Monday, January 28, 2008

Lemon Meringue Pie

This is my second Daring Bakers Challenge. I made my first individual Lemon Meringue Pies. Curd was sooooo delicious, it last only couple seconds.

I enjoyed very much making this beautiful pie. Rich lemon curd, balanced with meringue, leaves a nice lemon taste in mouth.

I am learning new techniques every in new challenge. I've never try adding hot water for the sugar and cornstarch mix. Amazingly practical.

Enjoy my individual sized heart shape pies. Why the hearth shape? Yes, I am warming for the valentine's day already.
What if I replace meringue with chocolate?...

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

  • 1/3 cup (80 mL) ice water

  • 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 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:
  • 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

  • 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:
  • 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

    • 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.

      ** Recipe adapted from "Wanda’s Pie in the Sky" by Wanda Beaver


      Tartelette said...

      You did a beautiful job and the heart shape is right on time for Valentine's day! Bravo!

      Dhanggit said...

      love you heart shaped lemon tartellettes!!indeed a great january challenge for all of us!! great job!

      Rosa's Yummy Yums said...

      Your pies look so cute and perfect! Great job!



      Aparna said...

      Cute Little pies. I liked the one at the back better.

      Big Boys Oven said...

      oh lovely done yet with heart shape tartlet .... incredible!

      Jennyfer said...

      Love it!

      Candace said...

      Cute little hearts!

      Deborah said...

      I love the heart shape! Wonderful job!

      SweetDesigns said...

      Woohoo!! Beautiful tarts, and a wonderful experience to go with them =) Great Job!!

      Miss Ifi said...

      Your little heart tartlets look BEAUTIFUL, congratulations on your second challenge. Oh dear!! I have to start warming up for Valentine's too... I want cookies in heart shaped and tarts in a heart shaped and a meatloaf in a heart shaped (well maybe not the meatloaf, but you know.. must begin practicing)

      Quellia said...

      Your little hearts are so cute!

      wmpe said...

      Your heart shapes are sweet. Perfect for Valentine's Day. Your tarts are great. Wendy

      Angel said...

      The heart pies are so darling. I adore them!!

      Brilynn said...

      Your pies look lovely, well done!

      Molly Loves Paris said...

      Those are lovely little tartlets. How did you get the curd to keep from falling off the edge? Well done.

      Lunch Buckets said...

      Such little cutie pies! The meringue reminds me of tiny toasted marshmallows - loverly!

      Jenny said...

      I'll vote for a chocolate version, particularly heart-shaped. :)

      Anita said...

      Really nice - I wanted to try just the crust on the bottom but didn't manage to get to it. You did a fabulous job though!

      amanda. said...

      Oh my goodness! The heart tart is so cute! Great job!

      Claire said...

      Great job! It appears that the curd set beautifully!

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