Lemon Meringue Pie is on the menu in Chef Anna Olson’s amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipe below!
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Makes 1 9-inch pie
Serves 8 to 10
1 cup + 2 Tbsp (150 g) cake & pastry flour
1 Tbsp (12 g) sugar
1/2 tsp (3 g) salt
1/2 cup (115 g) cold unsalted butter, cut into pieces
3 Tbsp (45 ml) cold water
1 ½ tsp (7 ml) lemon juice or white vinegar
1 egg white, lightly whisked
Lemon Curd Filling
1 cup (200 g) sugar
¼ cup (30 g) cornstarch
1 cup (250 ml) water
6 large egg yolks
½ cup (125 ml) fresh lemon juice
2 Tbsp (30 g) unsalted butter
4 large egg whites, at room temperature
½ tsp (3 g) cream of tartar
1/3 cup (70 g) sugar
3 Tbsp (24 g) icing sugar, sifted
1. Sift the flour, sugar and salt to combine in a bowl or using a stand mixer fitted with the paddle attachment. Cut in the butter by hand with a pastry cutter or on low speed until just small pieces of butter are visible and the mixture as a whole just begins to take on a pale yellow colour (indicating that the butter has been worked in sufficiently).
2. Stir the water and lemon juice together and add this to the dough all at once, mixing until the dough just comes together. Shape the dough into a disc, wrap and chill for at least 2 hours before rolling. Alternatively, the dough can be frozen for up to 3 months and thawed in the fridge before rolling.
3. Roll out the dough on a lightly floured work surface until it is in a circle that is just under ¼ inch thick. Lightly dust a 9” pie plate with flour. Press the dough into the pie plate and trim away any excess dough, pinch the edges to create a fluted pattern and chill for 30 minutes.
4. Preheat the oven to 400 F (205 C). Line the chilled pie shell with tin foil and fill the foil with dried beans, raw rice or pie weights. Bake the pie shell for 20 minutes, then carefully remove the foil and weights and bake the crust for 8 to 10 minutes more, until the centre of the pie shell is dry-looking and just starts to brown a little. Immediately after removing the pie shell from the oven, brush the hot crust with a little of the whisked egg white. This will create a barrier to keep the crust crispy once filled. Reduce the oven temperature to 325 F(160 C).
5. For the filling, whisk the sugar and cornstarch together in a medium saucepot, then whisk in the cold water. Have the other ingredients measured and nearby. Bring the sugar mixture up to a full simmer over medium-high heat, whisking as it cooks, until the mixture is thick and glossy.
6. Pour about a cup of this thickened filling into the egg yolks while whisking, then return this to the pot and whisk just one minute more. Whisk in the lemon juice and cook until the filling just returns to a simmer. Remove the pot from the heat and whisk in the butter then immediately pour the hot filling into the cooled pie shell (the filling will seem very fluid, but it will set up once chilled). Cover the surface of the filling with plastic wrap to keep it hot. Immediately prepare the meringue topping.
7. Whip the egg whites with the cream of tartar on medium speed until foamy, then increase the speed to high and gradually pour in the granulated sugar and icing sugar and continue whipping just until the whites hold a medium peak when the beaters are lifted.
8. Remove the plastic wrap from the hot lemon filling, then dollop half of the meringue directly onto the filling (the filling will still be very soft, so work gently). Be sure to spread the meringue so that it completely covers the lemon filling and connects with the outside crust, then use a bamboo skewer or paring knife to swirl the meringue just a touch (this will secure it to the lemon curd). Dollop the remaining meringue onto the pie and use the back of your spatula to lift up the meringue and creates spikes. Bake the pie for about 20 minutes at 325 F (160 C), until the meringue is nicely browned. Cool the meringue completely to room temperature before chilling for at least 4 hours.
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Original of the video here
now it’s time for the all-time popularlemon dessertslemon meringue pie so we’re bringing thelemon curd concept home to North Americaso I start with a cup plus 2 tablespoonsof cake and pastry flour I’m going tomake my pie dough in a mixer you can usea pastry cutter and mix this by handI’ll add a tablespoon of sugar and halfa teaspoon of salt I’ve got half a cupof unsalted butter cut into pieces andthen I kept it in the fridge to makesure it stays cold and there we go I’llcombine three tablespoons of cold waterand a teaspoon and a half of lemon juiceI’ll add this all at once and then mixthe dough just until it comes togetherthere we go the dough has just cometogether so now I need to chill thedough I’ll wrap it in plastic and justpop it in the fridge it takes about twohours for it to Center I have a recipeof the dough that’s already chilled soit’s ready to roll the rolling techniquestays the same small gentle motionsrotating the dough I’ve got a 9-inchglass pie plate it’s ungreased but I dosprinkle the bottom of it with flourthat way I know the shell won’t stickmake sure I press it right into theedges here if you have large pieces ofdough hanging over you just simply tuckthem under now using my thumb andforefinger what you want to do is createa beautiful fluting to the edge so itwon’t shrink as it bakes and because thedough is soft I have to let it chilldown about 30 minutes before it’s readyto bake I have a pie shell alreadychilled and now it is ready to bakebecause the only further baking in alemon meringue pie is to brown and cookthe meringue I need to bake the pieshell fully so to do so is a techniquecalled blind baking and that means I’mactually gonna hide the crust so youcan’t see it as it bakes so I hide thepie shell under a layer input so thetinfoil actually protects the edges ofthe pie crust as it’s baking and toreplace the weight of the filling sincethat gets assembled afterwards isactually dried beans or rice you canreuse the beans for baking just not forcooking afterwards now put in about twocups now this is ready for the oven 400degrees and I bake the pie shell for 20minutes after the 20 minute mark I liftoff the tinfoil and then continue tobake the pie shell for another 8 to 10minutes until the bottom surface of thepie crust is dull and evenly cooked[Music]I’ll set this aside to cool completelyyou don’t want to fill your tart with awarm pastry you have to make sure it’scool to room temperature and I’ll turnthe oven down to 325 that’s thetemperature I need for the meringue sonow I’m ready to make the filling I dostart with a fair bit of sugar a fullcup and before I add anything else awhisk the cornstarch and sugar togetherI’ll add a cup of water and I’ll whiskthis in I want to bring this up to afull simmer while whisking now you wantto be ready at this point so I have sixegg yolks here and I’m going to measurein half a cup of fresh lemon juice Ifind by adding lemon zest it’s actuallytoo intense so I leave lemon zest outaltogether so right now the mixture isthick but it looks nothing like lemonmeringue pie the magic is all in the eggyolk and lemon juice mixture to givethat a quick whisk and then add thisback to the heat because I’ve alreadyfully cooked the cornstarch all I needto do is cook the egg yolks through Ijust want to heat the mixture up untilit just begins to bubble there we go tohalt the cooking I’m going to add twotablespoons of unsalted butter and juststir that in now this is ready to forminto the cooled pie shell and see it isfluid but it’s supposed to be thattexture right now and to keep it hotI’ll cover it with plastic wrap so now Iam ready to make the meringue I havefour egg whites and I’ll add to that ahalf a teaspoon of cream of tartarI’ll add a third of a cup of sugar butalso three tablespoons of sifted icingsugar this is of course finely groundsugar but it also has a hint ofcornstarch in there which will help keepthe moisture within your meringue andnot weep out for the outside ofhumouring there we go the nice mediumpeak it’s got a little curl to it when Ilift the beaters so it’s ready to put ontop of the pie first I carefully dollophalf of the meringue on top of the pieit takes a very gentle touch anothercritically important point is to makesure you spread it right to the edges ofthe pie shellwhat this does is prevents the meringuefrom shrinking as it bakes in the ovenbecause now it has something to cling onto now towards the center of the pie Idoll up the remaining ring and then thefinal step take your palette knife andjust lift it quickly to create thoselittle peaks and dollops that are sofamiliar in a lemon meringue pie and nowthe final step is to bake the meringue Ireduce the oven temperature down to 325and it takes 20 minutes to evenly Brownthe meringue and cook it all the waythroughhere it is but I have one that’s hadtime to chill down there we go what anaccomplishment when you present this atthe table everybody comes runningbecause really who doesn’t love a sliceof lemon meringue pieand isn’t that impressive and impeccablelemon meringue pie