How To Make Lemon Meringue Pie
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For the Pie Crust Recipe Used for this Lemon Meringue Pie - Watch How To Make a Pie Crust here:
The crust will need to be partially baked. Use this recipe for partially baking the crust for this Lemon Meringue Pie: How To Blind Bake a Pie Crust at this link:
-----------------------------------------------Lemon Meringue Pie-------------------------------------------------------
Materials needed:
Large Glass Bowl
Hand Mixer
Whisk
Recipe for the Lemon Filling:
- 5 egg yolks
- 1 1/2 cups of sugar
- 1/3 cup plus 1 tablespoon of cornstarch
- 1 1/3 cups of water
- 3 Tablespoons of Butter
- 2 Teaspoons of Fresh Lemon Zest
- 1/2 Cup of Freshly Squeezed Lemon Juice
Recipe for the Meringue:
- 5 large egg whites
- 1/2 Teaspoon of Cream of Tartar
- 1/2 Cup of Granulated Sugar
- 1/8 Teaspoon of Salt
IMPORTANT: Make sure all ingredients are at ROOM TEMPERATURE before starting this recipe.
Bake assembled Lemon Meringue Pie for about 25 to 30 minutes at 350 Degrees Farenheit. Look for browned edges on the ridges of the Meringue!
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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!
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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
Professional Baker Teaches You How To Make LEMON MERINGUE PIE!
Lemon Meringue Pie is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipe below!
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Recipe
Makes 1 9-inch pie
Serves 8 to 10
Ingredients
Dough:
1 cup + 2 Tbsp (150 g) cake & pastry flour
1 Tbsp (12 g) sugar
1/2 tsp (3 g) salt
1/2 cup (115 g) cold unsalted butter, cut into pieces
3 Tbsp (45 ml) cold water
1 ½ tsp (7 ml) lemon juice or white vinegar
1 egg white, lightly whisked
Lemon Curd Filling
1 cup (200 g) sugar
¼ cup (30 g) cornstarch
1 cup (250 ml) water
6 large egg yolks
½ cup (125 ml) fresh lemon juice
2 Tbsp (30 g) unsalted butter
Meringue
4 large egg whites, at room temperature
½ tsp (3 g) cream of tartar
1/3 cup (70 g) sugar
3 Tbsp (24 g) icing sugar, sifted
Directions
1. Sift the flour, sugar and salt to combine in a bowl or using a stand mixer fitted with the paddle attachment. Cut in the butter by hand with a pastry cutter or on low speed until just small pieces of butter are visible and the mixture as a whole just begins to take on a pale yellow colour (indicating that the butter has been worked in sufficiently).
2. Stir the water and lemon juice together and add this to the dough all at once, mixing until the dough just comes together. Shape the dough into a disc, wrap and chill for at least 2 hours before rolling. Alternatively, the dough can be frozen for up to 3 months and thawed in the fridge before rolling.
3. Roll out the dough on a lightly floured work surface until it is in a circle that is just under ¼ inch thick. Lightly dust a 9” pie plate with flour. Press the dough into the pie plate and trim away any excess dough, pinch the edges to create a fluted pattern and chill for 30 minutes.
4. Preheat the oven to 400 F (205 C). Line the chilled pie shell with tin foil and fill the foil with dried beans, raw rice or pie weights. Bake the pie shell for 20 minutes, then carefully remove the foil and weights and bake the crust for 8 to 10 minutes more, until the centre of the pie shell is dry-looking and just starts to brown a little. Immediately after removing the pie shell from the oven, brush the hot crust with a little of the whisked egg white. This will create a barrier to keep the crust crispy once filled. Reduce the oven temperature to 325 F(160 C).
5. For the filling, whisk the sugar and cornstarch together in a medium saucepot, then whisk in the cold water. Have the other ingredients measured and nearby. Bring the sugar mixture up to a full simmer over medium-high heat, whisking as it cooks, until the mixture is thick and glossy.
6. Pour about a cup of this thickened filling into the egg yolks while whisking, then return this to the pot and whisk just one minute more. Whisk in the lemon juice and cook until the filling just returns to a simmer. Remove the pot from the heat and whisk in the butter then immediately pour the hot filling into the cooled pie shell (the filling will seem very fluid, but it will set up once chilled). Cover the surface of the filling with plastic wrap to keep it hot. Immediately prepare the meringue topping.
7. Whip the egg whites with the cream of tartar on medium speed until foamy, then increase the speed to high and gradually pour in the granulated sugar and icing sugar and continue whipping just until the whites hold a medium peak when the beaters are lifted.
8. Remove the plastic wrap from the hot lemon filling, then dollop half of the meringue directly onto the filling (the filling will still be very soft, so work gently). Be sure to spread the meringue so that it completely covers the lemon filling and connects with the outside crust, then use a bamboo skewer or paring knife to swirl the meringue just a touch (this will secure it to the lemon curd). Dollop the remaining meringue onto the pie and use the back of your spatula to lift up the meringue and creates spikes. Bake the pie for about 20 minutes at 325 F (160 C), until the meringue is nicely browned. Cool the meringue completely to room temperature before chilling for at least 4 hours.
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Old fashioned Lemon meringue pie~ October pie Collaboration
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Recipe
1/3 c cornstarch...1/3 c cakeflour.....pinch salt....1 1/2 c sugar..........2 c water......5 egg yolks.....1/4 c lemon juice......zest from 2 lemons.
Meringue
6 egg whites....1/4 t. Cream of tarter....1/2 c sugar.....1 t. Vanilla
Vickies country Home
Littlejordonfarm
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Lori Brown
Po Box 1183
Imboden,Arkansas 72434
Anthony's Arrowroot Flour, 2.5lbs, Batch Tested Gluten Free, Non GMO
How to Make Lemon Meringue Pie - Live! | Oh Yum 201 with Anna Olson
Recipe listed below! Watch or bake along as professional chef Anna Olson whips up a beautiful lemon meringue pie live, while taking your questions!
There’s something friendly and welcoming about lemon meringue pie, especially as a springtime dessert. But no matter what time of year, anyone who gets a bite of this sweet dessert will have a spring in their step!
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• Recipe Information •
Makes one 9-inch pie
Serves 8 to 10
• Ingredients •
Dough (enough for a double crust pie – you will only need 1 crust):
- 2 ½ cups (375 g) all-purpose flour
- 1 Tbsp sugar
- 1 tsp fine salt
- 3 Tbsp (45 mL) vegetable oil
- 1 cup (225 g) cool unsalted butter, cut into pieces (does not have to be ice cold)
- ¼ cup (60 mL) cool water
- 2 tsp (10 mL) white vinegar or lemon juice
- 1 egg white, lightly whisked
Lemon Curd Filling:
- 1 cup (200 g) sugar
- ¼ cup (30 g) cornstarch
- 1 cup (250 mL) water
- 6 large egg yolks
- ½ cup (125 mL) fresh lemon juice
- 2 Tbsp (30 g) unsalted butter
Meringue:
- 4 large egg whites, at room temperature
- ½ tsp (2 mL) cream of tartar
- 1/3 cup (70 g) sugar
- 3 Tbsp (20 g) icing sugar
• Directions •
1. For the dough, combine the flour, sugar and salt together. Add the oil and blend in using a pastry cutter, electric beaters or a mixer fitted with the paddle attachment, until the flour looks evenly crumbly in texture.
2. Add the butter and cut in until rough and crumbly but small pieces of butter are still visible. Stir the water and vinegar (or lemon juice, if using) together and add all at once to the flour mixture, mixing just until the dough comes together. Shape the dough into 2 disks, wrap and chill until firm, at least an hour. The dough can be made up to 2 days ahead and stored chilled, or can be frozen for up to 3 months, thawing in the fridge before rolling.
3. Roll out one disc of dough on a lightly floured work surface until it is in a circle that is just under ¼ inch (6 mm) thick. Lightly dust a 9-inch (23 cm) pie plate with flour. Press the dough into the pie plate and trim away any excess dough, pinch the edges to create a fluted pattern and chill for at least 30 minutes, up to a day.
4. Preheat the oven to 400 °F (200 °C). Line the chilled pie shell with tin foil and fill the foil with dried beans, raw rice or pie weights. Bake the pie shell for 20 minutes, then carefully remove the foil and weights and bake the crust for 8 to 10 minutes more, until the centre of the pie shell is dry-looking and just starts to brown a little. Immediately after removing the pie shell from the oven, brush the hot crust with a little of the whisked egg white. This will create a barrier to keep the crust crispy once filled. Reduce the oven temperature to 325 °F (140 °C).
5. For the filling, whisk the sugar and cornstarch together in a medium saucepot, then whisk in the cold water. Have the other ingredients measured and nearby. Bring the sugar mixture up to a full simmer over medium-high heat, whisking as it cooks, until the mixture is thick and glossy.
6. Pour about a cup of this thickened filling into the egg yolks while whisking, then return this to the pot and whisk just one minute more. Whisk in the lemon juice and cook until the filling just returns to a simmer. Remove the pot from the heat and whisk in the butter then immediately pour the hot filling into the cooled pie shell (the filling will seem very fluid, but it will set up once chilled). Cover the surface of the filling with plastic wrap to keep it hot. Immediately prepare the meringue topping.
7. Whip the egg whites with the cream of tartar on medium speed until foamy, then increase the speed to high and gradually pour in the granulated sugar and icing sugar and continue whipping just until the whites hold a medium peak when the beaters are lifted.
8. Remove the plastic wrap from the hot lemon filling, then dollop half of the meringue directly onto the filling (which will still be soft, so work gently). Be sure to spread the meringue so that it completely covers the lemon filling and connects with the outside crust, then use a bamboo skewer or paring knife to swirl the meringue just a touch (this will secure it to the lemon curd). Dollop the remaining meringue onto the pie and use the back of your spatula to lift up the meringue and creates spikes. Bake the pie for about 20 minutes at 325 °F (140 °C), until the meringue is nicely browned.
Cool the meringue completely to room temperature before chilling for at least 4 hours.
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