How To make Lemon Cream Meringue Pie
Flaky Pie Dough for a 1crust pie
about 10 ounces Filling: 2 cups milk
2/3 cup sugar
3 medium lemons :
(3 to 4)
1/4 cup cornstarch
4 egg yolks
2 tablespoons unsalted butter -- softened
Meringue topping: 4 egg whites
2/3 cup sugar
1 Pinch salt
To make the filling, combine milk and sugar in a nonreactive saucepan, preferably enameled iron. Strip the zest from the lemons with a sharp vegetable peeler, making sure you remove the yellow zest but none of the white pith beneath. If you do remove some of the white pith, scrape it off the strips of zest with the point of a paring knife and discard it. Add the zest to the milk and sugar and bring to a simmer over low heat. Remove from heat and allow to steep for 5 minutes; remove the strips of zest with a slotted spoon or skimmer anddiscard them. Squeeze lemons to make 1/2 cup strained juice. Place juice in a mixing bowl and whisk in cornstarch, then yolks. Return milk and sugar mixture to a boil over low heat and whisk about a third of the boiling milk into the lemon juice mixture. Return remaining milk and sugar mixture to a boil once more and whisk the lemon juice and yolk mixture back into it, whisking constantly until the filling comes to a boil and thickens. Allow to boil, whisking constantly, for about 30seconds. Remove from heat, whisk in butter and pour into a nonreactive bowl. Press plastic wrap against the surface of the filling and chill until it is approximately 75 degrees. (If you prepare the filling in advance, let it come to room temperature before proceeding.) Set a rack at the middle level of the oven and preheat to 350 degrees. Roll out the dough to make bottom crust and arrange in pan. Chill crust until firm. To bake the crust, pierce it all over with the tines of a fork at 1/2inch intervals. Line it with a disk of parchment or wax paper and fill with cherry stones or dried beans. Bake about 20 minutes, until lightly colored. Remove paper and beans and continue baking until the crust is a deep golden brown. Cool crust on a rack. Spread the cooled filling evenly in the cooled crust. Set a rack at the middle level of the oven and preheat to 400 degrees.To make the meringue bring a small pan of water to a boil. Lower heat so that watersimmers. Combine egg whites, sugar and salt in the bowl of the mixer or if you are using a hand whisk another heatproof bowl. Place bowl over pan of simmering water and whisk gently for about 2 minutes, until egg whites are hot (about 140 degrees) and sugar has dissolved. Whip meringue on medium speed until it has cooled and is able to hold a shape, but it should not be dry. Distribute spoonfuls of the meringue all over the top of the pie, then use the back of a spoon or a small offset metal spatula to spread the meringue evenly. It should cover the top of the pie and touch the edges of the crust all around. Here and there, bring up the surface of the meringue so that it is swirled. Place the pie on a cookie sheet and bake for about 5 to 10 minutes, until the meringue is colored evenly. Cool on a rack.
How To make Lemon Cream Meringue Pie's Videos
The Best Lemon Meringue Tart recipe | Incredible piping technique
★Online Classes★
For more online classes please visit:
Lemon tart is classic. I’ve give it an upgrade – I added a bit of passionfruit puree to the lemon which makes a difference. I’ve also added lemon juice to the lemon Italian meringue to reinforce the overall lemon flavour. Give it a go!
▶Lemon Meringue Tart◀
Quantity: 6 tarts of 8cm diameter
⊙Tart Shell⊙
Butter (room temp) 75g
Salt a pinch
Powdered Sugar 54g
Almond Powder 15g
Corn Starch 23g
Eggs 27g
Cake Flour 128g
Please watch my detailed “how to make a tart shell” video. Link is here:
⊙Lemon Cream⊙
Lemon Juice 95g
Passion fruit puree 28g
Egg yolk 65g
Eggs 108g (so this is egg that includes both yolk and whites)
Sugar 95g
Butter 78g (room temp)
Gelatin 2.5g (gold 200 blooms)
① Bloom the gelatin in ice-cold water.
② Add the lemon juice, passion fruit puree, egg yolk, eggs, sugar all into the saucepan and start heating up. Bring it up to a thick consistency (soup).
③ Squeeze water out of gelatin and add it in.
④ Once the lemon curd cools down to 40~45℃ add in the room temp butter and blend.
⊙Lemon Italian Meringue⊙
Water 30g
Sugar 117g
Sugar 25g
Egg White 65g
Lemon juice 15g
Gelatin 1.5g (gold 200 blooms)
① Bloom the gelatin in ice-cold water.
② Make 118℃ sugar syrup by boiling water(30g) and sugar (117g).
③ Meanwhile, at the same time, whip the egg white (65g) and sugar (25g) to make a French meringue.
④ Pour the sugar syrup into the French meringue and continue to whip.
⑤ Melt the lemon juice + gelatin mixture using a microwave and add this in.
⑥ Whip until the Italian meringue cools down to room temp.
⑦ Store it in the fridge if not used immediately.
⊙Assembly⊙
① Pipe the lemon curd into the tart shells. Let it set for a few hrs.
② Pipe the Lemon Italian meringue in a tourbillon shape (Piping nozzle 1303 or 104)
③ Garnish with lemon zest.
How to store: Lemon curd is full of water and this tart will become soggy quickly. Serve within 3 days.
---------------------------------------------------
★My Equipments★
Oven: UNOX Bakerlux Shop.Pro Convection oven
Handmixer: Luxel or Tornado
Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt (
Silicone Mat: Silpat( or Silpat equivalent(
Perforated Silicone Mat (Mesh):
Hand Blender: Braun MQ 7035X (
Stand Blender: Vitamix QuietOne (
Infrared Thermometer:
Leveling Bar: This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find:
Zester: Microplane (
Whisk: Matfer
★SUBSCRIBE to my Channel★
★ABOUT ME★
Hi! I’m Hanbit, professional pastry chef and CEO of Sugar Lane Baking Academy based in Seoul, Korea. Funny enough, my background had nothing to do with baking - far from it. I studied mathematics at university and then worked in finance, strategy consulting and IT. Then one day in 2018, I quit my job and enrolled at a pastry school. I have loved it ever since!
As my story suggests, I really enjoy being a pastry chef and I am keen to share the joy of baking with as many people as possible. Baking can seem daunting at first but as long as you take it step-by-step anyone can do it - even someone with no baking background like myself managed to become a professional pastry chef!
I'll try my best to include detailed explanations and tips in my recipes so that you will be able to bake amazing desserts. I aim to create videos that can be enjoyed by people at all levels - those who bake for fun as well as those who want to get more serious.
★Instagram★
★Online Classes★
For more online classes please visit:
★슈가레인 베이킹 스튜디오 수강 문의★
#lemontart #lemonmeringuetart #sugarlane #조한빛 #슈가레인
My MAGIC Lemon Meringue Pie Pudding ????
#lemonmeringue #dessert #recipes #dairyfreerecipes #glutenfreerecipes
Magic Lemon Meringue Pie | Food Network
Trisha's lemon meringue pie recipe is so simple, it really is like magic.
Get recipe:
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
Watch free FULL EPISODES of Food Network shows:
Like Food Network on Facebook:
Follow Food Network on Instagram:
Follow Food Network on Twitter:
Visit Food Network online:
Martha Stewart's Mini Lemon Meringue Tartlets | Martha Bakes Recipes | Martha Stewart Living
Zest and juice plump lemons to make a curd that fills these adorable tartlets. Pâte sucrée creates a delicious yet sturdy crust, and the lemon filling paired with dollops of homemade meringue is a guaranteed hit. This recipe works wonderfully for entertaining guests, since you can put the tartlets in the freezer, and brown the meringue right before serving.
#MarthaStewart #Lemon #Meringue #Tartlets #Desserts #Recipe
Get the Mini Lemon Meringue Tartlets recipe at:
Component recipes:
Mile-High Meringue:
Lemon Curd:
00:00 Introduction
00:22 How To Make The Crust From Pâte Sucrée
2:38 How To Make Lemon Curd
4:26 How to Make Mile-High Meringue Topping
5:00 Filling The Tartlets
6:36 Final Result
Brought to you by Martha Stewart:
Subscribe for more Martha now!:
Want more Martha?
Twitter:
Facebook:
Pinterest:
Instagram:
Google Plus:
Martha's Official Blog:
The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart's Mini Lemon Meringue Tartlets | Martha Bakes Recipes | Martha Stewart Living
???? 1930 Magic Lemon Cream Pie Recipe ???? Glen & Friends Cooking
???? 1930 Magic Lemon Cream Pie. Welcome friends! Today on the Old Cookbook Show, we are making Magic Lemon Cream Pie, from the 1930 “New Magic In The Kitchen” cookbook. This pie recipe is essentially a Lemon Meringue Pie made with condensed milk. It is also what food historians believe to be the genesis of the ‘modern’ Key lime pie, as it breaks away from previous more labourious methods.
Ingredients:
1 can (sweetened) condensed milk (300 mL)
½ cup lemon juice
Zest of 1 lemon
2 eggs
2 Tbsp granulated sugar
Baked 9” pie shell or Cracker Crust:
Method:
Preheat oven to 350ºF
Blend together condensed milk, lemon juice, zest, and egg yolks.
Pour into a baked pie shell.
Beat egg whites until frothy and then add sugar while continuing to beat to stiff peaks.
Cover pie with meringue and then baked 15-18 minutes until meringue is cooked and golden brown.
Other Lemon Pies
Island Lemon Pie:
1930 Magic Lemon Cream Pie Recipe:
Key Lime Pie Vs. Lemon Pie Vs. Lime Pie Recipe Taste Off:
1855 Lemon Pie Recipe:
#LeGourmetTV #GlenAndFriendsCooking #TheOldCookbookShow
glen & friends cooking
Lemon Meringue Pie Made with Sweetened Condensed Milk
Lemon Meringue Pie made with Sweetened Condensed Milk is an old time favorite and is like the one they serve at Chik Fil A. I was not going to bother because I thought everyone knows this recipes. My husband insisted that the younger cooks coming up might not.
Stir together
1 can of sweetened condensed Milk
3 egg yolks
1/2 cup of fresh squeezed lemon juice
1 tablespoon of grated or zested lemon rind
1 graham cracker pie crust
Make Meringue
3 eggs whites
1/4 teaspoon of cream of tartar
1 teaspoon vanilla flavoring
3 tablespoons sugar
Bake 400 degrees f for 5-10 minutes and watch it closely
#homemadecookingintexas #homemadecookingiseasy #CarolynGibson