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
The Farmhouse Lemon Meringue Pie Recipe | Cozy Fall Cooking
The Farmhouse Lemon Meringue Pie was one of the first recipes I wanted to make from the new cookbook I got Recipes From The Ranch. To me, it did not disappoint, but Titus on the other hand, wasn't pleased... ????
Our other Lemon Meringue Pie Video:
Farmhouse Lemon Meringue Pie
Ingredients:
1 unbaked pie crust
3 Tablespoons lemon juice
2 teaspoons grated lemon peel
2 Tablespoons melted butter
3 drops yellow food coloring (optional)
2/3 cup sugar, plus 2 tablespoons for meringue
1 cup cold water
1/4 cup cornstarch
1/8 tsp salt
4 eggs, separated
Directions:
Preheat oven to 375 degrees. Bake pie crust according to package directions.
Combine lemon juice, butter, lemon peel, and food coloring, if desired, in a small bowl. Mix well.
Combine water, 2/3 cup sugar, cornstarch, and salt in a medium pot. Whisk until smooth. Bring to a boil over medium high heat, stirring constantly. Reduce heat to medium, boil 1 minute.
Remove from heat.
Stir 1/4 cup of the hot sugar mixture into the egg yolks to temper them.
Slowly whisk egg mixture back into pot. Cook over medium low heat 3 minutes.
Add lemon juice mixture and mix well.
Remove from heat.
Pour into baked pie crust.
Make Meringue:
Beat egg whites until peaks begin to form. Add 2 Tablespoons sugar and beat until stiff peaks form.
Spread meringue over pie filling, making sure the meringue completely covers the filling and touches every edge of the pie crust.
Bake 5-10 minutes or until meringue is lightly browned.
Cool completely and refrigerate at least 4 hours before slicing.
How To Make Mini Lemon Meringue Pies | Lemon Meringue Pie From Scratch
Today I'm going to teach you how to make mini lemon meringue pies. This lemon meringue pie recipe is totally from scratch. We are making pie dough, lemon curd, and meringue. I'm also teaching you how to temper eggs which can be tricky. Thanks for joining me and stay for the taste testing!
Time Stamps
0:00 - We're Making Lemon Meringue Pie
0:33 - Pie Dough
0:44 - Zest/Juice Lemons
1:18 - Cut Out/Shape Pie Dough
1:58 - Blind Baking
2:25 - Making Meringue
2:45 - Meringue Test
3:05 - Making Lemon Filling
3:28 - Tempering Eggs
4:12 - Filling Pie Shells
4:30 - Piping Meringue
4:59 - Baking/Cooling Pies
5:57 - Cutting and Taste Testing
6:34 - Thanks For Watching
How To Make Mini Chicken Pot Pies | Mini Chicken Pot Pie Recipe Easy
All Butter Pie Crust
Ingredients
2 and 1/2 cups all-purpose flour, plus more as needed (spoon & leveled)
2 teaspoons granulated sugar
1 teaspoon salt
1 cup unsalted butter, chilled and cubed
1/2 cup ice water, plus more as needed
Instructions
Mix the flour, sugar, and salt together in a large bowl. Add the cubed butter on top.
Using a pastry cutter, food processor, or two forks, cut the butter into the dry ingredients until all flour is coated. You’re looking for pea-sized bits of flour coated butter. A few larger bits of butter is OK.
Measure 1/2 cup of water in a cup. Add ice. Stir it around. From that, measure 1/2 cup of water since the ice has melted a bit. Drizzle the cold water in, 2 Tablespoons at a time, and stir after each addition. Stop adding water when the dough comes together easily and begins to form large clumps. The dough will feel moist and a little sticky, but not feel overly wet. Do not add any more water than you need to. I always use about 1/2 cup of ice water.
Place pie dough on a lightly floured work surface. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball. Divide dough in half. Using your hands, flatten each half into a 1-inch thick disc.
Wrap each disc tightly in plastic wrap and refrigerate for at least 2 hours.
Lemon Meringue Pie
Ingredients
Homemade Pie Crust
5 large egg yolks
1 and 1/3 cups water
1 cup granulated sugar
1/3 cup cornstarch
1/4 teaspoon salt
1/2 cup fresh lemon juice
1 Tablespoon lemon zest
2 Tablespoons unsalted butter, softened to room temperature
Meringue
5 large egg whites
1/2 teaspoon cream of tartar
1/2 cup granulated sugar
1/8 teaspoon salt
Instructions
Preheat oven to 375°F (190°C) and adjust your oven rack to the lowest position. Partially blind bake your pie crust in a 9-inch pie dish and remove. Reduce oven temperature to 350°F (177°C).
Make the filling: Whisk the egg yolks together in a medium bowl or liquid measuring cup. Set aside. Whisk the water, granulated sugar, cornstarch, salt, lemon juice, and lemon zest together in a medium saucepan over medium heat. The mixture will be thin and cloudy, then eventually begin thickening and bubbling after about 6 minutes. Once thickened, give it a whisk and reduce heat to low.
Temper the egg yolks: Very slowly stream a few large spoonfuls of warm lemon mixture into the beaten egg yolks. Then, also in a very slow stream, whisk the egg yolk mixture into the saucepan. Turn heat back up to medium. Cook until the mixture is thick and big bubbles begin bursting at the surface. Remove the pan from heat and whisk in the butter. Spread filling into the warm partially baked crust. Set aside as you prepare the meringue.
Make the meringue: With a handheld mixer or a stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar together on medium speed for 1 minute, then increase to high speed until soft peaks form, about 4 more minutes. Add the sugar and salt, then continue beating on high speed until glossy stiff peaks form, about 2 more minutes. Spread meringue on top of filling. Make sure you spread the meringue all the way to the edges so that it touches the crust. This helps prevent the meringue from weeping.
Bake pie on the lowest oven rack for 25-30 minutes. If the meringue is browning too quickly, tent a piece of foil over it as best you can. Remove from the oven, place on a wire rack, and allow to cool at room temperature for 1 hour before placing in the refrigerator to chill. Chill for 4 hours before slicing and serving.
Cover any leftovers and store in the refrigerator.
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SUPER EASY LEMON MERINGUE PIE AND CRUST FROM SCRATCH || IN THE KITCHEN WITH LYNN
This lemon meringue pie is full of fresh lemon goodness. The meringue holds its shape and makes a great topping. Don't pass this recipe, guys! A must try!
#lemonmeringuepie#lemonpie#meringue#bakedgoods#inthekitchenwithlynn#homemade#guyanesedish#guyaneserecipe
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INGREDIENTS:
CRUST:
2 1/2 Cups All-Purpose Flour
1/4 Cup Granulated Sugar
Pinch of Salt
1 1/2 Tbsps Unsalted Butter
Ice Water for binding
Pie Filling:
3/4 Cup Granulated Sugar
4 1/2 Tbsps Corn Starch
1/4 Tsp Salt
1 1/4 Cups Tap Water
1/4 Cup Lemon Juice
4 Egg Yolks
MERINGUE:
4 Egg Whites
4 Tbsps Granulated Sugar
Lemon Meringue Pie | BAKING SIMPOL
Nothing to do this weekend? Try baking a classic sweet tart dessert!
Enjoy a smooth lemon filling and a fluffy toasted meringue topping with this #simpol LEMON MERINGUE PIE recipe! Bake it this weekend!
Ingredients:
SET A
2 cups all-purpose flour
1 cup unsalted butter, at room temperature
1/2 tsp. Salt
6 Tbsps. full cream milk
SET B (LEMON CURD FILLING)
1 can condensed milk (396ml)
1/4 cup cornstarch
1 1/2 cups full cream milk
1/4 tsp. Salt
1 Tbsps. lemon zest
1/2 cup lemon juice
5 egg yolks
1/4 cup unsalted butter
SET C (MERINGUE)
5 egg whites
1/4 tsp. Cream of tartar
1/4 cup granulated sugar
2 Tbsps. cornstarch
Enjoy over 100 tempting recipes and ideas with our Baking Simpol Cookbook - where baking is a piece of cake! Get a copy now and bake almost anything with ease, today!
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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