Daring Baker Challenge - Lemon Meringue Pie
And when I thought about it, I realized that I've never made a Lemon Meringue Pie before. Althgouth I've eaten my fair share.
I made the pie last weekend and nearly had a pie curst malfunction. Thankfully I had extra crust as I was planning to make tartlets as well. The mishap took place when I put foil on the crust before baking it. I didn't have any dried beans to put on the foil (this helps keep the crust from getting puffy and keeps it flat when you bake it) so I put a small saucepan on top of the foil. I guess it was too heavy because the crust stuck to the foil when I took it out of the oven. There was no salvaging it.
So, grumbling under my breath, I scrapped the remaining crust from the pie pan and started over. This time I didn't use anything, instead I poked holes all over the crust and checked it halfway through, pushing down any bubbles that formed. And it worked.
The lemon filling was a breeze to make and it came together just like the recipe said it would. As for taste, it was bright, sunny and delicious. Sophie was pestering me for a sample but I told her it would be too tart for her little doggie tastebuds. She didn't care so I gave her a lick. Those little jowls of hers curled up like I've never seen before, ha!
Using my kitchen aid mixer for the meringue was so easy! I chilled the beater and the bowl beforehand which I've been told helps and it did. Those egg whites just whipped right up in no time flat.
So now that I had all the parts ready it was time to assemble the pie. Th filling was still slightly warm which was a handy piece of advice I picked up from fellow daring bakers. It would help the meringue stick to the pie filling. Once it was smoothed out, I piled on the meringue. Then I used a small offset spatula to make these little fish hook like curls all over the top.
I then popped the pie into the oven to let the meringue get nice and golden brown.
Later on the that night we had some for dessert. I was surprised when I saw how much liquid was in side when we sliced it. My best guess is that it came from the meringue. But as you can see from this slice, it sorta fell apart at the center. Mind you, it still didn't stop us from diving into it. And as for the taste? Let's just say we were hooked.Lemon Meringue Pie - Makes one 10-inch pie
For the Crust:
¾ cup cold butter; cut into ½-inch pieces
2 cups all-purpose flour
¼ cup granulated sugar
¼ tsp salt
⅓ cup ice water
2 cups water
1 cup granulated sugar
½ cup cornstarch
5 egg yolks, beaten
¼ cup butter
¾ cup fresh lemon juice
1 tbsp lemon zest
1 tsp vanilla extract
For the Meringue:
5 egg whites, room temperature
½ tsp cream of tartar
¼ tsp salt
½ tsp vanilla extract
¾ cup granulated sugar
For the Crust: Make sure all ingredients are as cold as possible. Using a food processor or pastry cutter and a large bowl, combine the butter, flour, sugar and salt. Process or cut in until the mixture resembles coarse meal and begins to clump together. Sprinkle with water, let rest 30 seconds and then either process very briefly or cut in with about 15 strokes of the pastry cutter, just until the dough begins to stick together and come away from the sides of the bowl. Turn onto a lightly floured work surface and press together to form a disk. Wrap in plastic and chill for at least 20 minutes.
For the Meringue: Preheat the oven to 375ºF (190ºC). Using an electric mixer beat the egg whites with the cream of tartar, salt and vanilla extract until soft peaks form. Add the sugar gradually, beating until it forms stiff, glossy peaks. Pile onto the cooled pie, bringing the meringue all the way over to the edge of the crust to seal it completely. Bake for 15 to 20 minutes, or until golden. Cool on a rack. Serve within 6 hours to avoid a soggy crust.
Labels: Daring Bakers, lemons, pies
27 Comments:
I learned in a cookbook (I can't remember which one it is right now) to spray some non-stick spray on the foil before weighting your pie crust. I have been doing this for some time and it really helps so that the foil doesn't stick. Your pie is absolutely gorgeous! I love the fish hooks!
I love the twirls and swirls in your meringue! It looks fabulous! :)
Your pie looks gorgeous, especially the meringue ! Oui, oui !
Such a nice, pie, Barbara! I love the peaks on the meringue!
I'm so glad your neck allowed you some play time in the kitchen. Hope you continue to feel better, sweetie!
xoxo
Looks so incredible yummy!
I adore lemon meringue pie. I'll let you know how mine turns out because this one is on my short list!
Ramona
Your meringue looks so pretty with the high peaks! Nicely done.
Your meringue came out very nice :)
your pie does look delicious!
It tasted great huh! I loved it. Well done.
Nice job- I love your meringue with the fishhook swirls. I wish you had a picture of Sophie's pucker- they pulls such amazing faces sometimes.
xoxo
That is a great looking pie! the little hooks just look sooo much fun, and besides your mishap with the crust it looks like things went all right, I am glad you enjoyed the sunny dessert on the wintery months.. congratulations on a challenge well done!
We had the same problem of the liquid when we made our pie. That sounds like a good Splendid table question.
Bright & sunny is a great way to describe the flavor. I love the curd and can just picture your dog tasting it! Nice job on the challenge...
Nice meringue! The browning was so even!
That's interesting - I was always told that for the best meringue, everything had to be at absolute room temperature, and that everything needed to be chilled for whipped cream. Well, obviously, yours turned out! Great job!
Barbara,
Will you email me? I can't find your address to send you a message. :) melecotte(AT)gmail.com
Ok -blogger te my first comment!
I can't remember what I typed - but your pies look great!
Thanks for all the great comments everyone! I'm looking forward to the February challenge.
Hi, came over from Big Boys Oven...
You are on the Daring Baker Challenge... congratulations!
your Lemon Meringue Pie looks great!
The fact that you tried again and persevered is really what the group is all about. Good for you for sticking with it. It looks great!
This pie is something of a mystery. Some people had perfect no problems. I had a issue with pools of butter and slipping sides in my crust.
Your fish hooks are perfect on the meringue! Beautiful pie. So glad you enjoyed the taste Barbara!!
:) Thanks for dropping by my blog!
Glad to know that u and hubby are visiting Malaysia soon.
Which part of Malaysia are you guys planning to go?
I can give u some tips for food :)
Wow, that is amazing. I will definitely try the recipe and let you know how it goes. Your pictures made me sooo hungry! :-)
Loving the fish-hooks. :0)
Yum! Looks delicious! I'm glad you thought ahead and had extra crust ready.
Great job with January's challenge. The fact that you fell for the final product makes it that much better! :)
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