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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Tips for Storing a Lemon Meringue Pie
Tips on how to store a Lemon Meringue Pie and the various ways to ensure less shrinkage and leakage of the lemon filling. Visit for more hints and tips on
Fresh and Easy Homemade Lemon Pie
My mouth-watering sweet and sunny lemon pie is perfect for a hot summer day when you need a sweet treat!
Recipe:
Ingredients
Crust
1 ½ cups graham cracker crumbs (170g)
2 Tablespoons granulated sugar
1 Tablespoon brown sugar, firmly packed
7 Tbsp butter, melted (100g) salted or unsalted butter will work
Filling
2 14-oz cans sweetened condensed milk (792g)
5 large egg yolks
1 cup lemon juice, fresh preferred (236ml)
Whipped Cream
1 cup heavy cream (236ml)
⅓ cup powdered sugar (41g)
½ teaspoon vanilla extract
Freshly grated lemon zest, optional
Instructions
00:00 Introduction
Crust
00:20 Preheat oven to 350F (175C)
00:24 In medium-sized bowl, mix together graham cracker crumbs and sugar. Add melted butter and stir until combined.
00:57 Press the crumb mixture evenly into the bottom and up the sides of a 9.5” pie plate. Transfer to 350F (175C) oven and bake for 10 minutes. Meanwhile, prepare your filling (if the crust finishes before the filling is ready, remove it from the oven but do not turn off the oven).
Filling
01:51 In a large bowl, whisk together condensed milk, and egg yolks, until thoroughly combined.
02:43 While whisking, gradually add lemon juice. Whisk well until all ingredients are thoroughly combined.
03:13 Once pie crust has finished baking, remove it from the oven and carefully pour the filling into the crust. Return to 350F (175C) oven and bake for 18-20 minutes or edges are set and center is set as well but still slightly jiggly if shaken.
03:51 Allow to cool at room temperature for 30 minutes then transfer to refrigerator to chill for 6-8 hours or (preferably) overnight. Before serving, prepare whipped cream topping.
Homemade Whipped Cream Topping
04:09 Combine heavy cream, powdered sugar, and vanilla extract in a large bowl (preferably a chilled metal bowl). Use an electric mixer to beat on low-speed, then gradually increase speed to high, beating until mixture is thick, fluffy, and stiff peaks have been achieved.
04:37 Pipe or dollop over pie before serving.
NOTE: I used an Ateco 848 piping tip to decorate the pie seen in photos and the video.
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Homemade Lemon Meringue Pie & Pie Crust
This video will take you step by step on how to make a Homemade Lemon Meringue Pie & Pie Crust. By Cindee Maxwell
Classic Lemon Meringue Pie Recipe
This tasty, tangy, and terrific lemon meringue pie recipe is just what you need on an autumn afternoon! Pair it with a strong, fresh cup of coffee, and your day will be downright idyllic. There is a bit involved in this dessert, but this foolproof lemon meringue pie recipe will make you look like a baking genius. This recipe is for mini lemon meringue pies, but you can use the same ingredients for a larger pie. Enjoy!
Ingredients:
Pie crust
4 egg whites
½ cup granulated sugar
Lemon curd...recipe here:
Cut pie crusts so that they fit into a well oiled muffin tin.
Cover tin with aluminum foil and bake at 375°F for 10 minutes.
Beat egg whites in a bowl until you get soft peaks.
Then add sugar slowly as you beat the egg whites until you get stiff peaks.
You should be able to hold the bowl upside down with nothing falling out.
Dollop lemon curd into your mini pie crusts, then top with your whipped meringue.
Make sure to spread out meringue to the edges of your pie as they will recede when baking.
Bake again at 375°F for 10 minutes, or until your meringue is nice and brown.
Cool, serve, and enjoy!
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mini lemon meringue pies:
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*this is a long video, but it's worth it at the end!!!
SHOPPING LIST/RECIPE
Crust:
12 graham crackers
5 T. melted butter
3 T. sugar
Whirl them around in a food processor until sandy. Press them into a pie pan. Bake at 350 for 15 minutes. Cool before filling.
Filling:
1 c. sugar
5 T. cornstarch
1/2 t. salt
1/2 c. fresh lemon juice (plus the zest of 2 lemons)
4 egg yolks
3 T. unsalted butter
Whisk sugar, cornstarch, salt, lemon juice and 1 1/2 c. water in a saucepan. Cook over medium heat while whisking constantly until it's thick and glossy and looks soooo good. Temper the egg yolks (put a few spoonfuls of the hot mixture into the yolks to bring up the heat. Don't scramble the eggs!) Then add yolks to the glossy goodness and keep whisking. Take off heat and whisk in butter chunks. OMG- it's so good! Cook the mixture then pour into pie shell.
Meringue:
6-8 egg whites
3/4 c. sugar (I used 1 cup since I had 8 egg whites)
1/4 t. cream of tartar
1/2 t. vanilla extract
Whisk whites, sugar and tartar in stand mixer until thoroughly blended. Put bowl over double boiler and keep whisking until the egg whites are hot and sugar is dissolved. (Your arm should hurt by now!) Put back into stand mixer with whisk attachment, add vanilla and whip them until they are big, glossy and form stiff peaks. Dollop over the lemon filling. Use kitchen torch to brown the tips (not required, but totally fun to do it!) You can also try putting the pie in the broiler for 1-2 minutes until lightly browned (not required, but can be a testament of your willingness to watch the pie.)
Enjoy immensely while celebrating the use of almost every single appliance, bowl and utensil in your kitchen. THIS IS WORTH IT!