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.