Lemon Meringue Pie

One of my favorite things with seafood is definitely lemon

So to finish off our meal today, I'm making just an old-timey lemon meringue pie

And we're going to start with just sweetened condensed milk. Oh, I love this stuff

Now, actually, I'm using a deep-dish pie shell today, so I'm doubling the recipe

because I like real thick, tall pies. All right, so how easy is this to put together

I'm gonna use about a heaping teaspoon of lemon zest. And let's see, I'm probably gonna use

about a half a cup of lemon juice. This is one of those easy, easy recipes

that you can make in advance and have it waiting on you

All right, now I'm gonna take my egg yolks, and the important part of this recipe

is making sure that they haven't gone past their expiration date and have no cracks in them

The reason I've cautioned you is because this particular pie requires no cooking

It's going to have your raw egg yolks in it. This is really not an issue with me

but that's really a judgment call for you to make for you and your family

Look how pretty and golden that yolk turns our filling. All right, now we want to make sure that our pie crust

has had a chance to come out of the oven and completely cool

So this is ready to go in and see what a fat high pie we're going to have

So good and so simple to make. All right, let's move on over here to our meringue

We're going to take our egg whites and slip them into our bowl and I going to use a fourth of a teaspoon of crema tarda just to ensure

that they are gonna be nice and fluffy for us. And you'll wanna beat your egg whites

on a very high speed and slowly add the sugar. It almost looks like divinity candy, doesn't it

So now it's time to top our pie with a meringue and see how nice and stiff it is

Now the important part of frosting your pie is sealing the edges of your pie

so that when we refrigerate it, it won't pull away from that crust

Mmm, mmm, mmm. We're gonna bring that all the way in and let it nestle up

We want it all to be completely sealed in there. And then I'm gonna just smooth out the rest of my meringue

And we have ourselves one beautiful pie. Okay, this is sealed up real nicely

and ready to run into a hot oven. We want it just a nice golden brown

Now, I have one that's already ready. Just beautiful. You know, I love this pie

It's probably one of my favorite, but there's only one thing that I don't like about this pie

You can't cut it while it's warm. In fact, this pie right here is still not quite chilled enough

but you know what? I'm having a piece of this pie regardless

So until next time, America, Best dishes from my kitchen to yours