Daring Bakers #1: [Lemon Meringue]

Let me tell you about the Daring Bakers.

They are an international group of women (and men) that come together, bake the same dish (chosen by pre-selected members each month) and post their experience in their own blog on the same day. I knew about them but it was intimidating to say the least and I was content to watch from afar behind the safety of my computer monitor. I wouldn’t say I was forced to sign up but I was definitely coerced by my persistent foodie mentor, NB! LOL. Thankfully she knew me better than myself and my first experience would be something that I would ultimately enjoy.

I admit my palms were sweaty and my heart was beating fast when I realized my first challenge would be something I’d never even eaten much less attempted to bake before. But I was up for opportunity to go outside my comfort zone and give it a try! I give you my version of the Lemon Meringue Pie. ENJOY!

To see my fellow Daring Bakers’ blogs, please click here.

Hosted by Jen @ The Canadian Baker

Lemon Meringue Pie “Cupcakes”
Makes one 10-inch (25 cm) pie

INGREDIENTS

Crust
3/4 cup (180 mL) cold butter; cut into 1/2-inch (1.2 cm) pieces
2 cups (475 mL) all-purpose flour
1/4 cup (60 mL) granulated sugar
1/4 tsp (1.2 mL) salt
1/3 cup (80 mL) ice water

Filling
2 cups (475 mL) water
1 cup (240 mL) granulated sugar
1/2 cup (120 mL) cornstarch
5 egg yolks, beaten
1/4 cup (60 mL) butter
3/4 cup (180 mL) fresh lemon juice
1 tbsp (15 mL) lemon zest
1 tsp (5 mL) vanilla extract

Meringue
5 egg whites, room temperature
1/2 tsp (2.5 mL) cream of tartar
1/4 tsp (1.2 mL) salt
1/2 tsp (2.5 mL) vanilla extract
3/4 cup (180 mL) granulated sugar

INSTRUCTIONS

To make 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. (I put in the frig but I know some ppl put in the freezer?)

Allow the dough to warm slightly to room temperature if it is too hard to roll. On a lightly floured board (or countertop) roll the disk to a thickness of ⅛ inch (.3 cm). Cut a circle about 2 inches (5 cm) larger than the pie plate and transfer the pastry into the plate by folding it in half or by rolling it onto the rolling pin. Turn the pastry under, leaving an edge that hangs over the plate about ½ inch (1.2 cm). Flute decoratively. Chill for 30 minutes.

[NOTES: I used a 5 inch diameter cookie cookie to shape the crust and molded it into each cupcake tin.]

[NOTES: Obviously I used a cupcake tin. I thought it would be easier to portion, freeze and eat whenever we want this way. I am a genius! Ok… maybe I got the idea from other DBers… maybe? haha.]

Preheat oven to 350ºF (180ºC). Line the crust with foil and fill with metal pie weights or dried beans. (I used uncooked brown rice b/c I didn’t have weights or beans) Bake for 20 to 25 minutes. Carefully remove the foil and continue baking for 10 to 15 minutes, until golden. Cool completely before filling.

To make filling
Bring the water to a boil in a large, heavy saucepan. Remove from the heat and let rest 5 minutes. Whisk the sugar and cornstarch together. Add the mixture gradually to the hot water, whisking until completely incorporated.

Return to the heat and cook over medium heat, whisking constantly until the mixture comes to a boil. The mixture will be very thick. Add about 1 cup (240 mL) of the hot mixture to the beaten egg yolks, whisking until smooth. Whisking vigorously, add the warmed yolks to the pot and continue cooking, stirring constantly, until mixture comes to a boil. Remove from the heat and stir in butter until incorporated. Add the lemon juice, zest and vanilla, stirring until combined. Pour into the prepared crust. Cover with plastic wrap to prevent a skin from forming on the surface, and cool to room temperature.

To make 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.

Pie recipe courtesy of Wanda’s Pie in the Sky by Wanda Beaver, 2002

Additions:

• You can compliment your pie with a sauce. For example, you can serve it with raspberry or white chocolate sauce.
• You can use a piping bag to apply the meringue if you like.
• Decoration is up to you – lemon zest or fruit are totally acceptable.

Husband rating: A+
He’s had LMP before and he liked this version, just the filling was a little runny but that’s probably the “baker” not the recipe. haha.

Wifey rating: A
I’ve never had LMP before so this was a very nice surprise! I really loved how the crust turned out and the meringue was SO yummy!

Other rating: A+
I brought some over to T’s parents’ to taste-test and they were VERY impressed! I am now the favorite daughter-in-law. (I am the only DIL. haha)