How To make Magic Lemon Pie(Crs)
Lemon filling: 15 oz Milk -- sweetened condensed
1/2 c Lemon juice
1 t Lemon zest
2 Egg yolks
Meringue: 2 Egg whites
1/4 ts Cream of tartar
4 tb Sugar
Graham cracker crust: 18 Graham cracker squares
1/4 lb Butter or margarine,
1/3 c Sugar
1/8 ts Cinnamon
Thoroughly mix crust ingredients and pack into a nine inch pie pan. Bake at 375 degrees for 10 minutes and put aside to cool. Reduce oven temperature to 325 degrees. In a mixing bowl, combine condensed milk, lemon juice, lemon zest and egg yolks. Stir until mixture thickens. Pour into cooled crust. Add cream of tartar to the egg whites and beat until almost stiff. Add sugar gradually, beating until stiff and glossy but not dry. Pile lightly on pie filling. Bake at 325 until lightly browned, about 15 minutes. Cool thoroughly. Enjoy! Hint: try to get the crust thickness very even and not too thick. Source: CRS file
How To make Magic Lemon Pie(Crs)'s Videos
Homemade Lemon Meringue Pie & Pie Crust
This video will take you step by step on how to make a Homemade Lemon Meringue Pie & Pie Crust. By Cindee Maxwell
5-Ingredient Lemon Meringue Pie Recipe
The City of Brotherly Love is known for many things. It held the First Continental Congress, and it preserves the Liberty Bell, but when it comes to food, you often think of Philly cheesesteaks. However, the next time you take a bite of lemon meringue pie, you should also thank Philadelphia.
The light and fluffy dessert was invented in Philadelphia by Mrs. Elizabeth Goodfellow. The next time you are desiring a lemon meringue pie, you should try making this 5-ingredient lemon meringue pie recipe.
It’s super simple and easy to make, and Mrs. Goodfellow will be smiling down upon you. Bon appetit!
#Lemon #Pie #Recipe
Read Full Recipe:
Let's make... lemon meringue pie! #guestchef #cookingwithcoachm
*this is a long video, but it's worth it at the end!!!
SHOPPING LIST/RECIPE
Crust:
12 graham crackers
5 T. melted butter
3 T. sugar
Whirl them around in a food processor until sandy. Press them into a pie pan. Bake at 350 for 15 minutes. Cool before filling.
Filling:
1 c. sugar
5 T. cornstarch
1/2 t. salt
1/2 c. fresh lemon juice (plus the zest of 2 lemons)
4 egg yolks
3 T. unsalted butter
Whisk sugar, cornstarch, salt, lemon juice and 1 1/2 c. water in a saucepan. Cook over medium heat while whisking constantly until it's thick and glossy and looks soooo good. Temper the egg yolks (put a few spoonfuls of the hot mixture into the yolks to bring up the heat. Don't scramble the eggs!) Then add yolks to the glossy goodness and keep whisking. Take off heat and whisk in butter chunks. OMG- it's so good! Cook the mixture then pour into pie shell.
Meringue:
6-8 egg whites
3/4 c. sugar (I used 1 cup since I had 8 egg whites)
1/4 t. cream of tartar
1/2 t. vanilla extract
Whisk whites, sugar and tartar in stand mixer until thoroughly blended. Put bowl over double boiler and keep whisking until the egg whites are hot and sugar is dissolved. (Your arm should hurt by now!) Put back into stand mixer with whisk attachment, add vanilla and whip them until they are big, glossy and form stiff peaks. Dollop over the lemon filling. Use kitchen torch to brown the tips (not required, but totally fun to do it!) You can also try putting the pie in the broiler for 1-2 minutes until lightly browned (not required, but can be a testament of your willingness to watch the pie.)
Enjoy immensely while celebrating the use of almost every single appliance, bowl and utensil in your kitchen. THIS IS WORTH IT!
How to Make Quick Lemon Meringue Pie Recipe | OCHIKERON | Create Eat Happy :)
Tangy sweet lemon taste and creamy meringue topping! Refreshing summer treat ????
Quick, gorgeous, and delicious recipe you want to try before summer ends ????
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Quick Lemon Meringue Pie
Difficulty: Easy
Time: 45min + cooling time
16cm (6.3-inch) tart pan with a removable bottom
((Quick Lemon Curd))
1 lemon juice (about 2 tbsp.)
1 egg
6 tbsp. sugar
4 tbsp. (50g) butter
1. Mix egg and lemon juice. Strain through a sieve into a pot.
2. Add sugar and butter, put over medium-low heat, stirring constantly, until it thicken (about 7-10 minutes). Egg scrambles over high heat, so be careful.
3. Leave to cool, then put in the fridge until cold.
((Quick No-Bake Sweet Tart Crust))
80g biscuits (graham crackers are OK)
4 tbsp. (50g) butter
1. Place biscuits in a plastic bag and crush them into very fine pieces. You can easily crush them by rolling over the plastic bag with a rolling pin. Do not bash or hit, or you will make holes.
2. Mix in melted butter, then press firmly into the tart pan.
3. Chill in the fridge until set.
((Meringue))
2 egg whites
4 tbsp. granulated sugar
1. Place egg white in a small bowl and beat with an electric mixer until foamy.
2. Add sugar 1/3 at a time, beat until stiff glossy peaks form.
((Finish))
1. Spread the lemon curd onto the cooled crust.
2. Spread the meringue over the pie using the back of a spoon to make decorative swirls.
3. Bake in the oven at 200C (390F) for 5 minutes.
4. Cool in the fridge until cold (about 2 hours) then cut (or it breaks easily).
Better make the lemon curd and the crust a night before. Bake with meringue topping in the morning. Then the lemon meringue pie is ready to serve at around the snack time :)
レシピ（日本語）
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~EASY LEMON MERINGUE PIE~
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Bottom pie crust, Lemon custard filling and fluffy meringue topping!!
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Lemon Meringue Pie by Buddy Valastro | Rachael Ray Show
From his book Baking with the Cake Boss, Buddy Valastro shows how to make a classic pie that's ideal for beginner bakers.
For more follow the hashtag #RachaelRayShow