Deep-Dish Pumpkin Meringue Pie | Thanksgiving Recipes |Martha Stewart
This mile-high pumpkin meringue pie starts with a classic recipe and is filled with pumpkin custard, baked, and topped with fluffy meringue.
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Deep-Dish Pumpkin Meringue Pie ⎢Martha Stewart
Lemon Meringue Pie Blondie | Cupcake Jemma
Lemon Meringue Pie ???????????????? Blondies - A MATCH MADE IN HEAVEN ????????.
It's a super fudgey blondie packed FULL of pie crumb, lemon curd, white chocolate chips & crushed meringues - it's basically a dream in baked goods form ????.
If you wanna get these bad boys delivered straight to your front door along with a fabulous selection of brownies, blondies & rocky road, hit the link to see what's up for grabs on the C&D site!
PIE CRUMB
110g Plain Flour
20g Caster Sugar
60g Melted Butter
1 tsp Water
Pinch of Salt
MERINGUES
60g Egg Whites
120g Caster Sugar
Pinch of Salt & Cream of Tarar
¼ tsp Vanilla
LEMON CURD
65g Caster Sugar
65g Lemon Juice
1 Egg & 3 Yolks
Zest of 1 Lemon
50g Cold Butter
BLONDIE
135g Brown Butter
335g Light Brown Sugar
Zest of 3 Lemons
3 Eggs
¾ tsp Vanilla
270g Plain Flour
½ tsp Salt
¼ tsp Baking Powder
35g Pie Crumb
20g Meringues
110g White Chocolate
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Grab a copy of the Crumbs & Doilies book from Amazon just here
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Lemon Meringue Pie Party Mix
Recipe
9 C. Rice Chex Cereal
1 1/4 C. White Chocolate Chips
1/4 C. Butter
1 Large Lemon
6 Drops Lemon Essential Oil
2 C. Powdered Sugar
2 C. Golden Grahams Cereal (you can also use broken up graham crackers)
Extra Large Clear Plastic Zipper Bag
Instructions:
1. Melt the white chocolate chips and butter in a microwave safe glass bowl. Heat in 15-30 second increments and stir in between until the chips are melted. DO NOT overcook…keep an eye on this one. The first time I did this I 'cooked' the chips instead of melted the chips.
2. Slice and squeeze the juice from a lemon into the bowl of melted candy and add the lemon essential oil.
3. Add the Rice Chex cereal to a bowl, pour the melted candy mixture over the Chex cereal and gently stir until all of the cereal is coated.
4. Add the powdered sugar to an extra large zipper bag, then pour the coated cereal on top. Now shake the bag until all the cereal is coated with a nice layer of sugar.
5. Pour the yummy mixture on a large baking sheet and let it cool.
Once cooled, pour in a large bowl and gently stir in the Golden Grahams.
Serve! Beware…this is addictive!
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
For more recipes and A Day In The Life professional content:
***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!
Lemon Meringue Pie: Basics with Alvin & Kendall
Thanks to Pronamel for sponsoring this video. You can find Pronamel Repair anywhere you buy toothpaste. Or you can buy now by clicking the link in the information below: #PronamelPartner
This week on a very special episode of Basics, Kendall Beach and Alvin Zhou show us how to make a lemon meringue pie just in time for summer.
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Recipe: basicswithbabish.co/basicsepisodes/lemon-meringue-pie
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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