How to Make Lemon Meringue Pie | Jamie Oliver
Jamie's going to show you an old school sweet treat that'll make your tastebuds sing, lemon meringue pie! Come tea time or dessert, this is one of our absolute favourites. Sweet peaks of fluffy meringue marry gorgeously with the tangy lemon curd, crowning a perfectly crumbly sweet pastry base. An absolute thing of beauty, made super simple with Jamie's new beautiful and reliable bakeware range. Give this a go, and you'll be sure to impress with this comfort food favourite!
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homemade lemon meringue pie recipe | dessert recipes | lemon recipes | meringue recipes
this lemon meringue is moreish half the price twice as much. your family will rave about this one. serves 12 slices. recipe written below
2 x 160g large flan bases
med saucepan
3/4 cup caster sugar
1/2 cup corn flour
whisk in
1/2 cup lemon juice with
300ml or 1 and 1/4 cups water
bring to boil thicken remove from heat and add
2 tea sp grated lemon rind
80g chopped butter
3 egg yolks
allow to cool 10 mins
spoon on to bases level then rough up fridge 1 hour
pre heat oven 220 degrees c
med bowl
3 egg whites beat high speed then add
1/2 cup caster sugar a little at a time on low speed then extra 10 seconds after all sugar is in
spread half on each pie gently move around edges then make peaks all over
bake 3 minutes
cool on rack or stix for 10 mins
eat at room temp or fridge til cold
cover with a bowl will last 3 days in fridge
and enjoy lovelees dont forget to like and subscribe :)
Lemon Meringue Pie Recipe | How to Make Lemon Meringue Pie
Learn how to make classic lemon meringue pie recipe.
Printable Version:
More Dessert Recipes:
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Ingredients:
For the crust:
1¾ cups (220g) flour
2/3 cup (150g) cold butter, cubed
3 tablespoons (37g) sugar
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1 egg yolk
1 tablespoon cold water (or more if needed)
For the filling:
3/4 cup (150g) sugar
5 tablespoons (45g) cornstarch
4 egg yolks
1/4 teaspoon salt
1½ cups (360ml) water
1/3 cup (80ml) fresh lemon juice
1 tablespoon lemon zest
3 tablespoons (45g) butter
Italian meringue:
3 large egg whites (105g)
1 cup + Tbsp (210g) sugar
50ml water
Directions:
1. In a food processor, process flour, sugar and salt. Then add cubed butter and pulse until crumbs are formed. Add egg yolk and cold water, process until dough is formed. Do not over mix.
2. Transfer the dough to a work surface, pat into a ball and flatten into a disk. Wrap in plastic and refrigerate for 1 hour. Then roll out the dough on a lightly floured board. Lightly dust the top of the dough. Roll until the dough is about 1/8 inch thick. Transfer the dough to a 9-inch (23-24cm) pie pan. evenly press the pastry onto the bottom and up the sides of your pan. Trim off the excess dough off the top of the pan. Gently pierce the bottom of the crust with a fork. Transfer to the freezer for 30 minutes.
3. Meanwhile make the filling: in a small saucepan place sugar, cornstarch, salt and mix. Stir in water and lemon juice. Cook over medium heat, stirring constantly, until mixture thickens and boils. In a medium bowl whisk egg yolks, gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into the saucepan. Bring to a boil and continue to cook while stirring constantly until thick. remove from heat. Stir in butter, lemon zest. Let cool.
4. Preheat oven to 340F (170C).
5. Blind baking: line a parchment paper over the dough. Fill with dry beans, rice or pie weights. Bake for 15 min. Remove the weights and the parchment paper. Return to oven for another 10-15 minutes or until crust is slightly golden. Remove from oven. Let cool.
6. Fill the crust with the filling and place in the fridge while making the meringue.
7. Italian meringue: place sugar and water in a saucepan over high heat. Cook until sugar syrup reaches 244°F (118°C). meanwhile start to slowly whisk the egg whites in a stand mixer. When the syrup is ready, increase speed to high and with motor running, gradually pour syrup into the egg whites and whisk until becomes cool and meringue is thick and glossy (8-9 minutes).
8. Spread the meringue as you desire and brown with a kitchen torch.
Notes:
• Instead of Italian meringue you can you use French meringue. But find the Italian much better for this recipe.
• If you don’t have a torch you can broil the pie at 400F (200C) until meringue is golden brown, about 10 minutes.
Kitchen Equipment:
Chef Knife:
Cutting Board:
Digital Kitchen Scale:
Nonstick 9-Inch Tart Pan with Removable Loose Bottom:
Cake stand:
Food Processor:
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Lemon Meringue Pie Recipe | I Heart Recipes
Hey y’all! I’ve had a lot of requests for my lemon meringue pie, so here it is! This pie is a classic, and it’s simple and delicious! Follow along with this step-by-step video.
Lemon meringue pie is so much fun to bake! This recipe requires only a few ingredients. I use a store-bought pie crust to keep it quick and easy. The buttery pie shell is filled with a creamy and smooth custard topped with a cloudy meringue top that is so sweet and delicate. This is a must-have dessert at any spring get-together. Your guests will absolutely love it!
Still Hungry?! Check out these delicious dessert videos!
How to make a German Chocolate Cake
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Old Fashioned Buttermilk Pie
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French Toast Recipe
How to make Classic Cinnamon Rolls
Timestamps for Lemon Meringue Pie video:
0:06 - You asked for it!
0:23 - Roll the lemons to release the juice.
0:28 - Zest the lemons.
0:35 - Juice the lemons.
0:38 - Separate the egg yolks and whites.
0:44 - Lightly oil a pie pan.
0:51 - Roll out the pie crust.
0:58 - Ruffle the pie crust edges.
1:03 - Make a few slits on the bottom of the pie crust.
1:10 - Protect the pie crust edges.
1:17 - Bake the pie crust.
1:18 - Place egg yolks in a bowl.
1:21 - Pour in milk.
1:23 - Whisk.
1:26 - Add sugar.
1:28 - Add cornstarch.
1:31 - Pour in pure vanilla extract.
1:33 - Sprinkle in nutmeg and lemon zest.
1:38 - Whisk.
1:47 - Pour the custard mixture into a pan.
1:50 - Whisk.
1:55 - Keep whisking while custard thickens.
2:07 - Pour the custard into the pie shell.
2:11 - Cover the custard with plastic wrap.
2:17 - Place the egg whites in a bowl.
2:22 - Beat the egg whites.
2:28 - Slowly pour in sugar.
2:33 - Add in pure vanilla extract.
2:35 - Continue to whisk until stiff.
2:37 - Remove the plastic wrap from the pie.
2:43 - Add the meringue to the top of the pie.
2:48 - Smooth out the meringue.
2:59 - Pat the top.
3:03 - Bake the pie.
3:10 - Let the pie cool.
3:15 - Slice the pie and serve.
3:24 - What’s your favorite dessert?
3:35 - Check out my other social media sites for more recipes!
Loved this Lemon Meringue Pie recipe? Here are some more recipes to try:
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Grandma’s Peach Pie:
Old Fashioned Chess Pie:
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Hey there, I'm Rosie - Welcome to my YouTube Cooking Channel. I love cooking, baking, and sharing my recipes. I'm a firm believer that cooking shouldn't be a chore, IT SHOULD BE FUN!!! Therefore, I'm here to share my fun, and easy recipes for everything including soul food favorites, old fashioned southern cuisine, restaurant copycat recipes, and your favorite comfort foods. Feel free to browse through my recipe collection and also come visit at to print out the recipes for FREE!
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Lemon Meringue Pie Recipe
Today I'm making Lemon Meringue Pie. Whilst visiting family over christmas I was treated to this delight, by my auntie Debbie. This recipe is so delicious I had to share it with you all! It's so yummy and such a refreshing pie that is really easy to make. I hope you all enjoy it!
For more recipes like this uploaded every week subscribe now.
Enjoy!
Recipe:
Sweet Shortcrust Pastry:
225g Plain Flour (1.5 cups)
3 tsp Icing Sugar
140g Butter
1 Egg Yolk
Approximately 2 Tbsp Water
Lemon Filling:
75g Cornflour (1/2 cup)
210g Caster Sugar (1 cup)
125 ml Lemon Juice (1/2 cup)
310 ml Water (1 1/4 cup)
2 tsp Grated Lemon Rind
3 Egg Yolks
60g Unsalted Butter
Meringue:
4 Egg Whites
105g Caster Sugar (1/2 cup)
Music: CMA
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The Best Lemon meringue Pie! No Weep, No Shrink Meringue.
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#noweepmeringue
#lemonpie
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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
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