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Nothing better than the easy lemon meringue pie recipe
Michaela Brown’s easy lemon meringue pie recipe was made just for you if you are just starting out in the kitchen, or even if you just want a simpler take on this traditional classic.
By: Stage to the Stove
Michaela Brown from Stage to the Stove has created her own take on the traditional pie recipe by making this easy lemon meringue pie recipe. As good as this pie is in all its classic glory, it can get tricky to make what with the sour lemons having to meet with sweetness at a perfect level but without compromising its original flavor; and the meringue, the bane of every beginner bakers life being so tricky and sensitive even with just a mistake you think is so tiny and insubstantial that causes catastrophic results.
Michaela Brown’s easy lemon meringue pie recipe was made just for you if you are just starting out in the kitchen, or even if you just want a simpler take on this traditional classic. Michaela Brown on Stage to the Stove always uses easy and simple to follow steps and recipes to ensure kitchen success even with this tricky recipe.
Making the filling
Once you’ve been to the store and shopped for all your ingredients hand-picked by Michaela Brown herself for the best outcome, and also once you’ve proportioned and organized all your ingredients, then you can start making your lemon filling for this easy lemon meringue pie recipe. Making this pie filling isn’t the same as other pie fillings, this recipe involves bringing your filling ingredients to a boil, of which Michaela Brown will tell you just when to put in a certain ingredient and when you can tell when your filling is just about perfect. Timing is the key for Michaela Brown and she ensures her recipes clearly state such.
Once your filling is perfect, take it off the heat and pour directly onto your pie crusted pie plate and set it aside to make your meringue.
Making the Meringue
This is the tricky part for this easy lemon meringue pie recipe, but with Michaela Brown’s help you can do it perfectly. Meringue seems easy to make but you’ll never know until it’s too late whether or not it was done correctly. An electric mixer would be a great help for this recipe, if you don’t have one then get ready to be stirring constantly for about half an hour at least. In a large bowl, put in egg whites and use the electric mixer to make it foamy, gradually add sugar to the mix, and a pinch of cream of tartar. The cream of tartar is what will make your meringue fluffy, too little and it might seem flat on your pie, too much and your meringue turns sour (literally).
This pie only takes 10 minutes in the oven to bake at 350 degrees until the top of your meringue is golden brown.