The Best Lemon Meringue Pie | Melissa Clark | NYT Cooking
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- Опубліковано 17 лют 2022
- Extra-Lemony Meringue Pie: nyti.ms/3oUSA3m
Blood Orange Butterscotch Meringue Pie: nyti.ms/3uYFNAG
Chocolate Raspberry Meringue Tart: nyti.ms/3LMhvjy
Melissa Clark is back! She’s in the studio kitchen showing us how to make her Extra-Lemony Meringue Pie, which is a tangier, creamier version of its cousin, Lemon Meringue Pie. In Melissa’s recipe, a buttery lemon curd is topped with swirls of lemon zest-infused meringue. “For a lemon meringue pie,” Melissa says, “the focus really should be on the contrast between that tangy filling and then that fluffy, sweet topping. The crust is totally negotiable.”
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All the food that’s fit to eat (yes, it’s an official New York Times production). - Навчання та стиль
Melissa Clark is the queen of all things culinary, and I love listening to her voice, it's soothing.
Melissa Clark is a DELIGHT! Wow... Never double boiled meringue before. Can't wait to try it!!
Melissa Clark is so pleasing. She's the perfect escape!
Love Melissa Clark and this recipe looks amazing!
I know what I’m baking this week! This looks divine. I’m going to double the curd just so I can spoon some into my yogurt in the morning. Thank you so much for sharing!
shes so lovely and she made the recipe feel so approachable :))
Melissa is the mother of all YT chefs. Welcome back!
Brilliant. As usual.
I would pay big time for the apartment next door to Melissa Clark. I could just sit on the stoop and wait for the extra scapes come out. Everything she makes is so good.
I love this! The tarter the better in my opinion when making lemon desserts! I love anything lemon!
Melissa is such a queen !!!!! More Melissa plz
I made Melissa's raspberry- meringue tart for Valentine's Day.. Turned out great. Foolproof recipe!
God Bless you dr odija on UA-cam keep on the good work you have been doing and thanks also for curing me off this disease you are truly a God sent towards humanity I appreciate you sir dr odija,,,,,,,
The crimped edges look so good 🤩
Melissa is a treasure. 🍋
looks so tempting
this one looks stunning!
LOVE!
This lemon meringue pie looks absolutely delicious! 😍
My favourite!
Looks amazing 👍
Love from India 🇮🇳
Enjoyed watching this video 👍
I'm gonna try this recipe. Wish me luck!
i agree with everyone MC is wonderful and an OG in the NY food sitch
After all these years of making lemon meringue pie, I have never thought of putting lemon zest in the meringue!!
Something about her I just love!
mmm, nice one!
TASTY!
I will try
I think I’ve found my weekend cooking project.
God Bless you dr odija on UA-cam keep on the good work you have been doing and thanks also for curing me off this disease you are truly a God sent towards humanity I appreciate you sir dr odija,,,,,,,
Holy shit, that looks amazing. 😍
😋 nothing more to add just 😋
SUPER AMAZING
Looks good as a dessert for the Summer
Citrus fruits are better enjoyed during Summer months… will try this recipe then
@@ME-wc3px they're literally in season in winter
Good to know - I will make lemonade ;)
Love her.
Hmmmm Yummy!!!
Make me hungry, I want it so bad 😋😋😋
I need to learn how to do this... my only attempt as a Teenager, over 30 years ago was a Meringue pie with a lemon sauce.😅
I would come out to Melissa.
Could you place the lemon pie in the fridge for awhile or cool completely before the meringue added?
Who can recommend the best NYT cookbook for me to purchase?
Feedback: The curd needs 2 tbs corn starch or the suggested 18-40 minutes window for baking the curd is torture. It gets to the wobble phase with more ease. I liked the zest in the meringue. I put the zest in earlier than the recipe said and I think it cut down the zest texture. It definitely hits you with the lemon.
She is too cute!
God Bless you dr odija on UA-cam keep on the good work you have been doing and thanks also for curing me off this disease you are truly a God sent towards humanity I appreciate you sir dr odija,,,,,,,
Tbh I never eat meringue, I love sour lemon filling on its own
try adding a little orange juice
try folding 1/3 of meringue with lemon curd
then cover with rest of meringue
❤❤
YEAH!
She’s so cute
God Bless you dr odija on UA-cam keep on the good work you have been doing and thanks also for curing me off this disease you are truly a God sent towards humanity I appreciate you sir dr odija,,,,,,,
I have a new crush!
Reviews say the filling doesn’t set up. Appears she left off the cornstarch in the curd. There is no thickener in the filling recipe.
I wonder about making the meringue with sugar that was pulsed with lemon zest. This way you don't have any pieces of whole lemon zest in the final product.
Followed recipe to the letter, video and article. The lemon layer melted completely and was only left with a sharp and burned flavor lemon layer.
Hi Melissa I'm just too lazy to make it can you just ship me one I'll pay you yours looks so delicious 😋
OOoooo....show us your crimping ability in slo-mo for us crust challenged bakers!
This recipe was probably good, but mistakes were made in publishing. I don’t think the online article is what she is eating.
Where is the recipe?? and then when you were mixing the the edge whites with the sugar it’s on the stove so does that mean you have the stove on or does it mean that the water in the pan is cold??? what does that mean I mean I’t’s lacking here.... I really want to make it but I don’t even feel comfortable about what you’re doing....like the mixture that you put on the stove with the egg yolks did you add anything to it or is it just straight eggs yolks?? please explain. thank you
The link to the recipe is in the description 👍
It’s a double boiler set up. The stove is on
The curd and the meringue were both cooked in a bowl set over hot water. The Swiss meringue was warmed up over hot water enough to dissolve the sugar crystals, and then whipped. It also pasteurizes the whites so it's safe to eat. An Italian meringue uses hot sugar syrup poured into beaten whites to cook the whites and make a satiny meringue. Italian is trickier than Swiss. I'm going to try this Swiss one as soon as I can find the darn recipe.
I'm thinking any basic recipe for curd using lemon juice, yolks, sugar, zest and butter will suffice. You should definitely try it! Don't stress out because we can always eat our mistakes. :)
EDIT! My bad! Melissa is cooking the curd directly in a pot. I usually use a double boiler to prevent any scorching. If you don't have a heavy pot, I'd definitely use a DB method.
@@ruthellis1572 where is the description actually can you send me the link please ?..
this recipe does not come out. the curd never sets (it just boils in the crust) and the merengue doesn’t ever get to the point of stiff peaks. would love to know what recipe they actually followed to make a pie that looks like that. i’m not the only one with this issue, the nyt cooking article has dozens of comments saying this pie wound up in the garbage. very disappointed to have wasted several hours on this crap.
I made the recipie, but unfortunately it didnt tourn out well, it had an strong eggy taste I didn’t like it sorry!
Can someone please write the recipe here? I don’t want to subscribe, thanks NYT.
Same. I'm scrolling and Googling to no effect.
Oh my lord, what an utter cocked up way of cooking the filling...nightmare!