This gracious lady is obviously classical trained in a culinary institute and maybe even an experienced instructor. Thank you for the ecelent demonstrations for those of us that didn't get to go for one reason or another. It doesn't get any better than this.
My father's favourite pie was lemon meringue pie, but I was unable to master a pastry to suit it. He would love this; so I will bake it in his honour on Father's Day. Thanks Stephanie.
I really want to try this recipe, my grandma used to make the best lemon pies. They were always piled high with meringue. My grandpa always used to make raisin pies. Very old school. I get my love of baking from them. And you make a lot of the same recipes. I enjoy your videos greatly. Thank you.
I am a girl from Saudi Arabia, and i follow your recipes and the result always a success, I thank you very much and from the deep of my heart, I hope to give more a healthy recipes
nooooo! ....it starts off all cool ...nex thing they aww upp in her beeswax trying to scandalize her name .................................they will turn on your sir!
I think we all want her continued success. However, I think she can remain authentic without associating with a corporate network. She already has this successful food channel here.
I love how you demonstrate your recipes...they are very clear and very helpful for a newbie like me! thanks a lot for sharing your recipes, Stephanie! will try this soon!- Gem
im watching all of ur vids starting................................................................................................................................................................................ now
i must be one of the last people in the world who still has a "double boiler" - they really are so handy. (for some reason, i thought your older lemon curd recipe called for only egg yolks, not whole eggs.) thanks for another great recipe, stephanie!
@22:26 : I can't stop watching this spatula. Please tell me that you licked it happily. I would have done that. Even the entire bowl. Right with my fingers in it. Damn Lemon curd is soooo good. I want a spoon of it.
I just have to say that I came across your website about 15 years ago, the first time I started baking. Tried many of your recipes ever since, learned many baking techniques from you, and were able to present dozens of cakes, cupcakes, pies, bread, and other baking goods to my friends and family on many occasions, all because of you. I can’t thank you enough for you and what your doing. Cheers and love from Indonesia ❤️
Can I make and refrigerate the lemon curd whilst my pastry is cooling? I'll need to refrigerate the lemon curd and meringue for 6 hours- is that okay? Thanks for sharing your recipes!
Stephanie try boyajian lemon oil in place of the zest (which gives it a strong lemon flavor) I swear to you that it taste heavenly!!! Give it a try & let us know...
What if I don't want the almond flavor in my crust? Do I just leave out the almond meal or substitute that much more plain flour? Can I use vanilla bean paste? Thanks
...I suspected Canadian when Stephanie gave metric as well as imperial measurements...and then I confirmed my suspicion with an internet search. As many posters have stated, Stephanie's manner is so calm and pleasant. I enjoyed the video as much as the great recipe! Lovely!
OMGoodness fabulous pie! My scale has been the best investment ever as weighting I think will become the measurement of choice in the future. Thanks for sharing this, see you next time.
Hello Dear Stephanie and joyofbaking! I love your recipes and very greatful for this! But there is one thing about this recipe, the pastry in particular. I follow the instructions as you say but in the end it is too dry and it is almost impossible to roll it out cuz it falls apart. Only adding another(4th large) yolk I somehow can roll it out but still with very big efforts. What is the reason? Thank you in advance! Always YOURS!
i once made this pie with the recipe from the joy of cooking. the end result was poor, the lemon had an awful metallic taste. any idea what might have went wrong? edited to write : thumbs up for another great video
+ContrastY Make sure to use stainless steel, not aluminum, when making the curd. If the recipe you used called for baking the pie, make sure your pan is not aluminum.
I tried this recipe, and it tasted great, but there were some problems. The main problem was that the filling definitely does *not* fill a 9" tart pan. I made one batch of the filling and it about half-filled my tart pan. So I made a second one. Same problem with the meringue. I used 4 eggs whites instead of 3, and still only had enough to cover the outer ~2" of the tart.
I used a tart ring that was just a little less than 9 inches. I liked the pastry to lemon filling ratio. Of course you can use more filling if you like. Or maybe use an 8 inch tart pan so you don’t have to adjust the recipe.
Made this lemon curd twice. It never set, it stayed very loose. I made the second one thinking I did something wrong but the second batch did the same thing. I used an instant read thermometer and a digital one. to get the right temp. I am sooo disappointed. This was to be a gift. I have tried many of your recipes with no problems. I am so 😔 sad.
I’ve made this lemon curd recipe a lot over the years and have never had that problem. Did you let it set up over night in the fridge as that should firm it up. You could try cooking it a little longer but you have to be careful as much higher and it tends to curdle. Another idea, is to add more butter to the lemon curd as the butter hardens in the refrigerator, which will in turn, firm up the lemon curd.
@@joyofbaking Yes, I let it set in the refrigerator over night. I cooked it to temp. Just not sure what happened but I am going to continue making it until it comes out right. All of your other 18 recipes I have tried were wonderful. Maybe I am just too sweet to be making a tart type dessert, lol. Thank you. Merry Christmas/Happy Holidays.❣️
i put the tart into refrigerator but next day (or maybe some hours later) meringue is like a foam! not creamy , not elastic...why ? when i bought one from a patisserie it was still very good some days later.
+alexxxm87 There are different types of meringue. A regular meringue is just egg whites beaten with sugar and then it is baked. For this recipe we are using a Swiss Meringue which is more stable. The egg whites are heated with the sugar and then its whipped (it doesn't need to be baked). There is other types of meringue that contain a sugar syrup which makes them even more stable. This type of meringue is often used by professionals.
Hi Stephanie!! I love your recipes! I have a question about the lemon curd on this recipe. I've recently made your traditional lemon curd recipe for filling a cake, and I noticed that in this recipe you use more butter than in the previous lemon curd recipe. Is that for a specific reason? Or can I use the other lemon curd recipe for making this tart? It's because I have some lemon curd in the fridge made with your previous recipe, and since you posted today this amazing recipe, I thought maybe I can use it to make this tart. Thank you so much! Have a nice day! :)
This is the most relaxing channel I subscribe to. You are like the Bob Ross of baking, so pleasant and calming to listen to.
agreed! I love her too!
I agree!
This gracious lady is obviously classical trained in a culinary institute and maybe even an experienced instructor. Thank you for the ecelent demonstrations for those of us that didn't get to go for one reason or another. It doesn't get any better than this.
My father's favourite pie was lemon meringue pie, but I was unable to master a pastry to suit it. He would love this; so I will bake it in his honour on Father's Day. Thanks Stephanie.
I really want to try this recipe, my grandma used to make the best lemon pies. They were always piled high with meringue. My grandpa always used to make raisin pies. Very old school. I get my love of baking from them. And you make a lot of the same recipes. I enjoy your videos greatly. Thank you.
STUNNING, and I'm sure it tastes even better, love lemon meringue pie.
Love any lemon dessert. Can't wait to make this! Thanks
OMG Steph that looks beautiful !!
Mmmmm lemon, what could go wrong? lol Has been my favorite dessert since I was a kid. Enjoyed this video very much!
I’m trying this today! I love Swiss meringue topping on everything!
Is there a recipe book in the near future? I would love to have one if you do😊
I am a girl from Saudi Arabia, and i follow your recipes and the result always a success, I thank you very much and from the deep of my heart, I hope to give more a healthy recipes
Seriously, someone get Stephanie a Food Network show.
nooooo! ....it starts off all cool ...nex thing they aww upp in her beeswax trying to scandalize her name
.................................they will turn on your sir!
I think we all want her continued success. However, I think she can remain authentic without associating with a corporate network. She already has this successful food channel here.
Tried this recipe! My family and friends love it. Thanks for sharing! :)
So that's what you do with leftover pastry. Make another tart "next time". Or in my case, next day..
I cannot last a day without lemon tart!
Looks really good :)
I love how you demonstrate your recipes...they are very clear and very helpful for a newbie like me! thanks a lot for sharing your recipes, Stephanie! will try this soon!- Gem
Une grande tarte citron, yummy yummy ;)
I like the way she tells everything.everything become so simple when she tells.
I love this cake and youuu this is my favourite yt channel!
i dont know why i cant make it into a dough it still become a powder
Nathaniel Try adding more butter
Hi Joy~ Thanks for great video! Today's video is quite long😶😶 I want to try all of your bakings..! It was so fun when your dog barks🐶🐶
Lemon meringue is my favorite!
im watching all of ur vids starting................................................................................................................................................................................ now
Love love ❤
i must be one of the last people in the world who still has a "double boiler" - they really are so handy.
(for some reason, i thought your older lemon curd recipe called for only egg yolks, not
whole eggs.)
thanks for another great recipe, stephanie!
@22:26 : I can't stop watching this spatula. Please tell me that you licked it happily. I would have done that. Even the entire bowl. Right with my fingers in it. Damn Lemon curd is soooo good. I want a spoon of it.
I just have to say that I came across your website about 15 years ago, the first time I started baking. Tried many of your recipes ever since, learned many baking techniques from you, and were able to present dozens of cakes, cupcakes, pies, bread, and other baking goods to my friends and family on many occasions, all because of you. I can’t thank you enough for you and what your doing. Cheers and love from Indonesia ❤️
dear i like the way u describe everything....ur recipies were super amazing n v v v easy👍 thanks for sharing ur new ideas wid us ☺
Hi Stephanie!
I love your recipes. I just love watching your videos.
Lemon merinque is my favorite! Thank you !Maria
Ipreference..butter..brookfield.issweetandsoft
thank you. i copy steps by stels of your baking and it turns out the same as yours! thank you! God bless! keep inpiring people! x
Can you please share your recipe of plum cake ( without alcohol ) ❤️
This was a total hit today, loving the swiss meringue, first time making it :) thanks Stephanie... Love all your videos
I really like the color of your kitchen! So fresh and it goes with lemon so well! :)
What if I don't have a pie pan, can I make it in a 9inch cake tin?? Will it come off easily after baking?
Can I make and refrigerate the lemon curd whilst my pastry is cooling? I'll need to refrigerate the lemon curd and meringue for 6 hours- is that okay? Thanks for sharing your recipes!
I just love watching your videos :3 The tart looks gorgeous!
Stephanie try boyajian lemon oil in place of the zest (which gives it a strong lemon flavor) I swear to you that it taste heavenly!!! Give it a try & let us know...
Oh that looks absolutely delicious, I love that tart you made. So good
fabulous recipe a must try in lemon season thank you so much
i like what you do thanks
What if I don't want the almond flavor in my crust? Do I just leave out the almond meal or substitute that much more plain flour? Can I use vanilla bean paste? Thanks
+Bigmaude31 Yes, you can substitute all purpose (plain) flour for the almond meal. And you can use vanilla bean paste.
10:11 " NOOO....not the shrinkage"
My pie and lemon filling always come out perfect cuz of ur recipes.
But when I cut a slice out, it all drools out of the pie in to a big mess :(
this looks so good, i just made the lemon curd and it smells amazing :)
I have a quick question, in a long car ride what's the best way to transport a cake to keep it fresh and decoration not damaged? thank you
the dog really hates shrinking dough..lol
...I suspected Canadian when Stephanie gave metric as well as imperial measurements...and then I confirmed my suspicion with an internet search. As many posters have stated, Stephanie's manner is so calm and pleasant. I enjoyed the video as much as the great recipe! Lovely!
Hi Stephanie! May I ask how is the consistency of the curd affected when using whole eggs or just yolks?
wow, this is one of my favourite desserts!
I did it last night.. it's so good to sweet for me but I'll try it with less sugar next time... thank you
looks yummy😍....gonna see how to make now😉
do you have a tutorial of making a moist chocolate cake? btw. i love your vids. God bless
Stephanie, great recipe as always. You were having way to much fun with the torch!
thanks
What if we use rice to weight it of and what you do with that brown rice?is it cook it normally as other rice?
+jasson ong I keep the rice (or beans) in a container and only use it for pie weights.
Happy 400th Joy & Rick!!!!
Wow! It looks sooooo good! Thanks for sharing!
This woman is so detailed. Diva!
I'm the 2nd comment 🙌 first time 😂
OMGoodness fabulous pie!
My scale has been the best investment ever as weighting I think will become the measurement of choice in the future. Thanks for sharing this, see you next time.
Hello Dear Stephanie and joyofbaking! I love your recipes and very greatful for this! But there is one thing about this recipe, the pastry in particular. I follow the instructions as you say but in the end it is too dry and it is almost impossible to roll it out cuz it falls apart. Only adding another(4th large) yolk I somehow can roll it out but still with very big efforts. What is the reason? Thank you in advance! Always YOURS!
Konstantin Suvorov I added more butter and it worked
The video is 33 minutes long and you guys be like cool video and all 😂
I like her long, accurate, detailed and explanatory videos. 💎
can i bake leftover meringue to cookies?
i once made this pie with the recipe from the joy of cooking.
the end result was poor, the lemon had an awful metallic taste.
any idea what might have went wrong?
edited to write : thumbs up for another great video
+ContrastY Make sure to use stainless steel, not aluminum, when making the curd. If the recipe you used called for baking the pie, make sure your pan is not aluminum.
delish!! 😄 💕 👍
Can I skip the butter when preparing the lemon custard? If not, what should I use instead
+You could but the custard would not be as rich and creamy.Marwa Hassan
300 likes-3 dislikes
hmm....ratios
the dog scared the crap outta me
Die Schwalbchen super!!!
You could've just used a bowl instead of the parchment paper at the begining (when you were sifting the dry ingredients)
Using parchment paper makes it easier to transfer to the mixing bowl
True.... But I prefer to use a bowl..... whatever
damn that looks delicious!!
I tried this recipe, and it tasted great, but there were some problems. The main problem was that the filling definitely does *not* fill a 9" tart pan. I made one batch of the filling and it about half-filled my tart pan. So I made a second one. Same problem with the meringue. I used 4 eggs whites instead of 3, and still only had enough to cover the outer ~2" of the tart.
I used a tart ring that was just a little less than 9 inches. I liked the pastry to lemon filling ratio. Of course you can use more filling if you like. Or maybe use an 8 inch tart pan so you don’t have to adjust the recipe.
Bree Van de Kamp is real ! ^^
that whole vid done
I love the tart, can't wait to try it. What brand is the hot plate is that you use. +Joy of Baking
+MsTasha_J It is a Caso induction burner.
Thank you +Joy of Baking
Looks wonderful. Going to try making it. Thanks
Made this lemon curd twice. It never set, it stayed very loose. I made the second one thinking I did something wrong but the second batch did the same thing. I used an instant read thermometer and a digital one. to get the right temp. I am sooo disappointed. This was to be a gift. I have tried many of your recipes with no problems. I am so 😔 sad.
I’ve made this lemon curd recipe a lot over the years and have never had that problem. Did you let it set up over night in the fridge as that should firm it up. You could try cooking it a little longer but you have to be careful as much higher and it tends to curdle. Another idea, is to add more butter to the lemon curd as the butter hardens in the refrigerator, which will in turn, firm up the lemon curd.
@@joyofbaking Yes, I let it set in the refrigerator over night. I cooked it to temp. Just not sure what happened but I am going to continue making it until it comes out right. All of your other 18 recipes I have tried were wonderful. Maybe I am just too sweet to be making a tart type dessert, lol.
Thank you. Merry Christmas/Happy Holidays.❣️
Offs s b.
What can i do differently is we have a nut allergy?
+Nui Nui You could use any equal amount of all purpose flour for the almond flour.
Great thanks!
Is it okay if I leave out the almond flour if I'm allergic?
+PopPop .Hamster Yes, you can replace the almond flour with an equal amount of all purpose flour.
Joy of Baking thanks so much!
i put the tart into refrigerator but next day (or maybe some hours later) meringue is like a foam! not creamy , not elastic...why ? when i bought one from a patisserie it was still very good some days later.
+alexxxm87 There are different types of meringue. A regular meringue is just egg whites beaten with sugar and then it is baked. For this recipe we are using a Swiss Meringue which is more stable. The egg whites are heated with the sugar and then its whipped (it doesn't need to be baked). There is other types of meringue that contain a sugar syrup which makes them even more stable. This type of meringue is often used by professionals.
+Joy of Baking THANK YOU , that was very usefull !!!!
*the meringue with syrup is the Italian Meringue ?
Hi Stephanie!! I love your recipes! I have a question about the lemon curd on this recipe. I've recently made your traditional lemon curd recipe for filling a cake, and I noticed that in this recipe you use more butter than in the previous lemon curd recipe. Is that for a specific reason? Or can I use the other lemon curd recipe for making this tart? It's because I have some lemon curd in the fridge made with your previous recipe, and since you posted today this amazing recipe, I thought maybe I can use it to make this tart. Thank you so much! Have a nice day! :)
+nenbutterfly85 Yes, you could use the other lemon curd recipe. I wanted the curd to be a little more rich and creamy so I added a little more butter.