BEST Lemon Meringue Pie Recipe + Tutorial (family favorite recipe) скачать в хорошем качестве

BEST Lemon Meringue Pie Recipe + Tutorial (family favorite recipe)

Lemon Meringue Pie – this recipe is a family favorite! It’s an easy pie recipe with homemade lemon filling and sweet meringue. This is a family recipe – my Aunt Tootsie made it for years – and now the recipe is mine to share. Don’t be scared of making Lemon Meringue Pie. It can be daunting but I’m going to detail every single step for you and show you it’s as easy as it looks! Subscribe to my channel https://youtube.com/crazyforcrustreci... PRINTABLE RECIPE: https://www.crazyforcrust.com/lemon-m... RECIPE: INGREDIENTS FOR THE FILLING: 1 All Butter Pie Crust pre-baked and cooled (or a pre-made crust from a pack of two or frozen) 1 1/2 cups water 1 1/2 cups granulated sugar 5 tablespoons cornstarch 1/2 cup fresh lemon juice 1 tablespoon lemon zest 1/2 teaspoon salt 4 large eggs yolks 3 tablespoons unsalted butter FOR THE MERINGUE: 4 large egg whites 1/2 teaspoon cream of tartar 1 teaspoon vanilla extract 1/2 cup granulated sugar INSTRUCTIONS Preheat oven to 425°F. Place crust in 9-inch pie plate. Partially blind bake the crust: poke holes in the bottom of the crust with a fork. Line the crust with parchment paper and fill with dried beans or pie weights (dried rice and lentils work too). If you're using my pie crust recipe, bake about 20 minutes, checking that the crust is browned (but the bottom won't be completely done yet, that's ok). If you're using a Pillsbury crust, it'll only take about 10 minutes to partially bake. Carefully remove parchment and pie weights. Lower oven temperature to 300°F. Whisk water, sugar, cornstarch, salt, lemon juice, and lemon zest in a medium saucepan. Place over medium-low heat and cook, stirring often, until it’s thick and bubbly. Place egg yolks into a medium sized bowl. Whisk them gently. Once the lemon mixture is thick and bubbly, carefully pour about half the lemon mixture into the egg yolks, whisking constantly, then place the egg mixture back into the pan with the remaining lemon mixture, continuing to whisk. You want to avoid scrambling the eggs. Bring to a gentle boil, then cook for 2 minutes. Remove from heat and stir in the butter until melted. Strain the mixture to remove any bits of egg. Pour mixture into the prepared pie crust. Cover with plastic wrap while you prepare the meringue and keep it hot (the meringue needs to go onto hot filling). Place egg whites, cream of tartar, and vanilla in the bowl of a stand mixer fitted with the whisk attachment (or you can use a large bowl with a hand mixer). Beat on high speed until soft peaks form (if you remove the beaters the tips curl slightly) and then continue mixing while gradually adding the granulated sugar. Continue mixing until stiff peaks form (they’ll be glossy and stand straight). Spread the meringue on the top of the lemon mixture in decorative peaks, being sure that the meringue touches the crust and no lemon shows through. Bake about 30 minutes or until the meringue is browned. Cool at room temperature for one hour, then chill at least 5 hours before slicing. The pie will last a day or two in the refrigerator but tastes better day one. VISIT MY BLOG FOR ALL RECIPES! Crazy for Crust is a recipe site full of easy and attainable recipes. Recipes are sometimes savory, mostly sweet, and always served with a slice of life. CRAZY FOR CRUST - I'm Dorothy and I love food: eating it, baking it, and sharing it. I love teaching you to cook and bake my favorite recipes easily so that you can make memories with your friends and family. I'm a home baker - if I can do it so can you! Subscribe to get my recipes: they're sometimes savory, often sweet and always served with a slice of my life. CONTACT ME - I'd love to work with you! [email protected] YOU CAN FIND AND FOLLOW ME ON SOCIAL MEDIA: @CRAZYFORCRUST BLOG: crazyforcrust.com FACEBOOK: facebook.com/crazyforcrust PINTEREST: pinterest.com/crazyforcrust INSTAGRAM: instagram.com/crazyforcrust TWITTER: twitter.com/crazyforcrust