I made this pie and it's the best lemon feeling recipe I have found. Having said that though, for the meringue I only used 3 egg whites, I think 8 is way too much for me. Thank you Thomas, with your technique the success is guaranteed!
I think we are all smart enough to know....you can put as much meringue or as little meringue as you want. It looks amazing!!! As for me...pile it on...I love it!!!
Love the accent, slow, clear and easy to understand, love your recipe (I saw many recipes that I didn't like) Thank you for sharing. Will make it tomorrow. 👍👍👍 as I have all the ingredients. Merci beaucoup Chèf.
Karl Delavigne I actually use bottled water when making any kind of sugar syrup or sugar work to avoid getting crystallization. Maybe that’s why he’s specifying that tap water is ok?
Regular water for regular viewers but for you , you can use irregular water with fluoride since your brain is already quite damaged and that there is not much life ahead for you .....We will miss your comments so deeply .....
@@karldelavigne8134 where do you live that your tap water is _not_ full of particles and when was the last time you actually had it tested?? Sounds like you might need to do little research in the faith you place in your local city water treatment facility !
Wow I missed you! Haven’t been baking in awhile bec of work but just seeing you has helped me look forward to something such as baking this adorable and I am sure delicious pie. ❤
nice work. a lot of new info on this pie. especially liked the overnight chilling of the filling and the torch baked meringue right before serving. thanks
Thomas, would you make a video teaching how to make many colors of natural food coloring and testing them in differents ingredients and textures? Thank you very much! Love your videos!!!
Claudia I've used matcha, beet powder and turmeric in royal icing on cookies before. I sieved them for good measure, and the taste wasn't really noticeable. 👍🏻
Wow. Can’t fathom why people have to be so rude and critical. Such great information about each step, I learnt such a lot. And a lovely helpful manner. Looks like a great LMP to me! Don’t let the nasties get to you!
I think the ratio of filling to meringue is not the best Half of the recipe for meringue would be better Also , all the 8 egg white meringue makes the lemon filling appear a bit skimpy. The pie could use a bit more filling too
@@joshuarichards8065 Hi Joshua; I think the pasteurizing occurred when he made it Italian style, in that the meringue was already heated over the stove. But he used too many egg whites as a ratio of filling which I don't feel is necessary.
Holy Cow!! So helpful! Now I know what I've been doing wrong. (The entire meringue slid off my pie on the way to a picnic. 😕) This looks like it addresses all of the issues I've had before. 🙂 Thank you!
Greetings Thomas, Everyone cuts pies and cakes the same way. We all fight with the infamous 'first slice' I've discovered that I can avoid this entirely by cutting the pie or cake in half, from one end to the other and then cut a first slice that now isn't stuck anywhere. Enjoyed the video. all the best JIM
The pie you have at first didn't look that good, but the one you made is looking so much better. I love a good lemon meringue pie and why I have been buying mine from Schwan's Home Delivery Service. If I was a baker there would be pies and cakes in my house all the time.
I like putting a little lemon juice in the meringue, too. It takes very little, but the foam tastes lemony and knocks down a little of the eggy flavor. Alternatively, a little vanilla extract in the meringue is good, too. I dunno what effect lemon juice or vanilla extract would have on weeping. Sometimes mine weeps, sometimes not. I wanna try his tricks.
Hi Thomas. Could you please do a pie crust #kitchenconundrum. My crusts either get really soft and soggy after filling or really crispy and hard to cut.
The video is great but the recipe that I printed out is different, is confusing. I watched the video several times to write down the recipe directly from it. Thank Thomas for sharing this one, is really great.
Hello Thomas! Ohh that looks so nice. Good information from you in the video too. Can you say how long time do you think the pie can stay finish before all guests start to eat? Is 30-60 minits too long time? The recepy calls for 1 cup of water, but you take 2 cups in the video…What is correct? Best Regards Helene in Sweden
I wouldn't add the lemon zest until later as it may loose it's intended flavor when added in the beginning. Add it after the curd is complete along with the butter, and lemon juice. The more heat you expose it to, the less flavor. That's what my Blue Ribbon recipe calls for, and I don't waiver from it. Also, my lemon curd is more voluminous, and thicker. I also add the meringue onto a hot filling, and I never refrigerate the pie with lemon curd for several hours before adding the meringue. But look how wonderful the pie turned out, so there's different ways to put it together, but my pie has a lot more curd to it which substantiates the voluminous of the egg whites. I don't torch the meringue, but rather heat it in the oven for simple browning. Be careful not to crack your Pyrex pie plate you took out of the refrigerator if you decide not to use the torch method as it may crack although it shouldn't, but temperature changes may do so.
At first I hated Lemon Meringue pie, but one day last year my aunts husband brought one to a small family party at my grandmothers house. I decided to taste it since I didn’t want to eat the chocolate cake ( I don’t like chocolate that much ) . Anyway decided to give it a try and I fell in love it was sweat,sour,bitter and well made. Man now I like eating lemon meringue 🥧 👍🙌
hi good day cant find a video about buttercream icing so i m gonna drop my conundrums about buttercream icing here, just wanna ask why my buttercream have sugary texture even if Im using a confectioner? what is the best thing to do to avoid it??
I love the way hes always saying "guys" Like Rachael ray. Makes me feel like I'm sitting in a locker room I mean kitchen, with the other culinary guys. Sure, happy to bond…
I don't use cream of tartar myself. As long as your bowl and tools are scrupulously clean you can get great meringue. Even a tiny drop of fat (or yolk which is quite fatty) will ruin your meringue
FINALLY! A Lemon Merringue Pie recipe that calls for at least a whole lemon, not that 2 Tbls weakness I always see.
I made this pie and it's the best lemon feeling recipe I have found. Having said that though, for the meringue I only used 3 egg whites, I think 8 is way too much for me. Thank you Thomas, with your technique the success is guaranteed!
I think we are all smart enough to know....you can put as much meringue or as little meringue as you want. It looks amazing!!! As for me...pile it on...I love it!!!
Darn tootin'! Those complaining about the meringue are clearly not from the South.
yes, and now we know how to cut a pie, silly me always using a wooden spoon.
Nice way of explaining things, knowing why things are being done is so much more helpful than just being told what to do
I really love your technique your patience and detailed explanation
I made this pie today for Mother's Day and it turned out as beautiful as yours, thank you
Very gorgeous Lemon meringue pie...mmhhh.😊
Bravo Thomas☺
Love the accent, slow, clear and easy to understand, love your recipe (I saw many recipes that I didn't like) Thank you for sharing. Will make it tomorrow. 👍👍👍 as I have all the ingredients. Merci beaucoup Chèf.
"Two cups of regular water"... as opposed to heavy water, holy water, or sea water, just in case you were confused.
Karl Delavigne I actually use bottled water when making any kind of sugar syrup or sugar work to avoid getting crystallization. Maybe that’s why he’s specifying that tap water is ok?
@@FrancesBaconandEggs It shouldn't make any difference to crystallisation, unless your tap water is full of foreign particles.
Karl Delavigne some areas have hard water. Safe to drink but not great for making sugar syrup
Regular water for regular viewers but for you , you can use irregular water with fluoride since your brain is already quite damaged and that there is not much life ahead for you .....We will miss your comments so deeply .....
@@karldelavigne8134 where do you live that your tap water is _not_ full of particles and when was the last time you actually had it tested?? Sounds like you might need to do little research in the faith you place in your local city water treatment facility !
absolutely beautiful
YOU'RE SUCH A PRO THOMAS; THANK YOU SO MUCH FOR THIS RECIPE.
I love this pie when I was in the USA eat it often thank you
Oh wow! This new recipe has actual lemons in it!
Must try it out sometime.
Wow it's really nice l love this recipe
Wow I missed you! Haven’t been baking in awhile bec of work but just seeing you has helped me look forward to something such as baking this adorable and I am sure delicious pie. ❤
I love watching you cook! Thank you for always explaining every cooking procedure!🍰🍕🍔🍇🥑🌽🍠🧄🍻
Thank you so much for sharing this, i just found the solution of my weeping meringue..Yaay! thank you, you are amazing!
nice work. a lot of new info on this pie. especially liked the overnight chilling of the filling and the torch baked meringue right before serving. thanks
Thomas, would you make a video teaching how to make many colors of natural food coloring and testing them in differents ingredients and textures? Thank you very much! Love your videos!!!
Claudia I've used matcha, beet powder and turmeric in royal icing on cookies before. I sieved them for good measure, and the taste wasn't really noticeable. 👍🏻
you make it look easy. thanks
As always the best tips and recipes
Fantastic! thanks for the tips, we'll be trying this recipe real soon!
Okay, now its not just cornstarch 😂😂
Thanks for reposting. Will try this recipe soon.
😄 Great video. Beautiful !
You’re an excellent teacher- I love explanations so we. Understand- the merengue was the best I’ve seen, like sculptured lace 👍😋
Wow. Can’t fathom why people have to be so rude and critical. Such great information about each step, I learnt such a lot. And a lovely helpful manner. Looks like a great LMP to me! Don’t let the nasties get to you!
I do have to admit ... i have never seen meringue that high ! Hi ! Hi ! Hi !
Keep those great receipes coming Thomas ! ...
I think the ratio of filling to meringue is not the best
Half of the recipe for meringue would be better
Also , all the 8 egg white meringue makes the lemon filling appear a bit skimpy.
The pie could use a bit more filling too
And considering the thickness of the meringue layer I highly doubt the blowtorch would be enough to pasteurize it all.
@@joshuarichards8065 Hi Joshua; I think the pasteurizing occurred when he made it Italian style, in that the meringue was already heated over the stove. But he used too many egg whites as a ratio of filling which I don't feel is necessary.
Joshua Richards why does he need to pasteurize SWISS MERINGUE? 😅
I say pile on the meringue!!! But what do you do with all those yolks? My cat won’t eat them even after I cooked them for him.
@@lostinmyspace4910 that was a Swiss meringue not Italian
That looks simply beautiful 😍😍😍
Getting beyond the cornstarch....
The meringue topper was ridiculous... just how I like it! Yum! 😋💕
Holy Cow!! So helpful! Now I know what I've been doing wrong. (The entire meringue slid off my pie on the way to a picnic. 😕) This looks like it addresses all of the issues I've had before. 🙂 Thank you!
MACTackleBox Me too. I added the topping on the filling hot and cold ,always slid off. Cant wait to try it his way 😬
Looks delicious.
Thank you Thomas. Lovely.
Yes, he is!
I love weepy meringue! Those little beads of liquid gold. Yum.
You are so easy to listen to
There’s a place here in Paris who does that kind of over the top meringue lemon pie, it’s the most delicious lemon pie I ever tasted.
Spectacular! 😀
I loved this video, fully explained! Greetings ftom Monterrey, Mexico
There was a song from 1955 entitled, "It Happened In Old Monterey".
I can’t wait to make it!!!!!
This lemoncurd looks very smooth even without straining!
Greetings Thomas, Everyone cuts pies and cakes the same way. We all fight with the infamous 'first slice' I've discovered that I can avoid this entirely by cutting the pie or cake in half, from one end to the other and then cut a first slice that now isn't stuck anywhere. Enjoyed the video. all the best JIM
Looks and I'm sure tastes gorgeous, I make mine this way too
this lemon curd might be my all time favorite flavor
I really love the recipe but the meringue is a bit too much
Just use three or four eggs instead.
I meant egg whites😋
There is nothing as too much meringue
@Tazneem two parts sugar to eggs. So say 100g of egg will mean you need 200g of sugar.
Never before have I heard this much talk of weeping in a cooking show
I baked a lemon meringue pie over the weekend and trust me, it weeped. I have learned a lot from this video.
The pie you have at first didn't look that good, but the one you made is looking so much better. I love a good lemon meringue pie and why I have been buying mine from Schwan's Home Delivery Service. If I was a baker there would be pies and cakes in my house all the time.
Very detailed
That looks delicious👍🏻
I like putting a little lemon juice in the meringue, too. It takes very little, but the foam tastes lemony and knocks down a little of the eggy flavor. Alternatively, a little vanilla extract in the meringue is good, too. I dunno what effect lemon juice or vanilla extract would have on weeping. Sometimes mine weeps, sometimes not. I wanna try his tricks.
If Thomas mounds his meringue up to the ceiling, then so will I.
Make "Mile High Pie" with meringue.
Hahaha
Making this for Thanksgiving. Great recipe.
Hi Thomas. Could you please do a pie crust #kitchenconundrum. My crusts either get really soft and soggy after filling or really crispy and hard to cut.
1/4 cup cornstarch
1 cup sugar
2 cup water
A pinch of salt
Lemon zest
1/2 cup lemon juice
4 egg yolk
4 tbsp butter (57 grams)
The video is great but the recipe that I printed out is different, is confusing. I watched the video several times to write down the recipe directly from it. Thank Thomas for sharing this one, is really great.
Hello Thomas!
Ohh that looks so nice.
Good information from you in the video too.
Can you say how long time do you think the pie can stay finish before all guests start to eat? Is 30-60 minits too long time?
The recepy calls for 1 cup of water, but you take 2 cups in the video…What is correct?
Best Regards Helene in Sweden
Nice to see the full recipe. I agree that it is too much meringue, would only use 4 whites.
Meringue recipe, with lemon curd flavour
Cornstarch couldn't stop my father from weeping when he found out he'd had a daughter for a son
Damn...
I made this and just a piece of advice you don't need 8 egg whites just use the 4 egg whites to make the meringue it will be more than enough!
Love it!!!!🍋🍋🍋
Now I'm craving lemon meringue pie. 🍋🍋🍰
I wouldn't add the lemon zest until later as it may loose it's intended flavor when added in the beginning. Add it after the curd is complete along with the butter, and lemon juice. The more heat you expose it to, the less flavor. That's what my Blue Ribbon recipe calls for, and I don't waiver from it. Also, my lemon curd is more voluminous, and thicker. I also add the meringue onto a hot filling, and I never refrigerate the pie with lemon curd for several hours before adding the meringue. But look how wonderful the pie turned out, so there's different ways to put it together, but my pie has a lot more curd to it which substantiates the voluminous of the egg whites. I don't torch the meringue, but rather heat it in the oven for simple browning. Be careful not to crack your Pyrex pie plate you took out of the refrigerator if you decide not to use the torch method as it may crack although it shouldn't, but temperature changes may do so.
Can you do a kitchen conundrum of Italiam Meringue Buttercream or Swiss Meringue Buttercream? I seem to always fail at making it
Was the heating of the raw whites to dissolve the sugar enough to make them safe? Concerned about the raw egg white.
We don’t have cream of tartar here in Denmark, well not easily accessible anyway. What would you recommend?
Well done!
Can I use a pie crust instead of pastry crust for this? Thanks.
yay so much better than 37 seconds
Am I the only one who thinks he's kinda chintzy with the lemon pie part? Looks like a merengue pie with a dash of lemon curd.
Me too. I like most recipes on this channel, but I prefer a much lower meringue ratio
No, because the merignue is very mild while the curd is very tart.
writereducator Absolutely!!!
Any self-respecting Southerner would be asking why you skimped on the meringue there, Mr. Joseph.
question: what can replace the butter in the lemon curd?
Noel Ben Dunsky I would guess that coconut oil would work
Can you make it with stevia?
As a baker, I use to use my hand to shape the white meringue top and swirl it to give it that design.
Can we brown the meringue by pouring cognac flamed...
Great
What do you do with the egg whites overnight before making your meringue?
Tried this recipe A it looks great and the curd filling tastes amazing and fresh. Unfortunately mine didn’t set in the fridge for 6 1/2 hours 😔
Did you bring the filling to a full bubbling boil? The cornstarch probably wasn't cooked (activated) enough.
At first I hated Lemon Meringue pie, but one day last year my aunts husband brought one to a small family party at my grandmothers house. I decided to taste it since I didn’t want to eat the chocolate cake ( I don’t like chocolate that much ) . Anyway decided to give it a try and I fell in love it was sweat,sour,bitter and well made. Man now I like eating lemon meringue 🥧 👍🙌
Bravo!
hi good day cant find a video about buttercream icing so i m gonna drop my conundrums about buttercream icing here, just wanna ask why my buttercream have sugary texture even if Im using a confectioner? what is the best thing to do to avoid it??
I love the way hes always saying "guys" Like Rachael ray. Makes me feel like I'm sitting in a locker room I mean kitchen, with the other culinary guys. Sure, happy to bond…
could i use cornflour instead of starch? same g's?
Wow, that is an UNNECESSARY amount of merengue
Some people like Mile High Meringue.
Yummy
Was gonna try this recipe until you reposted. I thought I would just need cornstarch for delicious pie, not all that work! 😂
/sarcasm
Can carton egg whites be used for the 8 egg whites? If YES, how much?
Me gustaría el vídeo con subtítulos en español
Take 2.......again!
People are complaining about too much meringue.. I for one love it with a very thick layer of it...
Steps and ratios are so different on website you link to get the recipe
Yum
Can i use italian meringue?
Would be nice to see the receipe for the crust aswell 🤷♂️
When I make Meringue it's splite the egg sometime may I know chef why it's happened
Yum.!!!
Hmm.. Would you like some lemon pie with your meringue?
Speaking of kitchen conundrums... that pie!
I can't get cream of tartar where I live. What would be a good substitute?
I don't use cream of tartar myself. As long as your bowl and tools are scrupulously clean you can get great meringue.
Even a tiny drop of fat (or yolk which is quite fatty) will ruin your meringue
@@rogerhartline8762 okay, thank you for the info
@T Fox Really?! Baking really is chemistry right? Thanks