Lemon Meringue Pie with Condensed Milk - Steph’s Stove
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- čas přidán 6. 07. 2022
- Old Fashioned Lemon Meringue Pie that features a flaky pie crust, condensed milk, egg yolks, lemon juice and a fluffy meringue of egg whites, sugar, and cream of tartar.
Old Fashioned Lemon Meringue Pie
Items needed:
1 pre-made deep dish pie shell (found in the frozen food section)
Condensed milk
3 eggs
Lemon juice
Granulated sugar
Cream of Tartar
Directions:
Preheat oven to 350°
Remove pie shell from package. Using a fork poke several holes into the pie crust bottom and sides. This “poking” will prevent the crust from rising up during the pre-baking process. Place the pie shell in the oven and pre-bake for about 10 minutes. The intention of this step is not to cook the crust but only for the pre-baking process to prevent a soggy and undercooked crust.
While the pie shell is pre-baking, combine the custard filling ingredients and mix until well until fully incorporated.
Custard Filling
1 can (14 oz) condensed milk
3 egg yolks (reserve the egg whites for the meringue)
½ cup of lemon juice
Pour custard filling mixture into pre-baked pie shell, return to the oven.
Bake for approximately 20 minutes until the filling has set.
Meringue
3 egg whites at room temperature (use 4 for a larger meringue)
½ cup granulated sugar
¼ teaspoon Cream of Tartar
Using an electric mixer and a whisk attachment on medium speed, beat egg whites for 2 minutes. When egg whites begin to change color from opaque to pale white, increase speed to high for 3 minutes. Reduce speed and add sugar gradually. Continue beating for 2 minutes until sugar has completely incorporated. Add cream of tartar and beat for an additional minute to incorporate. This should take between 6-7 minutes. Using a butter knife or spoon, gently transfer the meringue to top the warm pie. Spread to cover completely (including edges to prevent weeping) forming peaks as desired. Return pie to the oven for 10 minutes for meringue to brown.
Remove from the oven and allow the pie to cool on a wire rack. Once cooled, refrigerate for four hours or more to chill, slice, and enjoy!
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I’m trying this for Easter!
Thank-you for showing that yt is not the center if the pie just because the egg did not open perfectly
I’m glad you enjoyed the video. Thanks for watching and I hope you have a blessed evening!!!
Wow! Simple, beautiful and delicious. Thanks for this easy recipe in real life instruction
Thank you! ☺️ I’m so glad you enjoyed the video!!! Thanks for watching and your comment. Have a blessed evening!!!
The best lemon pie ever!!
Lemon Meringue Pie is a favorite for so many. Thanks for your comments.
The best. Yes!
Yes it is!
Why don’t you use a vanilla wafer crust with the cookies around the edge?
The reason I don’t use a cookie crust in this recipe is…it’s my husband’s favorite and he like it this way. I use cookie crust for other pie but make this according to what he prefers since it is his favorite. 😉 Thanks for watching and your question. Have a blessed weekend!
I'm glad you had a boo-boo and showed us how to fix it! It's too bad we can't hear you at times.
Thank you for your encouragement! Since this video was filmed I have worked to correct the volume on all subsequent video. Thanks for watching and have a blessed weekend!
@@stephsstovebystephaniethom7249 if you have fixed your audio problems, PLEASE redo this video! Also, show us the end result! Slice that puppy open and let us see what it looks like!
Also, can you describe the sweetness scale. My mom LOVES lemon merengue pie, so she says, but she always says mine is too sweet so I am looking for a less sweet recipe. Please help with descriptions!
I will definitely redo this video and take all your suggestions into consideration when filming. As for the sweetness, it doesn’t lean towards the “sweet” side. It’s has a subtle sweetness with the tartness of lemon. I appreciate your input!!! Thanks for watching and your comments! Have a blessed week!!!
@@stephsstovebystephaniethom7249 Thank you for answering! I will try your version soon.
BTW, when the other person said thanks for showing your error and your fix..YES! Whenever you can, please talk about things that can go wrong and work arounds!
@suran396 Thank you! I do try especially when I make an error or something doesn’t go as planned. It’s real cooking and definitely not staged. 😁
Hi why you putting cream of tartar to your egg white
Cream of tarter allows you to have a more stable and glossy meringue. If you don’t have any it can be skipped but does make a beautiful meringue. Thanks for watching and you question. I hope to be back filming and uploading soon. The eye of hurricane Idalia went through my town and we are cleaning up and waiting for power to be restored. Hopefully, in the next 4-5 days. Have a blessed day!
Can’t hear you.
I do apologize, this was my first video and I have since changed video editing software to correct the problem. The complete recipe is listed in the video description. Hope this helps. Thank you for watching and your comment.
The "poking" is also called "docking."
Thanks, I never knew the exact term. I appreciate you watching and your comment! Thanks again for sharing this with me!!!