Lemon Meringue Pie in a Glass - Amazing No Dough Shortcut Method
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Date: 2023-05-23
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Comments and reviews: 14
William
In June 1989, I started my 30 year career with Chick-fil-A. Back then we made lemon meringue pies from scratch much like this in each Restaurant. Our pie had gram crackers crumb and butter bottom in an aluminum pie pan and the sides were lined with 16 Nilla Wafers. The pie filing was freshly separated egg yolks with freshly squeezed lemon juice and sweeten condensed milk. The meringue was whipped egg whites with sugar, vanilla and a touch of cream of tartar. The goal and challenge was to replicate the signature design of the meringue application created by the woman who had been doing it for 35 years. The meringue was browned in a toaster oven then frozen in the walk in freezer. We cut the pie with a 10 kitchen knife dipping the knife in hot water between cuts. Each slice had two Nilla wafers and was placed in an individual clamshell. Absolutely delicious.
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In June 1989, I started my 30 year career with Chick-fil-A. Back then we made lemon meringue pies from scratch much like this in each Restaurant. Our pie had gram crackers crumb and butter bottom in an aluminum pie pan and the sides were lined with 16 Nilla Wafers. The pie filing was freshly separated egg yolks with freshly squeezed lemon juice and sweeten condensed milk. The meringue was whipped egg whites with sugar, vanilla and a touch of cream of tartar. The goal and challenge was to replicate the signature design of the meringue application created by the woman who had been doing it for 35 years. The meringue was browned in a toaster oven then frozen in the walk in freezer. We cut the pie with a 10 kitchen knife dipping the knife in hot water between cuts. Each slice had two Nilla wafers and was placed in an individual clamshell. Absolutely delicious.
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lilliputlittle
I love lemon curd and my husband's favorite dessert is lemon meringue pie.
We're having a party this summer for his birthday and this will be perfect for dessert. I know that making large batches of meringue is as simple as multiplying the ingredients but I've only ever made curd in small batches for tarts. Could I also easily multiply (probably quadruple) the ingredients to make a larger batch or should I just make multiple batches?
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I love lemon curd and my husband's favorite dessert is lemon meringue pie.
We're having a party this summer for his birthday and this will be perfect for dessert. I know that making large batches of meringue is as simple as multiplying the ingredients but I've only ever made curd in small batches for tarts. Could I also easily multiply (probably quadruple) the ingredients to make a larger batch or should I just make multiple batches?
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Aaron's
My family is big on LMP, it's by far our favorite in a family of pie bakers. And I'm pretty sure these have less lemon zest and juice than our standard LMPs. The one I make in particular is extra deep as well, so I reject that this is enough or very lemony. LMP should be so tart that it's like biting into an actual lemon and I will not apologize or change my mind.
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My family is big on LMP, it's by far our favorite in a family of pie bakers. And I'm pretty sure these have less lemon zest and juice than our standard LMPs. The one I make in particular is extra deep as well, so I reject that this is enough or very lemony. LMP should be so tart that it's like biting into an actual lemon and I will not apologize or change my mind.
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Andre
I m thinking, skip the vessel altogether. Use a whole shortbread, some gelatine in the lemon mix and set it on a tray then cut to the shape of the shortbread, pipe the merengue to the shape of the shortbread and assemble. Should stand up. A lemon merengue pie slice. Very patisserie style.
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I m thinking, skip the vessel altogether. Use a whole shortbread, some gelatine in the lemon mix and set it on a tray then cut to the shape of the shortbread, pipe the merengue to the shape of the shortbread and assemble. Should stand up. A lemon merengue pie slice. Very patisserie style.
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Mihai
You are the man, Chef John! Don't ever stop making this videos, they are gold. I have been watching you for years and just recently started cooking. My girlfriend thinks I should quit being a doctor and become a chef after a few of your recipes
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You are the man, Chef John! Don't ever stop making this videos, they are gold. I have been watching you for years and just recently started cooking. My girlfriend thinks I should quit being a doctor and become a chef after a few of your recipes
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Jeanette
I've seen this for years but never mentioned it, but I have that same Better Home and Garden pot. The aluminum corroded from between the stainless on mine as well. It's a great pot though. Had it for decades.
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I've seen this for years but never mentioned it, but I have that same Better Home and Garden pot. The aluminum corroded from between the stainless on mine as well. It's a great pot though. Had it for decades.
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Emilio
I feel that lemon, or citrus more generally, is an underappreciated flavor in baking, but I love seeing it in all sorts of desserts and pastries. Thank you for this recipe! I can't wait to give it a try.
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I feel that lemon, or citrus more generally, is an underappreciated flavor in baking, but I love seeing it in all sorts of desserts and pastries. Thank you for this recipe! I can't wait to give it a try.
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Jean
I felt really bad because that one the screwed up one was Michelle's. The other clear point was. you dont need a bigger portion because it is the perfect size. he says as he eats the coupe portion too.
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I felt really bad because that one the screwed up one was Michelle's. The other clear point was. you dont need a bigger portion because it is the perfect size. he says as he eats the coupe portion too.
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Daniel
if you get the lemon smell and flavor from the oil in the zest, would it not elevate the dish to rub the lemon peel on the inside of the glass like you do with an orange when making an Old Fashioned?
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if you get the lemon smell and flavor from the oil in the zest, would it not elevate the dish to rub the lemon peel on the inside of the glass like you do with an orange when making an Old Fashioned?
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Chris
Would piping the meringue on top with the other ingredients in the glass then using a torch to brown the meringue work? I just feel like I'm too clumsy to transfer delicate egg whites like that
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Would piping the meringue on top with the other ingredients in the glass then using a torch to brown the meringue work? I just feel like I'm too clumsy to transfer delicate egg whites like that
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Rayalboon
You had me bursting at I really felt bad, because that was Michelles: D Much love from Germany. Btw couldn't you have used the oleo saccharum from the trade fair lemonade recipe for this?
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You had me bursting at I really felt bad, because that was Michelles: D Much love from Germany. Btw couldn't you have used the oleo saccharum from the trade fair lemonade recipe for this?
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Jane
Definitely making this. My neighbor gave me a bag of lemons from her tree. And I have those shortbreads cookies on hand. Lemon meringue pie is my favorite pie, too. Thanks, Chef John.
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Definitely making this. My neighbor gave me a bag of lemons from her tree. And I have those shortbreads cookies on hand. Lemon meringue pie is my favorite pie, too. Thanks, Chef John.
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Brian
Oh Yikes! Banging the pots right away! Thanks always for the back story on the stumbles. great idea using the shortbread.
You are the King of Twang in your Lemon Meringue.
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Oh Yikes! Banging the pots right away! Thanks always for the back story on the stumbles. great idea using the shortbread.
You are the King of Twang in your Lemon Meringue.
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Ele
Looks delish! Would it have been helpful if, after baking the meringue, you put the meringue in the fridge or freezer for a bit so that it is less sticky and easier to handle?
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Looks delish! Would it have been helpful if, after baking the meringue, you put the meringue in the fridge or freezer for a bit so that it is less sticky and easier to handle?
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