I think we are all smart enough to know....you can put as much meringue or as little meringue as you want. It looks amazing!!! As for me...pile it on...I love it!!!
I made this pie and it's the best lemon feeling recipe I have found. Having said that though, for the meringue I only used 3 egg whites, I think 8 is way too much for me. Thank you Thomas, with your technique the success is guaranteed!
Thomas, would you make a video teaching how to make many colors of natural food coloring and testing them in differents ingredients and textures? Thank you very much! Love your videos!!!
Claudia I've used matcha, beet powder and turmeric in royal icing on cookies before. I sieved them for good measure, and the taste wasn't really noticeable. 👍🏻
Love the accent, slow, clear and easy to understand, love your recipe (I saw many recipes that I didn't like) Thank you for sharing. Will make it tomorrow. 👍👍👍 as I have all the ingredients. Merci beaucoup Chèf.
Karl Delavigne I actually use bottled water when making any kind of sugar syrup or sugar work to avoid getting crystallization. Maybe that’s why he’s specifying that tap water is ok?
Regular water for regular viewers but for you , you can use irregular water with fluoride since your brain is already quite damaged and that there is not much life ahead for you .....We will miss your comments so deeply .....
@@karldelavigne8134 where do you live that your tap water is _not_ full of particles and when was the last time you actually had it tested?? Sounds like you might need to do little research in the faith you place in your local city water treatment facility !
Holy Cow!! So helpful! Now I know what I've been doing wrong. (The entire meringue slid off my pie on the way to a picnic. 😕) This looks like it addresses all of the issues I've had before. 🙂 Thank you!
nice work. a lot of new info on this pie. especially liked the overnight chilling of the filling and the torch baked meringue right before serving. thanks
Wow. Can’t fathom why people have to be so rude and critical. Such great information about each step, I learnt such a lot. And a lovely helpful manner. Looks like a great LMP to me! Don’t let the nasties get to you!
I think the ratio of filling to meringue is not the best Half of the recipe for meringue would be better Also , all the 8 egg white meringue makes the lemon filling appear a bit skimpy. The pie could use a bit more filling too
@@joshuarichards8065 Hi Joshua; I think the pasteurizing occurred when he made it Italian style, in that the meringue was already heated over the stove. But he used too many egg whites as a ratio of filling which I don't feel is necessary.
The pie you have at first didn't look that good, but the one you made is looking so much better. I love a good lemon meringue pie and why I have been buying mine from Schwan's Home Delivery Service. If I was a baker there would be pies and cakes in my house all the time.
Wow I missed you! Haven’t been baking in awhile bec of work but just seeing you has helped me look forward to something such as baking this adorable and I am sure delicious pie. ❤
The video is great but the recipe that I printed out is different, is confusing. I watched the video several times to write down the recipe directly from it. Thank Thomas for sharing this one, is really great.
I like putting a little lemon juice in the meringue, too. It takes very little, but the foam tastes lemony and knocks down a little of the eggy flavor. Alternatively, a little vanilla extract in the meringue is good, too. I dunno what effect lemon juice or vanilla extract would have on weeping. Sometimes mine weeps, sometimes not. I wanna try his tricks.
Greetings Thomas, Everyone cuts pies and cakes the same way. We all fight with the infamous 'first slice' I've discovered that I can avoid this entirely by cutting the pie or cake in half, from one end to the other and then cut a first slice that now isn't stuck anywhere. Enjoyed the video. all the best JIM
I wouldn't add the lemon zest until later as it may loose it's intended flavor when added in the beginning. Add it after the curd is complete along with the butter, and lemon juice. The more heat you expose it to, the less flavor. That's what my Blue Ribbon recipe calls for, and I don't waiver from it. Also, my lemon curd is more voluminous, and thicker. I also add the meringue onto a hot filling, and I never refrigerate the pie with lemon curd for several hours before adding the meringue. But look how wonderful the pie turned out, so there's different ways to put it together, but my pie has a lot more curd to it which substantiates the voluminous of the egg whites. I don't torch the meringue, but rather heat it in the oven for simple browning. Be careful not to crack your Pyrex pie plate you took out of the refrigerator if you decide not to use the torch method as it may crack although it shouldn't, but temperature changes may do so.
Hi Thomas. Could you please do a pie crust #kitchenconundrum. My crusts either get really soft and soggy after filling or really crispy and hard to cut.
Hello Thomas! Ohh that looks so nice. Good information from you in the video too. Can you say how long time do you think the pie can stay finish before all guests start to eat? Is 30-60 minits too long time? The recepy calls for 1 cup of water, but you take 2 cups in the video…What is correct? Best Regards Helene in Sweden
Wonderful video! Detailed information I'm every step and the visuals are awesome as usual, however, too much meringue on the pie (as I would think so). Nonetheless this demonstration is definitely worth the try. Thank you!
I love the way hes always saying "guys" Like Rachael ray. Makes me feel like I'm sitting in a locker room I mean kitchen, with the other culinary guys. Sure, happy to bond…
At first I hated Lemon Meringue pie, but one day last year my aunts husband brought one to a small family party at my grandmothers house. I decided to taste it since I didn’t want to eat the chocolate cake ( I don’t like chocolate that much ) . Anyway decided to give it a try and I fell in love it was sweat,sour,bitter and well made. Man now I like eating lemon meringue 🥧 👍🙌
hi good day cant find a video about buttercream icing so i m gonna drop my conundrums about buttercream icing here, just wanna ask why my buttercream have sugary texture even if Im using a confectioner? what is the best thing to do to avoid it??
