Hello Mr. Paul i know u not longer with us but i would like to thank you i just bake my first lemon meringue and its perfect so thank you for your amazing knowledge that u shared with us.
I think it's nice for those of us who enjoyed Mr Paul's excellent videos and who miss him, to put comments on here. It keeps his memory alive. I haven't yet tried this - my daughter has a real dislike of citrus fruits, sadly - but I should, because it looks great and I have always loved lemon meringue pie.
Thank you so much Sarah, I've had so many messages from all around the world and I really do appreciate them. It's taking longer than I expected but getting there slowly. Thanks for watching and do stay safe. xx
Welcome back. Glad you are feeling better. Another great recipe. Lemon Meringue Pie is my favorite. Glad to learn an easy way to make the small tart shells. Thanks.
I'm so glad that you are feeling a bit better. That pie looks wonderful. I'll give it a go, when I have time. Thank you! A very clever tip, too. I'd never have thought of that in a million years! 😆👍👍👍
Greetings from Indonesia. Glad you're getting better & back on youtube. Going to try this recipe, looks delicious (love your crumpets recipe btw). Stay healthy!
Hi Mari from Granada, Spain. Thank you for your concern, I¡m getting there but a little slower than I expected. It's good to be back. I'm pleased you enjoy the crumpets. xx
Your lemon meringue pie looks wonderful, Mr. Paul! I’ve always thought lemon meringue was the perfect pie for summer - not too heavy or too sweet. I’ve never tried to bake one before, but after watching your video, I’m confident I could manage it. Sorry to hear that you’ve been under the weather! I was relieved to find that you’d posted a new video this morning. When there’s a break in the action, we do start to worry about you! Best wishes from a loyal viewer in Oregon. 😊
Hi Max, Thank you for your very kind thoughts, I really do appreciate them. And Yes it's quite easy if your comfortable doing the pastry. The one big problem with it is, you do have to eat it ALL, it doesn't keep I'm afraid.!! Stay safe my friend.
Glad you are feeling well enough to post again. Prayers for your continued return to good health. I’ll give this one a try. Looking forward to more posts. Brilliant about the egg wash on the pastry case after blind baking to seal the crust. I’ve never seen that before. That will really help my lemon meringue pies. No more soggy bottoms. I like doing lime meringue too so I expect this will work for them too.
Well they say you are never too old to learn..and thanks to you I have learned to make beautiful mini lemon meringue pies....bless you..and I hope you will soon be back to full health and fitness very soon. Take care of yourself Mr Paul
Dear Mr Paul, so great to see you back and I’m sending you wishes for good health. This was a great video and the lemon meringue looks delicious. I will have to make this soon😌
Pretty sure I’ve only ever seen recipes for the lemon curd style, so I’ve never tried one thinking it would be too lemony and too rich for my taste. That looks delicious though, and not even close to mouth puckering lemoniness. I’m also surprised by what a frugal recipe it is! That’s a lot of wow factor for very little cost! I’m very new here so have been watching old videos and hadn’t noticed that you’ve been away. I’m glad you’re feeling better now.
Hi Monique, The lemon curd filling never really sets and is very sickly sweet I think. I'm from Yorkshire in the UK and I LIKE frugal!! Thanks for watching. if you have any questions or suggestions you can always email me ay Paul@Mr-Pauls-Pantry.com
Hello Mr. Paul. I came across your channel whilst looking for a way to make pastry shells without all the fuss and bother of weighting them down for blind baking. I'm very impressed with your solution and will be trying out this method in about 6 hours. It's 3.30am here in England, I've been watching several of your videos since I was fortunate enough to find you, hence the reason I am up so late. I have just become a new subscriber and would like to say thank you for sharing your expertise, Mr. Paul, it is very much appreciated.
Mr Paul you are BRILLIANT!! I fallow your recipes as you explain and everything I bake it’s AMAZINGLY DELICIOUS 😋 THANK YOU FOR TAKING THE TIME TO SHARE YOUR KNOWLEDGE AND EXPERTISE BRILLIANT ABSOLUTELY BRILLIANT 👍😋🥰💕
Hi Leslie, yes, caster does dissolve a little quicker. However, almost all the sugar sold here and in Europe is just one grade now, sort of between granulated and caster, so we just buy sugar, it's all there is!! I'm doing fine thanks but nit quite there yet, still have some breathing difficulties. You stay safe-.
@@MrPaulsPantry many thanks for the quick reply Paul, I'm 71 now and have realised that old age doesn't come alone, it brings a lot of niggly problems, soldier on my friend.
Thank you for sharing this recipe. I remember when my grandmother cut into a lemon my mouth would water. She'd grin and hand me a quarter of a lemon to enjoy.
@@MrPaulsPantry ..Brilliant! I agree with the above comment, too. Your mention of the difference between 'curd' and other concoctions prompted me to research that online. (learn something each day?) Thank you as well for the tip for making tart crusts. Being an American, I'll follow your recipe on Fish and Chips, next. Thank you so much. 🇺🇸 👍☕
Thank you for your tips with the tart shells - brilliant! Hope you continue to improve in health ,I enjoy your videos although haven’t seen many, but from what I have seen I always learn . Hoping to try your lemon meringue recipe soon- still making your Madeira cake regularly🥰
Many thanks for the feedback and I'm pleased you're still enjoying the Madeira Cake, I made on this afternoon for my Spanish neighbours, they love it too.
Hello Mr Paul, I'm very happy to see you are feeling better. Noticed your dressings which is I'm sure because of drips. I'm so very sorry you were that poorly. Hopefully you will soon be fully recovered.🤗However I am so happy you have shared this recipe with us, but most of I am so impressed with your marvellous tip for the tartlett trick.....how very ingenious 👏👏👌🇿🇦 Thank you so much and please take good care🙏🤗
I thank you for your concern Heather, I really do appreciate all the messages from all corners of the world. The tip with the small tart cases was one we used to use in the bakery so the juniors could be left alone to do them without someone watching over them, it was very useful. I hope you're well. x
I have two sets of pots and pans that I bought together and they are 52 years old I love them that was a very good investment I paid a little over 120.00 bucks in 1970 that was a lot of money the hourly pay back then was 1.05
Glad it was helpful, Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
Glad you’re back mate! Heads up though, I tried your link at the end of this weeks video…. Mr Paul’s Panty 😂 and it wasn’t cooking!!! Haha (Haha what a typo mate! So funny!) PS. Loved the tips for the small cases using the upturned tin! Magic! Going to make these soon! Just after we’ve eaten the onion gravy! Hehe
Nice to hear from you both, I hope you're keeping well. The problem with the weekly email is I'm usually doing it late Monday night raey for next morning, however last week I never go round to it until 7.30am Tuesday morning and it goes out automatically at 8am (No pressure !!)
my mum had a strong belief that food ought to hurt. She used to add extra lemon to a Royal Lemon Meringue Pie mix and cackle 'this'll bring your a**e up to your elbows' btw coins better than baking beans. they transmit heat
Have made many lemon meringue pies, only once did I get the beautiful beads on the meringue that my mom always got by accident, don't know what I did differently, can you explain how to get those golden beads on top?
