How to Make Lemon Meringue Pie | Jamie Oliver

hey guys i hope you're really really well we are gonna make the most delicious lemon meringue pie crumbly short crust pastry gorgeous lemon curd and the classic italian meringue it's a combo that makes you very very happy also we're gonna celebrate my brand new bakeware range this bakeware range is a whole selection of my favorite kind of molds cutters we've got a whole bunch of stuff designed and made to be beautiful really reliable first up let's do the pastry so in here we've got 500 grams of plain flour then here we've got some unsalted butter this is 250 grams go in with a hundred grams of icing sugar that will give it the sweetness pinch of salt and then just use your thumb and fingers to rub together so if you go to the supermarkets they've got brilliant pre-made pastry it's really handy but there is a joy to making your own pastry so as soon as you've rubbed it all together make a little well in the middle in we go with two lovely free range eggs beat up the eggs add a tiny splash of milk as it sort of loses its wetness then we can go back to hands like this so just push it together i don't want to work it because that's going to make it kind of hard we want this to be short crumbly and indulgent so look put that in the fridge to relax for half an hour and here is one i made earlier i have a little bit of flour here to dust give it a roll turn it roll it dust it go about half a centimeter thick take our lovely rolling pin roll the pastry over it unroll it over the mold tear off a little bit of the excess use this to push the pastry into the little corner that way your nails don't rip it or break it we're going to get our rolling pin and we're going to roll it off pierce the bottom to relieve any buildup of steam there we go then we want to bake it blind take some greaseproof paper and just scrumple it all up and then we can use this to put rice and baking beans in there so it holds the side of the pastry up now this is going to go in the oven for 10 minutes at 180 degrees celsius which is 350 fahrenheit and then i'll show you what to do next so the pastry base has had 10 minutes shift our little beans back in here ready to use another day and then we have the base here and then we're going to egg wash it and by putting the egg wash in you're stopping the filling from making the pastry soggy back in the oven we go for 10 minutes so look at that really nice golden color now is a perfect time to do the lovely lemon curd whack the heat on here into here with 400 milliliters of water the great thing about my scales is we can do ounces grams milliliters and fluid ounces water goes into our pan that'll come up to a simmer five lemons here first job zest we only want the yellow part now we're gonna go in with 200 milliliters of lemon juice squeeze into the sieve to take out any pips at all yes perfect go straight in to the water here golden caster sugar 100 grams straight in six tablespoons of corn flour three tablespoons of water mix it up right now this has come to the boil turn it down to a simmer and i'll steal some of this lovely hot lemony water mix it up and then back in i want a hundred grams of butter 100 on the head come on cut that up into little chunks and in it goes that will melt in straight away and completely change the texture so we're done with the scales now so the bowl you can dish wash and it stows away nice and small into your cupboard happy days so we want eight egg yolks is what's going to give this lemon curd the most luxurious flavor texture gorgeous one by one i'm gonna take the yolk and then whisk it in this is gonna transform the lemon curd look at the color really amazing pour this lovely curd straight in look at that come on i'll let that cool down for half an hour next i'm going to show you how to make the most beautiful italian meringue with these egg whites first up egg whites i'm going to put one pinch of salt in the six egg whites here excuse the noise in here i've got 350 grams of white sugar four or five tablespoons of water just to dissolve the sugar and i've got this lovely sugar thermometer in there leave it don't touch it when it gets to 120 degrees celsius exactly we're gonna pour it in here these have gone nice and stiff very quickly so slowly slowly add the syrup let this carry on running for about four or five minutes just to cool down a little bit now we're gonna decorate this beautiful lemon meringue pie in with the lovely meringue start in the middle squeeze go down down down down like that you can put as much meringue as you like i quite like that ratio that balance of the sweetness of the meringue the sourness of the filling make it look exciting you can take a little bit of raspberry here and just push it in so just have fun with it beautiful the thing i really want to show you is how to torch it and make it look absolutely incredible so this torch super handy to have around i use it for loads of different things from starting barbecues to caramelizing bits of meat i use it on peppers to kind of get the skin off and get it charred kind of give it really subtle little wafts and waves and you'll see it just catch the front here so look at that for me that's classy that ratio of sweet meringue with that tangy sour lemon curd and the crumbly short pastry is gonna be a thing of beauty if you're interested in any of my bakeware products then simply head over to amazon

Channel: Jamie Oliver

Views: 570,513

Keywords: jamie, oliver, cooking, food, cook, recipe, tube, chef, foodtube, jamieoliver, Lemon Meringue Pie, Dessert, Pie, Family, Showstopper, Bake, Traditional, Sunday Lunch, Special Meal, Dinner Party, Family Favourite, Lemon, Tangy, Zingy, Delicious, Indulgent, Yummy, Eggs, Sweet, Pastry, Meringue, Fluffy, Tarts, Impressive, Old School, Lemon Curd, Wow

Id: -FF_L54rvkk

Length: 5min 26sec (326 seconds)

Published: Sun Nov 22 2020