This is the most relaxing channel I subscribe to. You are like the Bob Ross of baking, so pleasant and calming to listen to.

I just have to say that I came across your website about 15 years ago, the first time I started baking. Tried many of your recipes ever since, learned many baking techniques from you, and were able to present dozens of cakes, cupcakes, pies, bread, and other baking goods to my friends and family on many occasions, all because of you. I can’t thank you enough for you and what your doing. Cheers and love from Indonesia ❤️

This gracious lady is obviously classical trained in a culinary institute and maybe even an experienced instructor. Thank you for the ecelent demonstrations for those of us that didn't get to go for one reason or another. It doesn't get any better than this.

I am a girl from Saudi Arabia, and i follow your recipes and the result always a success, I thank you very much and from the deep of my heart, I hope to give more a healthy recipes

My father's favourite pie was lemon meringue pie, but I was unable to master a pastry to suit it. He would love this; so I will bake it in his honour on Father's Day. Thanks Stephanie.

STUNNING, and I'm sure it tastes even better, love lemon meringue pie.

Hi Stephanie! I love your recipes. I just love watching your videos. Lemon merinque is my favorite! Thank you !Maria

Stephanie, great recipe as always. You were having way to much fun with the torch! thanks

Love any lemon dessert. Can't wait to make this! Thanks

I love how you demonstrate your recipes...they are very clear and very helpful for a newbie like me! thanks a lot for sharing your recipes, Stephanie! will try this soon!- Gem

I really want to try this recipe, my grandma used to make the best lemon pies. They were always piled high with meringue. My grandpa always used to make raisin pies. Very old school. I get my love of baking from them. And you make a lot of the same recipes. I enjoy your videos greatly. Thank you.

Oh that looks absolutely delicious, I love that tart you made. So good

This was a total hit today, loving the swiss meringue, first time making it :) thanks Stephanie... Love all your videos

I like the way she tells everything.everything become so simple when she tells.

...I suspected Canadian when Stephanie gave metric as well as imperial measurements...and then I confirmed my suspicion with an internet search. As many posters have stated, Stephanie's manner is so calm and pleasant. I enjoyed the video as much as the great recipe! Lovely!

I just love watching your videos :3 The tart looks gorgeous!

OMG Steph that looks beautiful !!

Looks wonderful. Going to try making it. Thanks

Wow! It looks sooooo good! Thanks for sharing!

fabulous recipe a must try in lemon season thank you so much

i must be one of the last people in the world who still has a "double boiler" - they really are so handy. (for some reason, i thought your older lemon curd recipe called for only egg yolks, not whole eggs.) thanks for another great recipe, stephanie!

I really like the color of your kitchen! So fresh and it goes with lemon so well! :)

I love this cake and youuu this is my favourite yt channel!

Mmmmm lemon, what could go wrong? lol Has been my favorite dessert since I was a kid. Enjoyed this video very much!

I’m trying this today! I love Swiss meringue topping on everything!

Tried this recipe! My family and friends love it. Thanks for sharing! :)

thank you. i copy steps by stels of your baking and it turns out the same as yours! thank you! God bless! keep inpiring people! x

this looks so good, i just made the lemon curd and it smells amazing :)

dear i like the way u describe everything....ur recipies were super amazing n v v v easy👍 thanks for sharing ur new ideas wid us ☺

Happy 400th Joy & Rick!!!!

This woman is so detailed. Diva!

Lemon meringue is my favorite!

i like what you do thanks

Is there a recipe book in the near future? I would love to have one if you do😊

Seriously, someone get Stephanie a Food Network show.

Hi Joy~ Thanks for great video! Today's video is quite long😶😶 I want to try all of your bakings..! It was so fun when your dog barks🐶🐶

wow, this is one of my favourite desserts!

damn that looks delicious!!

looks yummy😍....gonna see how to make now😉

I did it last night.. it's so good to sweet for me but I'll try it with less sugar next time... thank you

do you have a tutorial of making a moist chocolate cake? btw. i love your vids. God bless

Une grande tarte citron, yummy yummy ;)

Stephanie try boyajian lemon oil in place of the zest (which gives it a strong lemon flavor) I swear to you that it taste heavenly!!! Give it a try & let us know...

Looks really good :)

delish!! 😄 💕 👍

Hi Stephanie! May I ask how is the consistency of the curd affected when using whole eggs or just yolks?

Love love ❤

I have a quick question, in a long car ride what's the best way to transport a cake to keep it fresh and decoration not damaged? thank you

Can I make and refrigerate the lemon curd whilst my pastry is cooling? I'll need to refrigerate the lemon curd and meringue for 6 hours- is that okay? Thanks for sharing your recipes!

What if I don't have a pie pan, can I make it in a 9inch cake tin?? Will it come off easily after baking?

Can you please share your recipe of plum cake ( without alcohol ) ❤️

can i bake leftover meringue to cookies?

So that's what you do with leftover pastry. Make another tart "next time". Or in my case, next day.. I cannot last a day without lemon tart!

What if we use rice to weight it of and what you do with that brown rice?is it cook it normally as other rice?

What if I don't want the almond flavor in my crust? Do I just leave out the almond meal or substitute that much more plain flour? Can I use vanilla bean paste? Thanks

I love the tart, can't wait to try it. What brand is the hot plate is that you use. +Joy of Baking

OMGoodness fabulous pie! My scale has been the best investment ever as weighting I think will become the measurement of choice in the future. Thanks for sharing this, see you next time.

Can I skip the butter when preparing the lemon custard? If not, what should I use instead

i dont know why i cant make it into a dough it still become a powder

Hello Dear Stephanie and joyofbaking! I love your recipes and very greatful for this! But there is one thing about this recipe, the pastry in particular. I follow the instructions as you say but in the end it is too dry and it is almost impossible to roll it out cuz it falls apart. Only adding another(4th large) yolk I somehow can roll it out but still with very big efforts. What is the reason? Thank you in advance! Always YOURS!

Die Schwalbchen super!!!

My pie and lemon filling always come out perfect cuz of ur recipes. But when I cut a slice out, it all drools out of the pie in to a big mess :(

10:11 " NOOO....not the shrinkage"

i once made this pie with the recipe from the joy of cooking. the end result was poor, the lemon had an awful metallic taste. any idea what might have went wrong? edited to write : thumbs up for another great video

Hi Stephanie!! I love your recipes! I have a question about the lemon curd on this recipe. I've recently made your traditional lemon curd recipe for filling a cake, and I noticed that in this recipe you use more butter than in the previous lemon curd recipe. Is that for a specific reason? Or can I use the other lemon curd recipe for making this tart? It's because I have some lemon curd in the fridge made with your previous recipe, and since you posted today this amazing recipe, I thought maybe I can use it to make this tart. Thank you so much! Have a nice day! :)

I tried this recipe, and it tasted great, but there were some problems. The main problem was that the filling definitely does *not* fill a 9" tart pan. I made one batch of the filling and it about half-filled my tart pan. So I made a second one. Same problem with the meringue. I used 4 eggs whites instead of 3, and still only had enough to cover the outer ~2" of the tart.

Ipreference..butter..brookfield.issweetandsoft

Is it okay if I leave out the almond flour if I'm allergic?

You could've just used a bowl instead of the parchment paper at the begining (when you were sifting the dry ingredients)

the dog really hates shrinking dough..lol

im watching all of ur vids starting................................................................................................................................................................................ now

The video is 33 minutes long and you guys be like cool video and all 😂

Bree Van de Kamp is real ! ^^

What can i do differently is we have a nut allergy?

@22:26 : I can't stop watching this spatula. Please tell me that you licked it happily. I would have done that. Even the entire bowl. Right with my fingers in it. Damn Lemon curd is soooo good. I want a spoon of it.

that whole vid done

i put the tart into refrigerator but next day (or maybe some hours later) meringue is like a foam! not creamy , not elastic...why ? when i bought one from a patisserie it was still very good some days later.

Made this lemon curd twice. It never set, it stayed very loose. I made the second one thinking I did something wrong but the second batch did the same thing. I used an instant read thermometer and a digital one. to get the right temp. I am sooo disappointed. This was to be a gift. I have tried many of your recipes with no problems. I am so 😔 sad.

I'm the 2nd comment 🙌 first time 😂

the dog scared the crap outta me

300 likes-3 dislikes hmm....ratios

Offs s b.