How To make Sky High Lemon Pie
2 1/4 c Sugar
4 T Cornstarch
4 T Flour
1/4 t Salt
2 c Water
4 Eggs, separated
1 T Grated lemon rind
6 T Lemon juice
2 T Lemon extract
4 oz Can toasted coconut chips
1 Recipe plain pastry for 1 9
-inch crust Prepare pastry recipe. Roll out to a 12 " round on a lightly floured pastry cloth or board; fit into a 9" pie plate. Trim overhang to 1/2"; turn under flush with rim & flute to make a stand-up edge;
prick well all over with a fork. Bake in hot oven, 425, for 15 minutes or until golden; cool completely on a wire rack Mix 1-3/4 cups of the sugar, cornstarch, flour, and salt in a medium-size bowl. Heat water to boiling in a medium-size saucepan. Lower heat to medium; slowly add sugar mixture, stirring gently but constantly. Cook, stirring constantly, 5 to 7 minutes or until mixture holds a line when cut with a spoon; remove from heat at once. Do not let mixture boil. Beat egg yolks slightly in bowl; stir in 1/2 cup hot mixture; quickly stir back into mixture in saucepan. Cook, stirring constantly over medium heat, for 3 minutes or until mixture thickens. Remove from heat. Stir in lemon rind, juice, butter or margarine until blended. Pour into cool pastry shell. Beat egg whites with lemon extract until foamy, white and double in volume in bowl. Sprinkle in 1/2 cup sugar, 1 Tbsp. at a time, beating all the time until sugar dissolves and meringue stands in firm peaks. Pile onto hot filling, spreading to edge of crust. This keeps meringue from shrinking. Sprinkle with coconut chips, or place them in a pretty pattern on top. Bake in moderate oven, 350 F degrees, 12 minutes, or until peaks of meringue are a golden brown. Cool completely on a wire rack before cutting From: A Collection of the Very Finest Recipes (Ever assembled into one Cookbook) Shared By: Pat Stockett
How To make Sky High Lemon Pie's Videos
Mile-High Lemon Meringue Pie with Foolproof Pie Crust Recipe - Gemma's Bigger Bolder Baking Ep. 27
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Lemon Meringue Pie with a perfect pie crust!
Hi Bold Bakers! August 15 is National Lemon Meringue Pie Day so I'm celebrating by showing you how to make it BIG & BOLD with a perfect pie crust! Pastry is one of my specialties so I hope you enjoy it as much as I do.
How to Make Foolproof Meringue Video:
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FULL RECIPE BELOW
Gemma's Lemon Meringue Pie
INGREDIENTS
Yields 1 large pie or 4 small pies
Pastry
1 ⅓ Cup (175g) plain flour
7 Tbsp (100g) cold unsalted butter, cubed
1 Tbsp icing sugar
1 egg yolk
2 Tbsp water
Pinch of salt
Lemon Curd
Finely grated zest and juice of 4 large lemons
2 Tbsp cornflour
½ Cup (100g) sugar
1 whole eggs and 3 yolks, mixed (at room temperature)
6 Tbsp (85g) butter
For the Meringue (video:
4 egg whites (at room temperature) (120g)
1 ⅔ Cup sugar
METHOD
1. Put flour, butter and icing sugar and salt in a food processor. Pulse until fine crumbs form. Mix together the egg yolks and water and add to the dry ingredients. Pulse until a dough forms., around 10 seconds.
2. Wrap the pastry in cling wrap and refrigerate for 30 minute to allow the gluten to relax.
3. Grease your pie dish with butter ( For a big pie 18” or more, I used 41/2” small tins)
4. Roll out the pastry to ¼ cm . Carefully line your dish pushing the pastry into the edges. Leave an extra lip of pastry and the edges. Leave it rough as you will discard after baking. Pierce (dock) the pastry base with a fork. Brush with egg white to form a seal and freeze until solid.
5. Bake at 400oF (200oC) 15-20 minutes or until golden brown. While still warm run a knife around the edge of the pastry make it level and clean. (see in video)
6. For the Lemon Curd: Put lemon juice in a measuring jug and top up with water to 1 ½ Cups (300ml). Otherwise it will be extremely lemony.
7. Pour into a medium saucepan, caster sugar and zest. Bring to a simmer. Mix a little hot lemon juice with the cornflour, whisk and add it back into the saucepan.
8. Whisk well. Cook over a medium heat for 4 minutes or until thickened. Reduce heat to low. Add whole egg and remaining egg yolks and butter. Cook for 3 minutes or until thick.
9. Pass through a sieve to take out zest and any cooked egg. Put into a clean bowl and cover surface with a butter paper (or rub with a little butter and cling film). Set aside to cool.
10. Put egg whites in the grease free bowl of an electric mixer. Beat on medium until it forms soft peaks.
11. Slowly add in the sugar a tablespoon at a time until incorporated. The mix will more the double in size and be light. watch for method.
12. To assemble the Pie: Fill your pie crust fill the lemon curd all the way to the rim. Pile your meringue high on top. The BIGGER the BETTER!!
13. Bake at 400oF (2OOoF) for 8 minutes only. Take care not to over cook as the meringue will burn if left. Enjoy!!!!!
Toasted Lemon Meringue Cake | CHELSWEETS
One cake flavor I’ve been dying to make is lemon meringue! Since it’s finally starting to feel like summer, I figured it was time to test it out. To make this cake reminiscent of a lemon meringue pie, I filled it with lemon curd, frosted it with a lemon buttercream, and topped it with tons of toasted meringue. The decorations on this cake is really easy and simple, making it the perfect cake to whip together for a summer get together.
The full recipe for this cake can be found here:
To learn how to make my layer cake recipe, you can watch:
You can see the tutorial for my american buttercream here:
To see the full tutorial on how to frost a cake with perfectly smooth sides here:
If you enjoyed this video and would like to see more, be sure to click the like and subscribe button! You can also see more of my creations here:
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Lime Curd Meringue Tart with Chef Gail Sokol
Enjoying this refreshing tart is like cutting yourself a slice of spring or summer! Bright lime curd slathered into a sugar cookie crust, topped with clouds of meringue and then brûléed -- what's not to fall in love with? This would be a perfect addition to any spring gathering, Easter brunch, Mother's or Father's Day celebration, or a fancy dinner party!
Here's the recipe:
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Sky-high pumpkin pie
This easy and decadent pie perfectly captures the flavours of fall, and the simple gingersnap cookie crust adds a delicious twist.
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Make lemon meringue pie!
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