How To make Bake Sale Lemon Meringue Pie
1 refrigerated pie crust (half of 15-ounce
room
temperature 1 package) 1 teaspoon all purpose flour
1 1/4 cups sugar
1/3 cup sugar
1 1/2 cups water
6 tablespoons cornstarch
5 large eggs :
separated
1 tablespoon grated lemon peel
1 Pinch salt
1/2 cup fresh lemon juice
2 tablespoons unsalted butter -- (1/4 stick) room
temperature 1/2 teaspoon cream of tartar
Position rack in center of oven and preheat to 450=B0F. Unfold pie crust. Press out fold lines. If crust cracks, wet fingers and push edges together. Sprinkle flour over crust. Place crust floured side down in 9-inch-diameter glass pie dish. Fold edges over; crimp decoratively. Pierce crust all over with fork. Bake until crust is pale golden, about 12 minutes. Cool crust completely on rack. Whisk 1 1/4 cups sugar, water, 5 tablespoons cornstarch, egg yolks, lemon peel and salt in heavy medium saucepan to blend. Whisk over medium heat until mixture comes to boil. Whisk over medium heat until mixture comes to boil. Whisk until mixture thickens, about 2 minutes. Remove from heat. Add lemon juice and butter; whisk until smooth. Cool completely, stirring occasionally, about 1 hour. Preheat oven to 350=B0F. Mix 1/3 cup sugar and 1 tablespoon cornstarch in small bowl. Beat egg whites in large bowl until foamy; add cream of tartar and beat until soft peaks form. Add sugar mixture 1 tablespoonful at a time, beating until stiff peaks form after each addition. Spread cooled lemon filling in crust. Spoon dollops of meringue around edge of pie atop filling. Spoon remaining meringue onto center of pie. Spread meringue to cover filling, mounding in center and sealing completely to crust edge. Using rubber spatula or spoon, swirl meringue decoratively, forming peaks. Bake pie until meringue peaks are light brown, about 12 minutes. Transfer to rack and cool completely. refrigerate pie until cold, about 1 1/2 hours. (Can be prepared 3 hours ahead. Keep refrigerated.) 8 Servings=20 Bon App=E9tit July 1995=20
How To make Bake Sale Lemon Meringue Pie's Videos
LEMON PIE FILLING with MERINGUE TOPPING - How to make Lemon Filling and Meringue Recipe
After making this amazing lemon pie...you'll never want another. In this video you will learn how to make a simple very LEMON filling and an exquisite MERINGUE topping. Recipes below...
LEMON MERINGUE PIE RECIPE
One 9 inch baked pie crust.
LEMON FILLING
In a heavy sauce pan add...
1-3/4 cup sugar
7 Tablespoons corn starch
1 Tablespoon all-purpose flour
1/2 teaspoon salt
Stir ingredients well together. Place sauce pan on medium-high heat and add...
2 cups boiling water
4 egg yokes
Stir constantly until mixture starts to bubble. Remove from heat and add...
1 Tablespoon butter
1/2 cup fresh lemon juice
Stir well together. Add lemon filling to baked pie crust.
MERINGUE TOPPING
In a very clean mixing bowl add...
4-6 egg whites
1/4 teaspoon salt
While whipping egg whites add...
7 Tablespoons sugar, one Tablespoon at a time
Whip mixture until egg whites form stiff peaks.
Spread meringue on top of lemon pie filling. Connect the meringue to pie crust edge.
Bake in a 300 degree oven for 20-25 minutes or until golden brown on top.
Remove from oven and cool on rack for 2-3 hours before cutting pie. Maybe refrigerated over night in an airtight container
Enjoy!
Until next time...here's to good eating always,
-Deronda
How To Make Lemon Meringue Pie
Welcome to Pleasures Deliciously! A Channel with Recipes and Drinks for the Home Cook.
Music Courtesy of Mixkit.co, Artist: ARULO
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!
e-mail us your videos and pictures of any of our recipes to: pleasuresdeliciously@gmail.com
Lemon Meringue Pie
Why is it that a lemon meringue pie is such an iconic springtime pie? Likely, it's because of the bright, fresh flavors of the lemon curd filling paired with the fluffy topping! Such a simple pairing is also pretty easy to make, especially with an already-baked pie crust!
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------------------------------
Skip ahead:
0:00 Intro
1:01 Making the lemon curd filling
3:54 Finishing and straining the curd
5:57 Putting in the pie crust
7:18 Mixing together the meringue
8:51 Whisking the meringue
10:15 Topping the pie
13:06 Cutting and tasting the pie
INGREDIENTS
For the lemon curd:
- 1 9-inch pie crust baked
- 4 large egg yolks (whites reserved)
- 4 large whole eggs
- 1 cup sugar
- 1/4 cup cornstarch
- 1 1/4 cup lemon juice
- 1/2 tsp salt
For the Swiss meringue:
- 4 large egg whites
- 1 cup sugar
- 1/8 tsp cream of tartar
- 1/2 tsp salt
- 1 tsp vanilla extract
INSTRUCTIONS
For the lemon curd filling:
- In a 4 quart saucepan, combine the four whole eggs, four egg yolks, lemon juice, sugar, cornstarch, and salt. Whisk to combine and place over medium-low heat. Continue to whisk until the mixture begins to thicken with a few bubbles forming around the edges, 5-6 minutes. Keep whisking and allow the curd to cook until it is noticeably very thick with large bubbles forming, 4-6 minutes.
- Remove the curd from the heat and pour through a sieve into the prepared pie shell. Place plastic wrap directly on the lemon curd filling and place in the refrigerator until chilled, or for up to 24 hours. Once chilled, top with the meringue (recipe following).
For the Swiss meringue:
- In the bowl of an electric mixer or a glass bowl, combine the reserved four egg whites, cream of tartar, sugar, and salt. Whisk to combine and place over barely simmering water. Continue to whisk until the mixture thickens slightly and reaches 160°F. Remove from the heat and transfer to a stand mixer.
- Using the whisk attachment, whisk the meringue on medium speed, increasing to medium-high until the egg whites cool to room temperature, 3-4 minutes. Continue to whisk until the meringue becomes thick and holds a stiff peak, 4-6 minutes.
- Once at stiff peaks, whisk in the vanilla extract. Add the meringue to the prepared and chilled lemon pie.
- Using a kitchen torch or broiler, brown the meringue and serve immediately.
#pie #lemon #lemonmeringue #Easter #spring
Lemon Meringue Pie Baked with Love
Thank you for tuning in earlier this week as I prepared Dixie Crystals' pure butter pie crust recipe in My Kitchen! My Rules! I hope you have been anxiously waiting for me to finish our delicious pie.
Y’all have had some good guesses on what our completed pie was going to be. They all sound so good, I have cooking show ideas for days!
I’ve selected a beautifully creamy, Lemon Meringue Pie recipe from my Dixie Crystals Baked with Love Recipe Book and if I could offer you smell-o-vision in this video, I sure would. Mmmm!
I know y'all be wishing you lived near Harrisburg and Concord North Carolina so you could be over here in a hot minute and snatch this lemon meringue pie up out of my kitchen!
Recipe for Pie Crust:
Recipe for Lemon Meringue Pie:
#dixiecrystals #lemonmeringue #bakingfromscratch
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Fresh And Sweet Homemade LEMON MERINGUE PIE Recipe
If you love homemade pies, try this easy and delicious lemon meringue pie recipe! This pie has a crisp homemade crust and a sweet swiss meringue topping. The perfect combination of tanginess and sweetness. Full recipe below.
Ingredients:
For the pie dough:
100g softened butter
pinch of salt
75g powdered sugar
50g corn starch
1 egg
170g all-purpose flour
For the filling:
2 cups / 480ml lemon curd (store-bought or homemade:
Swiss meringue:
½ cup / 120ml sugar
3 egg whites
pinch of salt
1 tsp vanilla sugar
Method:
1. Preheat the oven to 375 °F / 190 °C.
2. Beat the butter with a hand mixer until it turns pale.
3. Add the powdered sugar, corn starch, and salt and mix until combined.
4. Mix in the egg half at a time.
5. Add the flour and mix until well combined.
6. Wrap the dough in plastic wrap and let it rest in the fridge for 30 minutes.
7. Roll the dough between baking papers into a thin sheet.
8. Transfer the dough sheet to the pie tin.
9. Push the dough in and gently press against the edges.
10. Remove the excess dough by trimming the edges.
11. Prick the base with a fork.
12. Put the base into the freezer for 30 minutes.
13. Carefully cover the base with foil.
14. Bake in the preheated oven for about 20 minutes.
15. Remove the foil and let the crust cool completely.
16. Make the meringue:
17. Fill a medium saucepan one-quarter full with water. Set the saucepan over medium heat, and bring water to a simmer.
18. Combine the egg whites and sugar in a heatproof bowl and place over the saucepan.
19. Mix constantly with a spatula until the sugar has dissolved.
20. Remove the bowl from the heat.
21. Add the salt and vanilla sugar.
22. Beat the meringue with a hand mixer until stiff, glossy peaks form.
23. Pour lemon curd over the pie crust. If the curd is too runny, put the pie into the fridge until the curd solidifies.
24. Spread the meringue over the curd all the way to the edges.
25. Use a cook's blowtorch to lightly toast the meringue.
Enjoy!
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#lemonmeringuepie #lemoncurd #lemon #pie
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!
#meringue #pie #shorts #lemon #homemade #shortsrecipe #recipe #yummy #dessert #pierecipe #baking