Lemon Meringue Pie Recipe - LeGourmetTV
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Not too tart, not too sweet; just right! This lemon meringue pie is as tasty as it is easy to make - so stop using the mix in the box, and try it from scratch.
Ingredients
Filling:
1¼ cups (300 mL / 260g) granulated sugar
6 Tbsp (75 mL / 66g) cornstarch
½ tsp (2 mL) salt
2 cups (500 mL) water
4 egg yolks, beaten
1 Tbsp (15 mL) lemon zest
½ cup (125 mL) lemon juice 3-5 lemons
3 Tbsp (45 mL / 43g) butter
Blind baked 9 deep dish pie shell
Meringue:
5 egg whites, at room temperature
¼ tsp (1 mL) cream of tartar
⅓ cup (75 mL / 45g) instant dissolving (fruit) sugar
Method:
Pre heat oven to 400ºF (200ºC)
Zest one lemon, and then juice all of the lemons to reach 1/2 cup of juice. Separate the eggs.
In saucepan, mix cornstarch, sugar, salt, and water.
Bring to boil over medium-high heat, stirring constantly.
Reduce heat to medium-low and simmer for 3 minutes, still stirring. Remove from heat and whisk one-quarter into egg yolks, then whisk back into pan.
Cook over medium heat, still stirring for another 2 minutes.
Remove from heat and stir in lemon rind, lemon juice and butter. Set aside.
Meringue:
In bowl, beat egg whites with cream or tartar until soft peaks form. Beat in sugar slowly until stiff peaks form.
Pour filling into cooled crust.
Starting at edge spread meringue around outside of still hot filling. Sealing meringue to the crust, which prevents it from shrinking and pulling away.
Spread over remaining filling making peaks.
Bake for 5 to 6 minutes until meringue peaks are golden.
Let cool on a rack for as long as you can stand it.
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Please watch: ???? How To Make Bacon And Pea Pasta - Not Carbonara || Glen & Friends Cooking BEST LUNCH EVER!!!
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Lemon Meringue Pie
This lemon meringue pie recipe is simply out of this world. In many ways it reminds me of the pie that my aunts and grandmothers used to make. It's tarty, lemony, and the sourness of the lemons blends so nicely with the sweetness of the meringue. To make it even better, it's made with our very own home made pie crust. The recipe is made with a few less ingredients than most other lemon meringue pies which makes it a simple joy to make. Watch the video and give it a try. As always, let us know what you think.
All photographs and video properties are original productions of, created by, and exclusive property of Cook n' Share. Cook n' Share is owned and operated by David Hood. I am submitting the on behalf of myself. Get the full recipe:
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Music (Main Body):
LEMON Icebox Pie in 5 minutes, 2 Ingredients -- an Old-Fashioned Recipe
Here's an old-timey recipe for a #lemon #iceboxpie that uses only 2 ingredients and requires NO baking! ???? It's the Magic Lemon Icebox Pie -- and here's how to make it. ????????
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????: emmymade extras:
To find links to the tools and books I use in the kitchen visit my Emmymade Amazon shop:
Cremora Tart:
I used this recipe from My Fridge Food:
I used these videos and blogs as reference:
Collard Valley Cooks:
Meyer Lemon pie:
Old Fashioned Lemon Icebox Pie
2, 14 oz. cans of condensed milk
3/4 C. lemon juice
1 prepared graham cracker crust
*Do not use the 'Extra 2 slice' graham cracker crust by Keebler shown in the clip for this recipe as you won't have enough filling to fill it. Use a standard 9 crust.
This video is NOT sponsored. Just not baking a pie. ????
Eagle Brand condensed milk (Amazon affiliate link):
Pre-made graham cracker crust (Amazon affiliate link):
Disclaimer:
Some of the above links are Amazon affiliate links from which I receive a small commission with each sale at no extra cost to you. Thanks so much for the support. ????????
'Should We Not,' & 'Mi Limonero' are courtesy of epidemicsound.com, and 'Sprightly' is from iMovie. You've made it to the end -- welcome! Comment: Dancing lemon slice!????
South African style Lemon Meringue
She tastes like home sweet home! ????????????
She’s easy, sweet, lemony and will most definitely take my fellow South African’s down memory lane, so enjoy this one aaaand happy big tasty bites!
200g Tennis (coconut) biscuits, finely crushed/blended
125g salted butter, melted
385g condensed milk
3 whole eggs, separated
125ml fresh lemon juice
1/2 tsp cream of tartar
1/2 cup castor or 3/4 cup powdered sugar
1/2 tsp vanilla essence
1. Preheat the oven to 180 degrees celsius
2. Blend the coconut biscuits until fine by either using a blender or place the biscuits in a zip lock bag and crush manually.
3. Add the biscuits and melted butter to a medium bowl and mix until well combined.
4. Prepare a baking tin (I used a 9inch square pan or a round tin/springform tin with 23cm radius) with cook and pray or baking paper.
5. Firmly press the base into the tin with the edges rising about an inch or so. Place in the fridge while you make the filling.
6. In a medium bowl whisk together the egg yolk and condensed milk until well combined. Add the fresh lemon juice - you may add an addition tbsp or two if you’d like it to be extra lemon(y).
7. Bake for 15mins at 180 degrees celisus. Meanwhile make the whipped egg whites.
8. Add 3-4 egg whites (I used 4) to a large bowl. Add the cream of tartar and start whisking, gradually start adding in the sugar as your whisking. Lastly add in the vanilla essences and continue whisking until stiff peaks have formed.
9. Remove the tart form the oven and either dollop the egg whites on top of the tart using a spoon or a piping bag. Feel free to get creative.
10. Pop the tart back in the oven and bake for another 10mins until golden brown on top. Allow to reach room temp and enjoy!
The Best Lemon meringue Pie! No Weep, No Shrink Meringue.
#lemonmeringuepie
#noweepmeringue
#lemonpie
#pie
#baking
#cooking
#whippoorwillholler
loridianebrown@gmail.com
Lori Brown
po box 1184
Imboden, Arkansas 72434
recipes
pie crust
2 1/2 cups AP Flour
1 t. Salt
1 cup cold butter
1/4 cup cold water
400 15 to 20 minutes
filling
3/4 cup AP Flour
2 cups water
1 1/2 cups sugar
5 egg yolks
3 T. butter
juice of 2 lemons
zest of 2 lemons
pinch of salt
Meringue
1 T. cornstarch
2 T. sugar
1/2 water
5 egg whites
6 T
sugar
pinch of salt
My Tip of the day
I fill ice trays with buttermilk, and freeze them
put in freezer bags, get out what I need
Healthy recipes
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.