Can This Chef Recreate My Mom's Lemon Meringue Pie? • Tasty

Growing up, my favorite thing my mom made was

lemon

meringue

pie. She would watch her squeeze fresh

lemon

s, beat the egg whites into a fluffy cloud, and place it in the refrigerator, where she would wait hours for it to cool down before she could eat

this

lemon. gooey goodness as much as i enjoyed eating it my mom enjoyed baking it because she was making something her mom made for her my mom comes from a large family that didn't grow much because some black families historically didn't have monetary values ​​to pass down to my grandmother like most passed down their recipes so once a year my grandmother would make her seven children any dessert they asked for my mother always ordered lemon

meringue

pie and it was the first pie she learned to bake after one fateful day when she was in high school as usual , she squeezed the lemons made from the cloud and placed them in the fridge but instead of cake we got soup, my mum was devastated but she wasn't going to let it go to waste, literally. drank it tried the recipe again but just more soup to

this

day we still don't know what went wrong so here is my problem i want to be able to pass this recipe on to my kids my nieces my nephews so i have asked my good friend, ayo for helping me fix this recipe and flip the office that was sexy yeah i sent you how my mom made it she literally likes to put it on chips what do you think we can do to fix it? some ideas first of all i love the recipe super old it's dirty it's generations yeah the only thing i notice is there's no cornstarch and i feel like usually people use cornstarch to make it foolproof you know which i mean i love the idea but um grandma clara davis would never do it clara davis yes miss claire davis ok we'll show respect to the myth clara davis let's find the ingredients and then we'll figure it out all right , sounds good, the first thing I think we should do is focus on the padding.

Since you said that's the problem area, the recipe calls for eight lemons, no offense to mom, sure margaritas, eight is a lot of lemons, especially since our lemons are a bit more aggressive than they probably had back in the day, so I think that we should do six. lemons ok i think the six lemons instead of eight will help set it down and reduce the soup so while you're busy on that I'm going to separate the yolks from the whites because you need the yolks for the filling and I need the clear for my meringue and we go from there so I don't know but usually if this is what you roll first yeah make it all juicy I mean like I said it's borderline aggressive so I don't think it hurts. so i crack the eggs in my hand and then open my fingers and let the whites fall out.

I know people do the eggshell thing but that's usually where I end up breaking the yolk so I let the white drip out help it out a bit there you go I've literally never seen that in my life juice of fate the lenses you could never be my food

chef

would kill you this is forever i have eight broken eggs and you're still massaging them lemons require finesse you know in the recipe it didn't say love but you have to do it with love i feel like claire davis will be ready clara davis didn't have either these nails, let's start there, how many people are there?

I know you said it's a big family how many of them are there? my mom is the youngest of seven yeah a clear day you know it's funny when you originally told me about this recipe ugh i was really surprised because i never made it. I actually had lemon meringue pie yeah it's just not my cultural background like it's not my black experience interesting because I was like black people had lemon meringue pie on top no when I mentioned it to my mom she He said: yes, it's delicious, I said: well, where are you going to tell me? what are you going to do?

I had a bunch of kids so let's clean up that's one thing my mom always taught me to clean up after you yeah while you're cooking that's right put it in the bowl oh drink that makes sense so that we have everything we have. our condensed milk we have our eggs we have our cup and a half of lemon juice so I'm going to mix the condensed milk and you want to beat yes you have the wrist action ok normally what you would do is moderate the eggs but the condensed milk makes this so easy we literally don't do any of that ok I'll go in oh this is a lot thicker than I thought ok so I'm not in love with your whipping technique can you pour this?

While I was, do you love my pouring technique? Back and forth to even them out, okay I think that's it, I think that's all she'll give us, you've had too much fun, okay, what's next, oh, okay? i'm going to make the meringue ok she's going to clean it up thanks i was trying so hard to go you look so distressed so now we're going to make our dressing we're going to make the meringue i'm going to add a little bit of cream of tartar because it will help it stabilize , it makes it a little bit more foolproof for us will we allow it to allow ok so we'll make our egg whites the reason we let them sit here is because we need them to come to room temperature that's okay because it helps to make them come together and beat easier and they're going to be shiny and perfect, so we're going to add our egg whites and we're going to start with that.

Got it you're going to start to see it form because the arrows start to change color so it goes from being translucent like this to a beautiful white meringue okay I think it's ready for us to add our cream of tartar. I'm actually just adding a teaspoon so not much it's not going to make a huge difference in flavor but again it will help stabilize it ok ok so I think we're ready to add the sugar. See how fluffy? it's just that I'm going to add a little bit of sugar at a time and I think the recipe says one teaspoon per egg, so we're going to follow mom's recipe. there they look like what you remember yeah okay and it's very stiff it's like I mean how much do you trust your mom's recipe I mean you added something called tartar okay so after you get to this point , what did your mother do? i put them on and then a circle ok i'll let you do it make your mama proud go ahead ok something like that i don't know ok it doesn't have to be perfect it won't be i think maybe you could take a lot and then smooth it out well we'll try that I think it would be a lot easier than the individual what I'm making and the cake we're making cakes I think that's okay I think that's fantastic okay so the recipe I figured out that I had no time or temperature.

They just said to cook it until it's golden, which totally gets my grandma's sentiment, like it feels good when it looks good, okay, well I haven't done it 200 times grandma so I need specifics. So what do you think usually bakes at 375 and again until golden brown? 375 feels a little high ok I think it will brown fast and won't set um which is what we're trying to fix so I think we lower that down a bit ok so let's do 350 .okay, and then we'll watch it while it browns, let's put it in the oven, are we going to sing two or two love?

You have to do it with love. I don't understand where you're yelling at me. It smells good and they look great. she pretty much puts it in the fridge look this is one of those black family recipe things because nowhere on that recipe card does she put it in the fridge she definitely know for a fact does she put it in the fridge so with that like three episodes of long rugrats or the like, let's chill for about three hours, which is like a marathon of progress and after that, we'll put it on, we'll eat it. okay, she definitely didn't say we're on the right track because it's not as thick as when she had made it.

There's a lot going on on this plate like the real fight. It doesn't taste as sweet as I remember it that thing is lemony ok yeah so we'll regroup and try again tomorrow or maybe tomorrow I can redeem myself because I feel like I'm in the pastry. I didn't get a rose tonight it wasn't my night I failed I have faith tomorrow we'll make this happen we have to have no you can't embarrass me in practical streets you can't do it I'm so excited we've regrouped we've slept, we've slept on this I think the The name of the game today is to reduce the juice, oh okay, I noticed we didn't measure the lemon juice, we were only like six lemons, yeah, so today I definitely think we'll measure it.

I'll take about a half cup of lemon juice per cake, one cup total, but you said it was good in lemon, the best way to get the flavor without all the juice is to grate it, oh yeah, have you ever grated lemon? I know basically you're going to take this microplane and you're going to put it against the flesh. You're not going to push too hard because you don't want the white part, you just want those lovely little ones. lemon shavings off the top okay so I'll let you do this okay and just lightly press yeah I'm spicy twist it as you do because you don't want to go too deep exactly I think so I think the old lady liked you enough, she's been through a lot, you can start a new one, oh, and I'm actually going to juice this one up while you do that because teamwork makes the dream work, I love you. loves. mom always puts on gospel music when she cooks my grandma too janet cooks good lord since we found the kitchen if you have time to lean you have time to clean oh and you ain't doing nothing so let's clean up and we'll get started to mix, our filling operation, will reduce the juice, since you said you want it a little sweeter. we are going to make the filling like we did last time we have our condensed milk we have our eggs our sugar our two tablespoons of lemon zest and our cup of lemon juice come on let's do it together ew wow I think we can go ahead and make our meringue.

We did this right yesterday. We did something right. Yeah, so we're going to add our egg whites, our tartare, and our sugar. wet we're not going to do that wow wow wow fate it's still going to be a while to work it out good knees i think we're there so i'll let you go ahead and do your thing with the decorating maybe today we can give it a little more body if curved it's thick I mean you know what the kids say yeah yesterday I think we cooked it for about 15 minutes yeah it was out of shape today I think we should go on a bit longer so I also think we should lowering the temperature that way we can prevent it from browning too fast but we can also give the cooking with love feeling a little more time ok i think we did it this time i think we need to give them their best shot at the life though this time I think we should add about two hours to the chill time so five hours this time is fine but that gives us enough time to see the whole bride box I'm a sucker we're going to this happens because yeah three days ain't no cake i'm not coming here a third time we just won't make you not have all five so this is our second try we've done it twice now lovingly we refuse to do it for the third time ok i'll let you cut it because my heart can't take it i'm ready let's do this ok i feel like this is more stressful than it should be. tell you it's like the bachelor at the bakery let's have a rose us in the back row girl pick her up you're making me nervous okay oh i think we did it i think we did i think we did this was mine ok let's try it i'm going to say and i ate a whole one yesterday it's ok oh my gosh we did it it's all this is good this is good I really like this because it's like my mom's but we shake it up a bit so I kind of made it my own it has the perfect balance of sweet lemon i'm a fan i think if we pass it down from generation to generation the most important part for all of us is to improve a little bit whether it's your cake whether it's like your quality of life like we're all trying to make it a little bit better than the generation before us absolutely this cake is like a perfect representation of that so she likes this recipe yeah that's it i think we got it.

In fact, I wrote this for you so you can have it. I have my own little card because there is no way you will remember this cute recipe. Yes, we have parts for you.