hey guys sorry this is Alex you know
what I deeply believe that consulting is
nothing difficult it's done so I'm gonna
prove it to you one more time with this
amazing visa the lemon meringue pie or
has we call it in France like that -
sitcom merengue yeah I know it looks
quite posh and seriously I'm not gonna
lie it is definitely but it doesn't mean
that's hard to make what it's very easy
and only takes is 45 minutes of your
life that's not so much considering how
much you can show off with this pie yeah
you will
I did everyone I know did it's wrong but
it feels good yes let's do it
first ah the dough it's the easiest path
this is my everyday same proof crumbly
dough recipe I just added a bit of sugar
to make it sweeter in a bowl go 2 cups
flour 1/2 a cup softened butter 1 egg a
tiny pinch of salt a big pinch of sugar
gently mix that with the tip of your
fingers at one point it should look like
bread crumbs then add a few drizzles of
milk to combine things together flatten
it out with a rolling pin and press it
down in a pie dish
if it breaks apart it's no big deal just
use the pieces like a puzzle we are
going to cook this crust blind blend so
it just means that we are cooking it
first without any fillings inside well I
know some people put rice or beans in
the crust to prevent it from rising what
this is not puff pastry so it won't rise
so much and if it does put your hands on
top and you press it down
but this in a preheated oven at 180
Celsius or 360 Fahrenheit for about 20
minutes
which gives us plenty time to make the
lemon curd in a bowl at the zest of two
lemons add the juices of three lemons
white sugar 1 tablespoon cornstarch add
3 eggs and mix that up with a whisk in a
saucepan so whisk that up in a way never
mind don't stop whisking otherwise it
might end up making sweet
scrambled eggs when it thickens nicely
add 4 tbsp of cold butter remove from
the heat whisk again this should be
glossy and smooth at the end get the
crust out of the oven and pour in the
lemon cream let it set in the fridge to
chill as you saw we are kind of whisking
all the time in this recipe I know it's
a pain but still it's gonna get worse
because we have to make the meringue so
if you have a kitchen robot or food
processor kind of stuff I suggest you to
use it and also to stop teasing me
because I have something way cooler than
that an old broken whisk
you'd better not leave otherwise you
won't get the chance to see that it fits
perfectly in my 2000 watts power drill
girl place 4 egg whites and only the
whites into a very clean bowl
a good squeeze of lemon a tiny pinch of
salt and whisk them slowly to combine
the elements first then gradually
increase the speed while sprinkling 1
cup of sugar very slowly we are aiming a
very firm and glossy finish you know
it's ready when you get firm picks or as
we call it in French a bird's beak get
the pie out of the fridge and then
spread the meringue to be boom in the
oven at 140 Celsius or 284 night for at
least 30 minutes and this is what you
get at the end a crumbly and buttery
dough filled with a creamy and lemony
and zingy custard topped with a crispy
and gooey meringue I taste just great
and you know what if they even better if
you share it
with your friends and your candy so guys
this is it
did I not told you that French pastry is
easy no I really hope you enjoyed this
recipe and if you did give it a like and
share it on your social media so that
your friends and enjoy it as well don't
be so selfish all right of course don't
forget to subscribe to my channel
because there is something truly amazing
coming up next what you want to know
what that is if but I