Sorry you had trouble, Keri. I live in south africa so we don’t have your brand of condensed milk but I did use sweetened condensed milk which is a good brand and thick too. Thanks Emilie S for passing this along. Refrigerate 30 minutes or freeze 10 minutes. 2 lemons can mean different things to different people. Love the recipe but as others have said the filling is way too runny. Strain and stir in the lemon juice gradually. Or snap a photo and share it on Instagram; be sure to tag me @onceuponachef. Threw the batch of meringue away and returned to the tried and true method that has always worked. This pie is thickened with cornstarch and flour in addition to egg yolks, and contains no milk. Cindy, Hi Cindy, Thank you so much for ordering my book – I hope you enjoy it! Add the lemon cornflour mixture to the hot water and stir over the heat until the mixture has thickened, then remove from the heat. Hey Jenn! I think you can also order them from Amazon. Let the crust sit on a wire rack while you prepared the rest of the pie, and lower the oven temperature to 325°F. I would add more lemon juice next time and reduce the sugar in the meringue by half, at least, since the lemon pudding part is so sweet. I also rebaked the pie for about 10 min at 325F before serving since the meringue had gotten sticky. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. I made this last weekend and it was a huge hit. My friend loved it and even though I don’t like lemon meringue pie I had a piece and I loved it! Good Food Deal Deniza, I’m so sorry to hear this was such a fail!! This is my husband’s favorite pie, so I make it all the time. Trim and neaten the edges. Thank you so much. Recipe from Good Food magazine, April 2005. Lemon meringue pie is best eaten the day it’s made, but leftovers will keep, loosely tented with aluminum foil and refrigerated, for 2 days. They maybe erroneously assuming the cans sold are the same in both countries. It was my first attempt at a meringue, and I am super pleased! The crust should be about 1/4-in thick. After 5 minutes of driving, I look over and the seat is covered in pie filling. of product. Hi Marlene, Although you should press the crust firmly into the bottom of the pie pan before baking it, my guess is maybe you’re pressing it too hard. Make meringue: Reduce oven to 350°. (It will bubble, but doesn’t curdle.) Thank you for the information concerning egg whites. I use same proportions exactly with key lime zest and juice for key lime pie..sometimes topped with whipped cream….or meringue. Once upon a time, I went to culinary school and worked in fancy restaurants. This ingredient shopping module is created and maintained by a third party, and imported onto this page. Add comma separated list of ingredients to exclude from recipe. Seems rude to make so many changes to a recipe and then write such a bad review. Measure the flour and butter into a food processor and blend together until the mixture resembles fine breadcrumbs. However, he has a severe dairy allergy. Everyone at your Easter brunch will think you're so fancy! Whisk to soft peaks, then add 100g of the golden caster sugar a spoonful at a time, whisking between each addition without overbeating. Please use Eagle brand sweetened condensed milk for reliable results. Mix the cornflour, golden caster sugar and lemon zest in a medium saucepan. It was super simple and delicious. this link is to an external site that may or may not meet accessibility guidelines. This is really Eagle Brand’s recipe, I’ve made it for may years with success each time. This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. Delish participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites. However, I did make a few minor adjustments. She tops the cooled pie with whipped cream and garnishes with mint and thinly-sliced lemon wedges. I'll be making 3 of these for Christmas dessert. The meringue makes the pie really light, so it can handle it. — Stephanie Williams on February 16, 2019. graham cracker crumbs, from about 12 whole crackers, large egg yolks (reserve the whites for the meringue), packed finely grated lemon zest, from 1 lemon, I'm Jenn Segal - Classically Trained Chef, Cookbook Author & Busy Mom, In a medium bowl, mix together the graham cracker crumbs and sugar. Add the melted butter; stir with a fork first, and then your hands until the mixture is well combined. . Add the cornflour and whisk again. Fast forward 5 hours – I am on my way to my friend’s house, and the pie is on the passenger seat, slightly at an angle. Hi Kate, the crust gets baked at 375°F. Hi Judith, The filling gets baked after the meringue is added. This recipe was a winner. Let cook, stirring constantly, until thick, about 1 minute. Spread meringue over pie, sealing the edges at the crust. after reading ALL the reviews, i followed Angela's suggestions from page 10. Meanwhile, make filling: In a saucepan over medium heat, combine 1 1/4 cups sugar, cornstarch, flour, and salt. Let the crust sit on a wire rack while you prepared the rest of the pie. Add the cream of tartar. It was a little weepy at the center and my husband asked why it wasn’t chilled. Congrats! Love your recipes. The reason it was probably such a fail was because of the cook and HER recipe. Just keep in mind that meringue gets quite sticky in the fridge. I will edit after trying it. You may be able to find more information about this and similar content at Put the bowl over the pot and whisk gently but constantly until the whites are very warm to the touch, or about 115°F and the sugar is completely dissolved, 2 to 4 minutes. The Eagle Brand recipe only used three egg yolks; however, I always use four because I like to use four egg whites in the meringue. Thanks. whereas one can of ‘Eagle sweetened condensed milk’ sold in Canada contains only 10 oz. When the cat’s away…. I was hoping that this would be the answer to my lemon meringue woes and it wasn’t, completely. I used a store-bought flour crust (I’m not a fan of graham cracker crusts). Remove the curd from heat only after it becomes really, really thick. Cook over a medium heat, stirring constantly, until thickened and smooth. (Be sure you've reduced the oven temperature to. I failed to push the crust sufficiently up the sides of the pan, but I anchored the meringue to the edge of the pie plate, and no shrinkage! I’ve seen recipes that use two cans of condensed milk but you won’t have the great lemon flavor. Hi Jess, Sorry you had a problem with this! Cool completely, about 1 hour, then refrigerate until filling is set, 3 hours. Hopefully the custard portion will turn out better. the flavor was good, but not at all what i was expecting. Not to sweet or sour. Remove from the oven and reduce the temperature to 170C/340F/Gas 3½. Reduce the heat to low. Pour filling into baked pastry shell. Also, it doesn't mention how to cool it. You may be able to find the same content in another format, or you may be able to find more information, at their web site. Everyone who is having problems with water in your pie **you cannot cover a lemon meringue pie with plastic wrap to store it, condensation forms and will leave you with a puddle in your pie** to store very loosely cover it with tented aluminum foil leaving a little opening for moisture to escape. I have never had such a failure before! Tip: a weepy meringue is sometimes a problem, but can generally be avoided by not overcooking the meringue. Save my name, email, and website in this browser for the next time I comment. In a medium saucepan, whisk together the sugar, water, corn starch, egg yolks, lemon juice and lemon zest. I'd love to know how it turned out! The anchored meringue shrunk a tiny bit and pulled apart the already crumbly crust and the filling would have set up better if chilled after baking. Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice, Or 40-50 mins if baking the pastry a day ahead. Add the icing sugar, egg and one tablespoon of water and whizz again until combined to a ball. With a graham cracker crust and sweetened condensed milk filling, this lemon meringue pie is foolproof and easy. Enjoying the pie and the compliments I happily obliged. Fool proof recipe. I prefer lemon meringue pie recipes like this one that call for water, rather than recipes using milk. What brand of sweetened condensed milk did you use? Remove the curd from heat only after it becomes really, really thick. Can I double the filling, bake as directed, and add whipped cream topping after its cooled? Stir in butter. But leave meringue amount the same. Remove from heat. Mound the meringue onto the wet lemon filling. I’m sorry but I was so disappointed with this recipe. Bake for 10 to 12 minutes or until meringue is golden.