Cooking with Love

Monday, January 28, 2008

Daring Bakers - Sriiiiiiiiiiiiiiiiiiiiiiiiike 2

This is my second try at being a daring baker.
I loved my first try at it and waited impatiently for the second dare.
The theme - Lemon Meringue Pie
This is a pie that I have made a few times so I was not intimidated. But for some reason, i dont know why, I cannot say that my success was great.
The recipe is an easy one. The crust was my main problem as my food processor decided that after a very short affair it is going to food processor heaven. Bummer. I think its still mad at me for the OT I made him do on the fig cookies...Which by the way - I still haven't found my notes.
The pie filling was a bit more sour than expected. But that could also be due to the sourness of the lemons now. My daughter though, stuffed her face with meringue...so now I have a bald lemon pie in the fridge.

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
Before...
After...disaster....

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.

12 comments:

givethemhell said...

I love Lemon Meringue Pie. I used to eat it all the time when I lived in Florida.

I hope yours will turn out well. Wishing you good luck with your daring baking!

http://givethemhell.wordpress.com

Deborah said...

I can't wait to see the pictures. It doesn't sound like it turned out badly - so sorry about your food processor!

Tablebread said...

Great go at your second DB challenge :) !

Candace said...

I think your pie turned out great! Also, thank you for the extremely kind words on my blog about my grandmother! I hope your grandmother is up and at 'em as soon as possible!

prettybaker said...

Thanks Candace so much
and we are lucky to have such wonderful grandsmothers touch our lives!

April said...

Sorry that your crust didn't turn out as planned, but it still looks great!

Tartelette said...

Bald Lemon Pie, hehehe! I think it turned out beautiful! Great job on your second challenge!

Andrea said...

Even though the crust didn't work for you, the finished pie is lovely!

wmpe said...

Life is made so much easier with a food processor! Your pie looks delicious. I love how it is decorated. Wendy

Dolores said...

It sounds like your food processor lived a good if short life. And I love the bald pie... good for your daughter for knowing what she likes and going after it!

Lis said...

hahahahaa! Well I'm glad you daughter enjoyed the meringue, even though you have a bald pie now. teeeee!

Beautiful! (no one can see the cracked crust) :D

xoxo

Claire said...

Looks great espcially with your lovely garnishing! The curd appears to be well set. Hope it tasted good!