Billy Parisi: Thanks for checking out fixmyrecipe.com, Chef Billy Parisi here, our new fix goes to Pam of Detroit, Michigan for lemon meringue pie, said every time she cooks it just doesn’t hold together, you got a huge pot of little lemon meringue pie, don’t worry Pam you got your fix right here.
First things first, lets get this meringue going and then when that’s finish we’re going to start on our pie grilling. Al right our four egg whites, sugar, little pinch of cream of tartar, and for little more flavor we can do vanilla. We’re going to whip this on high to form stiff peaks. Pam let’s set them ring to the side, get these eggs in the bowl whisk them until just combined and get the rest of ingredients on the burn. We’re going to turn the heat up to high and let it boil for one minute and then we’re going to gradually add it into our egg yolks. Pam you know this we added the mixture gradually to the eggs so we didn’t cook, now lets add what ever is left stir it together and hit it right back on the burn.
Pam now that our fillings back on the heat, we need to stir constantly for one minute. Al right let’s take it off the burner and gradually stir in the rest of our ingredients. Pam be sure to stir this very gently do not whisk it too hard, you don’t want to break this butter. Al right Pam, now before we pour our pie filling in, don’t forget to par bake our nine inch pie shell. Now before we put it back in the oven don’t forgot about on the rind let cover the pie filling while its still hot take it all the way to the crust. Back in the oven on 375 degrees for roughly 10-12 minutes.
Al right Pam this thing looks absolutely incredible, now we’re going to let it cool that doesn’t mean lukewarm and that doesn’t mean kind a cool, cool completely before we cut into it.
Pam, thank you so much for writing in, I cannot wait to devour this entire pie, it smells and looks delicious. Be sure to come back tomorrow and see our new future fix of the day.
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