Make sure your filling is hot when you put on the meringue so it will cook the bottom of the meringue. If not, you will get water. When you put on the meringue, make sure it touches the side of the pan. If you don't, it will shrink up really bad. This pie looks so good. I'd love to have a piece.
When my ex b/f's mom made this, the meringue would slip off the curd and it was a bit watery. I've never made this, because I didn't want this happening, cz I figured that if she'd been making it for years and it still did that, then it would happen if I made it cz I've never made this pie before. Thanx for the tip! :)
I am having fun learning to cook following Laura's recipes. lots of disasters but I am getting better at it. at least I can make really good pie crust now. but havent tried lemon m. pie, I am definitely going to try this next.
I made this pie yesterday and it is delicious! I followed the recipe to like Laura said and it came out perfect! Thank you Laura. My new favorite UA-cam cook!!!
I can guarantee that at least 75% of her subscribers really appreciate her hard work..if you noticed she said that the recipe is time consuming and you have to wait three hours at least to let it cool...she spent over 5 hours working on an eleven minute video, so that we could learn how to make it. I know that i appreciate all of her hard work and if you don't then you shouldn't be watching this..
Laura thanks sooooooo much for this recipe.....i just made it and it came out delicious.....better than restaurant's desserts ....i made a few changes to the recipe and I added 3 tbsp of heavy cream to the lemon curd and i also added 2 tbsp extras of sugar and about 1 tbs of lemon zest to the merengue and the result was .....heavenly.....it was delicious......thanks so much........i love to watch your channel....specially when i feel like i dont want to cook ..
Even though my mom complained it was too sour, I loved it very much. The lemon part was gelatinous and meringue didn't fall apart when I hadn't put cream of tartar. The only problem was I forgot to make holes on the crust by fork and realized after baking. I was afraid the crust might be raw but it was really ok and I am so happy right now.
Oh the answer, yes you can make half by halving the ingredients. You cannot freeze the pie with the meringue but if it's without the meringue then you can freeze.
Just put it in the oven! I have never made or had a real lemon pie before. Lemon pie here comes from a box so this was both a challenge and a treat. So excited! Thanks!
Awesome recipe. The website where the recipe is needs a bit of adjustments. Such as the website recipe does not have the same measurements as mentioned in your youtube video for some ingredients. Otherwise, good recipe to follow once you get to her website. More helpful of the recipe is seen under the youtube video ... instead of a website link to the page the recipe is one. Better if it is all in one place.
Just to let you know I only found your page some days ago - and last night I tried my first experiment from your recipes - the Choc Lava cake - it turned out ah-mazing! Thanks for sharing your genius - nothing like food to remedy long days!
I didn't use cream of tartar but my pie looks awesome. Now it's getting cooled in the fridge and I will share the taste after 3 hours. Laura im an Asian and thank you so much
Try these tips:1)Use about 1/4 cup of sugar per egg white. You can use less, but not less than 2 tablespoons per egg white otherwise the foam will not set. 2)Use a super fine granulated sugar; this will help to firm the meringue better than the conf. sugar; and make sure to beat until thoroughly dissolved and firm peaks. 3)The filling should be piping hot when you add the meringue. The heat from the filling will begin cooking the bottom of meringue making it less prone to leaking or shrinking.
Looks scrummy and easy to make! Yes, lots of steps, but they look simple to do. I've never made lemon meringue pie but have always been intrigued. This recipe makes it look very doable. Thank you for posting, and I love your vids! :)
oh my goodness, laura !! ur the greatest !! i've always wanted to know how to make lemon curd and i couldn believe it when u showed it in this video... i made it and it was incredible and its such a delight with vanilla ice cream !!!! thank u so so much ... muaah !
What an interesting way of doing this dessert... I do it but with condense milk (the custard = mix of condense milk and lemon juice with the egg yolks)... I'll try this to compare... Thanks Laura u r the boss!
My grandma tought me to put vanilla in with the meringue as it will give it a nice colour after putting it in the oven. I also love the added hint of flavour (:
This is my all time favourite dessert...but actually I don't wait for it to cool down...I like to eat it piping hot ...but I also eat it cold...have I mentioned it's my favourite?..eheheh...hot or cold I eat it any day of the week...I love the tanguiness of the lemon curd ...LOVE IT!!!
You could but store brought Lemon Curd can be a bit more runnier than lemon curd so i recommend making it like this one as it has corn flour to thicken it up! :)
not to mention, it came out so nice, thick and creamy... that i actually had put in a few drops of water to loosen it up a bit since i knew it would just get thicker and thicker as it cooled down !!!
was it really lemony? I want to use the custard part for lemon tarts instead of pie; I love anything lemon, and the more lemon flavour the better .. ?? so 2 1/2 lemons and the juice does the trick?
Lemon Meringue is prolly my all time fav pie. I think it is 1 of the most Southern 4 sure next 2 Pecan pie :) This looks simple & easy but then u always make things look that way! I always have trouble with my meringue yet u made it look so easy! Gonna have 2 try ur way & c how it works!?!? Thanx 4 another great recipe! :)
Looks wonderful. I am amazed you are so knowledgeable, cute and you choose the best foods to make. I used to watch food network. Now I watch Laura Vitale:)
Going through the show you have taped for the Lemon Meringue Pie, you use powdered sugar in the Meringue, but when I print the recipe, it says 6 tablespoons granulated sugar, thought you might want to know this.
Looking forward to trying this out.(just an aside: not really a lemon curd. Curd is similar to a lemon filling or custard in that it is cooked on the stove but yet it does not contain a thickener such as cornstarch (corn flour). Is the water an important element for the pie filling or can more lemon juice be used?
ty laura, great vid as always. i knew i could count on u to have a great lemon meringue pie recipe with easy to follow instructions. i will let u know how mine turns out.
it turned out beautiful, delicious. ty once again for your great recipes. i also recorded myself making this and posted it to youtube, and in the description box i added that the recipe was from you. I hope that was ok. chow for now.
When ever I bake the lemon meringue pie, I tend to let it sit and cool for a few minutes then eat it. I can't help it, it's really, REALLY yummy! haha :)
All of Laura's recipes are made keeping different countries in mind, because she chooses ingredients that anyone can get. She always mentions it in her videos. Also, she was born and raised in Italy, so that really contradicts your statement...don't be ignorant, self-centered and rude, then tell other people that they are.
My wife made this for Easter and it was a hit! She loves all your recipes...you have never failed her!
That looks heavenly. Perfect for a hot summer day treat.
Make sure your filling is hot when you put on the meringue so it will cook the bottom of the meringue. If not, you will get water. When you put on the meringue, make sure it touches the side of the pan. If you don't, it will shrink up really bad. This pie looks so good. I'd love to have a piece.
Thanks, that happened to me and I was looking for ways to prevent it next time :)
When my ex b/f's mom made this, the meringue would slip off the curd and it was a bit watery. I've never made this, because I didn't want this happening, cz I figured that if she'd been making it for years and it still did that, then it would happen if I made it cz I've never made this pie before. Thanx for the tip! :)
thanks for tips
Can someone explain to me what that small white stuff next to the salt is. 00:42.
the lemon trick on the bowl is great!! thanks!!
I am having fun learning to cook following Laura's recipes. lots of disasters but I am getting better at it. at least I can make really good pie crust now. but havent tried lemon m. pie, I am definitely going to try this next.
I love your video's because you honestly explain all the procedure and the least information we need to do a baking. Thanks a lot.
I love you tube so much, I have learnt loads of recipes and what I did not learn from my Grandparents I learn here.
I love lemon so gotta love this!! Plus laura is the best chef
The lemon filling is so good. I hope I can save enough for the rest of the pie!! Yum!
i love how you enjoy baking and explain the importance of each step with your tips! keep up the great work :)
I made this pie yesterday and it is delicious! I followed the recipe to like Laura said and it came out perfect! Thank you Laura. My new favorite UA-cam cook!!!
I can guarantee that at least 75% of her subscribers really appreciate her hard work..if you noticed she said that the recipe is time consuming and you have to wait three hours at least to let it cool...she spent over 5 hours working on an eleven minute video, so that we could learn how to make it. I know that i appreciate all of her hard work and if you don't then you shouldn't be watching this..
Laura thanks sooooooo much for this recipe.....i just made it and it came out delicious.....better than restaurant's desserts ....i made a few changes to the recipe and I added 3 tbsp of heavy cream to the lemon curd and i also added 2 tbsp extras of sugar and about 1 tbs of lemon zest to the merengue and the result was .....heavenly.....it was delicious......thanks so much........i love to watch your channel....specially when i feel like i dont want to cook ..
Even though my mom complained it was too sour, I loved it very much. The lemon part was gelatinous and meringue didn't fall apart when I hadn't put cream of tartar. The only problem was I forgot to make holes on the crust by fork and realized after baking. I was afraid the crust might be raw but it was really ok and I am so happy right now.
@cupcake11144 you dont absolutley have to but it really helps the egg whites stay stiff
I truly love your videos laura!!!!
Thanks, also, if you may know, could i make a half size pie by just using 'half' of all the ingredients? also, can i freeze this desert?
Omg! Your famous birthdays!
Oh the answer, yes you can make half by halving the ingredients. You cannot freeze the pie with the meringue but if it's without the meringue then you can freeze.
I made this for my gf loved it!! Thanks Laura
I made a Maracuyá Meringue pie, substituting maracuyá (passion fruit) for lemon! It is beautiful! Thanks to this video! Awesome!
Just put it in the oven! I have never made or had a real lemon pie before. Lemon pie here comes from a box so this was both a challenge and a treat. So excited! Thanks!
Awesome recipe. The website where the recipe is needs a bit of adjustments. Such as the website recipe does not have the same measurements as mentioned in your youtube video for some ingredients. Otherwise, good recipe to follow once you get to her website. More helpful of the recipe is seen under the youtube video ... instead of a website link to the page the recipe is one. Better if it is all in one place.
Just to let you know I only found your page some days ago - and last night I tried my first experiment from your recipes - the Choc Lava cake - it turned out ah-mazing! Thanks for sharing your genius - nothing like food to remedy long days!
They are on her website! it's mentioned in the description bar. she also mentions them in every video!
its a nice golden brown color i made it yesterday night ate a bite this morning and its tasty dont hesitate people to make it it is so delicious
THAT is the most beautiful lemon meringue pie I've ever seen!
Just finished making my lemon curd.. gonna continue tomorrow. and I just love you :))))
God bless you Laura....
I love how you always taste your food in the end of the video. it makes me want to cook it, coz you always look like in heaven. (:
Thanks so much for the tutorial. I love lemon meringue pie! Now i can make it myself thanks to you.
I didn't use cream of tartar but my pie looks awesome. Now it's getting cooled in the fridge and I will share the taste after 3 hours. Laura im an Asian and thank you so much
This recipe is awesome and tastes like perfection thanks so much Laura!
I was surfing and by chance I've found your recepie of the meringue lemon pie, I luv it.
I made that before with my grandma with your recipe and she loved it..!
Thanks
Try these tips:1)Use about 1/4 cup of sugar per egg white. You can use less, but not less than 2 tablespoons per egg white otherwise the foam will not set. 2)Use a super fine granulated sugar; this will help to firm the meringue better than the conf. sugar; and make sure to beat until thoroughly dissolved and firm peaks. 3)The filling should be piping hot when you add the meringue. The heat from the filling will begin cooking the bottom of meringue making it less prone to leaking or shrinking.
Looks scrummy and easy to make! Yes, lots of steps, but they look simple to do. I've never made lemon meringue pie but have always been intrigued. This recipe makes it look very doable. Thank you for posting, and I love your vids! :)
oh my goodness, laura !! ur the greatest !! i've always wanted to know how to make lemon curd and i couldn believe it when u showed it in this video... i made it and it was incredible and its such a delight with vanilla ice cream !!!! thank u so so much ... muaah !
Girlfriend! You did THAT pie! I will be attempting this wonderful feat!😄.
thanx 4 this...u need ur OWN show!
i love this over 30 years . i learn it on my secondary school cooking lesson.
This looks delicious, and I MUCH prefer this kind of baked lie to one that has just had the meringue browned with a brûlée torch.
i am from El Salvador and i just made this dessert, thank you very much!
How hard is it for her husband to wait to eat what she cooks?
+Serena H (Serena77Elvis2) she aint married
+Lillhead2 FromSnoBlock She is married. Her husband is the cameraman for her videos.
She wasn’t married when this was posted
Awesome looking VITTLES!!!!
You are very passionate about food. Love it!
What an interesting way of doing this dessert... I do it but with condense milk (the custard = mix of condense milk and lemon juice with the egg yolks)... I'll try this to compare... Thanks Laura u r the boss!
My grandma tought me to put vanilla in with the meringue as it will give it a nice colour after putting it in the oven. I also love the added hint of flavour (:
@spicychicken223 did you let it cool for about 3 and a half hours?
Totally gotta agree with you..Stiff peaks mean it's able to form a peak when we remove what ever is intact in the egg whites :)
This is my all time favourite dessert...but actually I don't wait for it to cool down...I like to eat it piping hot ...but I also eat it cold...have I mentioned it's my favourite?..eheheh...hot or cold I eat it any day of the week...I love the tanguiness of the lemon curd ...LOVE IT!!!
Made your lemon meringue pie today and my family loved it..Thank you for showing me how to make it :-)
You're the Best.. Thanks
You could but store brought Lemon Curd can be a bit more runnier than lemon curd so i recommend making it like this one as it has corn flour to thicken it up! :)
Im literally drooling right now
simply looking at your demonstrations make me happy! :D
Wow, I'm looking for a recipe for this pie and happened upon your video. It looks delicious! Will try it out
Laura, you are the best!!! ❤
not to mention, it came out so nice, thick and creamy... that i actually had put in a few drops of water to loosen it up a bit since i knew it would just get thicker and thicker as it cooled down !!!
I made one today and came out exactly with the same taste like the ones we buy (to make at home too).
Amazing! :D Congrats!
I really like this girl :O. Explains everything too. I'ma try this
I love watching every time you taste the dish:))
Just finished making this! Used 2 1/2 Lemons for Zest & Juice. It came out AMAZING!!
was it really lemony? I want to use the custard part for lemon tarts instead of pie; I love anything lemon, and the more lemon flavour the better .. ?? so 2 1/2 lemons and the juice does the trick?
I THINK YOU SHOULD GO ON MASTER CHEF!
I made this pie today for a test run, because my grandma loves lemon meringue pie so I'm going to make this for her birthday!
I still use this even 10 years later
Lemon Meringue is prolly my all time fav pie. I think it is 1 of the most Southern 4 sure next 2 Pecan pie :) This looks simple & easy but then u always make things look that way! I always have trouble with my meringue yet u made it look so easy! Gonna have 2 try ur way & c how it works!?!? Thanx 4 another great recipe! :)
It looks sooooo good!! I'm fasting.. :(
Looks wonderful. I am amazed you are so knowledgeable, cute and you choose the best foods to make. I used to watch food network. Now I watch Laura Vitale:)
Going through the show you have taped for the Lemon Meringue Pie, you use powdered sugar in the Meringue, but when I print the recipe, it says 6 tablespoons granulated sugar, thought you might want to know this.
Wil try recipe.
@@barbararoth8919 l
looks delicious, so does the pie
for lemon or key lime pie a graham cracker crust is my favorite
love this lemon meringue pie!
I am come from macao , I very like ur cooking video .. Support You, I like dessert
I made it yesterday it was a success!!!
You did much better than the competitors in the MasterChef !
oh god this looks so good
mucha gracias laura esta muy rica la tarat gracias otra vez
Looks really delicious
Thanks for the recipe... Mine turned out awesome!!!
there are formulas that you can use to convert that when you convert from fahrenheit to celsius you use this formula: C=(F-32)x5/9
Looking forward to trying this out.(just an aside: not really a lemon curd. Curd is similar to a lemon filling or custard in that it is cooked on the stove but yet it does not contain a thickener such as cornstarch (corn flour). Is the water an important element for the pie filling or can more lemon juice be used?
Oooh I'm gonna make some lemon pie now! :D
Sarah kitten u have to use cream of tartar it stabilises the egg whites if u don't use it the egg white will not become stiff
Made this in little cupcake forms topped with berries and they disappeared within seconds; thanks so much Laura! They were such a hit :D
Yumm..ur makeup looks flawless as always :)
ty laura, great vid as always.
i knew i could count on u to have a great lemon meringue pie recipe with easy to follow instructions.
i will let u know how mine turns out.
it turned out beautiful, delicious. ty once again for your great recipes. i also recorded myself making this and posted it to youtube, and in the description box i added that the recipe was from you. I hope that was ok.
chow for now.
When ever I bake the lemon meringue pie, I tend to let it sit and cool for a few minutes then eat it. I can't help it, it's really, REALLY yummy! haha :)
wow that looks delicious for sure i will make it.keep up the videos Laura i love them!!!!!!!!!!
It's ok Laura if you use super fine sugar you won't get that gritty texture :) I'm gonna make this soon i can't wait! :D
I think that would work great too!
not sure why you have ANY dislikes... this is yummy... makin shrimp scampi tonite...
I made this pie and it was sooo good :) not perfect, still have to adjust it a little bit for me but thanks so much for the recipe :)
that is such a good idea
ma sei italiana?!!!grandissima ho visto tantissime ricette italiane nel tuo canale!!!!sei la meglio!!!mi sono già iscritta!!!:D un bacio da firenze!!!
I LOVE WATCHING UR VIDEOS!!!
@TheOwlyGirl its a powder. you can find it with your spices in the grocery. well in the usa you can :)
@flowerrrsz Yupp, but it'll take a lot of work to get them as fluffy as a standing mixer
laura your thee best saludos from puerto rico
two questions: 1) Can I use potato starch instead of corn starch?
2) Can I replace Cream of Tartar with something else?
All of Laura's recipes are made keeping different countries in mind, because she chooses ingredients that anyone can get. She always mentions it in her videos. Also, she was born and raised in Italy, so that really contradicts your statement...don't be ignorant, self-centered and rude, then tell other people that they are.