Dessert

How to Make Lemon Meringue Pie – Recipe by Laura Vitale – Laura in the Kitchen Ep 121

How to Make Lemon Meringue Pie – Recipe by Laura Vitale – Laura in the Kitchen Ep 121



To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com

Official Facebook Page: http://www.facebook.com/LauraintheKitchen

Twitter: @Lauraskitchen

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View Comments (34)

34 Comments

  1. Menna Khalil

    April 1, 2017 at 9:02 pm

    I did exactly as you said and I still got some little egg pieces scrambled in my lemon curd, what can I do to avoid that?

  2. nrrork

    April 1, 2017 at 9:02 pm

    Well, I made a LEMON pie, I guess. If I had known meringue was that finicky and could go wrong in so many ways I never would've tried this and I never will again I assure you of that.

    To hell with it. There's plenty of pies that don't require laser precision, and I don't need the aggravation.

  3. downunder diva

    April 1, 2017 at 9:02 pm

    I find it's best served slightly warm. If the curd is thicker you won't need to wait 3 hours!

  4. Niqui Leal

    April 1, 2017 at 9:02 pm

    Umm i dont like butter in my curd or any sauce can i leave out the butter in the lemon curd??? Thank you any one in advance

  5. JButtz

    April 1, 2017 at 9:02 pm

    I put it in the oven with soft peeks. They were basically egg peeks… ya it was liquid peeks so what, I can't bake!

  6. Gabrielle Mitchell

    April 1, 2017 at 9:02 pm

    Will this amount of curd work in a regular pie pan?

  7. Fereshteh Ebrahimi

    April 1, 2017 at 9:02 pm

    D

    1

  8. Molly May

    April 1, 2017 at 9:02 pm

    can u use corn flour instead of corn starch

  9. Frank Salerno

    April 1, 2017 at 9:02 pm

    Make lemon pie please just regular lemon pie

  10. Kim Fuller

    April 1, 2017 at 9:02 pm

    Awesome recipe. The website where the recipe is needs a bit of adjustments. Such as the website recipe does not have the same measurements as mentioned in your youtube video for some ingredients. Otherwise, good recipe to follow once you get to her website. More helpful of the recipe is seen under the youtube video … instead of a website link to the page the recipe is one. Better if it is all in one place.

  11. Cecyy Hdez

    April 1, 2017 at 9:02 pm

    how much of sugar & corn starch etc !!

  12. Titany Shintamurti

    April 1, 2017 at 9:02 pm

    I just made this recipe. I followed and did whatever you said here. After i baked the whole pie, and let it sit about 3 hours and transfered it to the fridge. Turned out the lemon curd was still runny 🙁 it didnt have the consistency like yours. I tried to put it back to the oven for another 10minutes on 180C, and the lemon curd was still runny 🙁 what did i do wrong. Was it because i set the oven to 170C ? Mine couldnt be set 175C, only 100-120-……-170-180. What should i do ?? What did i do wrong?? Can someone tell me ?:(

  13. nasir uddin

    April 1, 2017 at 9:02 pm

    nice

  14. Helena Haper

    April 1, 2017 at 9:02 pm

    I come from Sicily, which is one of the biggest lemon producer in the world.
    I think that lemon is a fruit only apt to make cakes and sweets. Because sugar and lemon together make the most delicious flavor you will ever taste.
    It's almost frustrating when I see people putting lemon juice on salted food (fish, shells).
    what a waste!

  15. Richard Gomer

    April 1, 2017 at 9:02 pm

    Going through the show you have taped for the Lemon Meringue Pie, you use powdered sugar in the Meringue, but when I print the recipe, it says 6 tablespoons granulated sugar, thought you might want to know this.

  16. Yas HF

    April 1, 2017 at 9:02 pm

    I love your video's because you honestly explain all the procedure and the least information we need to do a baking. Thanks a lot.

  17. databaseexpert

    April 1, 2017 at 9:02 pm

    I made a Maracuyá Meringue pie, substituting maracuyá (passion fruit) for lemon! It is beautiful! Thanks to this video! Awesome!

  18. databaseexpert

    April 1, 2017 at 9:02 pm

    save a slice for ME!!!!

  19. Gvantsa Korkia

    April 1, 2017 at 9:02 pm

    Just finished making my lemon curd.. gonna continue tomorrow. and I just love you :)))) <3

  20. Arlene Hewitt

    April 1, 2017 at 9:02 pm

    Made your lemon meringue pie today and my family loved it..Thank you for showing me how to make it 🙂

  21. Zurisadai Ramirez

    April 1, 2017 at 9:02 pm

    My filling is so runny. Tried this twice and didn't work for me. 🙁

  22. Mollie Brine

    April 1, 2017 at 9:02 pm

    Really good recipie but slow down when tour talking I'm being serious I couldn't understand half of the time but its a really good recepie and sounds really good!

  23. aaron francis

    April 1, 2017 at 9:02 pm

    I made this for my gf loved it!! Thanks Laura

  24. London Robinson

    April 1, 2017 at 9:02 pm

    This looks delicious, and I MUCH prefer this kind of baked lie to one that has just had the meringue browned with a brûlée torch.

  25. Anonymous

    April 1, 2017 at 9:02 pm

    Hi, one question: wouldn't the filling be better if it were made with milk instead of water?

  26. Xoch

    April 1, 2017 at 9:02 pm

    Looks scrummy and easy to make! Yes, lots of steps, but they look simple to do. I've never made lemon meringue pie but have always been intrigued. This recipe makes it look very doable. Thank you for posting, and I love your vids! 🙂

  27. Afri Nasution

    April 1, 2017 at 9:02 pm

    once again left your video cause you don't have the recipe below

  28. Amina Begum

    April 1, 2017 at 9:02 pm

    Don't you know that if you eat muranuge with corent it tastes sooo good

  29. Eric Carney

    April 1, 2017 at 9:02 pm

    found out to roll the dough is to place it between wax paper or plastic wrap as to make it stay together while transferring it to the pie dish.

  30. Eric Carney

    April 1, 2017 at 9:02 pm

    I made or tried to make the pie crust on her site.  Just crumbled and was impossible to work with.  There wasn't too much flour..  It was just impossible to roll out.  Once you pick up the crust it just crumbled.

  31. Courtney Randall

    April 1, 2017 at 9:02 pm

    I made this today and it came out amazing only thing i changed was i used a graham cracker crust. Other than that very good

  32. Michael Law

    April 1, 2017 at 9:02 pm

    My lemon curd never sets.Tried this recipe 3 times all the attempts I tried the curd never set! Any reasons why or ways that can help me set it?

  33. Joyce T

    April 1, 2017 at 9:02 pm

    Make sure your filling is hot when you put on the meringue so it will cook the bottom of the meringue.  If not, you will get water.  When you put on the meringue, make sure it touches the side of the pan.  If you don't, it will shrink up really bad.  This pie looks so good.  I'd love to have a piece. 

  34. wannod ranni-Hearn

    April 1, 2017 at 9:02 pm

    ty laura, great vid as always.
    i knew i could count on u to have a great lemon meringue pie recipe with easy to follow instructions.
    i will let u know how mine turns out.

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