Thrive Life: Very Berry Pie Filling w/ Lemon Meringue (Part 1)
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Best Lemon Meringue Pie Recipe ...seriously
If you love fresh-baked homemade pie, try Mama Redbuck's best lemon meringue pie recipe. The meringue recipe for this lemon pie is truly impressive; the meringue piles high and holds its shape and makes a great topping for any kind of pie you bake. My mom uses this perfect meringue for chocolate pie as well, and I love it. This lemon pie is full of fresh lemon goodness, so give this dessert recipe a try, and you'll be glad you did.
Print the complete Lemon Meringue Pie Recipe at
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Lemon Meringue Pie Recipe
pie filling ingredients:
9 Deep Dish Pie Crust
1 cup SUGAR
½ cup CORN STARCH
¼ tsp SALT
2¼ cup WATER
1 Tbsp LEMON ZEST
4 EGG YOLKS
3 Tbsp BUTTER
½ cup LEMON JUICE
meringue ingredients:
2 Tbsp SUGAR
1 Tbsp CORNSTARCH
½ cup WATER
4 EGG WHITES
1 tsp VANILLA
pinch of SALT
then another 4 Tbsp Sugar
Make your own pie crust from scratch, or to make the recipe super easy, just bake up a pre-made frozen pie crust.
Firstly, bake the crust and have it cooled and ready before beginning to make the pie filling.
Then break 4 eggs and separate the yolks from the whites in two separate bowls.
Zest two lemons, and then squeeze the juice to fill ½ cup.
To make the lemon pie filling:
In a saucepan, add the sugar, cornstarch, salt, and zest of two large lemons.
On medium heat, stir water into the saucepan and continue stirring the pan 15-20 minutes, or until the mixture thickens and begins two bubble.
Slowly spoon 5-6 Tbsp of the heated, thickened mixture in with the eggs yolks, stirring constantly so as not to cook the eggs.
Then stir the egg yolk mixture into the saucepan with the rest of the heated filling.
Stir in the lemon juice and butter and continue stirring until the butter is melted and the mixture is smooth.
Pour the filling into the pre-baked pie shell and set aside to cool.
To make the Meringue:
In a small saucepan add 1 Tbsp of cornstarch, 2 Tbsp sugar, and ½ cup water.
Mix the three ingredients well and on the stovetop heat over medium heat, stirring until the mixture thickens and clears slightly.
Set saucepan aside to cool.
In a mixing bowl, beat the egg whites until frothy.
Add in vanilla and a pinch of salt and beat again to mix.
Gradually beat in 4 Tbsp of sugar, 1 Tbsp at a time.
Then beat in the cooled cornstarch mixture.
Continue beating until stiff peaks form.
To finish the Pie:
Take a spatula and spread the meringue evenly over the pie filling.
Lightly chop the top of the meringue to form peaks on top of the pie.
Slide the pie into an oven preheated to 400 degrees Fahrenheit and bake meringue for 10-12 minutes,
or until the top of the top of the meringue sets and shows a nice color.
Remove the pie from the oven and allow to cool completely before slicing.
When cooled, store pie in the refrigerator beneath a pie dome, do not wrap meringue in plastic wrap or foil.
Mary Berry's Lemon Meringue Pie | How to make Lemon meringue pie | ASMR
How to make lemon meringue pie using Mary Berry's recipe.
An easy recipe for a simple lemon meringue pie. This tutorial reviews the filling and the meringue. I have another tutorial video for pie and tart crusts and they're linked below. You can also use your own pie crust, or a premade shell from the store. This recipe is by Mary Berry as presented in the 1970s. She has since changed her recipe, but this one is very easy and can be made with minimal ingredients.
For the filling:
3 egg yolks
3 oz sugar
Zest of 2 lemons
Juice of 2-3 lemons
1 1/2 oz cornflour
1/2 pint (1 cup) boiling water
For the meringue:
3 egg whites
175 grams sugar
Preheat your oven to 375°F/162°C
In a small bowl combine the egg yolks and 3 oz of sugar and whisk until it's a pale lemon yellow. In another bowl add the lemon zest, lemon juice, and cornflour and slake until it's combined. Over medium-high heat bring 1/2 pint (1 cup) of water to a rolling boil. Add the boiling water to the lemon and cornflour mixture and whisk until it's combined. Add the egg yolk and sugar mixture and whisk until it's smooth. Pour this mixture into a warm pastry shell. You can put the pastry into the oven when it preheats for a few minutes. Warming up the pastry will prevent it from becoming soggy when you add the filling.
In a clean bowl add the egg whites and whisk until they're cloudy and doubled in size. Slowly add 1 teaspoon at a time of 175 grams of sugar until it's combined. It should keep it's fluffiness and height, but sometimes meringue can be affected my humidity and moisture in the air. It doesn't change the taste, but only the volume. Mine did not come out as fluffy as I would have liked, but it was still crisp and didn't weep.
Cover the top of the pie completely to the edge with the meringue. This will help prevent it from weeping. Bake at 375°F/162°C for 30 minutes. Allow it to cool for 30 minutes to an hour before you serve.
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Chapters:
00:00-00:10 Intro
00:11-01:23 Miss En Place
01:24-03:59 Lemon filling
04:00-05:07 Warm pastry
05:08-07:24 Meringue
07:25-08:37 Serving & tasting
08:38-09:01 Fin. L, S, C. ????????
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Please subscribe: @howto_andothercomfortfoods
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The pastry tutorial can be found here:
Pie:
Tart shell:
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Mary Berry's tutorial from 1970 can be found here:
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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Links from the video:
How To Make Scones | Jamie Oliver | AD
How to make Shortcrust Pastry for pies | Jamie Oliver
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For more nutrition info, click here:
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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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PERFECT Lemon Meringue Pie Recipe
A simply irresistible Lemon custard in crispy pie shell with toasted marshmallow on top!
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