Cooking recipe – Lemon Meringue Pie
Hello guys, today we will learn how to cook Lemon Meringue Pie. You can easily make it with the simple to follows steps that are given in this video. You will make in very less time. Then cook Lemon Meringue Pie today by watching this video.
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Lemme welcome to Titli’s busy kitchen with me Titli Nihaan. Today I am going to cook what is probably my all time favorite dessert. When I was in university my father always knew when I was coming home because my mother would always bake a Lemon Meringue Pie. The first thing is am going to do is to make a Lemon curd for the Lemon Meringue Pie. So, I have got three egg yolks, a hundred grams or about half a cup of very fine caster sugar, five table spoons of corn flour, the juice from three lemons and a grated rinds from one of the lemon and twenty five grams of better.
The first thing I am gonna do I whisk together the corn flour and the lemon juice. Whisk it about a minute; get all the lumps out of the corn flour. In this pan, I have got a one cup of two hundred and fifty ml of cold water. I am gonna add my lemon juice and corn flour in and bring it to the boil while I am stirring it with a whisk. As it gets near to boiling, it starts to thicken quiet a lot, as you can see. And now, that is boiling now turn off the heat and I will add in the lemon rind, the egg yolks and the sugar and I will whisk this together. Ones it’s well mixed add in the butter and whisk that in as well.
That’s great it’s now ready for the pie case. A blind-baked a nine-inch pie case. If you want know how to make a pastry or a blind-baked pastry have a look at a couple of my videos. I am gonna add in the lemon curd into the pre cooked pie case. Its lemon, it’s pie now we need I cheese meringue. For the meringue, I have got three egg whites I just add this into bowl and then I will just beat them with the whisk. Ye, right for this I am gonna use the, oh know here come the toys. Ones you‘ve got to the soft paste, real nice soft paste add in a hundred and seventy-five grams which is almost a cup of caster sugar, very fine sugar. And beat that it, after about ten minutes it’s become quiet glossy, although it doesn’t form what we call a soft paste, it does hold it shake quiet well.
It’s now ready to go on the pie. I now pour the meringue onto the pie, spread it around. I like to add few picks in the meringue; it makes it a slight dramatic when it’s cooked. Now this will go into the oven at a hundred and fifty degrees for about thirty to thirty-five minutes. Thirty-five minutes later lovely pie crust, don’t worry if it cracks, it happens. Allow it to cook before serving. Meringue pie serve with pouring cream or swirty cream or just eat it naked. Lemon Meringue Pie so it had a special place in my life and even more so because it was the first ever video I uploaded on to you tube back in 2009. Join me next time in Titli’s busy kitchen with me Titli Nihaan until next time
Tags: french cooking, thai cooking, quick cooking