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link in the description. Hi, welcome back. Andrew's still gone. - Yeah. - And so we are still here. - And we are making
lemon merengue pie today. - Of the season. - I like that. - We're gonna show you how to make it. - Yep. - Excuse me, sorry, watch
your head, excuse me, okay. You can keep going, sorry, op, okay. - We should probably go away. - What are you guys doing? - Nothing.
- Hey. - Hi, we're not, we're just hanging. - Okay, I've been gone for a while. I forget how to talk to you
guys, this is how you do? - Yeah, you don't even nailed it. So now we're gonna start
with the pie dough. This is a very classic, simple pie dough. It's gonna be flour,
butter, salt, ice water. We're gonna start with the
flour, the butter and the salt. - Cool. - Now, as we all know here,
there are two different kinds of pie dough, generally, flaky and mealy. And what determines that
is the size of the butter. So I've just cut this butter, it's cold from the fridge into cubes. We're gonna combine these
three dry ingredients. Give it a good mix until
these butter chunks get to the size of about blueberries, which is gonna be halfway
between mealy and flaky. Let's do it, it's locked. - Yep. Low speed. - Yeah, low speed or else
the flour will attack you. - Yeah, like that. - Not what I meant to do, but it's fine. - Whew. - I'd say that this is kind
of the size we're going for. - That looks like a quarter walnut. - Okay. Or perhaps a large blueberry. - A flat blueberry that got stepped on. - But like I'm saying the size. - So this is, we didn't have ice water, so we actually just put ice in the freezer and we made ice water. - We put ice. - Huh? - [Man] Water, freeze water. - What'd I say? - You said, we put ice in the freezer, but also you're explaining
how ice is made. (laughing) - Why is it important that
we use really cold water? - Because we don't want
the butter to melt at all. So, I'm gonna turn the mixer on low. - Yeah. - And then if you slowly
pour in the water. - And kind of we're looking
for like what, wet sand-ish? - You want the dough to be hydrated, but still with a few patches of dry flour. - Okay. - Just a little bit, because it'll hydrate when it's resting. - How would you describe this texture? This is like, this is shaggy. - I call it gnarly. - Gnar, it is pretty gnarly. - But, yeah, it's a shaggy dough. - I kind of want to eat it. - Don't though. - I kind of do. - But don't. - But don't. - Yeah. (gentle music) - So now we're gonna tip it out. - Okay. - Yeah, yeah, that's good. All right, so now we're just
gonna fold it and you know, if you have hot hands, maybe
this isn't the job for you. - So, walk me through
what motions you're doing. Cause you're not, we're
not making a dough dough. - No, I'm just trying
to form it into a mound. - Okay. - That hopefully will hold its shape. My heart is telling me
it needs more water. - Water? - But I'm not gonna do it. - Okay. - I'm getting, I'm, no, we're
not gonna add more water. We're not. - Okay. - Cause it might be
difficult to work with now, but we'll be thanking ourselves later. - We will. So like kind of like a
sandcastle kind of situation. - Yeah, yeah, look at you
doing a much better job than I was doing, quite frankly. - That's wow, I got the hot hands. - No, you don't want hot hands. - Oh, you don't want? - You want cold hands. - I got ice in the veins. - Yeah, yeah, there you go, nailed it. That looks beautiful. Now we made a double batch of pie dough so we're gonna cut this in half. - Ooh.
- To form two discs. But if you made one
batch, you'd be done here. All right, now we're just gonna wrap these in some plastic wrap, fridge
them for at least 30 minutes. And then we gonna roll 'em out. - Nice. - What are you gonna name yours? - Ooh, I'm gonna wait
until she's rolled out. - Oh, it's already,
you assumed the gender. - I did, yeah. - Great, me too. - Oh, interesting, okay. - Yay. - One in two different directions. - Nice. - And now they're going in the fridge. (gentle music) - Hi. - Oh, well mine doesn't have a face. - Oh. - Our doughs, they're hard now. - It's better for these to be firmer because that gives you
more wiggle room to work it cause as you work with
these, they will soften. - M-hm. - Ready to roll? - Let's do it. Perfect, so we're gonna
wanna generously dust these cause we don't want any
butter sticking to the table. And I like to flower the
rolling pin as well and let's. - Let's do it. - Get going. I like to press the dough when it's cold. It gets the rolling process started. And then I move the dough
around in the bench flower. - Yep. - So I know that it's not sticking. And then I can start rolling. And I do a quarter turn after every roll. Cause I really wanna
keep this round shape. And what would you say kind of what thickness we're going for? - I'm always kind of a fan of
a slightly thicker pie crust. - I am too, most people
say like eighth of an inch. I'm kind of. - No, fourth. - I got like, yeah, quarter. I might even go with sixth. - Third. - Wow, you're crazy. - I like my piecrust thick. - And then the diameter
of our circle should be about one inch larger. - Larger?
- Than our pie plate. How beautiful Alvin. - Thank you. - Now. A really great way to transfer
your dough into the pie plate is to roll it up and then you unroll it and then you're just gonna
lift it into the sides. - And then if you don't want to do that, for whatever reason, I like to go with the back of my hands and just kind of lay it on. - Very good tip. So this is, we're doing two
different kind of pies here. So, I'm keeping a nice
little bit of excess. So I'm gonna tuck it
underneath for the kind of design that I'm doing. This is what you see a lot of times when you do an apple pie that you crimp. But, if you're not
doing that style of pie, you can just cut off all the
excess like Alvin's doing. - Nice. - It's not a competition though. - Not a comp, not at all. - It's not a competition. - [Man] Not at all, but if it were. - [Kendall] No. - I know who's winning. - No.
- Me too. - No, I can't handle the stress. I really can't. - These are gonna go in
the fridge now, right? - Yes, so we're gonna put
these in the fridge uncovered for, I'm gonna say another 30 minutes. - 30 minutes.
- Yeah. - And then I have this
little dough baby here. - So cute. - That I'm also gonna set up because I wanna do some work with it. All right, 30 minutes. - All right, goodbye. Don't run into the trash
can, great, nailed it. (gentle music) - So, I'm going to attempt
to make a decoration. Do you wanna help me roll this put? - Yeah, I do wanna help you roll it out. - Here's some bench flour. - Thanks. Oh, are you gonna do a twistaroo? - I don't know, am I? - No? - I don't know, we'll see, yeah. - [Man] What is a twistaroo? - A twistaroo you ask? You roll out two pieces
of dough to the real long and then you twist them around each other. - I don't wanna tear. You touched my strip. - Ah! - [Man] Whoa. - You touched my strip. - [Man] Whoa. - It's okay, just keep going. - Only gonna ruin your
pie like it was sabotaged. No, not even, why would I even do that? - Cause it's not a competition, is it? - It's, and it's so bad. - I think we'll have to cut this one too. - I'm ruining it. - Oh, you know, that is intentional. Yeah, I am trying to do a twistaroo. - I'm getting into your territory. Oh, a twistaroo, a classic, classic. - Wow, that looks amazing. Look at how (beep) mine is. - You're just not (beep). - We're gonna start by
pressing this together. That way we get a nice anchor. - Dosey dough. - Yeah. It's like jump rope. - We got it now. - Okay. - Get loose, you're getting loose. Classic twistaroo. - All right, now we gotta get it on here. Have some egg white. This is a glue for the piecrust so that the little braid can
stick to its correct home. All right, let's put this on. Oh, we stretch. - We stretch, okay, okay.
- We do the stretch. - Ah, no, it's all good. - Okay, okay, okay, okay. - I don't think it's gonna reach. - It is, it will. - It is, it will? Wait, stretch and push. - Push, push, push. See? - Ta-daa. - Ta-daa. Beautiful. - Yeah, not bad. All right, this is my
attempt at decorating. I clearly have a lot to learn. - But the point is, look at this. - Yeah, we got a good edge
and we didn't waste scraps. That's the most important thing. (gentle music) - I'm doing a super simple design. It's kind of a alternative
to crimping with a fork. You take a spoon. I'm just gonna do two little presses. Any St. Louis fans? Is that the St. Louis thing? The arch? - [Man] St. Louis arch. - That is what this is. - The people of St. Louis
also invented the spoon. - They did. - The Romans invented the forks. - Yeah, they did, I mean,
credit where credit is due. - Yeah, exactly. - [Man] Well, since you guys
know so much about Rome, I have, I do have a question. - Yes?
- Yeah? - [Man] When someone is in Rome and someone offers for
them to do something that feels a bit foreign. - Yes. - [Man] What did they say? - They say, you only live once. Right? - What happens in Vegas? - Stays in Vegas, that's what they say. - Yeah.
- In Rome. - Nice.
- There you go. - Wow, look at that. - And how long did that take, two minutes? - Yeah. - So easy peas. So now I'm gonna pop it back in the fridge for like five minutes maybe,
and then pop it in the oven. (gentle music) We're back. - Yeah. - Our pies are decorated and chilled. So now we're gonna blind bake them. Since we're doing a
custard adjacent style pie, we wanna fully bake this crust. - Yeah. - Before adding the wet soggy filling. So, to do that, we each need
piece of parchment paper, and then we're gonna crumple it. (paper crumpling) That's for Steve. (headphones crumpling) Cause it makes it. - More malleable? - Yeah. Now, you can buy baking
beads that can fill this up. You can use sugar. I'm using rice. - I got beans. - Just basically anything
to weigh this down. You just wanna prevent the crust from. - Collapsing?
- Bubbling up. All right, shall we? - Yeah, to the oven. All right, peace out, dudes. - Bye. (gentle music) So, these have just been in
the oven for about 30 minutes. - Yeah.
- I'd say. And the outside, the crust is totally dry. If you lift up, you'll see
that the bottom is still a bit, it wet looking. If you wanted to just par bake your pie, this is where you'd stop. - Yeah. - But we're not, we're gonna
fully blind bake our pies. - I personally like a really
deep, dark golden brown. You're not cooking it any further. - Yeah. - And you can see it,
so, I just leave it in until it's just perfectly
golden and dark golden brown. - Back to the oven. Here are our pie shells. - Very crispy all the way through. - Baked, so, we gotta let these cool to about room temperature, it's okay if they're a little bit warm, but these are gonna take a while cause they're in glass pie pans, so. - Yeah. - Let's go let them rest. Also they're getting hot in my hands. - I'm juggling. - Can you do three? - Nope. - Cool. So now it is time to make. - The lemon filling for the pie. - We're using Meyer lemons. They have distinct differences
from regular lemons. They're a little bit more mild and sweet. So you can use more Meyer lemon juice than normal lemon juice because it's not gonna be quite as sour. - All right, first step,
eight egg yolks, very orange. These are. - These are crazy yolks. - These are beautiful. - Yep, going in. And we can go ahead and
give them a little stir so we can let that chillax. And now we're gonna move
over to the stove top. So, you're just gonna mix
all the dry ingredients. So the corn starch, the
sugar, the salt altogether, then you're gonna add
in your wet ingredients. - Yep. - The water and the lemon juice. Get that a good stir
until it's all combined. And then you can turn on the heat. Basically, we want this at
a hot enough temperature that it sort of par cooks the eggs before we're adding the heat again, to bring it up to a full boil. The eggs need a gentle
acclimation to heat. Cause they're dramatic. - [Brad] I bet you're not
even sweating in that sweater. - What do you, course
I'm sweating in it, Brad. I'm disgusting. - [Kendall] It's a cool
of 69 degrees in here. The thermostat says so. - [Brad] Yeah it says 69
right above your shoulder. - No, no. Shall we start tempering? - Yeah. Dripping a little bit. - What? That's such a crazy small amount. - This is really hot. The last thing I wanna do is
mess up these beautiful eggs. What? - Do you want a spoon? - I'm good. - You're adding like a
table spoon at a time. - I don't wanna overcook these eggs, dog. - You won't. - Okay. - No, but no, I'm scared now. Okay, yeah, yeah, yeah. Well, yeah, no, yeah, stop though. Like, that was too much though. - Guys, when making a curd
like filling like this, communication is key. Make sure to shout it out. Any possible sudden movements. - Hey. - Coming in. - Yeah, yeah, yeah, yeah. - Yeah, yeah, okay, stopping. - This looks great. All right, back in there. - Right back in. - Back in. So now it's gonna be returned to the stove where we're gonna heat it until
the corn starch is activated and starts to like very,
quite visibly thicken. It's gonna take a long time. Buckle in, up, buckle. Buckle your socks on your ankle. (gentle music) - Oh, it's bubbling. - Oh good, good, good. It's bubbling, now one minute
from now and we'll be done. Keep stirring, Alvin. - I'm stern. - You're doing so good. - Thanks. You want. - Yeah, keep going,
your shin's gotta sweat. - Happy new year. - Yay. It's ready, come over here. That is thicker than it was. - Hm. - M-hm. - I think it's time for the butter. - Yeah, so I'm gonna add these in. I was taught to like do it one at a time. - No, threw it all in. Threw it all in, Kendall. Live life on the edge. - I'm technically going to be doing that. - All in, like dump it. - I am, this is, it's going all in. - Dump. - No. Well this is to cool down the
curd and add butter and zest. You're doing such a good job. - Thank you. - You're doing the best job ever. - Thanks. - Steve could never. - Oh. - Don't tell Steve. - He's the audio guy. He heard everything. - (laughing) I didn't mean it, Steve. - Didn't mean what? I didn't even hear you. I left something at home. - (laughing) I don't know
if anyone will ever find this funny as we do. (laughing) - This looks pretty damn good. - I think it looks better than good. Fun fact, let's do a little test. - This is a good test to see
if we're feeling well set up in the fridge. - Yeah. - So we take a little bit, not too much. - And now I'm gonna put it in the fridge. - She's gonna put it in the fridge. - I put it in the fridge. - [Man] Steve, where are you gonna go? - She put it in the. What? - [Man] Where are you gonna go? - Oh, I was gonna hang
out here for a while. - [Man] Oh cause she, she
put it in the fridge and you, didn't you leave something at home? - No, I actually got it all. - [Man] Oh. - Okay. (gentle music) - Nice. - It's good, we did the test. It's been 30 minutes in the fridge. It's gonna set up real nice. Okay, let's pour. I'm not afraid of anything. - So why are you putting on gloves? - Because I'm afraid. All right, I'm gonna pour in
mine first because I'm selfish. - I don't even think there's
enough for both of us. - I think there is. There's not. But here's the thing. - Honestly, I think we
need to move it to yours and we just cut our loss
and move it to yours. It's okay, I'll eat the rest. - We can make more though. - No, no, no, we're
gonna move it to yours. - But we can make more. - No, no, it's okay, here. This is a sacrifice I'm willing to make. - You're so selfless. - I see the thumbnail and
we need to make it happen. This is how we make it happen. This is like, it's like when there's only one escape shuttle left and they're like, no, you take it. I've lived a long life. - I'm the asshole who takes it. Alvin just sacrificed his
very own child for mine. That was the nicest thing
anyone has ever done for anyone, period ever,
stopped the sentence. - I kind of feel like a proud parent in knowing that my child is now. - Finish that, yeah. Finish that, finish what you're gonna say. - I think I left something at home. - (laughing) Well now this
lone child will be dressed. So we're doing this so that the filling does not
develop a skin, there we go. Then we're just gonna let it cool at room temperature for 30 to 45 minutes, then pop it in the fridge
for an hour or two. Then we can top it with merengue
and serve, see you then. - [Alvin] Who? - Nerds. No, I'm kidding. (soft music) Alvin's pie was always so sweet, but not too sweet because it
had a good amount of salt. And I always felt like
myself around Alvin's pie. Steve gonna cry. - You know I cried
earlier, so I'm all out. (Kendall laughing) - Hello, hi, we're
back, it's the next day. - It is. - We're making the final
thing, the final component. - Yeah. - That we need for this and it's. - Merengue. - Perfect timing. So, what we're gonna do is
start with some egg whites. Now, these don't look
like normal egg whites because they're not, they're pasteurized. We're making a French merengue,
so it's not gonna get cooked at all after we whip it up. So that's why I like to
use pasteurized egg whites when I'm being documented. - This is the stuff you get
out of the carton, by the way. - Yeah and Alvin, do you wanna
add just like the smallest of pinches of that cream of tartar, this is gonna help aid the whipping. What we're gonna do
here is we're gonna wait until these egg whites get frothy. Some say a snotty consistency, and we're gonna whip these up and then slowly pour in the sugar. - Yeah. - Perfect. - Whoo. - And now we wait. - And we're looking for stiff bits, right? - Yeah, I'll say stiff. You have any weekend plans? (mixer whirring) All right, I think it's time to check. - Ooh, that's dope. - It's ready. - All right, you wanna peel
the thing off the TV together? Let's do it together. - All right, 1, 2, 3, ooh. My mom never let me do that. I still have it on the TV. - What, why? - Cause, Asian parents. - So let's design this. - Okay. - So, I think we're gonna go organic and pile it up, what do you think? - I like the way, like, it's
almost like a baked Alaska. Like it's like swirling and stuff. - Yeah. - Very easy. - And it'll make it very dynamic when we eventually torch it. - Yeah. - Now you can use as much
or as little merengue as you'd like, I want a lot
here and now just swirling away. Kinda like a tiny little, little S wave. - Yeah. - Do you wanna do some? - Yeah, so spot's over here. - As many of these little
peaks as you want, you know? So, now's the fun part. - Yes. - We're gonna lightly torch it. Shall we do this? - Hell yeah. - I'm not nervous about ruining it. - Woo. - Also, just to note, this
is basically all sugar, so it'll go quick. Okay. - Oh, there we go. Hell yeah, ooh. You see how all of
those hills and valleys, that's what's getting torched. Not necessarily the smoother parts and it creates this beautiful contrast. - Yeah, it's like also
one of those things, it's one of the few times in life where it's like instant gratification. - Yeah. That's so true. Look at our pie. - Pie, let's cut it, yeah? - Yeah. - I'm happy with it, I think it's great. The color is crazy, I won't lie, but it's not like we added coloring to it. - No. - It just happened and it's fun. - If you served this at a party. - A party. - It'd look, I would want to eat that. - Everyone will talk about it. - Damn right. - So I want to eat it now. - Okay. - That is the largest bite. - Right, cheers. - Thank you. - Oh, it's good. - M-hm. - Andrew, you want some? - Let me try some of this. I ate its elements separately
at my leisure last night, but here they are all together. That, that pie crusts, not
soggy at all, well done. - It was baked for a total of 55 minutes. - Hell yeah. - God, that's good. - It's a lot for like
11:30 in the morning, but, but that's okay. - What I like is that I think
because you use Meyer lemons, it's not that sour. - Yeah, you know, I think. - There's plenty of tart, it's
not overpowering the show. - Yeah, cause usually when it's too sour, people add more sugar and you
get like way too much sugar and way too much sour. This is a really nice in between. - You guys did it, that is
the lemoniest orange cake I've ever had. (Kendall and Alvin laughing) Don't know how you did it. - Also, these egg whites, no worries for your salmonella fear. It's pasteurized egg whites
that's still whipped up. - I will point out that nowhere on that container does it say pasteurized. But we'll just keep living our lives. - That's interesting. I'm gonna go read the carton. - [Alvin] Thanks again to Pronamel repair for sponsoring this video. Eating foods like this lemon
merengue pie over time can wear away the minerals in your tooth enamel and cause acid erosion, but
Pronamel Repair to the rescue. It can help repair that enamel. It works by putting
minerals back into enamel and helps lock them in for
stronger, healthier teeth. So what are you brushing with? You can buy Pronamel Repair
anywhere you buy toothpaste or buy now by clicking the
link in the description. (gentle music)
