TWO THUMBS UP from me, and I will try baking this and let my Japanese co-workers to try it too. Thanks much for the video tutorial, and may you have a blessed cooking day.
I've come across so many recipes for lemon meringue pie, and some of them are so long with the explanations. But this one, you seriously get to the point.
Looks amazing. I did chill mine, cuz I like It chilled. But I used more lemon juice, since I lllllove lemons, but for the meringue,I used 1 cup sugar, because there's a rule that says you need twice the amount of sugar than egg whites
Looks great. just an FYI for you, if you add some cream of tarter to your egg whites when you whip it up, when you bake it in the oven the cream of tarter will make your meringue puff up like you see it in the store. It makes for that real nice tall, fluffy meringue!
Dave, that pie looks gorgeous and mouthwatering. I have a couple of questions, how many videos do you make every week, how many requests do you go through, and what is one of your favorite dishes to make? Keep it safe and keep it cool. See ya in the next video. Byron. :-)
There are so many varieties of this tart... however, what i'm really curious about is why you add the yolks in the end of the curd cooking??? - usually people either cook everything together form beginning, or add the cold butter in the end. is it a 'tradition' or is there a reason for that? - i'm really curious about it... i've been making curd for years with 3 entire eggs, no water and adding everything at once.
The jello company has changed the recipe of their lemon pie powder. Now, it doesn’t make that translucent pudding anymore. I’ll have to make it from scratch like you did here!
How about using clear gelatin instead. Uncooked flour leaves a floury taste but the gelatin has none. I'd try one packet but use the directions on the packet/box.
Add a bit of vanilla to the meringue (or rum extract like I'm doing now cause I'm out of vanilla), & it will take it up a notch, & not be so bland~~~:)
Compras la masa para pie en una olla pones 4 cdas de maizena, 1 cda sal y 1 taza de azucar luego agregas 1/2 taza de agua y jugo de 2 limones mezclas a fuego bajo agregas ralladura de limon 4 yemas de huevo y 2 cdas de mantequilla para el merenge bates las 4 clara y 6 cda azucar pulverizada hornea a 350º por 10 min
good nite chef....i did the pie bt it didn't stay like yours 😖 the merengue stayed beautiful...just the yellow part didn't.. can you help !e n tel me what i did wrong please
TWO THUMBS UP from me, and I will try baking this and let my Japanese co-workers to try it too. Thanks much for the video tutorial, and may you have a blessed cooking day.
+MM Coach Hi. You're very welcome. Let us know what your co-workers think.
I've come across so many recipes for lemon meringue pie, and some of them are so long with the explanations. But this one, you seriously get to the point.
Tried it yesterday and it was WOW!! So delicious!! Thanks for this recipe!
Thanks God I found you!!!
You're amazing cooking!!!
Love the way you do it!!!
Hi Marisol. Thanks so much. Hope you try it.
Thank you for making my assignments research easier through this video! Keep on cooking good foods! Thumbs up!
Hi. You're very welcome and thanks very much.
Hi Dave this was 2021 "good bye" dessert. Dates back 4 years. Just awesome. All the best for 2022.🎉🎉
Hi Daleen. Yes, it does date back a while. So glad you enjoyed it. Keep baking and stay safe.
omggg best recipie ever!another amazig recipie! tyyy
Hi. Yes, I love pie, especially lemon meringue. Hope you try it and enjoy.
Great job Dave!!! Brings back great memories with grandmother in the kitchen.
+DimplesDeep1 Hi. It does for me too. Thanks so much.
Oh yum! That looks totally delicious. I have never made a lemon meringue pie. I will have to though. Thanks Dave
+FitAnge S Hey Angie. Yes, they are really yummy. Try it, for sure. Hope you are doing well.
Love this pie
we just made it with my husband and step daughter. we had fun and taste so good! thanks for sharing your recipe
Hey Florence. Thanks so much. So glad you enjoyed it, and you're very welcome.
Thank you Dave!
Hi Kimberlee. You so welcome. Hope you try it and enjoy.
thank you for making this easier for me three thumbs up from me. I'm making this for my dad for Father's Day
Hi. Thanks so much. Please let us know how it comes out.
thank you, easy filling
You are so welcome.
Fascinante
Looks over the top. Loved it
+in the Kitchen With Jonny Hi. Thanks so much. It is good.
Mmmmm! Looks amazing!
its like braso de mercedez in a pie!!
yum yum yummy..!
+Nicky Manansala Hi. That is really true. We do have a video for that, as well.
Yum
This looks good and simple.
Hi Cosmo. Thanks so much.
I love this pie I will definitely make it thanks for sharing 💗 new subscriber here 👍👌
Your voice is everything !
+Mycha Nassef Hi. Thanks so much.
Your voice is so hypnotic :)
+Kelly-Ann Deane Hi. Thanks so much.
Looks amazing. I did chill mine, cuz I like It chilled. But I used more lemon juice, since I lllllove lemons, but for the meringue,I used 1 cup sugar, because there's a rule that says you need twice the amount of sugar than egg whites
Sounds like a plan.
this was surprisingly very easy
+Ashli Taylor Hi. Great. So glad you tried it.
make one came out lovely so happy with it my partner love it 👍👍
Hi. So glad you enjoyed it.
My daugther*s favorite!!
Hi Lilia. One of mine too.
Looks great. just an FYI for you, if you add some cream of tarter to your egg whites when you whip it up, when you bake it in the oven the cream of tarter will make your meringue puff up like you see it in the store. It makes for that real nice tall, fluffy meringue!
Hi. Yes, I would have, but I know a lot of people don't have it. Thanks for the comment.
It won't hurt to leave it out. You just won't have that HUGE fluffy meringue....lol
Where did you buy that whisk? Love it!
Hi. I bought that in a department store. I can't remember where.
Great video ☺
i tried it and i'm in love thank you so much keep going 💪❤👍
+mannai meriem Hi. Thanks so much. Glad you enjoyed it.
My mouth is definitely watering right now!!!! xD love your channel!!!!!!
+Haise Leonhardt Hi. Thanks so much and stay tuned.
Great channel
+villa teng Hi. Thank you very much.
Hi dave..this recipe tastes great..may I ask if we can also use custard pie for that same lemon meringue pie CRUST you used? BTW thumbs up..!
Dave, that pie looks gorgeous and mouthwatering. I have a couple of questions, how many videos do you make every week, how many requests do you go through, and what is one of your favorite dishes to make? Keep it safe and keep it cool. See ya in the next video. Byron. :-)
keep going 💪🏻, i love your videos .
who dislike this video :( ?
+Sara Alkabi. Hi. Thanks so much. We'll keep going for sure.
+TheCooknShare your welcome .
can i have some looks so yummy going to make this 👍😀
Hi Majella. Great. Let us know how you like it.
There are so many varieties of this tart... however, what i'm really curious about is why you add the yolks in the end of the curd cooking??? - usually people either cook everything together form beginning, or add the cold butter in the end. is it a 'tradition' or is there a reason for that? - i'm really curious about it... i've been making curd for years with 3 entire eggs, no water and adding everything at once.
Yummy! Can I taste test the whole pie??
Hi. Yes, it's hard to stop eating it.
TheCooknShare if I substituted the lemon ingredients with some pumpkin ingredients, would it still taste good?
Pumpkin Meringue Pie! Great idea!
Tony Girard thanks!
Just use this baking as i tex thank u for this ill let u know how it tastes
Hey Alvin. Great. Let us know how you like it.
Have you ever made Greek avgolemono soup? You use a similiar technique with a whole egg to make a cream chicken and lemon soup.
Really? That sounds really good.
The jello company has changed the recipe of their lemon pie powder. Now, it doesn’t make that translucent pudding anymore. I’ll have to make it from scratch like you did here!
Hi. Yes sometime you have to do that. Hope you enjoy.
Can i try making it with lime juice instead of lemon
Hi Monica. Sure you can do that. Let us know how you like it.
Can I use something else than baking beans or rice?
Hi. Yes, you can use anything about the same weight that won't burn.
What can I use instead of cornstarch?
Hi. You could probably get away with some flour. Hope this helps.
Hie :) can I substitute the cornstarch with something else ?
Hi. You might get away with flour. Hope this helps.
TheCooknShare thank you.did with flour and worked out really well. kisses from Angola :*
How about using clear gelatin instead. Uncooked flour leaves a floury taste but the gelatin has none. I'd try one packet but use the directions on the packet/box.
nice!! love it!! and no blur... lol
why u didnt use any torch? i think it will burn pretier.. hahaa
+Alexander Huang Hi. Thanks so much. My torch is shot LOL.
This was posted on the birthday of Niall!
Cook: What do you get when you cross a lemon with a cat??? :D
Cook: A sour puss!!!
Me: ...... :l
LOL. So true.
Add a bit of vanilla to the meringue (or rum extract like I'm doing now cause I'm out of vanilla), & it will take it up a notch, & not be so bland~~~:)
Hi Kman. Yes, that's a good idea.
what do you mean by " a cup " ? how much is that?
Hi. It's a US cup. I think it's about 236 ml. Hope this helps.
Reminds me of Black Butler
Really, does it.
Sok od krusaka
could you do a video on slow cooker mac and cheese?
+Mike Bannantine Hey Mike. We will put that on our list for sure.
Hi Dave! You've lost weight! Looking good, my friend! 😊.
+farleen Hey Farleen. Thanks so much. Trying to watch my figure, you know.
+TheCooknShare I'll gladly be your taste tester if need be. Just let me know. Haha 😊
+farleen Okay. Come on over. LOL.
😂lol
can you please add grams and millimetres on your recipes' ingredients? that would make all easier
+swagvato Hi. We are currently working on that.
struggling with the meringue r n ..
I can see it!
it's fluffyyyy!
Hi BeFashioned. Are you commenting in real time? LOL.
Si fuera en español entendería algo¡¡¡¡¡¡
Compras la masa para pie
en una olla pones 4 cdas de maizena, 1 cda sal y 1 taza de azucar
luego agregas 1/2 taza de agua y jugo de 2 limones mezclas a fuego bajo
agregas ralladura de limon
4 yemas de huevo y 2 cdas de mantequilla
para el merenge bates las 4 clara y 6 cda azucar pulverizada
hornea a 350º por 10 min
😜
What’s the vegan recipe? I can only find a non vegan in the description
If you can't eat eggs I don't think there is a vegan recipe.
Mmmm soggy pastry.. I see you didn't taste test the pastry!! 4 out of 10..
What are you talking about?
good nite chef....i did the pie bt it didn't stay like yours 😖
the merengue stayed beautiful...just the yellow part didn't.. can you help !e n tel me what i did wrong please
Hi Emilda. Oh no. Where did you store it if you don't mind me asking.
Tried it yesterday and it was WOW!! So delicious!! Thanks for this recipe!
Hi Ellie. Fantastic. That's what we like to hear. So glad you enjoyed it.