Monday, January 28, 2008

[Daring Bakers] Lemon meringue pie

Note: French version of this post is on La cuisine de Babeth, here.



The end of the month smells like contest in the kitchen and yes, you smelled it right: it's Daring Bakers day! January's contest was a great one, especially for a girl with such a sweet tooth like me, it was a delight
I was so excited to bake a lemon meringue pie.


Well, I must share with you that I was a bit too excited and my first batch as shown below was not a success. Distracted as I am, I forgot to turn off the grill on my oven. The pie burned on top and didn't cook at all.



I didn't give up and went back to my kitchen. So lo and behold: the great, the only: Daring Bakers' Lemon Meringue Pie!


Here the recipe:

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

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.

32 comments:

Rosa's Yummy Yums said...

Well done! Your pie looks great! I'm sorry to hear that you met certain difficulties while baking it!

Cheers,

Rosa

Ann said...

It looks wonderful!

sunita said...

You did very well on your second try...congrats..the slice looks lovely.

zorra said...

Ha, I'm happy I'm not the only one who is sometimes distracted! Your pie looks great.

*fanny* said...

your first picture is gorgeous
i so wish i was in the south of france right now instead of the cloudy toulouse
booh

xxx

Angela said...

Now that is my idea of the perfect lemon meringue pie!

Aparna said...

Your second attempt was worth it. Really delicious looking.

Megan said...

I Love that tray your pie is on. Great picture. Makes me want a piece right now but mine is long gone!

Tartelette said...

Bravo! Elle est magnifique! Et quel soleil!!

Sakya said...

Your lemon pie look very good I would like a piece.
Great picture
And I like your tray

Sakya

Babeth said...

Thank you for your nice comments!
The tray is a XMas gift from my Mum, and I love it, very cute and robust.

Deborah said...

Your pie is gorgeous!!

Big Boys Oven said...

your meringue looks so lovely done! well done!

Pixie said...

Fabulous, well done for going back and trying again!

aamena said...

hey your pie looks neat! great job! it was a first for me as well!

Tempered Woman said...

Well the second go-around was definitely a success~ Gorgeous pie!

Sheltie Girl said...

You did a lovely job on your lemon meringue pie. I would love to sit in the sun and enjoy a piece too. Unfortunately, it's a cloudy and wintery day here.

Natalie @ Gluten A Go Go

Dagmar - A Cat in the Kitchen said...

Well done, you're definitly a daring baker for doing the pie twice!! The pie looks very pretty.

maybahay said...

gorgeous-looking pie. well done for trying again!

Jenny said...

Stunning pictures! Your pie looks very good!

Judy said...

Your final result looks beautiful and delicious. Glad you tried again.

Sweet and Savory Eats said...

Excellent job. The meringue is lovely. Sorry to hear that your first try was challenging.

Molly Loves Paris said...

What a lovely sunny lemon meringue you made.

K & S said...

Looks wonderful! Thanks for stopping by my blog too :)

Angel said...

Second time is a charm for sure. Your pie looks amazing, and I really like the first photo too. It looks like something out of a magazine. Great Job!!!

Bellini Valli said...

Look at that meringue!!You met the challenge head long in true DB style!

Dolores said...

I don't know... grilled lemon meringue pie *sounds* like it should taste good?!? Kudos to you for giving it a second shot... with great results!

White On Rice Couple said...

Your post has inspired me to try risotto again. My last attempt was not too good and it was half raw, half mush. I'll take it slow this time and try your recipe. Thanks

Babeth said...

"white on rice couple" yes you should try again risotto at home. It's very good and not so complicated. Just don't rush when adding the broth.
http://lavieinenglish.blogspot.com/2008/01/salmon-risotto.html

Babeth said...

Dolores: the "grilled" meringue is not a burnt one ;-) and it's not hard meringue the meringue is an Italian one and still very airy and soft. The meringue just got some gold colors. It's very good indeed!

seaturtle said...

thanks for the recipe, it looks delicious!

Claire said...

This is a great looking pie. Sorry your first crust didn't turn out but everything else looks WONDERFUL on the second try.

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