Lemon Meringue Pie Recipe Demonstration – Joyofbaking.com
Recipe here: http://www.joyofbaking.com/PiesAndTarts/LemonMeringuePieRecipe.html Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Lemon Meringue Pie. I grew up in a family of dessert eaters and this Lemon Meringue Pie was my Dad’s favorite. It’s a great tasting pie with that combination of a crust (you can choose either a pastry or a graham cracker crust), filled with a lemony cream filling, and finished off with a billowy sweet meringue. What I like too is that you don’t need fancy ingredients to make this pie. Most ingredients you’ll already have on hand. Things like butter, sugar, flour, eggs, and lemons.
Requires a Pre Baked Pie Crust, recipe and video here: http://www.joyofbaking.com/PreBakedPieCrustRecipe.html
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low boil
Love the tip on the egg whites!
Great Recipe! Everything worked quite well
I love watching her show.
23:06 same cameraman
Made this last night for my family, and it was delicious! The only change I had to make was for the amount of cornstarch in the lemon filling. I squeezed a little extra lemon juice, so I added about half a tablespoon extra of cornstarch and it turned out very well.
I love Pie. HAHA
Hooray, I love lemon meringue pie. I do admit that I always have trouble with meringue. Every time I get to the Meringue part of the recipe it weeps.
Ahhhh! lemon meringue pie…….! its just been my most favoritist pie all my life
right now i ONLY can have " TASTE-a-ViSioN …………sigh!!
Can you do a strawberry kind one with this mix instead of lemon juice and strawberry?
Is the crust prebaked, and if so for how long and on what heat settings
Can I use passion fruit for this recipes?
Thank you. That was the best meringue I have ever made!
what's wrong with my pie! The filling got all flaky and separated in the oven. Help!
I love hte fact that you say the amount of the ingredients in cups/tbsp/tsp AND in grams and mililiters. Everyone these days only says the american measurements and it's a pain in the butt to find out how much grams/mililiters is that.
I love how you scrape the bowls and not waste anything
I've noticed some people replace the water in the lemon filling recipe with milk. What do you think about this? Seems obvious it would up the firmness, but the taste?
Thank You for sharing this recipe, it looks really good, and I'm going to try it out this weekend.
I'd like to use mini tartlett forms (13 cm), so what do you think, how many of them can I make using this amount of crust and curd?
quality editting to the very patient dog @ 23:05
but immediately afterwards, what is that bird thing in the window / mirror very top-right pecking away at something ?!