It’s Pi Day! So to celebrate, we are making a Sous Vide Lemon Meringue Pie. No … we aren’t putting the WHOLE thing into the sous vide. We are only using the sous vide for the lemon curd filling, but it simplifies the process.
Our crust recipe is adapted from our friend Cho at www.qiuqiufood.com. Check her blog out, she makes some amazing food.
Instagram: Carmen @harrocarmen Kevin @kindof_cooking
Ingredients:
Lemon Curd Filling: - 5 large Egg Yolks - ¾ cup fresh Lemon Juice, strained - Zest of 3 lemons - 6 tablespoons Butter, melted & cooled - 1 cup Sugar - Pinch of Salt - 2 teaspoons Gelatin, bloomed in 2 tablespoons cold water
Pie Crust: - 180g cold Butter, cubed - 200g All Purpose Flour - 40g Sugar - Pinch of Salt - 2 tablespoons Cold Water - 1 Egg, whisked
Meringue: - 5 large Egg Whites - ¾ cup Sugar - ¼ teaspoon Cream of Tartar - ½ teaspoon Cornstarch - ½ teaspoon Vanilla Extract - Pinch of Salt
Recipe:
- Preheat the sous vide water bath to 165F (74C). - Preheat the oven to 425F (220C).
- To begin the crust, place the flour, sugar, and salt into a food processor and pulse to combine. - Add in cubed butter and pulse until small chunks are formed. You don’t want to over mix here. Drizzle in the cold water, and pulse a few times again until mixed in. - Remove from the mixer onto a floured surface. Kneed a few times until it comes together. - Form a disk with the dough, wrap in plastic wrap, and refrigerate for 30 minutes. - While the dough is resting. Blend the egg yolks, sugar, zest, salt, and butter until well combined. - While the blender is running on low, add the lemon juice and blend until combined. - Add the bloomed gelatin; and do a couple of quick blitz - Pour into a freezer bag or vacuum bag. - Using the water placement method, remove the air from the bag. - Sous vide the mixture for 1 hour. - Back to the crust, take it out of the fridge, unwrap, and place on a well floured surface. - Roll out until it is approximately 11”. - Place in the 9” pie dish and press in. - Fold or cut any excess crust and crimp the edges. - Cut parchment paper into a circle to cover the inside of the pie crust. - Using foil, line the inside of the crust as well. Easiest if you make the shape and press it in. - Fill with beans or pie weights - Bake the pie crust for 15 mins. - Take the crust out of the oven, remove the beans, foil, and parchment paper. - Using a fork, dock the bottom portion of the crust. - Brush with the egg. - Place back into the oven and bake until golden brown (approximately 20 mins), remove and set aside to cool once done. - Remove the lemon filling from the sous vide and set aside to cool. - Pour the lemon filling into the pie crust. Cover with plastic wrap, refrigerate until set or overnight. - Once the pie has set, it’s time to make the meringue. Make sure the equipment you’re using is very clean. It’s best to wipe it down with a paper towel and vinegar. - Heat a small saucepan over medium heat for a double boiler. - In the stand mixer bowl, add the egg whites and sugar. - Place over the sauce pan (make sure the water does not touch the bottom of the bowl) and stir until sugar is completely dissolved. It’s done when there are no more grains when rubbed with your fingers. - Transfer the bowl to the mixer, and whisk on medium until the eggs are white and foamy. At this point, add the cornstarch, cream of tartar, vanilla extract, and a pinch of salt. Turn up the speed to medium-high, and whisk until stiff peaks are formed. - To assemble, remove the pie from the fridge once it’s set. Spoon on the meringue, making sure to cover all of the filling up to the crust. Pile high and using the back of a spoon or other utensil create the swirls and peaks. - Using a blow torch on low, brown the outside of the meringue. Alternatively, you can broil it in the oven for a few mins until browned. Careful not to burn it with either method. - Slice and serve.
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Pie day!
3.14
Something something something something. I never learned it.
3.14
Yeah
You never learn...
I mean I don't know the rest. You know how some people can recite up to 100 digits or something ridiculous?
Yeah, no one's gonna do that.
Yeah, right.
Alright, for pie day we're gonna make a pie.
Let's do it.
And what's a type of pie we can make in the sous vide?
Lemon meringue pie.
Well actually, it's only really the lemon curd pie that we can make in the sous vide.
But this makes it a lot easier because you don't have to temper it.
You don't have to stand there and stir the whole time and look at the temperature.
So it should simplify the whole thing a lot more.
First step is to make your gelatin.
We want this stuff to stick so we're going to use some gelatin.
Yeah, so I have some gelatin powder here. We're gonna add some cold water in here to bloom it.
Okay
So we're gonna set this aside
for about five minutes until it actually becomes a solid.
The next steps are very simple as well.
We're gonna add in egg yolks into our blender
Followed by sugar
Followed by lemon zest
Some melted butter that's been cooled
And a pinch of salt
So we're gonna blend this first
Once it starts to come together, we're gonna add our lemon juice and you don't want to add your lemon juice right in the beginning
Because it will cook the eggs. Yeah, the acid will cook the eggs. Okay, so I'm gonna put on low
Okay, so now that the gelatin has bloomed you can see that it's a it's solidified a bit
According to research is that what bloom gelatin when it goes back in warm water, it will melt again
But this time will be more even that's why you bloom it first
I love my vitamins
One thing I want to mention is that if you just want to make lemon curd by itself
Or you want to use it as a spread you don't need to use gelatin
We're using gelatin because we're putting it into a pie and we want it to hold its shape when you slice it
Next pour it into a bag
We're gonna put this in our CV for one hour and we'll see you when it's done
We made a pie crust. It's not the most beautiful thing
But you know, we made it ourself. The next step is pretty simple. We've had this in the CV
We are going to just pour it out into the pie crust and then we're gonna chill it
It's a little watery right now because it's still pretty warm, but it should set in the fridge
Do we need to get rid of air bubbles?
Okay, we'll get rid of the air bubbles his favorite thing
Okay done
So we're gonna put it in the fridge to set for a couple of hours
And so we're gonna have dinner and then we'll come back
Our pie has been chilling in the fridge overnight
It actually took a little longer than we thought it would take but it's pretty good shape right now
Yeah, so I settled and now we will move on to the meringue. Remember those five egg whites that we had left over
We're gonna use them now
We're going to mix it with sugar put it over a pot of simmering water mix it until the sugar is fully dissolved
Okay and the sugar
We're just going to give it a good mix here
Just bring it all together and we put it over top
You don't want it to be boiling because you don't want to cook your eggs
You just want to hot enough to melt your sugar into the eggs
If you don't know your sugar completely then the meringue will weak
Another thing to know is that to make a successful meringue you need to make sure all the equipment that you're using is very clean
Before you start wipe down your bowl with vinegar wipe down your utensil everything
Absolutely clean if there's any things that's not supposed to be in there. It will be hard to whip up
So when you think it's almost there
You're going to just take up a bit and you feel if there's any grains in there
If there's no more grains and it's good to go
And the grains and you keep going
So now that is complete is all we're going to start mixing it
We're going to bring this to a soft peak and I like to do this on about medium
It's starting to bubble. We're going to add in some of our other ingredients. We'll add in our
Vanilla extract and then we have the cream of tartar which is going to help hold the shape
Yeah, and cornstarch which will help absorb moisture and this probes to prevent weeping
and some salt for taste
So we continue mixing. I'm gonna go a little higher in speed about seven on this machine
Okay
Once you get to this stage, this is when you know, it's done
You want some nice?
Stiff peaks. This is what you want to see. You want to see peaks that don't move
Yeah, I'm just gonna give us a little fold inside here
Just to mix all the back up
Then we're gonna take the spoon and we're going to spoon it on
You want to push it all the way to the edges, okay
You don't want to see any more of the lemon tart underneath. I hate the sound of metal scraping against metal
To finish this off you can either put in the oven for like a quick broil, maybe a couple of minutes
But since I have this baby, I'm gonna do this a
Very low heat just to make it brown
Looks pretty good. It didn't fall apart
The curd is very tart, which is nice and the meringue balances out a lot
I'm very happy with the result and I'm surprised how long it stayed up for. We've been filming this for like two hours
Yeah, it's a good sign. If you like this video give us a thumbs up and don't forget to subscribe and happy pie day
So now we're just gonna put this in the sous vide for one hour and we'll see you back
We'll see you back. Yeah, I don't know what the hell this guy said in English
