Lemon Meringue Pie in a Glass - Amazing "No Dough" Shortcut Method - Food Wishes
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- čas přidán 22. 05. 2023
- This amazing miniaturized lemon meringue pie has everything you love in the full-size version, with almost none of the work. The filling is simple, there’s no dough to make, and other than briefly browning the top, there’ no baking required. Enjoy!
For the fully formatted, printable, written recipe, follow this link: www.allrecipes.com/lemon-meri...
To become a Member of Food Wishes, and read Chef John’s in-depth article about Lemon Meringue Pie in a Glass, follow this link: / @foodwishes
You can also find more of Chef John’s content on Allrecipes: allrecipes.com/recipes/16791/e...
This is why we love Chef John. He shows us the fails but never lets the food win!
For me its "a touch of sugar" with literally a kilo of sugar going in. I know it's dumb, but it gets me
The only recipe to ever defeat Chef John is the cauliflower sticks lol
@@cz2301 That's only because that is a food that should not exist 😂😂
@@DJ-fn3jm hahaha ait!
I've never felt more seen than "The #1 reason people don't want to make pies is that they don't want to fuss around with a pie crust." I'll be using this much easier recipe all summer long.
I have been following this channel for a while now. I don't know why but every time when I click on Chef John's videos, I just get this feeling like I'm retired and relaxing at home while thinking of recipes to try out on a warm, sunny Wednesday morning.
Hmm. Well, I'm retired and relaxing in a friend's house in a foreign country while thinking of recipes to try out on an absolutely frigid Wednesday evening. Close enough?
Definitely making this. My neighbor gave me a bag of lemons from her tree. And I have those shortbreads cookies on hand. Lemon meringue pie is my favorite pie, too. Thanks, Chef John.
Yum
What a treat! Lemons right off the tree sounds magical.
My neighbor gave me 3 big lemons from her tree. They were SO GOOD. They were pretty much sweet enough to eat by themselves. I definitely tried and they were delightful. I wish I had a bunch to juice for curd like this. This curd really is easy to make too.
@@murasaki9 I actually used to squeeze on average 1800 lemons a year! I always had lemonade in the refrigerator. I would buy about two dozen a week, sometimes more. Sometimes freeze in batches because they got way too expensive in wintertime. I don’t buy as much anymore, but still keep them on hand.
@@janelynn2560That's awesome!
We, the mere mortal mortals of the world, appreciate that even a food god like Chef John has “oopsies” once in awhile. Thank you for including the footage - I don’t feel so clumsy. 😊.Also your videos really brighten up the day! ✅
"including the screwed one.. and I felt very bad, because that one was Michelle's" LOL
😂😂😂
Ingredients:
4 shortbread cookies, crumbled
3 large eggs
3/4 cup white sugar
1/2 cup lemon juice
4 tablespoons unsalted butter, cubed
1 tablespoon lemon zest
Meringue:
2 reserved egg whites
2 tablespoons white sugar
1/8 teaspoon vanilla extract
Directions:
Divide shortbread cookie crumbs into 4 wide glasses, cups, or ramekins. Set aside until needed.
Separate 2 of the eggs, transferring 2 yolks into a saucepan, and 2 whites in a mixing bowl. Transfer bowl of egg whites to the refrigerator until needed. Crack the last egg into the saucepan with the yolks, and add sugar, lemon juice, butter, and lemon zest; whisk briefly to combine.
Place saucepan over medium heat, and cook, stirring with a whisk, until the butter disappears, and the mixture is hot to the touch. Switch to a spatula, and continue cooking, while stirring constantly, making sure to scrape the bottom of the pan with the flat edge of the spatula to prevent egg sticking to the bottom. Continue until the mixture thickens and will hold a sharp line if a finger is dragged across the spatula.
Remove lemon mixture from the heat, and pass through a fine mesh strainer set over a bowl.
Divide lemon curd evenly between the 4 prepared glasses. Refrigerate until lemon curd is firm and fully chilled, 3 to hours.
Preheat the oven to 400 degrees F (200 degrees C). Place a silpat on a baking sheet and very lightly grease with vegetable oil.
Beat egg whites in a glass, metal, or ceramic bowl until foamy and stoft peaks just start to form. Add vanilla extract and 1 tablespoon sugar, continuing to beat until medium peaks form. Add second tablespoon of sugar, and continue beating until stiff peaks form.
Transfer meringue into a piping bag with a star tip, and pipe 4 rosettes onto the prepared baking sheet, about 2 inches high, and smaller in diameter than the size glass you’re using.
Bake in the preheated oven until edges of the meringue rosettes are lightly browned, 7 to 10 minutes. Let cool on the baking sheet for 5 minutes before transferring meringues on top of the lemon curd. Serve immediately or refrigerate until needed.
Nutrition Facts:
(per serving)
Calories 392
Fat 18g
Carbs 54g
Protein 6g
Thank you for writing the recipe for us!
I'd bet that if you substituted Graham crackers for the shortbread, and key limes for the lemons, you'd have Key Lime Pie in a glass!
And living in South Florida, I think that that's what I'm gonna do!
My Mom and I were just wondering the other day where to get some lemon merengue pie. Perfect timing Chef John!
"What could possibly go wrong...well, here's what went wrong" love this channel
What, no cayenne? You are, after all, the Bonaparte of your lemon tart.
THIS LOOKS GREAT! I'm a lazy cook, but I think I might give this one a try. Thank you, Chef John.
I have to admit that your voice makes me feel the recipe is delicious before I even attempt to try it... Best food recipes and best chef ever...❤
You had me bursting at "I really felt bad, because that was Michelles" :D Much love from Germany. Btw couldn't you have used the oleo saccharum from the trade fair lemonade recipe for this?
You rock! I LOVE lemon curd and shortbread cookies... Gonna try this and key lime curd!
But with Key Lime, you'll need to sub out the shortbread with either Graham crackers or ginger snaps.
Chef John never disappoints. I will definitely try this!
I can't believe I made this!!!
This turned out so great. 😊
I was craving something baked and lemony and have a Betty Crocker lemon cake in the oven as we speak. I wish I thought to add some lemon zest to punch up the flavour! I can’t wait to try this recipe. It looks really approachable and delicious.
Using this recipe, this is the first time I’ve made lemon curd. I stirred together the sugar and lemon before anything else. I also scrambled the eggs in a separate bowl before adding them to the lemon and sugar. Finally, I cooked on LOW for minute before adding the butter. It tastes like heaven!
BTW, Walkers makes a round shortbread cookie. I’m pretty sure it’s the same recipe. Maybe just drop it in the bottom of the cup and call it a day?
Definitely worth a try on the cookie
A graham cracker crust is more American and really easy. They even sell pre crushed! Just layer crumbs to your desired level. Melted butter, etc optional. If you're not super lazy, crush or chop some Biscoff cookies. Graham that's more cinnamon forward.
Omg, this looks so good! I've always loved lemon meringue pie and this is a freakin' genius way to get an equivalent but with less work. Love you, Chef John!
8:40 "I kind of did it, but history books are not filled with people who kind of did things" that's why i love you, Chef Jhon, for i'm gonna start using this phrase too 😄
Another winner. And finally we found a way to have Lemon Pie for two. Beautiful.
Chef John, you're a terrific cook& teacher. I've learnt so much from you. Thank you!
You are the man, Chef John! Don't ever stop making this videos, they are gold. I have been watching you for years and just recently started cooking. My girlfriend thinks I should quit being a doctor and become a chef after a few of your recipes 😅
Made it, ate it, loved it.
Thanks Chef John! I just made this dish and it was delicious!!! I heed your advice on wide glass dish. And used pecan shortbread cookies. Amazing. I will post the video in a little bit! Thanks again
Spatulate - I don’t know how you do it; but you always find a way to tickle my brain with these anecdotes
As with the many Chef John recipes I have made, this one is also delicious. Strongly recommend. And easy.
I tried it with rhubarb curd and it was fantastic ! Very pretty pink too
"I felt really bad because that was Michelle's". Thanks for my first LOL moment of the day.
You are the Larry Bird of your Lemon Curd!
You, sir, are phenomenal in your skills and hilarious to listen to! I have literally laughed out loud so much so that I humbly had to rewind and attempt to concentrate on the lessons 😅 tysm! "A touch of sugar" LMAO 🤣 gets me every time 🤣 !! This looks delicious as always!!
Chef John, you are (as always) brilliant!
Awesome ! Thanks for sharing Chef John ! 🍋🥧
It looks good to me I love lemon pie. I will try it. ❤❤❤❤
This will be my new favorite thing... Now to figure out how to put this on a thin cheesecake...
Oooooh, some real potential there!
I think you're on to something with the thin angle, to maintain the proper ratios in every bite.
Seems easy enough.
And sounds amazing
My Oma made a cheesecake with gelatin but purchased the wrong kind so it set up with the consistency of this wonderful lemon curd. She was mad at the way it turned out at first but we made it so much better by serving it in a glass with the layers like this and the fruit compote on top. It got fancy! 🍷
I love it. the professional chef who tells the truth!
I think this will be my best favorite dessert!
A Little Touch of sugar 😂
😂
Bahaha! I laughed at that too!
I’m definitely going to give this a try. Thank You
Heaven! Thank you
I subbed in margarine, bottled lemon juice, and Pledge furniture polish and it turned out great!
😂
I love this idea!!!
"I felt really bad because that one was Michelle's." 🤣
I love lemon meringue pie but hate the weeping, so I never make it anymore. I am going to make this!! All the taste and texture, no wet mess 💕
Great recipe if you are the only lover of lemon meringue pie in your family!
That looks so good. I like the three-ingredient simplicity but my intuition wants some berries and mint chiffonade.
Do it! You are, after all, the Marquis de Sade of your berries and mint chiffonade.
I will definitely make this
Ruh Roh, lemon meringue is my favorite pie. 4 glasses would be my individual serving size.
"I felt really bad, because that one was Michelle's."
You are a far braver man than myself!
"If we want this to be great, we must spatulate." "If you can't pipe, don't gripe." - Chef John 🥰
Oh yum!!! I love le lemon💛🍋
WOOOW Looks Delicious I should try😋
'If you don't pipe you cant gripe!'
Awesome with awesome sauce and a side order of awesomeness!
Lovely, thanks for sharing.😊
As soon as I see those tumblers, me thinking, ohh oh.. I love this guy😆
I so enjoy your cooking Chef John...
You certainly do make me laugh...
Thanks
"And I felt really bad, because that one was Michelle's" OMG 🤣
That looks good!
Your an excellent chef and a pleasure to watch! You make me always laugh!
Awesome! Love lemon meringue, but generally dislike most standard pie crusts. Because of this, I also don't want to waste eating carbs I don't like! Thank you, Chef John!
You are truly the Charlemagne of your lemon meringue. I just showed this to my budding baker youngest daughter and she has assured me she will try it!
Beautiful just plain beautiful dessert. I have a reason to use the glasses i bought over 5 years ago.
You are a good sport Chef!
You're just wonderful and so funny lol. Thank you for your fabulous recipes and the amazing entertainment!
There is a mystery to unravel from the fact that that specific glass was Michelles.
I've been waiting for this one!
In June 1989, I started my 30 year career with Chick-fil-A. Back then we made lemon meringue pies from scratch much like this in each Restaurant. Our pie had gram crackers crumb and butter bottom in an aluminum pie pan and the sides were lined with 16 Nilla Wafers. The pie filing was freshly separated egg yolks with freshly squeezed lemon juice and sweeten condensed milk. The meringue was whipped egg whites with sugar, vanilla and a touch of cream of tartar. The goal and challenge was to replicate the signature design of the meringue application created by the woman who had been doing it for 35 years. The meringue was browned in a toaster oven then frozen in the walk in freezer. We cut the pie with a 10” kitchen knife dipping the knife in hot water between cuts. Each slice had two Nilla wafers and was placed in an individual clamshell. Absolutely delicious.
I was actually going to suggest that vaNilla wafers seem like they would make a good substitute, and could be placed around the edge or served on the side for a totally 'deconstructed' look.
My kid hates pie crust with a passion, texture and taste, but loves Nilla wafers. Guess what I'm making for her on the last day of school? Need to order some small ramekins, as I don't have much use for coupé glasses, but ceramic ramekins can be used for créme brüléé (how do you even spell that?) and tire missouri desserts (gave up), coddled eggs, and general mise-en-place. Great knowledge transfer, thanks!
@@riswampyankee9633 Dollar stores sell plastic Margarita Glasses that would work great for serving this.
That was iconic..
you're the G O A T..
Wow 🍋🍋A great sweet😋
I really love your videos
“That one was Michelle’s” I’m still laughing. Can’t wait to use that one on my wife!
Lol....awwwe💕 thanks for the recipe Chef John👍👍!
These look wonderful! And well, I guess we all learned a lesson about dishware today.
Excellent 👍
I love how you include the bloopers, Chef.
I Stick blend my lemon curd in a Double boiler to 72C .. no sieve needed. Great on coconut yogurt and ice cream or toasted English muffin!
Yummy
Genius!
“A little touch of sugar.” Pours in a cup. 🤣
Came here for this.
Been looking for this comment! I was shocked, too ^^
@@thycauldron I wasn’t shocked, I’ve been watching him too long, but I love Chef John’s sense of irony. 😂
1:43 We'll add a little touch of sugar (then adds a full 3/4 cup) Love you Chef John!
Grazie❤
think I'd want twice the lemon and half the meringue and the heck with any crust, but hey! one can Lemon curd the way they want. thanks for the idea!
It still tasted delicious, I'm sure. And it teaches us all a lesson as far as the size of the glasses to use! :)
Oh Yikes! Banging the pots right away! Thanks always for the back story on the stumbles...great idea using the shortbread.
You are the King of Twang in your Lemon Meringue.
Yum!
So good… I could not find short bread cookies at Safeway so I used Madeleine cookie instead… Lol 😆 it was actually like pound cake it went very well and for the topping I made whip cream…. Only thing that was the same was the lemon curd that you made…. But it came all together really well. Thank you!
..you're the Angelo of the Dough....:)
Brilliant! Finally - the perfect use for those mini trifle cups hiding in the cupboard. But, maybe swiss meringue, piped straight into the cup, then a little torch?
P.s. I caught the rhymes; delightful...
I'm not a fan of meringue, so when I do this I'm going to use whipped cream. I am, after all, the Bill Nye of how to top my pie! 💜😊
I can’t wait to make these and thank you for showing me what not to do!
I hope that I laugh and have even half the fun that you had!!😅
Another great recipe !!! smiled when you said alittle bit of sugar for the yolks an added cup an a half or so 😂 ill look at the amounts later saving it to see how close i was , I love lemon meringue pie um except for the crust an meringue 🤔 I have always felt deep in my soul that the four food groups are lemon custard , bacon to dip into it , and my wife's lemon custard , with her bacon to dip into it 😇 um a excuse for why you ate hers helps to 🙄 avoid saying things like your fat enough or when she runs across the floor trying to get the last bacon slice you mumble one tubby tubby between bites at each foot step , if she is skinny hold her off with one hand , you can dip bacon with the other 🙂
if you get the lemon smell and flavor from the oil in the zest, would it not elevate the dish to rub the lemon peel on the inside of the glass like you do with an orange when making an Old Fashioned?
I made this for my hubby and now he insists that we have it once a week! LOL Thanks for the recipe.
I don't even like *looking* at lemon meringue pie, but this is Chef John, so I'm here.😂❤
Yeah, meringue is so...foamy. 🤢
😂"felt really bad, cause that one was Michelle's"😂😂😂😂😂😂😂
😂
I'm looking forward to trying these at a barbecue. The individual "meringue pies" will be great to make the night before. Especially if I use The squatty plastic cocktail cups.
I'm probably going to use lemons, limes and oranges for variety. I'm also going to go to my local Latin market to buy a package of a little Lorraine's they have near the checkout areas. These might be a little more dry than the ones you made fresh, but I think they'll be easy to use, for large quantity of desserts. I think I'm going to use Lorna Doones rather than Walkers Shortbread
Orange meringue pie IS SO GOOD!!!!!!! Have not tried lime
@@suemeyer7551 Lime is excellent, too. I want grapefruit meringue, for a little extra tartness... and if I can figure out how to cram vodka in, it'll be a Greyhound Meringue pie in a glass.
Chef john, your the man, love you and so happy your here in the bay, I’m in Santa Cruz 🌊 Thank you so much for all ur fabulous recipes and humor, I had lemon curd recently at Lisa tea treasures in Campbell, it’s amazing. Question obvi graham crackers would work too? Ur the best 💚 I love crispy deep fried tacos, their called Kc tacos, topped with Parmesan cheese, have u ever made these? This is the only way I can have a taco. What about a recipe for fideo or Spanish rice? ur the best, love ur voice too, angelica
I use this method for lemon curd
You are so adorable, Chef John. That's why I follow you...
It's gonna be Lemon Meringue Pie in a Cute Little Glass Bowl for me