie crust according to package instructions, or the recipe below, and allow to cool.
2. In a medium saucepan, whisk together 1 cup sugar, egg yolks, lemon zest, salt, and lemon juice.
3. Move to the stove and place over medium-low heat. Add the butter and whisk constantly until the butter has melted and the mixture is thick enough to coat the back of a spoon. If the mixture hasn’t thickened after 5 minutes, raise the heat to medium and continue whisking until thicker. Be careful not to boil the mixture or scramble the eggs.
4. Remove saucepan from heat and strain curd through a sieve into a glass bowl. Press plastic wrap directly against the surface of the curd and refrigerate for about an hour.
5. Set up a double-boiler on the stove. Bring the water to a boil and whisk together egg whites and remaining sugar in the upper bowl. Constantly whisk until sugar has dissolved and mixture is frothy, about 5-7 minutes, or 140F on a candy thermometer.
6. Transfer the mixture to a stand mixer with a whisk attachment. Beat at high speed until stiff peaks form, about 5-7 minutes.
7. Remove lemon curd from the refrigerator and transfer to your pie shell, leveling out the curd and making sure not to fill the crust all the way.
8. Use a rubber spatula to gently dollop your meringue on top of the curd. Use a metal spatula to spread the meringue to the edges and add a little design.
9. Use a blow torch to brown the crevices and edges of your meringue, or you can broil the pie in the oven for just a few minutes.
10. Refrigerate pie for 30 minutes to set layers, or leave out for a couple hours before serving.
Pie Crust
2-1/2 cups all-purpose flour
1 tsp salt
2 tbsp sugar
16 tbsp unsalted butter, cubed
6-8 tbsp ice water
Instructions:
1. Sift together flour, salt, and sugar in a bowl.
2. Use a dough cutter to incorporate the butter until mixture resembles a coarse meal.
3. Add 6 tbsp ice water and bring dough together. If the dough is still crumbly, add 1 tsp of water at a time until it comes together.
4. Cut the dough in half and shape each half into a disk. Wrap each disk with plastic wrap and refrigerate for 2 hours.
5. Preheat the oven to 375F.
6. Remove a disk of dough from the refrigerator and let rest for 5 minutes. On a floured surface, roll out dough to fit your pie pan. Be sure the crust is a little thicker on the sides; this can be done with the excess crust you cut off.
6. Line the pie crust with parchment paper and pie weights or dried beans, and bake for 15 minutes.
7. Remove pie from the oven and carefully remove the parchment paper and weights. Prick crust all around the bottom with a fork. Return to the oven and bake for another 15 minutes.
8. Remove crust from oven and let cool.
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Lemon Meringue Pie, SIMPOL
I’m so excited and happy to share my personal recipe of lemon meringue pie! Baking this recipe reminds me of my younger years. Lagi ko kasing pinagba-bake si mommy nito! I hope you love this light and citrusy dessert that tastes like heaven, oh diba? Looks like complicated pero I’m sure it’s very simpol to make! Try this for Noche Buena!
Ingredients:
Set A
2 ¼ cups all purpose flour
1 cup Arla Salted Butter
½ tsp salt
¼ cup cold milk
Set B
5 large egg yolk
1 can condensed milk
1 ½ cup Arla UHT Full Cream Milk
1/4 cup cornstarch
1/4 tsp salt
1/2 cup lemon juice
1 tbsp lemon zest
2 tablespoons Arla Salted Butter
Set C
5 large egg whites
1 tsp cream of tartar
¼ cup sugar
2 tbsp cornstarch
Set D
Egg yolk
2 tablespoons Arla UHT Full Cream Milk
Salt
#BakingSimpol
Lemon meringue pie cheesecake
A mash-up of two beloved desserts, lemon meringue pie combines with cheesecake for a match made in sweet-tooth heaven.
Find this recipe and loads more on Allrecipes.co.uk, the UK and Ireland's largest online community of home cooks:
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Lemon Meringue Pie (or Tart) - ???? ????
Lemon Meringue Pie has a special place in my heart (read stomach). I remember having to make Tarte au Citron at Hotel School and sneaking into the fridge to have a couple of spoons of the Lemon Curd. This recipe is perfect in my mind because it has a very sour curd that balances well with the sweetness of the Meringue. Give it a try and see what you think!
Link to Pie Crust:
0:00 Intro
0:38 Ingredients
1:13 Making the Lemon Curd
6:04 Making the Meringue
7:16 Assembly
10:55 Tasting
12:11 Outro
Ingredients:
Lemons
Eggs
Sugar
Butter
For Dough:
Flour
Butter
Salt
My name is Chris (Christian) Nilson, and I'm a Swede living in Switzerland. Görgött means tasty or yummy in Gothenburg dialect. It also sums up what this channel is about; everything I think is tasty. If you like what you see, please click the ???? button and subscribe.
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#Lemon #Meringue #Görgött #FoodPorn #Foodie #Food #Yummy #Homecooked #Homemade #Recipe #HowTo #Chris #Nilson #Pie #Tart #Dessert
Lemon Lover Mini Lemon Meringue Pies
Lemon desserts are the best. What could be better than mini lemon meringue pies? Delicious lemon flavor AND portion control.
Do you need individual desserts for a baby shower, a bridal tea, or just because you love lemon?
These mini lemon meringue pies are perfect any time of year, but when spring has sprung it seems that lemon-flavored desserts are a must.
Don't be afraid to make the crust. It's so easy to do! The crust is crispy and flaky. The filling is tart, yet sweet, and the meringue...oh, the meringue is light, fluffy, and heavenly.
Get the printable recipe:
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LEMON MERINGUE PIE ft. Titlis Busy Kitchen
Titli and I have been working together to bring you a fun packed collaboration video. I hope you enjoy it.....SUBSCRIBE so you never miss a new video:
Get over to Titlis Channel and watch her Recipe.
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You will Need
For the Pastry
220g / 7.5oz of All purpose / Plain Flour
1/2 a teaspoon of Salt
125g /4oz of Shortening (I used half butter and half lard)
3-5 tablespoons of Cold Water
Oven Temperature 180'C /350'F for 20 minutes
For the Lemon Filling
2.5 tablespoons of Cornflour / Cornstarch
1/2 a cup of Water
1/2 a cup of Castor / Superfine Sugar
3 Lemons, Zest and Juice (about 3/4 of a cup of Juice)
85g / 3oz of Butter
4 Egg Yolks
For the Meringue
4 Egg Whites
1/2 a cup of Castor / Superfine Sugar
Cooking Temperature 150'C /300'F for 30 - 35 minutes
For full written Instructions check out my Website here:
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