 It's Tammy with collard valley foods today. I'm making a meringue pie Why because the fellow that's out there working on the Dropway has an anniversary today So I am making his wife a lemon meringue pie I have the Pie crust in the oven pre-baking because you do have to bake the crust first And okay when you make a lemon meringue the first thing you're going to do is put it in a pie crust now I got this. It's a refrigerated pie crust And i'm just going to try to center it in this bowl as good as I can So that I have about the same amount overlapping everywhere And i'm just going to pinch the sides together for a lemon meringue you pre-bake your pie crust And and you make sure it's good and toasty Because the only thing we do with the lemon meringue um to cook it in the oven is Cooking the meringue on the top So it'll be in the oven about 20 minutes and that's not long enough to cook a pie crust of course, so We go ahead And prick it with a fork I just use my two fingers. I push up against the side with this finger and I use my Two fingers on my right hand because I'm right-handed and I pinch And that's my favorite crust to do. It's pretty. It's easy. It's fast and simple Um So that's what we're doing Now i'm going to prick it with a fork good all over And we're going to pre-bake this until it's nice and brown Lemon meringue pie is in our second volume cookbook It says in a glass batter bowl using a wire whisk, so we're going to get down a wire whisk Mix your dry ingredients So we're going to start with corn starch. There's six tablespoons of corn starch one two A quarter teaspoon of salt So i'm just going to put in A little bit of salt how's that and sugar So we got to have a cup of sugar regular sugar Okay, this is a quarter cup. So we'll take four of these one Two Three I'm going to whisk this up together. So you're whisking your dry ingredients together So you've got your corn starch your salt and your sugar And if you're tuning in late We're making a lemon meringue pie for the guy that's working in the yard. It's his anniversary All right, that looks good to me Now we're going to juice a lemon or two So I like to cut the little tip off of the lemon This one might actually fit in my squeezer And when you use a lemon squeezer, this is a lime squeezer You actually instead of doing it like your mother did in the old fashioned kind because the ripples are small You actually flip it upside down In these type of squeezers and y'all might know that but not everybody does So either people are getting on to to me because they think I'm doing it wrong or right. It's so funny Okay, so we're going to squeeze this lemon And I need a half cup. So we're going to be squeezing more than one Now before I squeeze the next one. I did this the last time I made this crazy For squeeze this one. I'm going to zest it first And I'm just going to zest it Enter our water I guess So y'all can See it It's not going to hurt that it's just going to be in the filling That we make for the lemon meringue Our pie crust is pre-baking in the oven The video y'all saw the other day. I didn't have a micro planer. All I had was a small zester I still have it in the drawer. It makes bigger pieces and After a friend of mine watched the video years ago. She sent me This microplane. It's so nice Her name is Mary Mitchell and you'll see her on here She watches I just happen to have lemons in the refrigerator He said that was her favorite pie. So Maybe she'll like this. I hope so You can see most of the seeds are in the bottom So I'm just going to use this little strainer You can get these for like a set of three for really cheap even at the grocery store Maybe I'm doing it backwards Okay, we're going to strain this Now we got to put in our egg yellows There's four of them and you're going to reserve the white out for the meringue So we'll be making the meringue in a minute A lot of y'all have a lot of questions about meringue and how to make it Not weep and different things like that. So I'm hoping that I get to cover those things today with y'all So these eggs have been at room temperature So they're a little softer and harder to separate But I am going to put the whites on one side The yellows In here, let me put this back here. So you don't see what I'm doing And the shell layer how's that? One at least four if you want to make a pretty meringue for the top of the pie and if you want to impress somebody You can always put five on there. This is the only thing that's going to make it yellow You know the lemon looked yellow the lemon filling looked yellow. I think that was four and so I think we'll just go ahead and throw it in there since this is to impress his wife today And say happy anniversary It's not going to hurt the recipe Okay, so we're going to set our whites to the side And we're going to pour this in our dry ingredients. But first I got to wash my hands a little bit I'm going to get this pie crust out quickly There it is y'all. It's nice and toasty So we're going to set it over here to the side and let it cool one downside And I'm just going to close the oven So here we go. We're going to take our dry ingredients First I'm going to whisk this a little bit just to get the eggs mixed in a little bit Smells so good and lemony Whisk it really good now a lot of people that make puddings my puddings curds and fillings in the microwave they Use the time that I have in my recipe book and in every one of my recipes it says continue At intervals until it gets thick But still people take it out and they think it's going to thicken later It is not going to thicken later Make sure it's thick before you put it in your pie shell and that is any recipe That you're making that's a pudding or a curd in the microwave You don't need to take it out early because everybody's microwave is different Everybody has different wattages. So it may take a little longer and it's simple Just leave it in there until it starts to thicken. So we're going to turn around and put this in the microwave I brought it in here for y'all today and we're going to uh put it on the first three minutes I could get it the highest setting. It has a one minute button. So that's simple All right. While that is getting thick Um, I'm going to pick up some of my mess Put it in the sink and then I'm going to talk to you a little bit about The meringue. We're going to mix up our meringue But we're going to wait a few minutes because it takes about four minutes to mix up meringue Okay, it takes a little longer to make this in the microwave And I want to um Put it on there if you beat up meringue and you let it sit over five minutes or so Then it turns into like this puffy It's not pretty and creamy and makes swirling meringue. It changes the consistency So we're going to wait and start beating it up once I'm almost done with this pudding Now it would be nice for this pudding to come to almost room temperature Before I put on my meringue, but I don't really have time for that today so much So I would probably pour it out put it in a pot plate put it in the freezer while we make the meringue And that way it'll at least be cooled down some And the main thing is that you don't want such a drastic change between the filling and The meringue that it's going to cause that sugar to Weep as well. So it's been in here three minutes. I'll put my whisk over there Even started to thicken but even if it has it y'all you have to take it out and whisk it Because you don't want the corn starch or flour whatever you're making this don't have flour But like my banana pudding does you don't want it to settle into the bottom, okay? So you whisk it And then Michael waved it another three minutes All right. I hers almost all from all y'all sent Start to thicken And look creamy I'm going to let it get a little bit thicker I mean that's creamy, but it's not set set up set up. Good and dead. You want it to be good and dead, okay? So here we go again, we're going to put it on two more minutes this time by that Now look at this Bubbly put vanilla in here, but if you were using vanilla then you would Put it in at this point You don't want to cook your vanilla All right, I'm going to go ahead and squeeze a little bit more lemon juice in here Just because I want it to be a little bit more lemony I did it through the little strainer so I wouldn't get Seeds in there. All right. Now we're going to pour this out on a couple of pie Plates and we're going to stick it in the freezer Now I'm just doing this so that the the filling and I'll tell you to do this on the recipe boot So that the filling Is a little bit cooler when we put the meringue on it don't have to be cold But it needs to be a little cooler than it is Now we're going to start our meringue. We're going to add our egg whites I'm going to go ahead and turn it on it's going to be loud I'm a side Let me get it off the side show it to y'all Now it is a little different when you use powdered sugar because powdered sugar has a shiny And glossy and then you don't have to worry about it weeping. Here's our pie crust Right now this pie crust is still a little warm So we're going to put the filling in here. So that's good Because when he takes it to where I want it to be set up Now we're going to go ahead and Put our meringue on there while it's still pretty and get it in this 350 degree oven And you need to cook your meringue for a minimum Of 20 minutes So turn your oven temperature down if you're afraid it's going to get too brown But the egg whites do need to cook y'all And I am going to edit this video and put it on It's my channel Because this is such a good pie, you know, and this is my recipe so But I thought y'all would enjoy watching me make it this morning. So when you do meringue Um, you're going to want to go around the edge And make sure you seal it good So let me just go ahead and start pushing this down some And I typically I wish I I'm going to turn myself so y'all can get a better angle of how I do this So I take my spatula And I push it Around the edge. It's the first thing I do I've got a lot of meringue on this pie because it's her anniversary This is five egg meringue. It's a little taller That's wanting to fall off. So you got to be careful Um with your pie crust these pie crusts that are refrigerated to me. You can't beat them I think they're better than homemade pie crust And the ones out of the freezer they don't taste near as good as these So just seal it first Make sure you go all the way around and that you got a good seal All the way around and then you can start decorating the top and with your swirls And make sure you do a good job sealing it Because that will also cause it To weep as well or pull apart So I'm just going across and making sure there's a little hole and double check your Uh Sides now we're just going to swirl And I like to just start it this way to get it smooth And then I like to do a circle swirl And you can work with it the cream of tartar helps To helps it to stay pretty and workable to make a beautiful, you know pretty top I'm gonna scoot some of this over here And do some deep ones just to make it look contrast With the colors because when it bakes Um, it's going to turn golden brown if you have it on the right temperature And you bake it for the right amount of time. It ain't gonna burn. It's just going to get a pretty golden brown Do not brawl a meringue Okay, this pie is ready y'all. We're going to get it out of the oven It looks beautiful and it looks so pretty. I wish I could cut it for you I may actually go ask him. Do you care if I cut this pie for my viewers before I give it to your wife? Oh me So we're going to get it out And I just take the whole rack out and that way I don't mess up the crust on it But I'm going to show y'all The pie up close so y'all can see how pretty it is. Oh, I'm not taking it off I'ma let it cool in at first so I can pick it up our beautiful lemon meringue pie Hope y'all enjoyed the video Thanks for watching colored valley cooks where we could Like mama did by y'all happy anniversary