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One of my favorite things with seafood is definitely lemon.
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So to finish off our meal today,
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I'm making just an old timey lemon meringue pie.
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And we're gonna start with just a sweetened condensed milk.
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Oh, I love this stuff.
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Now actually, I'm using a deep dish pie shell today.
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So I'm doubling the recipe
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'cause I like real thick, tall pies.
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All right, so how easy is this to put together?
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I'm gonna use about a heaping teaspoon of lemon zest.
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And let's see, I'm probably gonna use
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about a half a cup of lemon juice.
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This is one of those easy, easy recipes
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that you can make in advance and have it waiting on you.
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All right, now I'm gonna take my egg yolks.
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And the important part of this recipe is making sure
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that they haven't gone past their expiration date
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and have no cracks in them.
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The reason I've cautioned you
1:06
is because this particular pie requires no cooking.
1:10
It's gonna have your raw egg yolks in it.
1:13
This is really not an issue with me,
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but you know, that's really a judgment call for you to make
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for you and your family.
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Look how pretty and golden that yoke turns our filling.
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All right, now we wanna make sure that our pie crust
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has had a chance to come out of the oven
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So this is ready to go in,
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and see what a fat, high pie we're gonna have.
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So good and so simple to make.
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All right, let's move on over here to our meringue.
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We're gonna take our egg whites
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and slip them into our bowl.
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And I'm gonna use about fourth of a teaspoon
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of cream of tartar just to ensure
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that they are gonna be nice and fluffy for us.
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And you'll wanna beat your egg whites on a very high speed
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and slowly add the sugar.
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(mixing slows and stops)
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It almost looks like divinity candy, doesn't it?
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So now it's time to top our pie with the meringue,
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and see how nice and stiff it is.
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Now the important part of frosting your pie
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is sealing the edges of your pie
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so that when we refrigerate it,
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it won't pull away from that crust.
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We're gonna bring that all the way in
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and let it nestle up.
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We want it all to be completely sealed in there.
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And then I'm gonna just smooth out the rest of my meringue,
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and we have ourselves one beautiful pie.
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Okay, this is sealed up real nicely
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and ready to run into a hot oven.
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We want it just a nice golden brown.
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Now I have one that's already ready, just beautiful.
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You know, I love this pie.
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It's probably one of my favorite,
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but there's only one thing that I don't like about this pie.
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You can't cut it while it's warm.
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So I can't taste it right now.
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But hang with me anyway
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In fact, this pie right here
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is still not quite chilled enough.
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I'm having a piece of this pie regardless.
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So until next time, America,
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best dishes from my kitchen to yours.
3:58
Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
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and click the subscribe button as well as the notification
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and bail to be alerted when I post a video.
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Love and Best Dishes Y'all.
