Saturday, August 11, 2018

Easiest Lemon Meringue Pie from scratch | Japanese Cooking Video Recipe

Tangy sweet lemon taste and creamy meringue topping! Refreshing summer treat 😋

Quick, gorgeous, and delicious recipe you want to try before summer ends 👍



Quick Lemon Meringue Pie

Difficulty: Easy
Time: 45min + cooling time

16cm (6.3-inch) tart pan with a removable bottom

((Quick Lemon Curd))
1 lemon juice (about 2 tbsp.)
1 egg
6 tbsp. sugar
4 tbsp. (50g) unsalted butter
1. Mix egg and lemon juice. Strain through a sieve into a pot.
2. Add sugar and unsalted butter, put over medium-low heat, stirring constantly, until it thicken (about 7-10 minutes). Egg scrambles over high heat, so be careful.
3. Leave to cool, then put in the fridge until cold.

((Quick No-Bake Sweet Tart Crust))
80g biscuits (graham crackers are OK)
4 tbsp. (50g) unsalted butter
1. Place biscuits in a plastic bag and crush them into very fine pieces. You can easily crush them by rolling over the plastic bag with a rolling pin. Do not bash or hit, or you will make holes.
2. Mix in melted unsalted butter, then press firmly into the tart pan.
3. Chill in the fridge until set.

2 egg whites
4 tbsp. granulated sugar
1. Place egg white in a small bowl and beat with an electric mixer until foamy.
2. Add sugar 1/3 at a time, beat until stiff glossy peaks form.

1. Spread the lemon curd onto the cooled crust.
2. Spread the meringue over the pie using the back of a spoon to make decorative swirls.
3. Bake in the oven at 200C (390F) for 5 minutes.
4. Cool in the fridge until cold (about 2 hours) then cut (or it breaks easily).

Better make the lemon curd and the crust a night before. Bake with meringue topping in the morning. Then the lemon meringue pie is ready to serve at around the snack time :)


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