- I don't want to die today. (triumphant music) - Hello!
- Hello everybody. How are you doing? Welcome to our kitchen. How are you, mate? - Good. Today is a video, it's an
idea that I came up with when I was walking the
dogs the other night, of something that I think,
based on feedback on Twitter, we're gonna call Edible Education, and it might be a series,
if it's enjoyable. Basically, I had this idea where Chloe tells me how she thinks a recipe is made. And then I make it. - (laughs) - [Dad] What are you doing? - Writing ingredients down. - [Dad] For the-
- Lemon meringue pie! - [Dad] Have you ever had a
lemon meringue pie before? - No. - So how do you know how to make one? - Big brains. (laughs) - Right, can you just
show up your diagram? Because this is, this is pretty complex. - And I'll let you the ingredients. Meringues, marshmallow fluff, sugar, actually no, don't need that, do I? - Spoke well, didn't it? - Lemon extract. Pastry-
- Lemon extract, yeah, I went and bought that for you, four quid for a bottle of lemon extract! - And also, yellow fondant. - See what that turns
out like, and at the end, I will tell you how to
make another version of a lemon meringue pie which
is how I would make it. Alright, deal? - Yes. (hands clapping) - What's the first step? - I actually don't know. (laughs) - We need like a pie tin thingy. - That is a good start, so not
a roasting tray, a pie tin. - So you need your pastry. - Pastry, yep. - Put it on the surface. - Right. - And then you need to put a
few bit on your rolling pin. - Oh thank you, that is good advice, yes. - Roll it out, please.
- Just roll it. Okay. Bit of pressure, I feel like
I got a head chef watching me. - Yes, I'm in charge of the kitchen. - (laughs) Yes you are. - Work! - [Dad] Work? - Stop putting effort into it. - Stop putting effort into
it, do you mean I'm done? - Yes. - (sighs) Knackered, right, okay! - Cut off all of the excess. - Alright, this is good so
far Chloe, I'm with you! - Do you know what, I
only just thought of this. You know sometimes in pies
they have those little balls? - What, baking beads? - Yeah. - That's what I use, yeah,
to blind bake the pastry. - Is that what you put in here? - Yeah, you can do, yeah. Are you making this up as you go along? - I think I might be! (laughs) Are they edible? - No. So what should we do? - Bake it. - Right, what temperature? And for how long? - Right... About that, I didn't think about that. - Hmm. I'm going to give you one hint. Look on the package
instructions of the pastry, because I don't want to die today. - 160 fan? - 160 fan it is, alright. That's actually pretty good. We'll go for that, yep. I mean, you can't really go wrong with the package instructions Chlo-by, can ya? - No. - I sometimes call her Chlo-by. Alright, how long does this go in for? - Um, 20, 25 minutes. - [Dad] 25 minutes?
- Yeah, I think. - [Dad] If you say so. 25 minutes is a long time mate, but we stick to your recipe, all right? What we doing now?
- Right. - You told me to get some
yellow fondant icing. - And, lemons. (lemons hitting ground) Yeah, we need lemons. - Yeah. - I need, we've got some
four packs of fondant, just in case. - That's yellow ready-made fondant icing that you would ice the cake with, yeah? - Yeah, why not? - Okay, and what do we do? - So, we need to open your fondant. - Yeah. I can see where you're
coming from actually. That does look like a lemon meringue pie filling, doesn't it? - Mhm. - Right. - Right, so-
- What are you doing? (laughs) - You make a hole in the middle. - Make a hole in the middle, right, okay. - And then we need a juicer. No, zest them. - Zest them? (laughs) Right, so I've got the
zest off the lemons. All of them? - Yes please. - I just love the fact
that you're telling me how to make a lemon merengue pie. You've never seen one other than a photo and you've never eaten one. - Crazy, right? - (laughs) Good job it weren't a curry. - Alright, happy with that. - Right. So...
- Now, what are we doin' mate? We got the zest off it. - We pinch a bit. - (laughs) What, and put it in there? - And put it into the hole. - Okay, so we pinch- - Put it into there.
- Put it in there. - Pinch, put it in. - I still don't understand why we've got four separate slabs and it's one pie. Or does this help mix it or something? - I think we'll put them together. - Seems legit. To be honest, anything
that's going to make this fondant icing taste a
little bit less icy... is where I'm at right now, folks - Lemon hands! - All right, lemon hands. So that's something you
don't see every day. It looks like some minions sunbathing. What's going on? - Right, you're going to juice the lemon. - (whispers) Do you
know what you're doing? - (whispers) Not really. - (whispers) Okay. My favourite gadget, the lemon squeezer. (gasps) In there, yeah? - Yeah. Freshly squeezed juice in there. Now what? - I think I wanna...
- You want to put the... - Put them in there.
- Yellow... Lemon zesty fondant islands into this. Are you kneading it? - You actually dip them in. And then here you knead it. - Right. Okay. So we get them into the bowl. Kneading it together. (both laugh) - Mix it together, mix it together. - Mix it together, you just took it out! - Mix it together. - What, with the lemon
juice that's in there? - Yeah. (faucet running) - [Chloe] Ahhh. - To be fair, it's gonna be, I mean, it's scented
like proper lemon now. - Did I miss anything? - No, you missed... some partial me mulling
over my life choices but other than that, all good mate! - Thank you for working with me. - You're welcome. So is this the filling? - Uh, yeah. - So, Chloe, been up to much recently? (over beeps) (both gasp) Good girl, oh wow. Oh my gosh, what's happened! - [Chloe] What! - It's kind of, it looks a bit spooky, Halloween-ish, like a cobweb. (Chloe moans spookily) Some of your pie is
hanging off the top of the, okay, let's get that out. Uh, does look like a crazy
golf course under there. We got all the beads out. Gonna let it cool down a little bit more. And then, what we doin' then? Does that go in there? Is that the filling? - Yep, that goes in
there, that goes in there. - I thought so. I'm on your wavelength now. We got this. There you go, mate. Look at your pie! It's still slightly warm, so
it might be a bit delicate. Do we put this in now? - (sighs) Let's risk it! - Let's risk it. Oh my gosh. Okay. Oh dear, I'm gonna take a little bit off because I don't wanna break that wall. So am I just pressing it down? - Yeah. - Okay, so it's quite rustic. All right, but I see
what you did there Chloe. That does look like a lemon meringue pie. It's yellow, we got lemon
zest, we got lemon juice. We got a pie case. Now, the topping. I know that you told me
to get marshmallow fluff. I like that idea. - What you need to do is you need like... The thing that you mash potatoes with. - Potato masher. - Yeah.
- Yeah. - And then mash the meringue with that. - What, with the marshmallow fluff? - Yeah, I think. We'll see how it goes. - So what am I doing? Oh, you're putting them in there? Oh!
- And then you literally- - You're literally mashing
meringues with a potato masher. (meringues crushing) That's so much fun! - Right. - You created a hack! I feel like we just need
to fully respect this. - So you open this. - Open this, this stuff- - No no no, not that way. - This actually does look
like a lemon meringue pie! I think Mrs. B and Phoebe are gonna absolutely love this, do you? - Yeah. If you are actually making this, or if you're a kid and
you're actually making this, you know, hopefully you know how I feel. It's a lot of pressure. I don't know how to do it! If you don't have marshmallow fluff and you have Nutella. - Mhm.
- Nutella. Might not look like a lemon meringue pie, but just say, I didn't have
any marshmallow fluff, Mummy! The proper lemon meringue pie texture. - That's good! - (gasps) Look at that! The next step is what you have to do, is you sprinkle the meringues. - Oh, shall I turn it
so it's easier for you? - Mhm. - Look at this mate! What have you invented? - A lemon meringue pie,
made by Chloe Lewis. - It is a Chloe lemon meringue pie. - Ready? (makes explosion noise) - Brilliant. Well I think we're just about done here. Look, your amazing lemon meringue pie, and this is what a lemon meringue pie should possibly look like. I think you've done an
amazing job there, mate! - You can tell that that
is definitely by me. - You can.
- And that is by you. - It's very vibrant! I like yours, it's glossy, it's bright. We've got a sort of toasted
meringue here on ours. We could get a chef's blowtorch, but let me tell you, and you, how to make a lemon meringue pie. If you're making your own homemade pastry, go ahead and do that. But just like Chloe used, genius, ready-made pastry is easy to get. It's quite cheap and it
works an absolute charm. Put it into your flan tin, but make sure you don't sort
of cram it in too tight, 'cause it will shrink as it bakes. Cut off any excess first of all, put it in the fridge for about
half an hour because that, when you bake it, if you leave it, kind of like we saw
yours, in the nicest way, it shrivelled up a little
bit, but that's quite cool. But to keep that shape, make
sure you do refrigerate it. Once it comes out, you
can tidy it up a bit more. Preheat your oven, line it
with some baking parchment in the middle and fill it with your favourite thing: baking beans. You want to bake that in the
oven for about 10 minutes on its own with the baking beads on there. Take it out and then do remove those beans into some water if you like,
or whatever method you want, and then return it to the oven, with the baking parchment removed, just to cook that base a little bit more. And whilst it's all doing that, you can make your fillings, and
there's no fondant in sight. There's no fondant mate, at all. - I know. - I can't believe it. What made you think it was fondant? - Because it's yellow. - Basically a lemon curd.
The easiest thing to do is to get your egg yolks first of all, mix it together with
some sugar into some sort of sandy sort of paste
and leave it to one side. For the other part of the filling, you need to get your
juice of the lemons, zest, and some corn flour all
together into a bowl. Now that looks a little bit
weird as it is, but don't worry. You're going to get a sauce
pan, adding your water, bring it to the boil. Once that hits a simmer, pour that corn flour slurry mixture into it, okay? (Chloe sighs) It will then
thicken very, very quickly. Make sure you keep stirring it. What's the matter? - I didn't use corn flour. - (laughs) You didn't use corn flour! That is the most important thing! Soon as it is nice and thick and stodgy, a little bit like a gluey texture, take it off the heat and then add in that egg yolk-y sugar sandy mixture. And that will help the colour change from being sort of luke-y,
gland-y, diluted colour to a nice, vibrant yellow
as you stir it through. Once that filling is done and your pastry case is all cooled down, you can pour it into the crust. When it comes to the meringue topping, well, we didn't use marshmallow fluff. You just basically whisk
together egg whites in a bowl and slowly add in your
sugar once soft peaks form. You can really ramp it up as well and make really super spiky ones as well by adding more cream of tartar. But this is all about getting
a nice rippled effect. - I didn't use eggs or cream of tartar. - It's okay. You're gonna to dollop that down on top of your lemon curd filling
and just try and make a little few shapes with it if you can, and you then bake it in the oven for about 20 minutes, just to toast it. And you can see those
little ripples we made will get quite dramatic indeed. And you can push it further. You can char it, chef's blowtorch it, and eat it freshly warmed if you want, or chill it in a fridge,
which is what I've just done. Now that is the second best lemon meringue pie I've ever seen. After that. There we go! - [Chloe] Is that part
marshmallow fluff there? - [Dad] No, that's meringue mate. You get crispy on the top
but it cooks in the middle. This is really hard to cut. Sorry mate. We're getting there though. That looks amazing. That looks like a lemon
meringue pie, doesn't it? - It looks like I'm eating it. - It's just sticking to my fork. (laughs) - Okay. - That's really gummy. - I can taste the lemon. - I can't taste the lemon at all, I just taste birthday cake. - Mmm! - Very nice Chloe. - It is very nice. It's like a birthday cake. - This is how a standard lemon
meringue pie should taste. - Best 'til last. - Yeah. You like that Chlo? Describe what you're tasting, Phoebs. - A lemon meringue pie. - A lemon meringue pie! I think Chloe's a hidden food stylist, to be honest looking at that. - Yeah! - That looks a lot more photogenic. I hope you've enjoyed this first and possibly last Edible Education, or if you can think of
another name for this, "Chlo vs. Pro" was another one suggested. (making distressed noises) She doesn't approve of mine now. - That's so sour! - Sorry, does it need more fondant? Don't forget to smash
that subscribe button for regular videos each
week and all that banter. But thanks so much for the support. Follow me on social
media if you'd like to, and if you'd like to see more of these, do let me know down below any more ideas. And Phoebe has got a
drawing for me very soon. Ciao for now! ♪ Check your level player ♪ ♪ No matter what your style ♪ ♪ The kitchen's for me ♪ ♪ Moustache, goatee, ♪ ♪ Maybe all three ♪ - [Dad] What you doing? - Being a DJ.
- [Dad] A DJ. I don't know where she gets it from.
