the best LEMON MERINGUE PIE with Chef Frank
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- Опубликовано: 21 апр 2021
- I love lemon meringue pie. My version is different from the classic. The Nilla wafer crust is hands down better than a pastry crust. Italian meringue is more stable & much more delicious than a regular one. Give it a try.
Film, Editing & Production:Karen & Frank Proto
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Crust
2 cups/200 g Nilla wafers, pulverized
2 1/2 tbsp/37.5 g sugar
6 tbsp/85 g butter, melted
Filling
1/3 cup + 2 tbsp/55 g cornstarch
1 1/3 cup/171 g sugar
1 1/2 cup/354 ml water
zest of 1 lemon
1/2 cup/118 ml lemon juice
4 egg yolks
5 tbsp/71 g butter, unsalted
pinch of salt
Italian meringue
4 egg whites
1/2 tsp/2.84 g cream of tartar
1 cup/200 g sugar
1/2 cup/118 g water 
Кино
I can't imagine not liking pie.
FeelsBadMan
I don't like pie either
For someone who isn’t a baker, you just baked a beautiful lemon meringue pie!
Thank you
No one in your family likes pie?!?!? Send me half of that yumminess, Frank! Mix the crust right in the pie dish and there's one less bowl to wash. Also, while eggs whip best at room temp they separate more easily when cold. You're fun to watch. 😘
I have been making Lemon Meringue Pie for about 24 years. I have never eaten it, I don't like lemon dessert, it is purely an act of love for the family. It's my husband, dad's, and kids favorites. My grandmother taught me how to make it and I still hear her instructions in my head when I make it. ( she just passed last month). So I bake this completely by look and feel.
Things I have learned:
Measure and lay out every ingredient before you start, even the salt.
Pie crust (I do traditional butter crust, blind bake) and filling should be warm and similar temperature. (Gma said if they are different temps that's why it can be watery or runny)
While I make the filling I set my Kitchen Aid up at the same time with my Meringue.
I double the Meringue reciepe for a higher pie, learned from working in a restaurant from the pastry chef.
When you put the Meringue on, try on to squish it down too much and you want to seal the Meringue all the way to the edge of the crust.
I have made this for all major family holidays, birthdays and special occasions. I have also tried, in vein, to get out of making it. Buying from expensive bakeries, making different desserts, etc. And the family still prefers and requests this pie. Both of my kids each made one this year at Christmas. So now maybe the torch will be past.
Your reciepe is nearly identical to the one I have been using, minus the torch and the cookie crust. Loving your content.
Chef Frank uploads his videos at exactly the right time.
I know right? I want to try it this wekeend...
This makes me feel like I'm a kid again with my dad teaching me how to cook. He's getting older and has macular degeneration so he can't see the best anymore. We used to cook and bake together all of the time and it's been really hard since he can't really see measurements or read recipes. Watching your videos makes me feel so nostalgic and like I'm back there with him. Thank you Chef Frank
Finally! A chef that uses a flat surface to crack eggs! I hate watching professionals cracking eggs on the edge of a bowl/counter.
Yeah, no joke its very important. A friend of mine got very sick after eating a free-range egg which had traces of poo on the shell
cope
Lemon meringue is incredible
I’m happy to come and share that pie with you Chef!
Any time
Mom always told me to mix the corn starch with some water before adding it to the pan. She probably thinks Frank is a savage. Anyway, Great recipe, keep up the great work!!
This is if it is being added to an already hot pan/sauce :)
I have a cooking channel and I hope when I get older I’m as good as you because the food looks awesome WHAT A CHEF!
Maybe you can take his class one day! He teaches at a culinary school :D
Lemon Meringue is also my favorite! I've always wanted my mum to show me how to do this, but now Uncle Chef Frank has! Thank you! :D
Great video Frank! My first job was in pie bakery and I have so many memories and thankfully retained some baking skills!
I would want to eat all the pies if I works in a bakery. What was your favorite one they made?
@@ProtoCookswithChefFrank lakeside berry: blackberry, raspberry, strawberry, and apple. With a crunchy top!
The blowtorch is mandatory for crème brûlée too.
I use this method for my meringue pies, but I usually swap out the lemons for limes (I just prefer lime) and use either crumbled speculoos (biscoff) cookies or make a shortbread/breton sable crust. I've also in the past boiled some mint leaves and rum into my sugar syrup for the meringue, it gives it a bit of a mojito flavor.
All of it sounds great. I didn’t even think of a sable Breton.
I love lemon meringue pie!!!
I’ll make it for you sometime
I have that blowtorch- I love it! I mainly use it when I make creme brulee.
It looks appealing but there are so many controversial things in the bakery :)
I just want to share my thoughts.
Firstly, I love the idea to make Italian meringue. It doesn’t deflate that fast like regular meringue. But it is more complex. If you cook regular meringue, you just want to make sure that a bowl is clean, add lemon tartar to egg whites and sugar later on.
Italian meringue is for advanced cooks. You have to make sure that you cook sugar to the right stage (soft ball, hard, ball, etc). Otherwise you will burn it. Also, when you add cooked sugar to egg whites, you have to make sure that you do it right away. Because hot sugar will cook egg whites so it is vital to know how and when add that sugar. For regular meringue you just beat your egg whites (combine with air). That’s it.
Secondly, lemon filling you can cook easily without cornstarch. Egg yolk is an excellent thickener and the process would be the same like you cook hollandaise sauce (you have to strain lemon juice, add lemon zest and cook egg yolks till ribbon stage). The main difference is cooking on Bain Marie instead of a regular pot. You would get a lighter filling (cornstarch makes it heavier). The other ingredients remain the same.
Thirdly, the biggest concern with pies is the undercooked bottom. So if you use a raw dough, it is crucial to make sure that your bottom is cooked. That’s why blind baking is very useful.
But if you use a cooked crust like chef Frank did (he used cookies), then you can bake a whole pie which is already assembled. It is less time consuming and easier to make. VERY IMPORTANT! If you bake a whole pie, your filling has to be uncooked and cold.
That’s a different way and I think it is the easiest way how to make it.
Set up your crust but don’t put in the oven. The crust has be the same like in the chef Frank's recipe. Mix up all RAW ingredients (WITHOUT cornstarch) for your filling. It has to be COLD. Make sure that there are no lemon seeds in the juice. Pour your filling in the crust and baked it for 40-50 minutes or till the filling is set. Use a convention oven and if it is possible, switch to the bottom heat for the last 10 min.
I have made Italian meringue plenty of times. Just use a candy thermometer. That takes all the guesswork out of it.
I love pie!! I prefer it to cake. I actually have pie for my birthday with candles instead of cake. Peach pie with a sweet crust. The best!
Nobody in your house likes pie?! That means you get **ALL** the pie to yourself!!! 🎉🎉🎉💜💜💜🎉🎉🎉
You look as giddy as a child on Christmas morning PLAYING with your blow torch AND in anticipation of your first bite of Lemon Meringue! 💜LOVE💜 the unbridled enthusiasm, as well as the clear and simple instructions you give in each video, Chef!!!
💜💜💜 Keep 'em coming! 😘😘😘
Thanks. Funny thing is my wife loved this pie.
@@ProtoCookswithChefFrank Yeah, there's lots of stuff my husband didn't **used to** like, too!!! 🤣🤣🤣
This is one of my favorite desserts! 😍😍
I like to do a ginger snap crust for lemon meringue, it adds a nice contrast and changes it up a little ☺️ your pie looks beautiful, chef!
Great option!
i love pie and lemon and this is perfect recipe for me!!
My mom would always crush some hard lemondrops and sprinkle the filling before adding the merange.
I'm willing to stop my diet for this pie
Lemon Meringue is my favorite!! I've never tried it with italian meringue tho. Thanks for the inspiration Chef Frank!
Is my favorite pie as well, thanks for this Frank you make my day hopefully my pie comes out as good as yours.
I have fond memories of lemon meringue pie from my childhood in the '70s. Pavlova or "pav" as we call it down under was another favourite. Also corn starch is called cornflour in some parts of the world e.g. UK, Aus and NZ. Great work, Chef Frank.
THAT looks Yummy!!
Gorgeous! That would never ever last overnight - I’d have to “sample” it ! All of it!
You did great! Thanks for this amazing video!!
I love pie it's one of my favorite desserts you are a good chef keep up the good work 👍👍👍
Thanks
Damn it why does the internet send me wonderful stuff like this when I'm on a diet?!!!!
Moderation! It's okay to eat various things as long as you're not eating a ton more than you should.
@@PhotonBeast Agreed! The depressed mood and mental agony that can come from forcing yourself to avoid unhealthy food can be more damaging to your health than having a few cheat meals.
@@hacker010010101 Totally! Getting to a point where you feel good about how you're satisfying your nutrition and food goals means it's that much easier to make it a permanent healthy life change rather than it being a short term health binge or worse.
for real. hopefully frank can chef us up some salads some time.
I hear you. I have been intermittent fasting, low-carb, and no sugar, but I still enjoy watching Chef Frank’s content😊
Oh! Haven't had this in years! Its lovely.
It is such a great pie
I would never have thought of not baking a lemon meringue pie cause of the egg whites. Definitely gonna have to try this bad boy soon. Great vid
Me too. I always bake mine. I put my oven on 450 after it preheats I put the broiler on for a couple minutes then I put the pie in until golden brown.
@@frankthetank1369 yeah. Never thought to heat the eggs with sugar syrup. I'm making this next week.
@@StrydarXtheXGrim I think you can make meringue 3 different ways. I only make it 1 way just whisk egg whites with cream of tartar, sugar and vanilla extract.
I have found that doing the italian meringue instead of the "standard" french meringue where you don't heat the sugar ends up a lot less grainy and really tastes more like you're eating a melted marshmallow. I haven't tried the swiss version where you cook the whole thing on the stove while you whisk.
gorgeous pie! it looks very delicious
Thank you
Love this! 🙂
Brazil loves you!!!
America (Seattle area) loves Brazil, too.
🇺🇸 ⚘🙏❤🙏⚘ 🇧🇷
YUMMMMM. I love lemon meringue pie!!!
"Lemony-ness" I learned a new word!
There's a place on the north shore of Lake Superior (in MN) called Betties Pies. Not sure they still do this (I really hope they do, though) but they'll take ANY slice of the nearly 2 dozen pie varieties, toss it in a blender with a scoop of ice cream, and send you on your way with a *pie shake.* Yes, you can have a slice of pie that fits in your cup holder while you drive. YUM!
Sounds like a place I need to visit
Lemon meringue is one of my husband favorite pies.
Oh wow, that looks delicious!
Thanks
No mixer, here, so I'm looking forward to the arm workout.
Good luck
When you put airtight plastic wrap on top of the filling, you said it was to prevent a "crust" forming. I grew up calling that slight hardening a "skin" and equally wanted to prevent its forming.
Just found your channel!! You’re awesome!
Lemon meringue pie is the best pie!!
Woah that must be delicious
I made this recipe last night. I made 3 mistakes -
1. I didn’t let my filling cook long enough and when I added the lemon juice it thinned out too much
2. I didn’t whip my meringue enough
3. I forgot to check my torch for fuel
My pie still turned out delicious, it just wasn’t as pretty as Frank’s!
Thanks for trying it out. I’m sure it looked and tasted great.
It may have been sloppy looking but it was delicious! I will definitely make it again, I’ve already ordered butane😉!
Well, I guess it's lemon meringue pie for dinner.
No. Pie is for dessert. Cake is for dinner😁
hello, this is so good!
Thanks for the video Chef Frank! I would recommend checking out Raymond Blanc's lemon tart recipe - I like the filling a lot
Im doing this today
How does your family NOT like pie?!?!
The god himself.All hail Frank Proto.
Wait! Italian meringue is, essentially, divinity? Wow! I'm there!
Try to use a spoon instead of the spatula to give the merengue a cloudy look :)
I will try that next time
Oh man that looks DELICIOUS! If I were to use the granulated Splenda would it protect the egg yolk the same as sugar? I’m diabetic, so I need to cut the carbs where I can.
I have never used Splenda. Give it a shot.
Lovely pie! I really want to repeat the recipe) The main thing is not to burn everything at the end))
p/s/ or yes?
Is that knife you used to slice the pie one continuous piece of metal? It looks like the handle and the blade are just one piece.
I've never had success with the shell to shell method, every time I've tried the yolk catches on the edge and breaks. I have to either use my fingers or a big slotted spoon.
I always crack them whole into a bowl and use a cleaned out 20 oz soda bottle. Squeeze the bottle, set onto a yolk, release the squeeze and the yolk is now whole in the bottle.
@Apollo Serǝnus Hands are **definitely** the best kitchen tools--especially for separating eggs, if you're not as practiced as Chef Frank! 😎
I use my hands too. It's easier and you can't puncture the yolks with your skin
Now I want a lemon meringue pie! *sob*
I got some tips, I watched it once, I'm doing it a second time to see what I can catch for tips. I'll edit as I go.
First is to squeeze your lemons through a sieve, doesn't have to be as fine as a chinois, but at the end you can just pour the lemon curd straight into the dish.
Now the Lemon curd is perfection and truly traditional I can't find a flaw with it.
I skipped the video a bit to see if you'd put the pie in the oven which I don't approve, I like cooking the crust separately like you did, but you torched the meringue instead which I approve of. It looks a bit too dark though.
Another tip is to separate the eggs in a third bowl so that if you break a yolk or mess up, the yolk doesn't end up in the meringue.
I prefer apple pie, but this is good too.
I made this last night and something was wrong with the custard because it didn’t set at all. The crust and meringue turned out well, so my husband and I just eat it with a spoon out of a bowl 🤷♀️ My only complaint is that it was way too sweet. Might have to cut down on the sugar if I make it again.
Will you do egg fried rice next time, when you have time for it?
Foo-yo
Haiyaaa.
nobody else likes PIE in the house, frank you have my permission to invite me because i share your pain and can share that pie.
Same!
Do you wash your lemons before you zest them?
Yes
Chef, can I add limes instead of lemon to the curd? It's a bit difficult for me to find yellow lemons where I live. Thanks
Yes you can
@@ProtoCookswithChefFrank OMG you actually answered, thanks 😊 I'll try the lime curd then
I have a little lemon tree in my living room. I gotta try this. It looks delicious. But I don't have a torch. Could I just like broil it in the oven a little?
He says in the video you cab
*can
You can but you gotta watch it real closely otherwise the sugar in the meringue can burn and make it taste super bitter
You waited until your syrup reached softball stage. If you let the syrup reach hardball (or above) how will that affect the texture of the meringue?
It's not so much texture, it's a matter of accidentally cooking the whites. It's best to cook the sugar for the least amount of time possible otherwise it's way easier to cook the whites and ruin the meringue. If you're skilled enough to cook the sugar longer and incorporate it successfully, the texture should be the exact same
As a child, I loved the lemon filling, but wasn't keen on the meringue.
your pie looks most delicous.just lookin u get hungry. chef or pastry u great. 😁😇😎🤓🙏🏻👍🙋🏻🙋🏻🙋♂️ ✝️ 🎄 🙋🏻⛄☃️🎇😎🙏🏻🌆
I love lemon merengue pie but never bought it because it is no commun here... I would love to incorporate it in my baking repertoir... ah... does the green, small lemon works (I know them like Colima lemon) instead of the Eureka variety? The yellow one (Eureka) its like 3 or 4 or 7 times expensier than its green cousins... Y-Y and I can not find them that easy....
Lime? To use those, you should make something called a Key Lime Pie! Its very similar to this one but uses the limes (Colima lemon) instead of the big yellow ones!
@@talosheegNot limes, limes are bigger and bluer... another fruit... there is just another variety or lemon more commun here in Mexico, the Eureka lemon, the yellow one, is imported here we use other kind of lemon, like the ones used in tequila... but I will look into the lime pie, if is similar I would love to try... Thank you.
It sounds like it would be worth trying! You might need to adjust the sugar if the juice is more or less sour than the Eureka lemons, but it'll probably be delicious regardless. 🍋🍰🥰
@@lexica510 Thank you for the counsel!!! I did not knew Eureka lemon is sweeter than the ones I use, that indeed are sour. Thank you so much!!! :)
The 'colima lemon' is what the americans would call a 'key lime' so you should be able to make a key lime pie recipe :) i'd imagine they'd work for this recipe too, but like others said, you might need a few more fruits and maybe adjust the sugar a little to taste. ¡Buena suerte!
Frank, I do not like lemon meringue pie, but gave you a LIKE and a comment to show support.
Meyer Lemons. Must use Meyer Lemons. Accept no substitute. I have glass pie dishes but don’t use them. I haven’t used a glass pie since a friend had a glass pie plate explode in his oven, leaving behind an epic mess. I love using a brûlée torch. It appeals to my inner pyromaniac.
What's the difference between itialian meraign and other meraigns? Make a video of the difference between all of them?
a standard meringue is just a matter of beating the egg whites to incorporate air, with confectioner's sugar for sweetness. It's functionally the same but a standard meringue loses a lot of volume if it's not eaten right away, an italian meringue keeps its volume better (and makes it easier to slice the pie, from the looks of the video)
It's too bad you released this in April as opposed to pi day, 3/14.
nobody in your house likes pie?!?!?! 👀
I have to wonder how anyone claiming to like pie can waste a deep dish pie pan on a shallow filled pie. tsk tsk ;)
2:20 "We don't really need the extra salt here."
6:33 "You aways need a little salt, because salt is a flavor enhancer."
See? He put less salt before so he could use more later. Pro chef trick.
Your family doesn't like pie?!? What kind of monsters do you live with?????
Please make a sub reddit :)
No use of Star Wars utensils in the cooking process 1/10 do not like.
(Kidding, great work as usual!)
I did the tasting with it
@@ProtoCookswithChefFrank Yeah, I noticed ;) And it was tongue-in-cheek eheh, love your videos. :) Keep it up!
First mistake.. you used biscuits.
Second mistake, you called it a pie.
it's a cookie crust. It's very commonly used for pie
I have been making Lemon Meringue Pie for about 24 years. I have never eaten it, I don't like lemon dessert, it is purely an act of love for the family. It's my husband, dad's, and kids favorites. My grandmother taught me how to make it and I still hear her instructions in my head when I make it. ( she just passed last month). So I bake this completely by look and feel.
Things I have learned:
Measure and lay out every ingredient before you start, even the salt.
Pie crust (I do traditional butter crust, blind bake) and filling should be warm and similar temperature. (Gma said if they are different temps that's why it can be watery or runny)
While I make the filling I set my Kitchen Aid up at the same time with my Meringue.
I double the Meringue reciepe for a higher pie, learned from working in a restaurant from the pastry chef.
When you put the Meringue on, try on to squish it down too much and you want to seal the Meringue all the way to the edge of the crust.
I have made this for all major family holidays, birthdays and special occasions. I have also tried, in vein, to get out of making it. Buying from expensive bakeries, making different desserts, etc. And the family still prefers and requests this pie. Both of my kids each made one this year at Christmas. So now maybe the torch will be past.
Your reciepe is nearly identical to the one I have been using, minus the torch and the cookie crust. Loving your content.
Oh and as someone else said, I second, Meyer Lemons are much better.