Monday, 28 January 2008

January challenge- Lemon meringue pie


I feel so terrible that I haven't posted anything up on my blog since the last challenge. It isn't that there hasn't been any baking, just no documenting and no time. Anyway, this month we were hosted by the wonderful Jen, aka Canadian Baker, and the challenge for the month was a Lemon meringue pie from Wanda’s Pie in the Sky by Wanda Beaver, 2002. It was quite a straight forward recipe, athough it did take a while, but that was mostly cooling time. Everybody in my family were very happy with the results. I only had a bite,because I am on a diet after christmas, but it tasted wonderful: nice and lemony. I am sure it will be a welcome dish at any occasion in my house. So, here is the recipe, and if you have time, do visit the wonderful blogs of my fellow daring bakers, and be sure to visit the host's page Canadian baker.


Thanks Jen for the great recipe. Here are some photos of my venture.


Lemon Meringue Pie
Makes one 10-inch (25 cm) pie
For the Crust:
¾ cup (180 mL) cold butter; cut into ½-inch (1.2 cm) pieces
2 cups (475 mL) all-purpose flour
¼ cup (60 mL) granulated sugar
¼ tsp (1.2 mL) salt
⅓ cup (80 mL) ice water
For the Filling:
2 cups (475 mL) water
1 cup (240 mL) granulated sugar
½ cup (120 mL) cornstarch
5 egg yolks, beaten
¼ cup (60 mL) butter
¾ cup (180 mL) fresh lemon juice
1 tbsp (15 mL) lemon zest
1 tsp (5 mL) vanilla extract
For the Meringue:
5 egg whites, room temperature
½ tsp (2.5 mL) cream of tartar
¼ tsp (1.2 mL) salt
½ tsp (2.5 mL) vanilla extract
¾ cup (180 mL) 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.
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.
Preheat oven to 350ºF (180ºC). Line the crust with foil and fill with metal pie weights or dried 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.
For the 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.
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.

39 comments:

Megan said...

Your pie looks beautiful. I'm in awe that you only took one bite. With that willpower, you'll drop those holiday lbs. in no time!

Deborah said...

Wonderful job on this month's challenge!

How To Eat A Cupcake said...

After browsing so many of DB's lemon meringue pies, i'm seriously considering joining the DB crew! Yours looks great!

Princess of the kitchen said...

Oh Thanks girls. That's very sweet of you. I have to spend a bit of time now to visit all the differnt blogs.

Bellini Valli said...

Look at that meringue!!!! You rose to the challenge and conquered!!

Cakespy said...

Killer crust!! Very nice job.

April said...

Your pie looks great!

Colette said...

It looks lovely!

Michelle said...

I love the way our meringue came out...very cool!!
Great Job on this months challenege.

Cookie baker Lynn said...

Your pie looks fabulous! I love the spiky meringue curls. And you resisted such a beautiful pie for the sake of a diet? Strong will power!

chou said...

Hooray for a beautiful pie! RE that soggy crust after six hours, I have a friend who brushes her pie shells with melted white chocolate and then fills them once the chocolate has set.

Angel said...

Your pie looks fantastic, and oh so yummy. Great Job!!!

LP said...

Really wonderful! Thanks for stopping by to see mine.

Joy said...

I'm so impressed that you managed to resist devouring the whole of your pie. I had to make mine on a day when there would be plenty of people to share it with me because I knew my willpower wouldn't be strong enough!

Aamena said...

i think your pie looks very pretty! :)

Annemarie said...

Well done on your pie - no weeping, cracking or clumping means you've had quite a success!

Jen said...

what a pretty meringue top! it looks great! :)

glamah16 said...

Looks perfect to me. I need to assume your discipline .

auntie jo said...

your meringue is extraordinary! i'm happy to be in that group ;-)

Katie said...

Your pie looks great. I love how you ahve got your meringue into little peaks.

BC said...

Your family must be so happy with your baking. It looks wonderful.

Tartelette said...

Look at that meringue! Perfect! Great job on the challenge!

Kelly said...

Love the meringue top - so fluffy and evenly browned. Great job!

wmpe said...

Your meringue looks fabulous. I love those swirls! I agree it was a straightforward recipe. Lovely pie. Wendy

Andrea said...

Wow, your pie looks beautiful!

Brilynn said...

Glad you made it back to participate in this round! Looks good!

Claire said...

Wonderful meringue. Glad your family liked it.

Tracy said...

Looks amazing! YUM!

Peabody said...

Well at least being a DBer makes you post something! Looks like you did a great job on your pie.

Quellia said...

Ooh cute peaks on your meringue!

Molly Loves Paris said...

love your undulating meringue. Bien fait.

Dolores said...

I'm glad you came off hiatus to join us for January's challenge. Great job!

Lunch Buckets said...

That's one sweet lookin' pie!

Lis said...

Beautiful!

Isn't it horrible when you just don't have the time? I can relate on so many levels.. but I'm tickled you had time for the challenge! Yay!

xoxo

marie said...

thanks for leaving me a lovely comment on my mousse! i was having a browse and thought that this lemon meringue looked gorgeous!

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