Gemma I love the way that you explain different ways for baking like if you don't have a machine you can mix with the wisct and you have so many baking goods that I have any ideas and I love how you are creative and you make stuff easy and explains a lot and you make healthy snacks too I love you so much your my number 1 baking and channel ever
they are beautiful! I haven't even tasted them but I can already tell the amazing combination of taste of buttery paste, bright lemon, and crispy yet chewy meringue as well as the combination of such various textures of the three! love them!
Joyce Lim They are so good, Joyce! Stay tuned for next Thursday where we use the lemon curd from this recipe to make another recipe even more BIG & BOLD for St. Patrick's Day! :)
Omg literally mouth watering! You’re right, it’s the best of everything; sweet, tangy, creamy, crunchy, buttery....come on! Thanks for the foolproof crust and excellent tips! I must make this!
Hi Gemma! I am so happy I found this recipe! This is the best lemon curd recipe I've ever found and you explained it in a way that didn't make me want to run from the kitchen LOL and😇 me singing like an angel because finally a meringue that I can make even if I don't have one of those fire Blaster thingies( professional baking term) LOL my sister Adrienne loves anything with lemon, but she has a specially been asking me to bake her a lemon meringue pie since she was about 15 she is 30 years old now😱 I have tried but with little success. Also love your 2 tips the one with the butter wrapper engenius! And the tip about not worrying about getting the perfect pie crust because you can trim it afterwards! Thanks so much Gemma. Having some insomnia and watching some of your older postings. Gladly because I'm learning a lot. Hoping you're enjoying your trip❤
Hi Gemma! I just wanted to say I made this lemon meringue pie a few weekends ago and it was delicious! I absolutely loved it mmmm I want to thank you so much for this amazing recipie! xoxo ~ Skyla
Hi Miss Gemma!!! I made this yesterday for my cooking class portfolio and it turned out AMAZING. I followed your instructions to heart except for 4 lemons I used 5 and it turned out crazy good. I just wanted to leave a comment saying thank you!!!
BakeOn Untilyoubecomeaprofessional as you can see from other videos, meringue is my absolute favorite dessert. i mum made a lot growing up :) Thanks for watching.
A Million thanks for sharing this recipe with us, about a month ago I got to finally try a lemon meringue pie, I was so impressed by its taste, I immediately started looking for a good recipe and I just found it thanks for sharing easy recipes that we can actually re-create at home, regards from Mty, Mexico :)
lili rm Sorry it took me so long to get to it. You are such a great viewer and I really wanted to make sure I did it for you. It is a very easy dessert and you can do all the steps in advance. Good luck with it :) best from California :)
Sophie William That is so nice that you are going to make this for your sister. This is definitely comfort food so she will love it if she is sick. Thank you for watching :)
SimplyBakings Thanks so much Lainey, I was hoping someone would notice my new top :). Absolutely you can do it to all tarts. Just make sure you do it when it comes out of the oven. If it is cold it is hard to do. :)
Just beautiful! And I love the tip for freezing your pie crusts. I've never heard that before and its brilliant and so simple. No fussing, love it! Thanks for another really enjoyable video, Gemma. Are you on Instagram? Do any of your viewers share pictures of their recipes with you?
Bliss Fancy Isn't that a great tip! no fuss is right. Glad you like it video, I'm happy with how it turned out :). I am on instagram, my a/c is instagram.com/gemmastaff. My social media links are below the video also. Viewers share photos there and on Facebook. I am delighted to receive them so if you have any I would love to see them :).
Hey Gemma, you're A GEM! I had made your lemon meringue pie (it took me a lot of time since I'm amateur, and a kid who fears the fire) and when I took it out of my non-temp. controlled oven, my pastry broke and so did I, because my lemon curd came oozing out. Frustrated, I started crying. Then my mom suggested I should put it in the oven for a bit more time so I glued up my pastry with hope and baked it for another 15 minutes, and boy did it turn out FANTASTIC! My meringue had a kinda broken top, so it didn't look pretty but omg IT TASTES SO GOOD. We're Indian so we don't really have much knowledge about meringues, shortcrusts and stuff, since we have a totally different type of dessert method. My mom was SO in love with the meringue! She literally left all that lemon-y gorgeous pastry and curd for me and just dug into the meringue (note: my "meringue" wasn't exactly meringue, because I was whipping it up using a whisk for hours but it only reached an extremely thick, pale texture, no peaks though). I just wanna thank you Gem.
Well, that was an adventure, and a little story to go with it! you can be a writer, and a cook too! I am happy you enjoyed this recipe :) Tip: a tiny pinch of salt helps the egg whites to whip up!
I want to make this without white sugar. If I use maple syrup and reduce some of the liquid in the lemon curd, will it work? I know the solids make a difference......I'm thinking of using date paste or coconut sugar in the pastry crust but do you think the date paste will work? Thanks for sharing this lovely recipe Gemma!
Hi Michelle, you are clearly thinking about this. Coconut sugar will work in the pastry, though you can make this pastry sugar free too!. Confectioners sugar is a fine thing, and blitzing the coconut sugar will do this. This is what makes the pastry tender, though it is not essential to this. The egg yolk also makes this pastry really tender, so you can try it, with the sugar, and without. The curd will take the coconut sugar too, and as this is not so much a 'bulk' ingredient in this recipe you could also use Monk sugar/Stevia/Agave. I hope this is of help ;)
Gamer Mikee Sounds Great Mikee, and it is almost fall so perfect timing. I know your Birthday might have come already but I did your request this week. It is Thursdays recipe. I hope you like it. Thanks for all the great suggestions, Gemma.
Nadz Ibz That is awesome! I am delighted it arrived safe and sound. I want to buy myself one now that I saw how nice they are. Happy baking, can't wait to see your ice cream :)
I'm going to post a picture of the ice-cream on my second Instagram, DIY_IDEA_MASTER. Thanks for the tissue paper XD I'm going to use it for the presentation some how ;D XoxoX Hugs and kisses from London P.s please to check out the photo. I will tag you in it so you can see xox
Would I be able to make one, large pie out of this recipe? Wondering because that didn't look like a lot of lemon curd. Either way I cannot wait to try out this recipe! You have such amazing recipes and informative videos! xx
Hey Gemma, thanks so much for this amazing recipe! As a lemon lover, I had to try it right away! It seems to have turned out great, but my lemon curd got a bit too sour 😅 so in the end I added some confectioner's sugar, hope that ok! Also, I am wondering why should the meringue be made in a non-plastic bowl? Unfortunately, I had to work in a plastic bowl and it took me like 15 minutes or more to make it firm enough, since my mixer is super old. P.S. You are a true inspiration for me and I imagine for many other bold-bakers. :)
Yes, curd is sour! so make it to your own taste. Egg whites whip up best in a copper bowl, there is a chemical reaction. Other than that there is little difference. A touch of an acid ingredient, such as cream of tartar allows the egg whites to whip up firm, a rub of lemon around the bowl has the same effect, and a pinch of salt helps too. I hope this is of help! :)
Gemma Stafford Thanks you so much! Next time I will try it this way (cause there will totally be a next time haha). We tried the pie today and it's beyond delicious. 😋 Thanks again, have a nice day! :)
amber anderson Hi Amber, Thanks for your suggestion. I added it to my list. I try to get to as many as I can :). Thanks for watching and keep the suggestions coming :)
Hi Gemma, I made this pie for a summer party we had with my family this weekend . And it was amazing ! But little bit too acid, and the lemon sauce wasn't as thick as it should be :-( But still it was really nice ! Also I made your creme - brûle ! So my family liked it so much , that they decided to make one more summer party . And they asked me to make some deserts. What would you suggest to make ? It should be something light , cause it's summer , but not icecream , cause I won't be able to bring it cold to the place where we'll be having a party
Hii, I’m a really big fan of you, I want to try making a French styled Lemon tart with baked lemon curd. If so, should I bake the tart before baking the curd together, or should I bake the curd with tart shell all at once?
You can follow the procedure of my recipe. Pre-bake the tart shell. Then assemble the pre-baked shell and curd then bake again :) www.biggerbolderbaking.com/lemon-meringue-pie/
Hi there, this is so doable, especially with fresh, tart strawberries, you need to puree the fruit first, i would also strain out the seeds. check this recipe out (www.bakedbyrachel.com/strawberry-curd/) it is not mine, but it is good, and will work for you :)
Gemma Stafford lol you know it, and just to spice things up, I ate it very slowly and made SURE that every last person was watching cheat days are the best
Hi, Debbie-Ann! See INGREDIENT list: Yields 1 large pie or 4 small pies. Hence, you can make this in a standard 9.5 inch pie dish! Hope you get on well and enjoy!
Beyza B Absolutely you can make it ahead. even two days if you want and keep it frozen until you need it then pop in the oven. Thanks so much for watching, glad you liked this recipe, I was really happy with how it turned out. :)
Hi gemma I love ur vids and you seem to make everythng so easy. Wntd to request you to make soft white cake plz as i cnt find the perfct recipie. Dnt want yellow cake or victoria sponge. Thankyou
salma saeed Thanks so much for watching my videos, delighted you find them easy :). I would be happy to make soft white cake but could you just tell me a little more what it is like. I know the others cakes, just not sure what white cake is? Thanks
salma saeed I just googled it, it looks good. Definitely eggs and lighter then yellow cake. I have added it to my list and hope to get to it soon. :)Thanks for the suggestion.
Katie Flanagan Great Katie, a large pie would be 12-18 inches and you should have enough pastry and filling. Also baking will be the same time, maybe a minute or 2 more but not much. let me know if you have any other questions. Good Luck!!!
I know, I kept extra curd and meringue aside and I am going to make it. Hopefully over the weekend :). The tub will be with you soon. When you get it make sure to make lots of great ice cream.
Don't worry I will ;D lol and when you make the sandwich cookies can you record it so that you can upload it to youtube or send it to me as I would really love to see how the sandwich cookie looks ;D XoxoxoxoxoxoxX Gemma Stafford
Hi Gemma, i tried this recipe today it was a delight, thank you so much... have one question though, it was a little too sweet for me, how can i lower the sugar in the recipe? im afraid to change things on my own... love your channel
Hi Debbie. You simply swap the filling with pumpkin maple pie filling, and proceed as the recipe goes here www.biggerbolderbaking.com/lemon-meringue-pie/
Jackie Koser Thats a great request. I was going to make one a few weeks back but it got bumped for something else. I added it to my list again and hope to get to it soon :). Thanks for watching.
i made this with pineapple and a pinch of cinnamon, and it's yummy! but my meringue took half an hour until it was slightly brown. was my oven not hot enough? and is it supposed to be gooey, unlike regular meringue?
That is a little too long to set the meringue! I would usually do this under the grill/broiler in a few minutes. It is supposed to be gooey, it will not set, just cook gently and in a soft mound. Happy 2017 to you and your family :)
Hello Gemma I would ike to make this recipe but lemon sizes are very different. Do you know how much lemon juice in mld or grams you use for this recipe???? Thanks
Thanks for the suggestion Sarah Assad , creme brûlée is my dads ultimate favorite dessert so i have a lot of practice with it. I added it to my list. I hope to get to it. I'll let you know when I do :).
Hello!! I just came across your channel and I feel in love! I also adore your metal cupcake measuring tools. I was just wondering where you got them? I would love to get some for myself.
Taryn Gillard Thanks so much for watching my videos, welcome to my channel :). Those metal spoons are really sweet. They were a present form my mother in law. She got them at ACE hardware. Are you in the States? I think they are nation wide. :)
Thank you so much. I do live in the states and we do have a ACE hardware here. So I am going to go there right after I get out of work. Thank you again
Isay Pineda Absolutely I can, and I really have an awesome recipe for it. Not sure when it's coming but it will be soon :). Thanks for the suggestion and for watching.
Absolutely love this Gemma ! Planning on making it tmrw :D just two questions though. For eggs in the lemon curd does it mean one whole egg and three egg yolks from an egg? Also is there a substitute for having the butter paper ? I don't have one but I don't want a skin forming on it when it's in the fridge. Thanks (: xx
I decided to make this (as well as your carrot cake, which I've made a million times soooooo good) for a dinner party but don't have a food processor, i know you can use your hands, could you also use an electric hand whisk? thanks! x
Awesomeness Central This recipe will make a 9-10inch pie crust with maybe a tiny bit left over. If you need more double it. And if you have too much then freeze it for the future :)
Lemon Meringue Pie... Yes Please! Great recipe Gemma Stafford!
The Domestic Geek Thanks Sara Lynn. One of my favorite pies :)
Gemma I love the way that you explain different ways for baking like if you don't have a machine you can mix with the wisct and you have so many baking goods that I have any ideas and I love how you are creative and you make stuff easy and explains a lot and you make healthy snacks too I love you so much your my number 1 baking and channel ever
they are beautiful! I haven't even tasted them but I can already tell the amazing combination of taste of buttery paste, bright lemon, and crispy yet chewy meringue as well as the combination of such various textures of the three! love them!
Joyce Lim They are so good, Joyce! Stay tuned for next Thursday where we use the lemon curd from this recipe to make another recipe even more BIG & BOLD for St. Patrick's Day! :)
Omg literally mouth watering! You’re right, it’s the best of everything; sweet, tangy, creamy, crunchy, buttery....come on! Thanks for the foolproof crust and excellent tips! I must make this!
You are most welcome, Sarah!
Hi Gemma! I am so happy I found this recipe! This is the best lemon curd recipe I've ever found and you explained it in a way that didn't make me want to run from the kitchen LOL and😇 me singing like an angel because finally a meringue that I can make even if I don't have one of those fire Blaster thingies( professional baking term) LOL my sister Adrienne loves anything with lemon, but she has a specially been asking me to bake her a lemon meringue pie since she was about 15 she is 30 years old now😱 I have tried but with little success. Also love your 2 tips the one with the butter wrapper engenius! And the tip about not worrying about getting the perfect pie crust because you can trim it afterwards! Thanks so much Gemma. Having some insomnia and watching some of your older postings. Gladly because I'm learning a lot. Hoping you're enjoying your trip❤
Magnificent! Beautiful crust. I love lemon meringue pie and cannot wait to try your big, bold version, Gemma Stafford!
Studio Knit delighted you like it. One of my favorite pies
Just made these. Such useful tips about the pie crust - it was perfect. Delicious. Thank you for sharing, as always. :)
Delighted to hear that, Janis!! Well done to you!
Hi Gemma! I just wanted to say I made this lemon meringue pie a few weekends ago and it was delicious! I absolutely loved it mmmm I want to thank you so much for this amazing recipie! xoxo ~ Skyla
Hi Miss Gemma!!! I made this yesterday for my cooking class portfolio and it turned out AMAZING. I followed your instructions to heart except for 4 lemons I used 5 and it turned out crazy good. I just wanted to leave a comment saying thank you!!!
There is nothing more satisfying than watching your videos. 😍
I love your generosity of meringue
BakeOn Untilyoubecomeaprofessional as you can see from other videos, meringue is my absolute favorite dessert. i mum made a lot growing up :) Thanks for watching.
A Million thanks for sharing this recipe with us, about a month ago I got to finally try a lemon meringue pie, I was so impressed by its taste, I immediately started looking for a good recipe and I just found it thanks for sharing easy recipes that we can actually re-create at home, regards from Mty, Mexico :)
lili rm Sorry it took me so long to get to it. You are such a great viewer and I really wanted to make sure I did it for you. It is a very easy dessert and you can do all the steps in advance. Good luck with it :) best from California :)
My sister is sick and this will be the perfect gift for her!! Thank you so much for this beautiful Recipe!!
Sophie William That is so nice that you are going to make this for your sister. This is definitely comfort food so she will love it if she is sick. Thank you for watching :)
I just made it few mins ago, it is the most Delicious thing i have ever try and made, thank u so much for the recipe ❤️😩 keep going 😍
Zahra HUR Delighted to hear that! :)
What a perfectly sweet summer treat!
***** Glad you like it! One of my favorite pies by far.
I just want to hold you Gemma, This is my best ever fav desert, always has been and always will be.
Mine too, and lovely for this time of year too :)
I love your ring on your right hand the one with the heart and love love your cooking fast well explaine.
Ah! thank you Carmen, it is good to have the love! :)
Dear Gemma , I'm so happy, so excited to see your reply. Love your tutorials, easy, really can make it at home.
Vicky Ma Thanks so much Vicky, I really appreciate you watching my videos and that you find them helpful too :)
Yeah! Your videos really helpful. Could you please film Cream Puff tutorial?
Vicky Ma Here you go bit.ly/1oSLBlR This is my best recipe for cream puffs.
Gemma, love your blouse!! And great tip to cut off the edges after baking. Can I do that to all pies and tarts?
SimplyBakings Thanks so much Lainey, I was hoping someone would notice my new top :). Absolutely you can do it to all tarts. Just make sure you do it when it comes out of the oven. If it is cold it is hard to do. :)
Gemma Stafford awesome, thank you!!
Gemma you are the best.
I love pie omg I am really making this for friends when they come over and I love All you video s
Hafsah Abdussalam Thanks so much, delighted you like my videos. Good luck with this pie, your friends will love it :)
These have to be delicious.....well done
Just beautiful! And I love the tip for freezing your pie crusts. I've never heard that before and its brilliant and so simple. No fussing, love it! Thanks for another really enjoyable video, Gemma. Are you on Instagram? Do any of your viewers share pictures of their recipes with you?
Bliss Fancy Isn't that a great tip! no fuss is right. Glad you like it video, I'm happy with how it turned out :). I am on instagram, my a/c is instagram.com/gemmastaff. My social media links are below the video also. Viewers share photos there and on Facebook. I am delighted to receive them so if you have any I would love to see them :).
the best pie i have ever made!!! thanks
That is so good to hear, thank you for letting me know :)
love it!
Go for it! Here’s the recipe www.biggerbolderbaking.com/lemon-meringue-pie/
Hey Gemma, you're A GEM! I had made your lemon meringue pie (it took me a lot of time since I'm amateur, and a kid who fears the fire) and when I took it out of my non-temp. controlled oven, my pastry broke and so did I, because my lemon curd came oozing out. Frustrated, I started crying. Then my mom suggested I should put it in the oven for a bit more time so I glued up my pastry with hope and baked it for another 15 minutes, and boy did it turn out FANTASTIC! My meringue had a kinda broken top, so it didn't look pretty but omg IT TASTES SO GOOD. We're Indian so we don't really have much knowledge about meringues, shortcrusts and stuff, since we have a totally different type of dessert method. My mom was SO in love with the meringue! She literally left all that lemon-y gorgeous pastry and curd for me and just dug into the meringue (note: my "meringue" wasn't exactly meringue, because I was whipping it up using a whisk for hours but it only reached an extremely thick, pale texture, no peaks though). I just wanna thank you Gem.
Well, that was an adventure, and a little story to go with it! you can be a writer, and a cook too! I am happy you enjoyed this recipe :) Tip: a tiny pinch of salt helps the egg whites to whip up!
Thanks another easy recipe
I will try this on my nxt holiday
Can't wait for your results! Happy baking! www.biggerbolderbaking.com/lemon-meringue-pie/
Thank you so much!!! I made them into small tarts and my family loves it :)
Those pies are soo cute! My grandma would love them!:) I love your accent!
Your pie looks amazing ! Maybe i'm going to do your recipe today !!!! 🙌
Right on Diego Flores , glad you like it. Great minds think alike :)
Omg looks sooo yummy 😍😍😋😋
meema ali Thanks so much, glad you like it :)
I need to try these they look so good
I want to make this without white sugar. If I use maple syrup and reduce some of the liquid in the lemon curd, will it work? I know the solids make a difference......I'm thinking of using date paste or coconut sugar in the pastry crust but do you think the date paste will work? Thanks for sharing this lovely recipe Gemma!
Hi Michelle, you are clearly thinking about this. Coconut sugar will work in the pastry, though you can make this pastry sugar free too!. Confectioners sugar is a fine thing, and blitzing the coconut sugar will do this. This is what makes the pastry tender, though it is not essential to this. The egg yolk also makes this pastry really tender, so you can try it, with the sugar, and without. The curd will take the coconut sugar too, and as this is not so much a 'bulk' ingredient in this recipe you could also use Monk sugar/Stevia/Agave. I hope this is of help ;)
I tried it again! It's amazing!
My favourite dessert to make for others is lemon meringe pie! I'll have to try this version and see what everyone thinks about it!
Usually not a fan of lemon but this looks really yummy!!
Ann Healey Thanks Ann, Lemon Meringue pie is one of my favorite pies. Its the combo of everything I love.
I made it today
It was yummmmmmmmmmmmyyyyy 😍❤💕
Nomnomnom, i am very hungry now. Hi Gemma Stafford can you plz make a pumpkin pie recipe with a special sauce served to eat!!!!!😊😘😍❤️
Gamer Mikee Sounds Great Mikee, and it is almost fall so perfect timing. I know your Birthday might have come already but I did your request this week. It is Thursdays recipe. I hope you like it. Thanks for all the great suggestions, Gemma.
Ooooooh! Yummy! You are an amazing Gemma!
Daisy Dobson Thanks so much Daisy. that's lovely of you to say :)
Thank you Gemma Stafford for the tub and scoop. It has arrived safely and I will be making s'mores ice cream soon ;) thank you
Nadz Ibz That is awesome! I am delighted it arrived safe and sound. I want to buy myself one now that I saw how nice they are. Happy baking, can't wait to see your ice cream :)
I'm going to post a picture of the ice-cream on my second Instagram, DIY_IDEA_MASTER. Thanks for the tissue paper XD I'm going to use it for the presentation some how ;D XoxoX
Hugs and kisses from London
P.s please to check out the photo. I will tag you in it so you can see xox
Gemma Stafford
looking forward to it :)
;D
OMG I tried making icing sugar like Gemma and it worked. Thank you ever so much for the hint and keep amazing us:)
I just did it and it turned out awesome! Thanks! :)
Gisela Albornoz Thanks so much for trying it Gisela, really glad you like this video!!! :)
Gemma Stafford Yes! Loved it. You just got a new subs :)
Gisela Albornoz Welcome and looking forward to hearing from you more! :)
Thanks Gemma :) I can't wait to try this foolproof recipe.
Vicky Ma Thanks Vicky :), I just love this pie with all the layers of texture.
Would I be able to make one, large pie out of this recipe? Wondering because that didn't look like a lot of lemon curd. Either way I cannot wait to try out this recipe! You have such amazing recipes and informative videos! xx
sarah kabobs Oh absolutely make 1 big pie, this recipe will equal one pie. Really glad you like it, I love this lemon curd recipe :)
Hey Gemma, thanks so much for this amazing recipe! As a lemon lover, I had to try it right away!
It seems to have turned out great, but my lemon curd got a bit too sour 😅 so in the end I added some confectioner's sugar, hope that ok!
Also, I am wondering why should the meringue be made in a non-plastic bowl? Unfortunately, I had to work in a plastic bowl and it took me like 15 minutes or more to make it firm enough, since my mixer is super old.
P.S. You are a true inspiration for me and I imagine for many other bold-bakers. :)
Yes, curd is sour! so make it to your own taste. Egg whites whip up best in a copper bowl, there is a chemical reaction. Other than that there is little difference. A touch of an acid ingredient, such as cream of tartar allows the egg whites to whip up firm, a rub of lemon around the bowl has the same effect, and a pinch of salt helps too. I hope this is of help! :)
Gemma Stafford Thanks you so much! Next time I will try it this way (cause there will totally be a next time haha). We tried the pie today and it's beyond delicious. 😋
Thanks again, have a nice day! :)
These look so yummy 👌😱
Gaby cx Thanks so much Gaby, really glad you like this video
Great recipe - Thanks....
But! I still cant get over the fact you have and celebrate a "National Lemon Meringue Pie Day"!! That's so cute :) lol
That looks soooooo tasty😋
Thanks so much Bridget Bowie
Liked your shortcrust pastry recipe. How can we put clingwrap with rice in oven? Pls. explain. Thank you.
NO. Clip wrap will melt and cause danger.
LOVE THIS VIDEO!!!! For your next video you should make chocolate mint cake or chocolate mint brownies!
Sadie Habmblin I will add it to my list. Thanks for the request :)
Very nice tips & tricks! Thank you :D
Gemma, can you make chocolate bowls filled with ice cream? These are great for the summer. Your a miracle worker if you can make this happen!
amber anderson Hi Amber, Thanks for your suggestion. I added it to my list. I try to get to as many as I can :). Thanks for watching and keep the suggestions coming :)
Hi Gemma, I made this pie for a summer party we had with my family this weekend . And it was amazing ! But little bit too acid, and the lemon sauce wasn't as thick as it should be :-(
But still it was really nice ! Also I made your creme - brûle !
So my family liked it so much , that they decided to make one more summer party . And they asked me to make some deserts. What would you suggest to make ? It should be something light , cause it's summer , but not icecream , cause I won't be able to bring it cold to the place where we'll be having a party
Hii, I’m a really big fan of you, I want to try making a French styled Lemon tart with baked lemon curd. If so, should I bake the tart before baking the curd together, or should I bake the curd with tart shell all at once?
You can follow the procedure of my recipe. Pre-bake the tart shell. Then assemble the pre-baked shell and curd then bake again :) www.biggerbolderbaking.com/lemon-meringue-pie/
I can't wait to make this
Sherry Tran A viewer just sent me a picture of his pie he made after watching! Isn't that crazy! Good luck with yours Sherry :)
Thanks
Gemma, I love this recipe I tried it its amazing. if I wanted to make a strawberry curd could u please tell me how with the ingredients?
Hi there, this is so doable, especially with fresh, tart strawberries, you need to puree the fruit first, i would also strain out the seeds. check this recipe out (www.bakedbyrachel.com/strawberry-curd/) it is not mine, but it is good, and will work for you :)
Thank you so much, you're an amazing baker and a lovely person
I tried this...and it was so DELICIOUS OMG not one person in my house got anything..not even a piece of crust
Petel Williams Hilarious! Ha, I like your style. That'll teach them to move faster next time. :)
Gemma Stafford lol you know it, and just to spice things up, I ate it very slowly and made SURE that every last person was watching cheat days are the best
lol, Petel Williams I have cheat day too, but I call them weekdays :)
Love your tips regarding the pie crust.. I´m definitely going to try freezing mine 1st next time before baking :-) xoxo
Johlene Orton Isn't it a good one. no mess in around. And then just shave off the rough bits. :)
I love your pie crust. I was wondering how much this made did it make enough for a regular pie pan? Or just a small one?
jasmin wilson Thank you! The recipe will make a full pie. I just made small ones for the episode. I hope you enjoy!
Hi Gemma can this pie recipe be used for a 9.5 tart pan or do I need to increase the pie dough recipe
Hi, Debbie-Ann! See INGREDIENT list: Yields 1 large pie or 4 small pies. Hence, you can make this in a standard 9.5 inch pie dish!
Hope you get on well and enjoy!
@@biggerbolderbaking hi Gemma most appreciated u are always quick with your response I love that .
For the pastry could we make it the night before? As always AMAZING video this looks DELICIOUS!!!!
Beyza B Absolutely you can make it ahead. even two days if you want and keep it frozen until you need it then pop in the oven. Thanks so much for watching, glad you liked this recipe, I was really happy with how it turned out. :)
Hi gemma
I love ur vids and you seem to make everythng so easy. Wntd to request you to make soft white cake plz as i cnt find the perfct recipie. Dnt want yellow cake or victoria sponge. Thankyou
salma saeed Thanks so much for watching my videos, delighted you find them easy :). I would be happy to make soft white cake but could you just tell me a little more what it is like. I know the others cakes, just not sure what white cake is? Thanks
salma saeed I just googled it, it looks good. Definitely eggs and lighter then yellow cake. I have added it to my list and hope to get to it soon. :)Thanks for the suggestion.
Love this pie so so much! The best pie ever! :)
Demetra Sitnic Thank you so much, really glad you liked it :)
These look amazing Gemma!!! I want to try them. If I were to make one large pie, what size tart tin should I use and for how long should I bake it?
Katie Flanagan Great Katie, a large pie would be 12-18 inches and you should have enough pastry and filling. Also baking will be the same time, maybe a minute or 2 more but not much. let me know if you have any other questions. Good Luck!!!
Haha amazing my ice cream flavour will go great with this
I know, I kept extra curd and meringue aside and I am going to make it. Hopefully over the weekend :). The tub will be with you soon. When you get it make sure to make lots of great ice cream.
Don't worry I will ;D lol and when you make the sandwich cookies can you record it so that you can upload it to youtube or send it to me as I would really love to see how the sandwich cookie looks ;D
XoxoxoxoxoxoxX Gemma Stafford
I'll see what I can do :) Nadz Ibz
Thank you Gemma Stafford
Hi Gemma, i tried this recipe today it was a delight, thank you so much... have one question though, it was a little too sweet for me, how can i lower the sugar in the recipe? im afraid to change things on my own... love your channel
Yes you can, but the sugar is an important too, it is what stabilizes the meringue :)
Oooh ur so sweet for replying.. ok great. Cab I lessen the sugar in the curd maybe?
Simply beautiful Gemma. If I made these tartlets and wanted to use your pumpkin maple pie filling . Can you guide me through it please.
Hi Debbie. You simply swap the filling with pumpkin maple pie filling, and proceed as the recipe goes here www.biggerbolderbaking.com/lemon-meringue-pie/
Thank you Gemma. After the tartlets are bake how long should I bake it with the filling and at what temperature do u suggest.
Hey Gemma, is the crust large enough to fit a regular pie dish and is the curd enough enough to fill it?
Hi this came out so well. How can reduce the sweetness of the recipe,
Hi Gemma, I enjoy watching you bake and look to try some soon, in the meantime, can you make a lemon icebox pie?
Thanks
sure, i will put it on my list :)
Hi Gemma, is it okay if i use brown sugar instead of icing sugar for the pie crust?Thanks for answering😊
+Denise Sim Sure, let me know how it turns out :)
Do you think you could make some sort of warm skillet cookie? Thank you!
Jackie Koser Thats a great request. I was going to make one a few weeks back but it got bumped for something else. I added it to my list again and hope to get to it soon :). Thanks for watching.
Thanks for this super recipe!! Can I keep the pastry base a noght in the freezer?
a night....
Yes, you can do that.
Bigger Bolder Baking thanks! And should I have the oven on Fan ?
Perfect !
Thanks Rasa Dabravolskiene for watching :)
i made this with pineapple and a pinch of cinnamon, and it's yummy! but my meringue took half an hour until it was slightly brown. was my oven not hot enough? and is it supposed to be gooey, unlike regular meringue?
That is a little too long to set the meringue! I would usually do this under the grill/broiler in a few minutes. It is supposed to be gooey, it will not set, just cook gently and in a soft mound. Happy 2017 to you and your family :)
oohh i might try this with mango curds inside instead- it looks delicious :-)
het226 yeah mango would work too. I'm going to try rhubarb soon too. Thanks for watching. :)
This is he recipe I always use now😃:)
Hi Gemma , is this merengue on top soft inside and crispy on the outside ?
Инга Маслий Yes, it is. It has a lovely texture and taste. I hope you make some.
Do I have to decrease baking time if I make smaller tarts?
Yes, it will most likely bake at a shorter time.
Please make Popsicles! Multi flavours will be great and awesome!
I am in love with your videos and ideas!!
That looks so good! You should make chocolate cream pie! That would be super yummy! Chocolate cream pie is my favorite :)
DisneyMudkip Thank you so much for watching, I will add your request to my list :)
Hello Gemma I would ike to make this recipe but lemon sizes are very different. Do you know how much lemon juice in mld or grams you use for this recipe???? Thanks
Have you done a savoury pie crust yet? I would like to make my own, but cannot seem to find a recipe I like.
Mmm! interesting! I will add this to my list, thank you Marlene :)
Can u make crème brulee its my favorite and my bday is coming up! Thanks I love your account.
Thanks for the suggestion Sarah Assad , creme brûlée is my dads ultimate favorite dessert so i have a lot of practice with it. I added it to my list. I hope to get to it. I'll let you know when I do :).
I don't understand how much lemon juice I have to use for the curd... It looks really delicious ☺️☺️
So yummy
Teresa Palacios thanks Teresa for watching :)
Hello!! I just came across your channel and I feel in love! I also adore your metal cupcake measuring tools. I was just wondering where you got them? I would love to get some for myself.
Taryn Gillard Thanks so much for watching my videos, welcome to my channel :). Those metal spoons are really sweet. They were a present form my mother in law. She got them at ACE hardware. Are you in the States? I think they are nation wide. :)
Thank you so much. I do live in the states and we do have a ACE hardware here. So I am going to go there right after I get out of work. Thank you again
good luck. Hopefully you find them. :)
Hi Gemma, can you make a recipe on how to make Chocolate Chip Cookies 😊
Isay Pineda Absolutely I can, and I really have an awesome recipe for it. Not sure when it's coming but it will be soon :). Thanks for the suggestion and for watching.
Your Welcome.. and i'm looking forward on watching the recipe :)
I made it and it turned out AMAZING! the only bad thing is that I had a lot of meringue mixture left over.
Thanks for your feedback. I'm glad you liked it :)
Luv ur videos
+Dana Rivera Thanks Dana! I really appreciate it :)
do you have to use icing sugar, can you use granulated white?
Sandra Chege That should work fine too :)
Gemma Stafford thank you
Absolutely love this Gemma ! Planning on making it tmrw :D just two questions though. For eggs in the lemon curd does it mean one whole egg and three egg yolks from an egg? Also is there a substitute for having the butter paper ? I don't have one but I don't want a skin forming on it when it's in the fridge. Thanks (: xx
Could you do some single serve/microwave desserts please? I have been OBSESSED and I'm always on the look out for new recipes! :)
Great idea Oliiiviiia , I will be doing something really soon like this. Thanks for watching :)
Oliiiviiia Thanks for your request on my channel for microwave cake, video is up bit.ly/gemmas1minutecakes, hope you like it , Gemma :)
Beautiful and delicious.....Can this be made in a pie dish Gemma?
Yes, you can make this in a pie dish, Aishwarya.
I decided to make this (as well as your carrot cake, which I've made a million times soooooo good) for a dinner party but don't have a food processor, i know you can use your hands, could you also use an electric hand whisk? thanks! x
Would I be able to make this on a bigger scale like in a pie crust instead of the tart crust?
Awesomeness Central This recipe will make a 9-10inch pie crust with maybe a tiny bit left over. If you need more double it. And if you have too much then freeze it for the future :)
Could I use maple syrup (or honey/agave) instead of sugar for the lemon curd?
+Lorena Clarissa Da Silva Sure :)
love the video! can you make some type of blondie? those are my favorite :)
Taylor Mae the time you sent this I was literally eating a blondie, no joke. And it was gorgeous. I'll add it to my list, great idea :)
can you please make a video on 4 or 6 ways you can make a cookie texture different? like cakey cookie, fudgy cookie, crunchy cookie..etc.
SlayrSarah98 i second that! 🙋