Foolproof Lemon Meringue Pie - Kitchen Conundrums with Thomas Joseph

[@joshuarichards8065]

FINALLY! A Lemon Merringue Pie recipe that calls for at least a whole lemon, not that 2 Tbls weakness I always see.

[@jacktravers5049]

Nice way of explaining things, knowing why things are being done is so much more helpful than just being told what to do

[@mariadelosangelescampos5195]

I made this pie and it's the best lemon feeling recipe I have found. Having said that though, for the meringue I only used 3 egg whites, I think 8 is way too much for me. Thank you Thomas, with your technique the success is guaranteed!

[@ghadahakim5847]

I really love your technique your patience and detailed explanation

[@13dulcie]

I think we are all smart enough to know....you can put as much meringue or as little meringue as you want. It looks amazing!!! As for me...pile it on...I love it!!!

[@TJ_Mc]

Darn tootin'! Those complaining about the meringue are clearly not from the South.

[@shamrock4500]

yes, and now we know how to cut a pie, silly me always using a wooden spoon.

[@marcypainter2401]

I made this pie today for Mother's Day and it turned out as beautiful as yours, thank you

[@filomenacavallaro2797]

Very gorgeous Lemon meringue pie...mmhhh.😊 Bravo Thomas☺

[@TakKurtz]

absolutely beautiful

[@renejvaillancourt7279]

YOU'RE SUCH A PRO THOMAS; THANK YOU SO MUCH FOR THIS RECIPE.

[@maledicenttails]

Oh wow! This new recipe has actual lemons in it! Must try it out sometime.

[@dragonflytaniilai4110]

I love watching you cook! Thank you for always explaining every cooking procedure!🍰🍕🍔🍇🥑🌽🍠🧄🍻

[@irawati.gaultier]

Love the accent, slow, clear and easy to understand, love your recipe (I saw many recipes that I didn't like) Thank you for sharing. Will make it tomorrow. 👍👍👍 as I have all the ingredients. Merci beaucoup Chèf.

[@irfilo]

Wow I missed you! Haven’t been baking in awhile bec of work but just seeing you has helped me look forward to something such as baking this adorable and I am sure delicious pie. ❤

[@elsafischer3247]

I love this pie when I was in the USA eat it often thank you

[@belitega]

As always the best tips and recipes

[@marcuscicero9587]

nice work. a lot of new info on this pie. especially liked the overnight chilling of the filling and the torch baked meringue right before serving. thanks

[@allinonewithasha9995]

Wow it's really nice l love this recipe

[@bsimpson6204]

Fantastic! thanks for the tips, we'll be trying this recipe real soon!

[@brendaspamperedkitchen9878]

😄 Great video. Beautiful !

[@kimworkman2425]

you make it look easy. thanks

[@carlovilchy9934]

Thank you Thomas. Lovely.

[@robertdabbs2606]

Yes, he is!

[@susanmarino8026]

Thanks for reposting. Will try this recipe soon.

[@AussieAngeS]

That looks simply beautiful 😍😍😍

[@839091CPM]

Thomas, would you make a video teaching how to make many colors of natural food coloring and testing them in differents ingredients and textures? Thank you very much! Love your videos!!!

[@drakeface]

Claudia I've used matcha, beet powder and turmeric in royal icing on cookies before. I sieved them for good measure, and the taste wasn't really noticeable. 👍🏻

[@barbarasantos7663]

I can’t wait to make it!!!!!

[@rufusred44]

Looks delicious.

[@judycowling7069]

You are so easy to listen to

[@virginiaguz3630]

Spectacular! 😀

[@desleykakoulidisgallaway3382]

You’re an excellent teacher- I love explanations so we. Understand- the merengue was the best I’ve seen, like sculptured lace 👍😋

[@janemaku]

Thank you so much for sharing this, i just found the solution of my weeping meringue..Yaay! thank you, you are amazing!

[@MACTackleBox]

Holy Cow!! So helpful! Now I know what I've been doing wrong. (The entire meringue slid off my pie on the way to a picnic. 😕) This looks like it addresses all of the issues I've had before. 🙂 Thank you!

[@ruthtorphy2204]

MACTackleBox Me too. I added the topping on the filling hot and cold ,always slid off. Cant wait to try it his way 😬

[@TheAmazingHuman]

The meringue topper was ridiculous... just how I like it! Yum! 😋💕

[@WarriorAngels1]

I do have to admit ... i have never seen meringue that high ! Hi ! Hi ! Hi ! Keep those great receipes coming Thomas ! ...

[@lets.get.intoit.]

Never before have I heard this much talk of weeping in a cooking show

[@dougdiplacido2406]

I baked a lemon meringue pie over the weekend and trust me, it weeped. I have learned a lot from this video.

[@Boblocito]

I love weepy meringue! Those little beads of liquid gold. Yum.

[@julss912]

I loved this video, fully explained! Greetings ftom Monterrey, Mexico

[@robertdabbs2606]

There was a song from 1955 entitled, "It Happened In Old Monterey".

[@urhotnessbeau]

Very detailed

[@cristrivera]

That looks delicious👍🏻

[@marieyoung3390]

Wow. Can’t fathom why people have to be so rude and critical. Such great information about each step, I learnt such a lot. And a lovely helpful manner. Looks like a great LMP to me! Don’t let the nasties get to you!

[@andreamosqueda923]

Love it!!!!🍋🍋🍋

[@tanyabonnett4174]

Looks and I'm sure tastes gorgeous, I make mine this way too

[@damaen14091981]

There’s a place here in Paris who does that kind of over the top meringue lemon pie, it’s the most delicious lemon pie I ever tasted.

[@symqual1774]

This lemoncurd looks very smooth even without straining!

[@Thorsummoner0]

this lemon curd might be my all time favorite flavor

[@semco72057]

The pie you have at first didn't look that good, but the one you made is looking so much better. I love a good lemon meringue pie and why I have been buying mine from Schwan's Home Delivery Service. If I was a baker there would be pies and cakes in my house all the time.

[@jbup98]

Well done!

[@jacquespoulemer3577]

Greetings Thomas, Everyone cuts pies and cakes the same way. We all fight with the infamous 'first slice' I've discovered that I can avoid this entirely by cutting the pie or cake in half, from one end to the other and then cut a first slice that now isn't stuck anywhere. Enjoyed the video. all the best JIM

[@quantumjunkie55.6]

Making this for Thanksgiving. Great recipe.

[@belitega]

Now I'm craving lemon meringue pie. 🍋🍋🍰

[@AnnePF]

Okay, now its not just cornstarch 😂😂

[@MinhNguyen-mo5fp]

Great

[@zinc1oxide]

Bravo!

[@pallavisreetambraparni6995]

Yummy

[@helene2737]

Hello Thomas! Ohh that looks so nice. Good information from you in the video too. Can you say how long time do you think the pie can stay finish before all guests start to eat? Is 30-60 minits too long time? The recepy calls for 1 cup of water, but you take 2 cups in the video…What is correct? Best Regards Helene in Sweden

[@margaretngamoki9321]

Yum

[@mariadelosangelescampos5195]

The video is great but the recipe that I printed out is different, is confusing. I watched the video several times to write down the recipe directly from it. Thank Thomas for sharing this one, is really great.

[@karldelavigne8134]

"Two cups of regular water"... as opposed to heavy water, holy water, or sea water, just in case you were confused.

[@FrancesBaconandEggs]

Karl Delavigne I actually use bottled water when making any kind of sugar syrup or sugar work to avoid getting crystallization. Maybe that’s why he’s specifying that tap water is ok?

[@karldelavigne8134]

@@FrancesBaconandEggs It shouldn't make any difference to crystallisation, unless your tap water is full of foreign particles.

[@FrancesBaconandEggs]

Karl Delavigne some areas have hard water. Safe to drink but not great for making sugar syrup

[@Nicolas-zb9uw]

Regular water for regular viewers but for you , you can use irregular water with fluoride since your brain is already quite damaged and that there is not much life ahead for you .....We will miss your comments so deeply .....

[@inTruthbyGrace]

@@karldelavigne8134 where do you live that your tap water is _not_ full of particles and when was the last time you actually had it tested?? Sounds like you might need to do little research in the faith you place in your local city water treatment facility !

[@flyboy13131]

I think the ratio of filling to meringue is not the best Half of the recipe for meringue would be better Also , all the 8 egg white meringue makes the lemon filling appear a bit skimpy. The pie could use a bit more filling too

[@joshuarichards8065]

And considering the thickness of the meringue layer I highly doubt the blowtorch would be enough to pasteurize it all.

[@lostinmyspace4910]

@@joshuarichards8065 Hi Joshua; I think the pasteurizing occurred when he made it Italian style, in that the meringue was already heated over the stove. But he used too many egg whites as a ratio of filling which I don't feel is necessary.

[@patisserie1524]

Joshua Richards why does he need to pasteurize SWISS MERINGUE? 😅

[@deepeastart8272]

I say pile on the meringue!!! But what do you do with all those yolks? My cat won’t eat them even after I cooked them for him.

[@narimanfer1218]

@@lostinmyspace4910 that was a Swiss meringue not Italian

[@sunflower6434]

Yum.!!!

[@jerrybobteasdale]

I like putting a little lemon juice in the meringue, too. It takes very little, but the foam tastes lemony and knocks down a little of the eggy flavor. Alternatively, a little vanilla extract in the meringue is good, too. I dunno what effect lemon juice or vanilla extract would have on weeping. Sometimes mine weeps, sometimes not. I wanna try his tricks.

[@golden1302]

Nice to see the full recipe. I agree that it is too much meringue, would only use 4 whites.

[@amiramimi9382]

I really love the recipe but the meringue is a bit too much

[@danialezero93]

Just use three or four eggs instead.

[@danialezero93]

I meant egg whites😋

[@khadidjahannache5919]

There is nothing as too much meringue

[@AH17293]

@Tazneem two parts sugar to eggs. So say 100g of egg will mean you need 200g of sugar.

[@dijaaawan]

1/4 cup cornstarch 1 cup sugar 2 cup water A pinch of salt Lemon zest 1/2 cup lemon juice 4 egg yolk 4 tbsp butter (57 grams)

[@ammarazareen5583]

Hi Thomas. Could you please do a pie crust #kitchenconundrum. My crusts either get really soft and soggy after filling or really crispy and hard to cut.

[@kristelgillespie9676]

Was the heating of the raw whites to dissolve the sugar enough to make them safe? Concerned about the raw egg white.

[@sourcherry23]

Now more than a cornstarch for the ingredients. Lmao. Delicious cake right there! 😍

[@joshie3815]

okay wow

[@lostinmyspace4910]

I wouldn't add the lemon zest until later as it may loose it's intended flavor when added in the beginning. Add it after the curd is complete along with the butter, and lemon juice. The more heat you expose it to, the less flavor. That's what my Blue Ribbon recipe calls for, and I don't waiver from it. Also, my lemon curd is more voluminous, and thicker. I also add the meringue onto a hot filling, and I never refrigerate the pie with lemon curd for several hours before adding the meringue. But look how wonderful the pie turned out, so there's different ways to put it together, but my pie has a lot more curd to it which substantiates the voluminous of the egg whites. I don't torch the meringue, but rather heat it in the oven for simple browning. Be careful not to crack your Pyrex pie plate you took out of the refrigerator if you decide not to use the torch method as it may crack although it shouldn't, but temperature changes may do so.

[@ginng3911]

Can I use a pie crust instead of pastry crust for this? Thanks.

[@pboyd8354]

yay so much better than 37 seconds

[@john941996]

Can you do a kitchen conundrum of Italiam Meringue Buttercream or Swiss Meringue Buttercream? I seem to always fail at making it

[@CharlotteLaubeauty]

We don’t have cream of tartar here in Denmark, well not easily accessible anyway. What would you recommend?

[@markwagner4909]

Yum!

[@kalsoomawan3430]

I made this and just a piece of advice you don't need 8 egg whites just use the 4 egg whites to make the meringue it will be more than enough!

[@gerardacronin334]

Getting beyond the cornstarch....

[@jaxxewing3520]

Can you make it with stevia?

[@shianajaneredulla4907]

hi good day cant find a video about buttercream icing so i m gonna drop my conundrums about buttercream icing here, just wanna ask why my buttercream have sugary texture even if Im using a confectioner? what is the best thing to do to avoid it??

[@janekimble4998]

What do you do with the egg whites overnight before making your meringue?

[@beenasunil87]

Can we brown the meringue by pouring cognac flamed...

[@sophieg8522]

Can carton egg whites be used for the 8 egg whites? If YES, how much?

[@TM-nu5vd]

This is a dump and go recipe without the need to temper. Just combine all ingredients and slowly heat up. Martha did this herself on one of her "cooking school" videos for pastry cream. Same ingredients -- except this one uses lemon juice versus milk. Never had my eggs curdle doing this and it turns out exactly the same.

[@johnrichards3666]

If Thomas mounds his meringue up to the ceiling, then so will I.

[@michaelleeannspringer3247]

Make "Mile High Pie" with meringue.

[@noshkainteriors66]

Hahaha

[@Miahasroblox_slay]

Tried this recipe A it looks great and the curd filling tastes amazing and fresh. Unfortunately mine didn’t set in the fridge for 6 1/2 hours 😔

[@rkr5106]

Did you bring the filling to a full bubbling boil? The cornstarch probably wasn't cooked (activated) enough.

[@helpfulnatural]

Take 2.......again!

[@kwstasotrelos6325]

could i use cornflour instead of starch? same g's?

[@DcN1212]

At first I hated Lemon Meringue pie, but one day last year my aunts husband brought one to a small family party at my grandmothers house. I decided to taste it since I didn’t want to eat the chocolate cake ( I don’t like chocolate that much ) . Anyway decided to give it a try and I fell in love it was sweat,sour,bitter and well made. Man now I like eating lemon meringue 🥧 👍🙌

[@charleskerry845]

As a baker, I use to use my hand to shape the white meringue top and swirl it to give it that design.

[@BANANA-dj5xu]

wow🤩

[@mwint1982]

Cornstarch couldn't stop my father from weeping when he found out he'd had a daughter for a son

[@jahjoeka]

Damn...

[@noeldunsky]

question: what can replace the butter in the lemon curd?

[@busterthebear6756]

Noel Ben Dunsky I would guess that coconut oil would work

[@Marka870]

Looks so good! :-p I will make this - with about a third of the meringue. :-)

[@ARE...778]

Me gustaría el vídeo con subtítulos en español

[@orangemoon_8428]

Yesssss😀

[@catherinepont5611]

Speaking of kitchen conundrums... that pie!

[@mimio008]

I can't get cream of tartar where I live. What would be a good substitute?

[@rogerhartline8762]

I don't use cream of tartar myself. As long as your bowl and tools are scrupulously clean you can get great meringue. Even a tiny drop of fat (or yolk which is quite fatty) will ruin your meringue

[@mimio008]

@@rogerhartline8762 okay, thank you for the info

[@mimio008]

@T Fox Really?! Baking really is chemistry right? Thanks

[@richiejohnson]

I love the way hes always saying "guys" Like Rachael ray. Makes me feel like I'm sitting in a locker room I mean kitchen, with the other culinary guys. Sure, happy to bond…

[@purpleheart3000]

Was gonna try this recipe until you reposted. I thought I would just need cornstarch for delicious pie, not all that work! 😂 /sarcasm

[@alaaburhani1433]

Meringue recipe, with lemon curd flavour

[@josebejarano2126]

OMG the full video 😂😂

[@juli6108]

People are complaining about too much meringue.. I for one love it with a very thick layer of it...