Easy Breezy Lemon Meringue Pie
okay we're going to make a lemon pie. and i've already put a cup and a half of sugar in. now i'm going to add three tablespoons of all purpose flour and 3 tablespoons of cornstarch. i have already measured those out to make it quicker. then i'm going to add three eggs, and i've already whisked those together. ta-da! whole eggs. and i'm going to use 2-tablespoons of cold butter.
i use real butter, i don't like the nasty stuff. add a little bit of salt. it will make a difference in there. and.... i'm just going to warm that. i'm going to put in a cup and a half of water. i don't know why i didn't have that out but i didn't. now, i'm going to mix that real good. this is really good pie. really-really good pie.
get my flour mixed here. some more of my water. you don't want it to cook your eggs but you want it to get combined really good. i want that butter to start melting. i don't want my fire too hot. whoops! i bet that made you dizzy. come-on there butter! i'll let it set there for a second.
i've got 2/3 cup ( i meant 1/3) fresh squeezed lemon juice. i'm going to put that in also. if i had some zest, which i had some and i can't find it. i would add that about now. but i can't seem to find it. don't know what i did with it. so i guess this time we won't use it. mix it up really good. i want that butter to melt.
as soon as it's done melting... i'm going to put my automatic stirrer in and let it do it's thing. turn into magic pie. then i'll go make my meringue. that butter is just about done. for my meringue i'm going to use: 3 egg whites 1/2 tsp. or a little bit more than a half tsp. of vanilla
3/4 tsp. cream of tarter and 6 full tablespoons of sugar. okay that butter looks like it's in there. good enough! now, i love this thing! i bought it when i was making cheese. it's an automatic stirrer. i'm just going to stick it in here and let it do it's thing. and we're going to go work on the meringue. so now we've got out meringue.
i've got it started. you want hard, stiff peaks. so..3 or 4 minutes on high there you go! alright we got a hard peak. see how pretty that is? yum! okay, so we have to come back and address our pie. le't stir it again real good. i'm going to turn off the heat and i'm going to
move it back here for just a minute. while i... while i finish up my pie crust. alright so i rolled this out and i've got my glass pie dish underneath. now i am not the pie crust dough maker. my husband is. so one of these days we'll make him do a how-to on his crust because he makes really good crust. i'm just going to take this... what did i do with it?
i had a bag. anyway, i had a bag. anyway, i'm going to put it back in the freezer when i'm done with it. i'm going to take this and i'm going to put it in the oven for just a couple of minutes. and then i will put the lemon pie, or lemon stuff that we just made in it. yum! yum! yum! i will be good! we'll have it for supper. okay, husband came to save the day.
he found the lemon zest so before i deal with that... i'm going to put my pie crust away. i want to make sure it's kinda flat. because later it will thaw a lot quicker. this will make another pie. crust... lol not pie! well! i'm noisy! i double bag everything because i don't want to chance loosing it. now, it's in the bag and there's a bunch of air in there!
it's in the bag and it's going in the freezer. now, what i want to do real quick is put that right there and i'm going to get my lemon zest and i used fresh juice in my pie and now my lemon zest that i... cut off those lemons when i did that. i use a couple tablespoons or so. and, then i'm going to chop it a little bit more. don't kill yourself like i just tried to do.
i just want it a little bit tinier than it was before. that is probably why you put a wet towel underneath so it dosn't move! you know... i have been to shelly's culinary class for several years. and you would think i would have figured that already. look! it won't move! alright, here we go. if i'm going to show you i may as well show you right.
ta-da! works like a charm when you do it the right way. okay, i have about 2 tablespoons. i have my pie filling and i'm going to add the zest. i'm going to stir it in. i'm just going to taste it, and make sure that it's tasty enough. i'm just going to add just a little bit of lime. just a little bit gives it a bite. i put about a half of teaspoon in there.
see that's very warm still. maybe just a little bit more. okay, i'm going to leave this sit here for just a second while i check on my pie shell and then we're hopefully put this together and have a pie. okay, so our crust has started to bubble it's not completely done but it's the way i want it. um...because i don't like my crust over-done.
now, we are going to pour in our filling. this is a nine inch pie pan if you were wondering. and... there's that! now i have my meringue that i made just a while ago. i'm going to put that on there. come-on there meringue! i'm going to spread it out on my hot pie, clear to the edges so it will kinda seal it.
otherwise it will pull away from the edges of the pie and it won't be so pretty. i want to give it some peaks. it's kinda sunk a little bit because it's been sitting. for maybe 10 minutes.... maybe. and, anyway... give it some height on there so when it browns it will be cute. you want a cute pie. so then we're going to stick it in the oven at 350f
um... until the peaks are nice and brown. and um... in my oven that would be 375f because my oven isn't as hot as it should be so... there ya go! we wanted a pretty pie, and here we go! ta-da! it's hot! don't forget to turn your oven off. the career, the culinary arts classes i was talking
about a few minutes ago is at the kokomo, highschool and career center in kokomo, in. its attached to our high school. and our students are able to take culinary classes and so the young lady that i interpret for she has taken culinary 1, 2, and baking and pastry. i have been in the height of glory. taking classes and observing with her. and so... it's been fun to be a part of something i love
to do, everyday. kudos to shelley! because she does such a good job with the students and for allowing me to be there and help in my little way. bon appitit!
