Orange Meringue Pie

Lemon Meringue Pie Recipe

Описание:

Lemon Meringue Pie has been my favourite dessert since childhood. Mum used to cook it regularly when I lived at home. I recently rediscovered the joy of cooking and eating this dish. Recipe at:
http://titlisbusykitchen.com/archives... FACEBOOK: https://www.facebook.com/titlisbusyki...
TWITTER: https://twitter.com/Titli_Nihaan

Комментарии:

Titlis Busy Kitchen пишет: The lemon in this is quite a strong flavour so if you do want to add other flavours I recommend halving the lemon juice

maryam sharkey пишет: I'm going to make it right now

Pheonix Feather пишет: Does this include the creaming, melting or rubbing in method.... or none?

Titlis Busy Kitchen пишет: I hate it when pastry shrinks :-/

Mardjan M пишет: You're amazing!

Titlis Busy Kitchen пишет: @michellesvideosuk Yes. Make a Key Lime Pie with a meringue topping.

Titlis Busy Kitchen пишет: @zafirah1510 You could probably substitute the lemon curd layer with a banana custard layer! That should work!

Famousx81 пишет: I made a lemon meringue pie, pretty much exactly as u said. But it fell apart. Is there a set time? How long before i cut? Do i refridgerate it? Help!

TheBunkitty пишет: Can someone help me ?? The lemon curd never boils when i cook it , it just turns thick........

Dimitar Mitev пишет: Dear favourite Auntie Titili,

I am considering cooking that pie soon, but I was wondering if I could substitute the pie pastry crust with a crust made from crushed Digestives and butter - like for a cheesecake? Do you think that would be a good idea and would such substitution be a problem when baking in the oven?

Thanks a lot, I love your channel and all your recipes! Bless you! :)

PureJJ07 пишет: I thought I was one of the very few who especially enjoyed lemon meringue pie. Your recipe looks very promising as it's been a few years since I last made this pie so hopefully all goes well.
And do you mind me asking where you come from? Intrigued by your names origin :D

Titlis Busy Kitchen пишет: My mother would often make this pie with a crushed biscuit base :-)

Sad but Rad пишет: can u jus use normal flour insted of cornflour


vehrkalia пишет: I love your videos, you're amazing! (every recipe make me hungry)\r
thank you for sharing with us!

Titlis Busy Kitchen пишет: @J3ofHearts Extra sharpness in the filling

giovanni mirelli пишет: How did it come out?

Tobias Ciiaidh пишет: did you fully blind bake the pastry or partially blind bake? and thanks for the recipe! =D

Hamish McSporran пишет: can we have all the measurements in grams please i dont use the cup system and dont know what 2 cups of flower and 1 cup of sugar is is it 300G flower 200g sugar????

vehrkalia пишет: Ahahahah, me too! Miss Titli I like your recipes very much and you are very sweet!

Jon Mckenzie пишет: Hey titli make more vacaction recipies

ssassboy пишет: Out come the toys!


Katie Kong пишет: Found it! :D

natevaG85 пишет: "..or just eat it naked..aaah". lol

A.M.T. пишет: loved you !!!


Titlis Busy Kitchen пишет: No, but it makes it more lemony

zetaeffebald пишет: made it twice recently and everybody loved it! Double success!! :-) and it's also easy to make.

hannab98 пишет: Apologies for my last comment, all I'd like to say is thanks for this lovely and clear recipe. Thanks!

Daia Dawn пишет: @Pokankuni
In Mexico corn starch is called fecula de maíz or maizena also. I just found that curious, lol.

kovalevskanne пишет: Give me a sliceeeee

Titlis Busy Kitchen пишет: @OriMedian corn flour is the same as corn starch

ceciveggie пишет: I cant believe it, this is my mum´s lemon pie recipe (well mabe it wasn´t hers after all), we are from argentina and the whole family always loved her Lemon pie!
Happy new year Titli, You´re lovely!!

seroquel77 пишет: I made one today and i couldn`t let the pie 30 minutes in the oven because the crust was to dark and i was afraid that it will burn. How do i manage not to burn the pastry crust while i wait 30 min for the meringue?

markcumbriauk пишет: great recipe, and deffo eat it naked LOL

MAKY TASTIC пишет: I loveeeeeeeee your videos! You're are too awesome!

David Ekstrom пишет: haha, that's IMMEDIATELY what I thought! :-)

Titlis Busy Kitchen пишет: @OriMedian You say tomayto, I say tomarto, you say corn starch, I say corn flour...

Yasi O пишет: ok thanks for the quick answer!

Titlis Busy Kitchen пишет: @SuperMasterKnight About 10 minutes

Giovanni Germanotta пишет: HAHAHA!!!!! "yeah, right, as if i'm gonna use that.... OH NO!! OUT COME THE TOYS" !!!!! CRACKED UP THERE AND COULDN'T STOP REWINDING!!!! TITLI you're great!!! Hugs from Italy!!!

lhaudi88 пишет: thanks a lot for this amazing video!!! I'm from Chile and I got here trying to find a good recipe to the apple crumble! thanks a lot!

CeCiLiaNaLi пишет: you're so sweet!.. I love the way you explain the procedures, and that AWESOMELY perfect English accent!

Suscribed!

Greetings from Argentina *=D

Titlis Busy Kitchen пишет: @BarleyJack72 You've just reminded me that I need to do some conversions on some of the earlier recipes on my website. Thanks!

OriMedian пишет: @TitliNihaan It is? Never knew o.o The world as I know it is upside down! D:

Ana Guadalupe Torres Hernández пишет: Titli: Thanks a lot for sharing this delicious recipe. Greetings from Mexico. :)

lilabumsemaus пишет: I made this recipe yesterday and the egg yolks tasted horrible in this pie !

I think i made a fault . :(
Love your videos. =)

amoumou1000 пишет: can i substitute corn flour with all purpose flour

matty younglover пишет: Your video's are awesome and moist, make more for my own pleasure.

xHanna7colax пишет: Did u get a haircut, titli?\r
:)

aminahraza1985 пишет: Just made this today after days of dreaming about it. Turned out nice, apart from the pastry. It was shop bought but it shrank and wasn't thick enough. Next time I'll just buy a pie case and make the lemon curd and meringue. Thanks for this and every other recipe, Title! I've become a massive fan of yours ;) salam

Nidhogg05 пишет: dont add all the sugar at once to get a thicker meringue

OriMedian пишет: can I use corn starch or regular flour too?

Olya Kotlyarova пишет: Great video! Love your humor )))
Subscribe!

Fatimah Hasham пишет: Assalamu alekum titli ji
hw ru? I made your meringue pie! it was absolutely delicious! tried it with lime, rele amaziong! i have a few questions: how do I prevent the meringue from going all wattery? and how do I avoid the typical eggy taste in the crust?

ecos889 пишет: awesome I making this for my mums birthday this sunday XD and also a great recipe that I use for pastry which tastes great is 1/2 lard and 1/2 butter for the fat its just so delicious XD

soukaina tube пишет: Yes.. i bought maize flour not corn starch.. it has a total different name here in Morrocco.., i just wanted to let you know that the lemon meringue pie i made was so delicious ^_^ THANK YOU

Titlis Busy Kitchen пишет: Thanks :-)

AkiraBakaaa пишет: I really looove your videos! hahha They make me more motivated to cook hahah :D You're a splendid Chef and funny too! hhahah I really enjoy watching your videos! :D

SpankRamen2 пишет: Hell yeah. Naked in the tub.

Taichiprincess пишет: I made the pie last weekend. Big succes! Everybody loved it!\r
Your videos are fantastic - you explain things very well.\r
Best regards from a Dutch fan!

Titlis Busy Kitchen пишет: @hotdog1997 I don't see why not, as long as it is large enough to hold the pie filling.

Titlis Busy Kitchen пишет: @TheAryalover You can use granular sugar, yes. However the final meringue may not be as perfect as if you use caster sugar. The meringue needs to be cooked before eating, so it depends on what kind of cake you want to use it on.

Sad but Rad пишет: im young an i alredy luv cookin my mum tarted trustin me in the kitchen bymyself at 10 an now titli ha made it even mor fun 2 cook!! luv the vids

soukaina tube пишет: Yes, i know :/ ..Thank U i found it

FlyingCowRabbit пишет: Hello, Titli!!!
I want to make this, but with a twist... so can I make a chocolate meringue? If so, what quantity of cocoa powder would I add? Or would I need actual chocolate?

Thank you very much!!!

TheDoctorcute пишет: oh God, you are just wonderful titli!!! you just make everything sound so easy, i tell you i have this bizarre fear for making pies, but now i think i can too!!

Blanca Padura Nuñez пишет: Thank you for your recipe. I do a similar recipe but with an Italian merengue. But after a while a lot of almibar ( juice from the eggs and sugar) is coming out. Can you tell me what to do to avoid it?? Thank you!!!

sampleener пишет: hahahahaha i dont know why but she cracks me up!!! love it!!!

megamanmadrid пишет: When I was young and in school learning english with my favourite teacher, although she was (or rather still is) romanian, she used to speak with the most amazing and perfect british accent you can think of. To this day I preffer british english to the american accent, and your videos combine two of my many hobbies - cooking and english. So this is why I just subscribed to your channel :)

BluebomberX13 пишет: co za asy...

Diane Gannon пишет: Your a trip ! :D Love your vids !

MrSasyB пишет: titli I have a question: if i were to make this in individual portions would it change the baking time?

agnesdeque пишет: Titli tu ne croiras jamais ça.Je viens de vois une recette de tarte au citron à la tv avec 540 g de sucre et plus de 600g de beurre et c'était une tarte pour 4 à 6 personnes!!!Qu'est ce que t'en penses?

myownworld1001 пишет: Thank you titli xxx

Titlis Busy Kitchen пишет: This is how I am!

nimarocks1 пишет: What that video called where you boil the sweetened condensed milk?

bloodychainsaw98 пишет: THANK YOU TITLI I GREW UP ON THIS PIE I EAT LEMON MERENGE PIE ON ALL OF MY BIRTHDAYS AND WHEN I HAVE LEFTOVER PIE oh wait THERS NEVER LEFTOVER PIE BUT STILL THANK YOU

whitneyandmariahfan4 пишет: you should be okay,I used normal granulated sugar and it was amazeballs

Titlis Busy Kitchen пишет: @trident1314 If you follow the link in the video information you'll find the recipe given in grams and ounces

Titlis Busy Kitchen пишет: No.

bloodychainsaw98 пишет: @titlinihan thank you i LOVE THIS PIE I GREW UP ON IT anyways this video was awsome

J3ofHearts пишет: what does the rind add to the recipe, nice taste or what?

bearhedded пишет: They make a wonderful variation of lemon meringue pie at the B&O Espresso, in Seattle.

My friend, Jeff, worked out a reasonable facsimile, by adding a cup of sour cream to the lemon curd, after it's cooked, but before it's poured into the crust!

It's divoon!

At B&O, they use whipped cream on top, instead of the meringue, but I really like to make meringue, and it keeps better!

GothyPingu пишет: Just thought i'd say to all who want to know in england we call corn starch, corn flour same thing different name lol

Titlis Busy Kitchen пишет: titlisbusykitchen com/about

Titlis Busy Kitchen пишет: You still need to bake the pastry, so I would bake the pie as usual but without the meringue.

ISme34 пишет: I LOVE U AUNTI
Thank you!!!!

HighHeeledBanshee пишет: I don't mean this to be offensive in any way, but are you aiming to sound like Julia Child or is it just the way you are? Nice tutorial btw, about to go and make this pie for the first time.

billskitten пишет: hehe...."titli"....


Monicasdestiny пишет: Hi! This is a great recipe and sooo easy...I had ni idea I could make a Lemon meringue pie as delicious as my mothers and grandmothers! I made this 1st for New Years and now My husband is asking for it to be made for our Sunday family dinner. Thank you Titli!

Titlis Busy Kitchen пишет: Have you looked, because there is one...

Look2Good2Binnocent пишет: OMG! I just thought that literally a second before I read your post. Mrs. Doubtfire was on tonight. xDDD

Titlis Busy Kitchen пишет: @TheBunkitty Thick is good :-)

donna slovak пишет: Great video, thanks for taking the time to put them up. Really easy to understand

Titlis Busy Kitchen пишет: The lemon in this is quite a strong flavour so if you do want to add other flavours I recommend halving the lemon juice

maryam sharkey пишет: I'm going to make it right now

Pheonix Feather пишет: Does this include the creaming, melting or rubbing in method.... or none?

Titlis Busy Kitchen пишет: I hate it when pastry shrinks :-/

Mardjan M пишет: You're amazing!

Titlis Busy Kitchen пишет: @michellesvideosuk Yes. Make a Key Lime Pie with a meringue topping.

Titlis Busy Kitchen пишет: @zafirah1510 You could probably substitute the lemon curd layer with a banana custard layer! That should work!
You'll Need:

1 cup granulated sugar
1/4 cup cornstarch
1 1/2 cups cold water
3 egg yolks, beaten
1/4 cup sour orange juice
1 teaspoon margarine
1 baked 9-inch pie shell
3 egg whites
1/3 cup granulated sugar

Procedures : Preheat oven to 350 degrees F.

In a medium-size saucepan combine the 1 cup sugar and cornstarch. Gradually stir in water until smooth. Stir in egg yolks. Stirring constantly over medium heat, bring mixture to a boil. Boil for 1 minute. Remove from heat. Stir in sour orange juice and margarine and pour over pie shell.

In a mixing bowl, beat egg whites at high speed until they are foamy. Gradually beat in the 1/3 cup sugar and continue beating until stiff peaks form. Spread over hot filling. Bake for 15 to 20 minutes until meringue is golden brown. Cool and refrigerate. It may also be frozen