Lemon Bars
Lemon bars are one of the EASIEST desserts to make but oh so delicious. I love the soft lemon filling paired with a crisp shortbread crust and the flavor is beyond; so bright and zingy with all the lemon flavor from the juice and zest, they’re simply irresistible!
Recipe:
I like my lemon squares with a really soft top and a crisp bottom but you can adjust bakiing times to your liking. Hope you enjoy!
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National Lemon Meringue Pie Day: Celebrating a Citrusy Delight #national #lemon #meringue
Who doesn't love a good slice of pie? There are so many delicious pie flavors out there, but one that stands out with its tangy, sweet, and fluffy combination is lemon meringue pie. We are here to celebrate National Lemon Meringue Pie Day and all the zesty joy it brings to our taste buds! So, let's dive into the history, unique characteristics, and how to make this delightful dessert that has captured the hearts (and stomachs) of so many.
The origins of lemon meringue pie can be traced back to the early 19th century. However, its precise origin is subject to debate. Some say it was first popularized in Europe, while others claim it was created in the United States. One theory suggests that lemon meringue pie was an adaptation of the older lemon tart recipe, which was made without the meringue topping. It wasn't until the later half of the 19th century that meringue started appearing on lemon pies, creating a delightful contrast of textures and flavors.
Legend has it that lemon meringue pie was a favorite dessert among European royalty, with Queen Victoria being particularly fond of it. There are amusing anecdotes about her urgency in dispatching pies to dignitaries and her insistence on having them prepared perfectly.
What sets lemon meringue pie apart from other pie varieties is its combination of sweet and tangy flavors. The filling, which consists of lemon juice, lemon zest, sugar, eggs, and sometimes cornstarch for thickening, creates a burst of citrusy goodness. The meringue topping, made from whipped egg whites and sugar, adds a fluffy and cloud-like texture. The delicate balance between the tangy filling and sweet meringue is what makes this pie so unique and tantalizing to the palate.
Now, let's dive into making a homemade lemon meringue pie! Preparing this pie can be a bit challenging, but with some tips and tricks, you'll be on your way to creating a perfectly golden crust and lofty meringue topping.
Step 1: Start by making your pie crust. You can use a store-bought crust or make one from scratch using your favorite recipe. Blind bake, or pre-bake, the crust according to the instructions to ensure a crisp finish.
Step 2: While your crust is cooling, prepare the lemon filling. In a saucepan, whisk together sugar, cornstarch (if using), lemon zest, lemon juice, and water. Cook over medium heat, stirring constantly until the mixture thickens. Remove from heat and whisk in egg yolks. Return to heat and cook for another two minutes. Set aside to cool slightly.
Step 3: Now, let's move on to the meringue topping. In a clean mixing bowl, beat the egg whites until foamy. Gradually add in sugar, continuing to beat until stiff peaks form. This will ensure a stable and fluffy meringue.
Step 4: Assemble your pie by pouring the lemon filling into the cooled crust. Spread the meringue over the filling, making sure to seal the edges to prevent shrinking or weeping. You can create decorative peaks with the back of a spoon or a spatula.
Step 5: Bake the pie at 350°F (175°C) until the meringue is golden brown, usually around 10-12 minutes. Once baked, let it cool completely before slicing and serving.
Lemon meringue pie has become a beloved dessert in many regions and cultures. Its popularity can be attributed to its vibrant flavors, unique texture, and the delightful contrast between the tangy lemon and sweet meringue. It is often served during special occasions, family gatherings, and of course, National Lemon Meringue Pie Day!
There is something magical about the first bite of a homemade lemon meringue pie. It brings back memories of lazy summer afternoons, family picnics, and cozy evenings spent savoring a homemade dessert. The zingy lemon filling alongside the fluffy meringue takes you on a culinary adventure that is truly unforgettable.
As we celebrate National Lemon Meringue Pie Day, let's indulge in this heavenly creation and share the joy with our loved ones. Bake a homemade lemon meringue pie and let its sweet-tart flavors transport you to dessert paradise.
Do you have any personal stories or experiences with lemon meringue pie? Share them in the comments below, and don't forget to admire the mouth-watering photos of this delightful dessert!
Tammy Makes A Beautiful Lemon Meringue that is Delicious and So Easy, CVC Baking Like Mama
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We're Tammy and Chris Nichols, and this is our little corner of the internet where we share our love for Southern cooking, passed down through generations and seasoned with a whole lot of heart. Pull up a chair at our virtual table, where biscuits rise golden brown, collard greens simmer soulfully, and laughter and good times always bubble over. We'll be showing you how to whip up classics like fried chicken and cornbread, explore hidden gems of Southern cuisine, and even throw in a few surprises along the way. So, grab your spatula and get ready to cook up some memories with Collard Valley Cooks!
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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 Lover Mini Lemon Meringue Pies
Lemon desserts are the best. What could be better than mini lemon meringue pies? Delicious lemon flavor AND portion control.
Do you need individual desserts for a baby shower, a bridal tea, or just because you love lemon?
These mini lemon meringue pies are perfect any time of year, but when spring has sprung it seems that lemon-flavored desserts are a must.
Don't be afraid to make the crust. It's so easy to do! The crust is crispy and flaky. The filling is tart, yet sweet, and the meringue...oh, the meringue is light, fluffy, and heavenly.
Get the printable recipe:
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Lemon Meringue Pie (or Tart) - ???? ????
Lemon Meringue Pie has a special place in my heart (read stomach). I remember having to make Tarte au Citron at Hotel School and sneaking into the fridge to have a couple of spoons of the Lemon Curd. This recipe is perfect in my mind because it has a very sour curd that balances well with the sweetness of the Meringue. Give it a try and see what you think!
Link to Pie Crust:
0:00 Intro
0:38 Ingredients
1:13 Making the Lemon Curd
6:04 Making the Meringue
7:16 Assembly
10:55 Tasting
12:11 Outro
Ingredients:
Lemons
Eggs
Sugar
Butter
For Dough:
Flour
Butter
Salt
My name is Chris (Christian) Nilson, and I'm a Swede living in Switzerland. Görgött means tasty or yummy in Gothenburg dialect. It also sums up what this channel is about; everything I think is tasty. If you like what you see, please click the ???? button and subscribe.
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#Lemon #Meringue #Görgött #FoodPorn #Foodie #Food #Yummy #Homecooked #Homemade #Recipe #HowTo #Chris #Nilson #Pie #Tart #Dessert