The BEST Lemon Meringue Pie | #Lemon #Meringue #Pie | Smiths Bakery | sour cream lemon pie

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Amazing Chocolate Cake Art Compilation | Top 10 Awesome Cake Decorating Ideas | Yummy Cake | Cake | #Amazing #Chocolate #Cake #Art #Compilation #Top #Awesome #Cake #Decorating #Ideas #Yummy #Cake | baking | decorating Ideas | Smiths Bakery
October 11, 2020
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October 11, 2020

The BEST Lemon Meringue Pie  Steak pies are tasty snack for all the carnivores and a great appetizer for parties and potlucks. Make a whole pie for the entire family or make individual pies, just for one!

#Lemon #Meringue #Pie | sour cream lemon pie, how to make pies, how to bake a pie, pies, how to make pie crust, how to make cottage pie,

These meat pies are easy and fun to make, and create a great activity for the whole family. Using hearty ingredients such as potatoes, carrots, peas, and savory ground/minced beef to make amazing meat pies that your family and friends will love. Using a few everyday ingredients, you can create delicious meat pies for your next gathering or potluck event. sour cream lemon pie, how to make pies, how to bake a pie, pies, how to make pie crust, how to make cottage pie,

The BEST Lemon Meringue Pie


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This zingy lemon meringue pie rests in a crisp and flakey homemade butter crust and is topped with a mound of light as air Italian meringue making for an easy to make but very special treat!

Full Recipe:

This pie is a lemon-lover’s dream come true! Tons of zing and a perfect balance of sweetness and textures in each bite. I loved this recipe with a homemade butter crust but you can make a crushed cookie or nut crust if desired.

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The BEST Lemon Meringue Pie

Ingredients

Crust

  • 1 1/4 cup all-purpose flour

  • 1/4 tsp. salt

  • 1/3 cup shortening or butter

  • 4 tbsp. cold water

Filling

  • 1 cup chopped potato

  • 1/2 cup chopped onion

  • 3 tbs. margarine or butter

  • 1/3 cup all-purpose flour

  • 1/2 tsp dried thyme or sage, crushed

  • 1 1/4 cup beef broth

  • 1 1/2 cup chopped carrots and peas

  • 2 cups ground beef

The BEST Lemon Meringue Pie

Part1

Making the Dough for the Crust

  1. Image titled Make Meat Pies Step 1
    1
    Make the pie crust. Mix flour and salt into a large mixing bowl. Stir 1 1/4 cups flour and 1/4 tsp salt together in a large mixing bowl.
  2. Image titled Make Meat Pies Step 2
    2
    Cut the butter or shortening into the flour. There are many different methods of cutting the butter into the flour, but all are equally effective with the right amount of elbow grease. Keep the butter at a cool temperature and begin by cutting large chunks. Keep cutting your chunks down until the butter is mixed in thoroughly. Aim to get small and uniform pea-sized chunks.

    • Use a food processor. The easiest way to cut the butter is to use a food processor, pulsing the flour mixture for a minute or two, until the butter is chopped up to the appropriate size.
    • Use a pastry cutter for butter or shortening. A pastry cutter is a great way of chopping up the butter in a good uniform mixture, quickly and without much effort. Roll the pastry cutter through the flour mixture, clearing out the butter from behind the tines after you make each pass around the bowl, if necessary. It shouldn’t take more than a few minutes.
    • Use a fork or two knives. If you don’t have a pastry cutter or a food processor, don’t worry. You can cut up the butter with the flat side of a table fork, or use two knives to slice the butter in opposite directions, or even just use the end of a metal spatula.
    • Just use your fingers with shortening. Shortening won’t be greatly affected by the heat from your hands or from the room temperature, making it easy to crumble using your fingers.

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    The BEST Lemon Meringue Pie

  3. Image titled Make Meat Pies Step 3
    3
    Mix cold water into the flour mixture. Pouring cold water one tablespoon at a time into your flour will help you integrate the water gently, allowing the dough to form loosely. The mixture should just barely come together and form a loose ball, and shouldn’t be damp or wet looking.

    • Be very gentle. The key to a flaky crust is to make sure you don’t overwork the dough. If you overwork the dough, the crust will become tough and difficult to handle.
    • Your mixture will form soft lumps. These lumps should be moist enough that they will hold together if you gently press them between your fingers.
  4. Image titled Make Meat Pies Step 4
    4
    Use your hands to form the dough into a ball. Very gently, pull the flour into a ball and then split the ball into two equal portions. The recipe should make two portions, one will be the bottom of your pie, and the other will be the top cover.

    • It’s usually a good idea to chill the dough in the refrigerator until you’re ready to roll it out and bake with it. If you’ve already got the oven pre-heated and you’re anxious to get started, putting it in the freezer can be a good way to get the temperature down quickly.
    • If you want to save the dough for a longer period of time, freeze it in a self-sealing freezer bag. When you’re ready to use it, let it defrost in the fridge overnight and roll it out normally.

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  5. Image titled Make Meat Pies Step 5
    5
    Roll the crust. On a lightly floured surface, flatten the dough with your hands and roll from the center to the edges with a rolling pin dusted with flour. Aim to form a circle about 12 inches in diameter.
Part2

Making the Filling

  1. Image titled Make Meat Pies Step 6
    1
    Cook your meat. In a large skillet over medium heat, add 2 cups ground beef and 1/2 cup chopped onions. Season with thyme, cloves, chopped garlic (if desired) and salt. Cook over medium heat, stirring to crumble the meat and mix in the spices, until the meat is evenly browned.[1]

    • If you’d like a more flavourful pie, you can also use a dash of cinnamon and nutmeg as seasoning.
  2. Image titled Make Meat Pies Step 7
    2
    Discard the grease or fat. Once your meat is cooked through, use a wooden spoon or spatula to push your meat to one side of the pan and tilt the pan away, letting the grease pool on the other side. Spoon it grease out, or carefully tilt your pan over a grease safe container to dispose of it. Place your cooled grease into a sealed non-recyclable container and discard it into your regular trash can.[2]

    • Do not dump grease into the kitchen sink or toilet bowl or even use hot water to wash it down the drain. This allows grease to get into the sewage system or harden in your pipes.
    • Be careful whenever handling hot grease.

     

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  1. Image titled Make Meat Pies Step 8
    3
    Add the vegetables and beef broth. Chop 1 potato into small pieces and add it to the skillet with 1 1/4 cup beef broth to start. Pour in 1 1/2 cup carrots and peas. The beef broth will keep your filling moist once the grease has been drained out.

    • You can peel your potato if desired.
    • If you want something different, try using a sweet potato instead.
    • You can also add more or less beef broth as needed, but don’t let your filling get too soupy.
  2. Image titled Make Meat Pies Step 9
    4
    Thicken your pie filling (optional). You may need to thicken your filling if it gets too runny. This can be done in a number of ways. Here are some things to consider:[3]

    • Mix two tsp. of flour with 1/4 cup cold water or 1 tbsp. cornstarch with 1/4 cup cold water before stirring it into your mixture
    • Thicken with flour. For each cup of filling, use about 2 tbsp. of flour. Add the flour in increments of 1 tbsp. Add the flour slowly and stir in each addition. This will help prevent lumps from forming in your filling. Cook and stir for 1 additional minute until your sauce is thickened and bubbly.
    • Thicken with cornstarch. For each cup of sauce, use 1 tbsp. of cornstarch. Add the cornstarch in increments of 1 tbsp. and stir until thickened and bubbly. Add 2 minutes to your cooking time for cornstarch.

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Part3

Making a Whole Meat Pie

  1. Image titled Make Meat Pies Step 10
    1
    Preheat the oven to 350 degrees F.
  2. Image titled Make Meat Pies Step 11
    2
    Assemble a whole pie. Roll your pie crust around the rolling pin. Start from one edge and carefully wrap your crust around the pin. Transfer your crust to your pie dish by carefully unrolling it from your pin and laying it down into the dish.

    • Avoid stretching the pastry.
  3. Image titled Make Meat Pies Step 12
    3
    Trim the crust. Trim to about 1/2 inch beyond the edge of the pie plate and fold the extra pastry under to create a thicker crust on the rim.
  4. Image titled Make Meat Pies Step 13
    4
    Fill your pie. To assemble your pie, slowly pour the filling into the pastry-lined pie dish. Level it off and don’t overfill your dish.
  5. Image titled Make Meat Pies Step 14
    5
    Cover your pie. Roll out an additional circle of dough or pastry and carefully place it over your pie. Pinch the edges of the bottom layer and top layer of dough together and create the knuckle-like pie edge ridges. Trim off any excess using a sharp knife.
  6. Image titled Make Meat Pies Step 15
    6
    Make a few slits in the top. Use a sharp knife to cut some vents into the top crust to allow the steam to escape when cooking.

    • Brush the top of your crust with egg or melted butter. This will help keep the crust moist and prevent cracking.
  7. Image titled Make Meat Pies Step 16
    7
    Bake your whole pie. Place your pie onto an oven rack in the center of your oven and cook for about 45 minutes or until the top of the pie is golden brown.[4]

    • When your pie comes out of the oven, it will be hot! Make sure to let it cool on the countertop before serving.

The BEST Lemon Meringue Pie

Part4

Making Individual Meat Pies

  1. Image titled Make Meat Pies Step 17
    1
    Cut your dough. Roll out your dough and cut it into 6 even pieces, about 5 ounces each.[5] Roll the pieces into 6 individual balls

    • Dust your workstation with flour to prevent dough from sticking.
  2. Image titled Make Meat Pies Step 18

    The BEST Lemon Meringue Pie

    2
    Roll out your dough. Roll your pieces into about 8-inch flat circles. If your dough is very warm, it may be difficult to handle, cool it in the refrigerator for about 5-10 minutes if necessary.
  3. Image titled Make Meat Pies Step 19
    3
    Fill your individual pies. Evenly divide your filling into about 3/4 cup per individual pie and scoop it onto half of each dough circle. Carefully fold the dough over to cover the filling and use your fingers or a fork to press the edges together.
  4. Image titled Make Meat Pies Step 20
    4
    Slice slits into the tops of each pocket. Use a sharp knife to cut a few slits into the top of your pies. This allows steam to escape when baking and helps to prevent the pie from cracking or bursting in the oven.

    • Brush the top of your pockets with egg or melted butter to keep the top moist.
  5. Image titled Make Meat Pies Step 21
    5
    Bake your pies. Bake your pies on a lightly oiled or non-stick baking sheet in the oven for about 45 minutes to 1 hour or until the crust is golden brown and flakey.

    • Enjoy with a side of ketchup.
Part5

Trying Creative Variations

  1. Image titled Make Meat Pies Step 22
    1
    Try different types of meat. Use ground pork, chicken, turkey, or any meat you prefer. You can also mix meats for a more creative pie. Try cooking bacon and mixing it into your ground meat. Buy your favorite Italian sausage and cut it out of the casting to mix into your pie filling. You can try lamb, veal, or even tuna flakes.

    • Make sure your meat is fully cooked before adding it to your filling.
  2. Image titled Make Meat Pies Step 23
    2
    Make mincemeat sweet pie. If you are looking for a sweet and savory pie, try adding some additional ingredients to your filling recipe. Add:[6]

    • 8 ounces of raisins.
    • 4 ounces of dried figs (chopped).
    • 2 ounces dried cherries (chopped)
    • 2 apples, peeled, cored, and chopped.
    • 1 lemon zested and juiced.
    • 1 orange zested and juiced.
    • 1/2 teaspoon freshly grated nutmeg
    • 1/4 teaspoon freshly ground allspice
    • 1/4 teaspoon freshly ground clove
    • 6 ounces dark brown sugar

     

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  1. Image titled Make Meat Pies Step 24
    3
    Make a spicy meat pie. Bring some heat to your meat pie with the addition of a few ingredients and seasonings. Try mincing 1 jalapeño  chili and 2 garlic cloves for your filling. Add 4 tsp of curry powder, 1/2 tsp turmeric and 1/8 tsp. cayenne pepper. Use these seasonings when cooking your ground beef to create a delicious spicy meat pie.
  2. Image titled Make Meat Pies Step 25
    4
    Get creative. Use your favorite ingredients and flavors to influence your own version of a meat pie. For a Mexican influenced meat pie, add refried beans and cheddar cheese to your filling. If you are looking for a vegetarian meat pie, substitute 1/2 cup (90 g) brown lentils for ground meat. You can also try adding artichoke hearts. Get as creative as you’d like!
  3. Image titled Make Meat Pies Final
    5
    Finished.

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48 Comments

  1. Mady Ehh says:

    the way you dumped in the cornstarch gave me anxiety xD I love making lemon meringue pies and I've loved every recipe of yours that I have tried so I got excited when I saw you have a LMP recipe. I'm so used to mixing the cornstarch in a separate cup with the lemon juice just to be sure that it wont clump together so when you just dumped it right in I was shook haha 🙂

  2. Adam says:

    best measuring cup set i gunna have to get some

  3. Venus Reena says:

    Sweet… Open a Gourmet bakery so i can fly in for a few tastes.. I will pass on the Oreos

  4. Alfonsina Farias says:

    WOW I love your recipie. Absolutely fantastic!

  5. Ohlee Creates says:

    Why is this recipe different from google nyt lemon meringue? Ugh! Its frustrating

  6. trung khang nguyễn says:

    LÀM BÁNH NHƯ LỒN

  7. Maria Ytuarte says:

    Yes!! Que bueno que ya arreglaron a la paloma…ahora si, a lo que sigue que para eso es la vida para disfrutarla y mejor si es con la familia nada mas tengan mucho cuidado po favor. Bendiciones para la familia y para el mecanico

  8. Vesko Varbanov says:

    I just made the lemon cream and baked the base. The cream turned out absolutely amazing. The base not really, because I did not put something heavy enough and the walls didn't stand much. It is however now in the fridge and tomorrow will be making the meringue. I will just make a but more meringue to compensate for the unpleasant walls of the base.

  9. the mad says:

    another tasty masterpiece, ideal option to wet the palate and filled the tummy, !MMMMMMMMM¡.

  10. bn ezabela says:

    thank you for the grams, the tips, the wonderful smile, and the shirts

  11. Darlene Libbi says:

    Okay dumb question is the lemon part the lemon curd recipe in a previous video. Cause I want to make the curd, but want to make the pie later.

  12. Stephany Da Silva says:

    I love the cup measurements AND the scaling of the recipe. Possible for all bakers and baker enthusiasts

  13. Vicente Frias Torrejon says:

    This american food is very bad.
    I love lemon pie european.😍

  14. Becky Evans says:

    I really like John's videos.He is down to earth and so funny!

  15. GoatBoss says:

    My filling won't thicken does anyone know why I did exactly what he said in the video

  16. Kevin Webster says:

    Organic lemons. If not give them a good wash. Well considering organic produce uses more pesticides than normal produce you probably want to thoroughly wash those organic lemons as well. Better yet just buy normal lemons and be on the safe side.

  17. oldcowbb says:

    the shell method works so much better than the hand method for separating the yolk

  18. Adam says:

    Can you use gelatin in lieu of cornstarch?

  19. Heaven 7 says:

    I find it hilarious that American hi jack recipes or cultural origins as their own. Hamburgers originating from Hamburg, Meringue from  the Swiss village of Meiringen, etc etc. I've asked Americans I know where Halloween comes from; they answer America! Ignoring the Celtic/pagan origins going back some 2000 years. The ignorance or willingness to patriotism is alarming.

  20. Kelly McAllister says:

    I love what he says when he tastes the first bite! Lol! I do the same thing!

  21. z x h r a a says:

    How many eggs??????????

  22. XxGachaZaBearxX says:

    What size of pie dish did u use?

  23. RosePig Cooking says:

    👍👍👍👍👍

  24. Dale Thomas says:

    Loved the meringue good good pie the crust is everything

  25. Bethany QUINN says:

    I love how he doesn’t hide his mistakes.

  26. XiaXiaCrab says:

    Hi John, I love your channel so much and have been binging and following your recipes recently! I have two questions. I attempted this recipe today and the filling didn't thicken very much, if at all and I added 3/4 cup cornstarch with the other ingredients. I sifted the cornstarch so could that have been the problem? Also I really love your China, would you mind letting me know the brand? Thank you! x

  27. Sunny Bayliss says:

    I'm a lemon fiend…and this filling is the BEST!!! I probably put a little extra zest, but it was so perfect. I used it in both a full sized pie, which sliced beautifully, as well as in individual tarts. Perfect silky texture, epic lemon flavor!❤❤❤

  28. The scientist • 17 years ago says:

    That’s the first video I watch of you & I feel like you’re such a wholesome person & this recipe looks so delicious

  29. Cookie Monster says:

    Thank you so much for this recipe! I tried Gordon Ramsay's version a night ago and it completely failed. I’m definitely going to try this

  30. CØNZIΞ says:

    im making this today for a dinner ill update you on how it was!

  31. Arturo Ochoa says:

    I can use this merengue to prepare a peanut butter and merengue sandwich. Be like them new Englanders.

  32. TH E says:

    Too much talk and not clear

  33. Aparna Easwar says:

    Little question: if you wanted to bake it so that you aren’t eating raw egg whites, how would you do that.

  34. Sahira Jain says:

    I have some feedback, maybe you can just show the procedure and do a voice over. That saves us a lot of time.

  35. Marwa Ul-Haq says:

    Did you add some white into your yolks?!

  36. Zhisatuangie says:

    I just made it and my husband is eating the leftover curd by spoon. That's how delicious it is. Thank you and much love from the Netherlands ❤️

  37. javier silva says:

    Would you please, please,PLEASE make an pineapple 🍍 pie 🥧 😁😁 thank you 😊

  38. Chantelle D’mello says:

    I made this pie a few times but the lemon filling never became stable , it was really delicious but the filling just wasn’t dense enough

  39. Ebenezer Sudhaharan says:

    What is the difference between a tart and a pie…

  40. Fleet Wood says:

    Please tell me he's taken buy a husband. 🤦‍♂️❤🤗🙌😘

  41. hartwelldark says:

    who is here from dexter ?

  42. Immacula Compere says:

    Limon🍋 pie 🥧so delicious 👍🏽

  43. Liz Miller says:

    You don’t know how great you are to watch during this quarantine time. So encouraging and relaxing. I’m binge watching your videos, thanx for a breath of fresh air! And, LOVE your recipes. ⚡️💖⚡️

  44. Diane Richards says:

    What happens if you don't sift flour, I never do but want to know the difference if you do sift it.

  45. Shadala Jackson says:

    Hey Preppy I love making this pie however the lemon is not coming together can someone help with some cooking tips on this😭 the lemon is not staying stiff😳

  46. Subreena Bhatti says:

    Hi I just wanted to what of o can't have the vodka what would I replace it with?

  47. Ann Lambert says:

    My favorite pie. You made my day!!!

  48. Sharon Song says:

    Do you know why my pies with fruit filling always spill out when I cut into them? Your sliced pie on the plate is so nice, but for my slices, the filling kind of falls out 😂

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