Lemon Meringue Pie Recipe Demonstration - Joyofbaking.com
Recipe here:
Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Lemon Meringue Pie. I grew up in a family of dessert eaters and this Lemon Meringue Pie was my Dad's favorite. It's a great tasting pie with that combination of a crust (you can choose either a pastry or a graham cracker crust), filled with a lemony cream filling, and finished off with a billowy sweet meringue. What I like too is that you don't need fancy ingredients to make this pie. Most ingredients you'll already have on hand. Things like butter, sugar, flour, eggs, and lemons.
Requires a Pre Baked Pie Crust, recipe and video here:
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Professional Baker Teaches You How To Make LEMON MERINGUE PIE!
Lemon Meringue Pie is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipe below!
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Recipe
Makes 1 9-inch pie
Serves 8 to 10
Ingredients
Dough:
1 cup + 2 Tbsp (150 g) cake & pastry flour
1 Tbsp (12 g) sugar
1/2 tsp (3 g) salt
1/2 cup (115 g) cold unsalted butter, cut into pieces
3 Tbsp (45 ml) cold water
1 ½ tsp (7 ml) lemon juice or white vinegar
1 egg white, lightly whisked
Lemon Curd Filling
1 cup (200 g) sugar
¼ cup (30 g) cornstarch
1 cup (250 ml) water
6 large egg yolks
½ cup (125 ml) fresh lemon juice
2 Tbsp (30 g) unsalted butter
Meringue
4 large egg whites, at room temperature
½ tsp (3 g) cream of tartar
1/3 cup (70 g) sugar
3 Tbsp (24 g) icing sugar, sifted
Directions
1. Sift the flour, sugar and salt to combine in a bowl or using a stand mixer fitted with the paddle attachment. Cut in the butter by hand with a pastry cutter or on low speed until just small pieces of butter are visible and the mixture as a whole just begins to take on a pale yellow colour (indicating that the butter has been worked in sufficiently).
2. Stir the water and lemon juice together and add this to the dough all at once, mixing until the dough just comes together. Shape the dough into a disc, wrap and chill for at least 2 hours before rolling. Alternatively, the dough can be frozen for up to 3 months and thawed in the fridge before rolling.
3. Roll out the dough on a lightly floured work surface until it is in a circle that is just under ¼ inch thick. Lightly dust a 9” pie plate with flour. Press the dough into the pie plate and trim away any excess dough, pinch the edges to create a fluted pattern and chill for 30 minutes.
4. Preheat the oven to 400 F (205 C). Line the chilled pie shell with tin foil and fill the foil with dried beans, raw rice or pie weights. Bake the pie shell for 20 minutes, then carefully remove the foil and weights and bake the crust for 8 to 10 minutes more, until the centre of the pie shell is dry-looking and just starts to brown a little. Immediately after removing the pie shell from the oven, brush the hot crust with a little of the whisked egg white. This will create a barrier to keep the crust crispy once filled. Reduce the oven temperature to 325 F(160 C).
5. For the filling, whisk the sugar and cornstarch together in a medium saucepot, then whisk in the cold water. Have the other ingredients measured and nearby. Bring the sugar mixture up to a full simmer over medium-high heat, whisking as it cooks, until the mixture is thick and glossy.
6. Pour about a cup of this thickened filling into the egg yolks while whisking, then return this to the pot and whisk just one minute more. Whisk in the lemon juice and cook until the filling just returns to a simmer. Remove the pot from the heat and whisk in the butter then immediately pour the hot filling into the cooled pie shell (the filling will seem very fluid, but it will set up once chilled). Cover the surface of the filling with plastic wrap to keep it hot. Immediately prepare the meringue topping.
7. Whip the egg whites with the cream of tartar on medium speed until foamy, then increase the speed to high and gradually pour in the granulated sugar and icing sugar and continue whipping just until the whites hold a medium peak when the beaters are lifted.
8. Remove the plastic wrap from the hot lemon filling, then dollop half of the meringue directly onto the filling (the filling will still be very soft, so work gently). Be sure to spread the meringue so that it completely covers the lemon filling and connects with the outside crust, then use a bamboo skewer or paring knife to swirl the meringue just a touch (this will secure it to the lemon curd). Dollop the remaining meringue onto the pie and use the back of your spatula to lift up the meringue and creates spikes. Bake the pie for about 20 minutes at 325 F (160 C), until the meringue is nicely browned. Cool the meringue completely to room temperature before chilling for at least 4 hours.
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Lemon Meringue Pie Recipe | How to Make Lemon Meringue Pie
Learn how to make classic lemon meringue pie recipe.
Printable Version:
More Dessert Recipes:
Cherry Pie:
Flourless chocolate cake:
No-Bake Nutella Cheesecake:
No-Bake Mango Cheesecake:
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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:
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Nonstick 9-Inch Tart Pan with Removable Loose Bottom:
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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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How To Make Scones | Jamie Oliver | AD
How to make Shortcrust Pastry for pies | Jamie Oliver
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CLASSIC LEMON MERINGUE PIE: Easy and Delicious Recipe
When life gives you lemons, try making this Classic Lemon Meringue Pie. It's the perfect balance of tart and sweet, and the crust is tender and flaky. Read on for the recipe:
Lemon Meringue Pie
1/4 cup corn starch
1 cup sugar
1 1/2 cups cold water
3 eggs at room temperature, separate yolks from whites
the zest of 1 lemon, plus 1/4 cup freshly squeezed lemon juice
1 Tbsp. butter
1 9-inch baked pie crust (separate recipe further below)
For the meringue:
3 egg whites
1/3 cup sugar
Preheat oven to 350º
In a medium to large saucepan over medium high heat, combine corn starch, sugar and cold water and whisk until ingredients are dissolved. Add in the egg yolks and continue stirring until it comes to a boil. Once it reaches a boil, reduce the heat and let it simmer for one minute longer, stirring continually as it thickens. Remove from burner and immediately add the lemon zest, the lemon juice, and the butter. Whisk together until smooth and immediately pour into baked pie shell. Smooth out the top with a spatula and set aside while you make the meringue.
For the meringue, place three egg whites in mixing bowl and beat with electric hand mixer until it becomes frothy. Then slowly begin adding the sugar a little at a time and continue to beat until you have stiff peaks. This should take about 5 minutes. Take the meringue and gently pour it on top of your pie filling. Use a spatula to spread it all the way to the edge of the pie shell. When entire surface of the pie is covered in meringue, use the spatula to create swirls and peaks.
Bake for 20 minutes. Remove from oven and let cool completely before serving.
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Easy Delicious Lemon Pie with Whipped Creme
Today, I'm making an easy, delicious, and creamy lemon pie. I'm still trying new desserts for this coming spring.
Pie Crust
1&1/2 c of Graham cracker crumbs
1 Tbls brown sugar
2 Tbls granulated sugar
7 Tbls melted butter
preheat oven to 350°
Mix and press into pie dish. Bake for 10 minutes. allow to cool
Filling
5 egg yolks
2 cans sweetened Condensed Milk
1 cup lemon juice
zest of Lemon (Optional)
mix and pour into pie shell. bake for 15 to 18 minutes. Cool on counter, then chill in refrigerator.
Whipped Creme
2 cups heavy whipping cream
1/2 c powdered sugar
1.5 tsp vanilla
whip in stand mixer until fluffy and to your desired consistency
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