Monday, January 28, 2008

DBC: Lemon Meringue Pie

So, the next Daring Bakers Challenge is here... And I have to say, that I have never been so annoyed and frustrated in a baking process like I did with this challenge. This months challenge was the Lemon Meringue Pie. At first, I thought, "Hmm, I'm sure I can do this with ease." Hah!

I'm not much of a pie maker. And defiantly NOT good at making pie crust whats so ever. I've had a few insisidents were it was just pitiful at how the crust came out for past pie making. But I thought if I really tried and went slow with the process of making it, that It'd come out fine.

Three tries later, I finally get a good pie crust! And I was really proud of how the crust came out. It was almost picture perfect crust. Which is a amazing for someone like me who is pron to messing up pie crusts. So it was a true accomplishment for me.

Then came the filling. This wasn't so frustrated as the crust, it just seemed like it took a while for it to thicken. I thought it'd thicken quicker, but it took some time, for what reasons I don't know. But it eventually thicken. Then I did the meringue. Which, I didn't take to much effort into making with sadly. I just kind of dumped the meringue on top of the pie. I wanted to make the pie look all pretty and cute, but by the time I got to this stage, I was just tired of making this pie that I just wanted to get it done.

The pie came out good. I wasn't to proud of the finishing product because it didn't look as pretty and beautiful as I had planned. Nonetheless, still tasted wonderful. But I can see myself trying to make this again. Not just to make to eat, but to get it how I wanted it. I'm pretty stubborn, and I wanted it to come out how I wanted, but it didn't. So I have a new goal as of right now. ;]

To check out other Lemon Meringue Pies, go to the Daring Bakers Blogroll.


For the Crust

3/4 cup butter; cut into 1/2 inch pieces
2 cups flour
1/4 cup sugar
1/4 tsp salt
1/3 cup ice water

For the Filling

2 cups water
1 cup sugar
1/2 cup cornstarch
5 egg yolks, beaten
1/4 cup butter
3/4 cup fresh lemon juice
1 tbsp lemon zest
1 tsp vanilla extract

For the Meringue

5 egg whites, room temperature
1/2 tsp cream of tartar
1/4 tsp salt
1/2 tsp vanilla extract
3/4 cup sugar

To Make 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 1/8 inch. Cut a circle about 2 inches 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 1/2 inch. Flute decoratively. Chill for 30 minutes.

Preheat oven to 350ºF. 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.

To Make 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 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 the Meringue:
Preheat the oven to 375ºF. 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.


LizNoVeggieGirl said...

Tarah, you did a FANTASTIC job with this month's DBC - you persevered throughout the stressful pie-making process, and definitely succeeded, in my eyes. such a gorgeous, delicate-looking meringue pie!!

Big Boys Oven said...

oh you did a fantastic job on this tart... so well executed!

Karen said...

You made the crust 3 times, wow, now that's dedication.

Dagmar said...

Great job! I like the look and you should be proud of your pie :-)

Carrie said...

I am impressed! I think you did a great job and that pie is quite pretty! At least yours didn't throw up like mine did! And you had one heck of a pretty crust there! Good job!!

Suzana said...

It takes true a Daring Baker dedication to make the crust 3 times! I know all about frustration with this LMP - despite all your pie looks delicious.

Nikki57 said...

Looks great!

Canadian Baker said...

I share in your frustration. Your pie looks lovely and thank you for persevering!

Tracy said...

Holy cow, I can't believe that at 17 you took on Lemon Meringue Pie. I think I was cooking brownies out of a box at your age. And even at 44, I'm not sure I would have tried a pie crust three times! Good for you!

Beth G. @SweetLifeKitchen said...

Great job! You are so dedicated!! Congratulations :O)

The Gladd's said...

Your crust looks very pretty! Third time's a charm!

eatme_delicious said...

Wow you made the crust 3 times! I might've tried twice if it didn't work out but by the end I would just be trying to shove it all together so I could have it done. Great job! :)

Deborah said...

The way it tastes is what really matters!! Great job!

Andrea said...

Good for you for persevering with the crust! That is true Daring Bakers spirit! Nicely done. :-)

Dolores said...

You finished it, you learned something in the process, and it tasted good. Sounds like success to me. :) Great job!

Chibog in Chief said...

i love the simplicity of your LMP!! what a great job for this month's challenge :-)

Anonymous said...

Your pie is fab! That is how I see them in the patisserie windows here in Belgium, beautiful!

Peabody said...

Pie crust does take a little bit of practice...but at least you got three times of practice. :)
A wonderful job on your pie.

Anonymous said...

Good for you for sticking with it!!

Lunch Buckets said...

Forget the lmp - you made POPTARTS!

Unknown said...

Three times on the crust...I'm impresse! I'm sure your family enjoyed it no matter what! Keep at that pie and you will master it!

creampuff said...

Actually when I saw your picture, the first thing I thought was how good your crust is! Nice job!

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