I’M A DARING BAKER…& I dared to make a LEMON MERINGUE PIE!

“Ability is of little account without opportunity.”
Napolean Bonparte

LEMON MERINGUE PIE…testing times!

A new year with a new challenge…and this ain’t a challenge for the faint-hearted. There are bakers & then, there are ‘daring bakers’. 2008 began with me joining the DARING BAKERS. A new challenge is thrown open every month…this months challenge is the ‘Lemon Meringue Pie’. With this challenge, the baker in me has been pushed to the limit & I have got my feet firmly back on terra firma. My heart has sank with the sinking hearts on the edge of my pie crust while they slid down as it baked & shrank!! PHEW!! No mean challenge this!!

The Pie Today……The pie’s role in modern day society is legendary. Winston Churchill was not only fond of big cigars, he was renowned for eating huge 4″ deep pies before making his historic war time speeches. Neil Armstrong, the first man on the moon, attributed his fitness levels to a diet including the good old American favourite, the apple pie. Sports stars around the world are pie fans including the cheating, coked up, midget, Argentinean football star, Diego Maradona; who has had a pie, the “Hand Of God” (made with real finger nails) created in his honour by the people of Cordoba.

OLA!! My very first sweet pie ever…the meringue was fascinating & the pie quite watery!! The watery problem maybe either with the quantity of cornstarch or the process. Bal says she added more cornstarch. I do feel 1/2 a cup should be more than enough to make a custard; so maybe the cornstarch had to be mixed into a cold medium and then stirred into the boiling water. PHEW!! Now I can sit back & enjoy the experience from the outside!
Lemon Meringue Pie
Pie recipe courtesy of Wanda’s Pie in the Sky by Wanda Beaver, 2002
Tartlet recipe courtesy of Ripe for Dessert by David Lebovitz, 2003

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
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 (I used lime 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.

In any case, my bubble burst because of I was dreaming of this lovely slice of pie, but I saw the meringue quivering on top & I knew the pie hadn’t set. The kids were over the moon just looking at it…pretty as a picture…& even had a ladle-full each :0(. I have been cured of making pies for just a while, but challenge completed. Mer, thanks for weeping with me!! Lessons learnt…

  • Never underestimate the challenge of baking.
  • Making a pie is fine once a year…unless its a challenge; or you are a silly die-hard like me!
  • A pie has the ability to make you weep…but its worth the one try; the beauty of a meringue can dry the tears!
  • A meringue is fascinating…a must try for those who’ve never wandered that far, & tastes nice too.
  • A few of our pie’s were not properly set.. Hmmm…so we weep together, but are daring!!

This recipe has been many of firsts…My first DB challenge; my first sweet pie (have made a savoury pie/quiche before); my first ‘butter exceeding 100 gms’ recipe in a long time; my first eggy bake ( & I’m NOT an eggy person at all); my first real disaster which I thought was LOST & at a point of no return; I was literally picking the hearts off the base & pulling the crust into shape! Don’t know if I’ll try this again in a while, but till before the crust was put in to bake…I LOVED IT!!

PS…Its been a few days since I baked this & I can say that, being the die-hard I am, I’m already looking forward to the next challenge. Pie or no pie…ready I am!!

Posted by Deeba @ PAB

Published by

Deeba @ PAB

About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.

46 thoughts on “I’M A DARING BAKER…& I dared to make a LEMON MERINGUE PIE!”

  1. Welcome to the DBs and congratulations on your first dare.

    I realy like the hearts, btw.

    j

    Reply

  3. Congratulations on your first DB challenge! I would call that a success!!!

    And you even showed us your true ‘Daring’ colors by making a heart rim on your crust 🙂

    Reply

  4. Hey Deeba, read about your Firsts, but looks really great :), and congratulations on being a daring baker !!!

    Reply

  5. Jasmine…thanks for dropping by & was the lovely words.
    Thanks for the heartening response Lewis!! As I said, am ready for more challenges!
    Thanks Manggy…it was the looks that won me over! I wouldn’t have eaten it anyway, coz I’m not an eggy person at all.
    Hey Maya…PHEW…this was one challenge that challenged the baker in me…my daughter wants me to bake a LMP again!!

    Reply

  6. Jasmine…thanks for dropping by & was the lovely words.
    Thanks for the heartening response Lewis!! As I said, am ready for more challenges!
    Thanks Manggy…it was the looks that won me over! I wouldn’t have eaten it anyway, coz I’m not an eggy person at all.
    Hey Maya…PHEW…this was one challenge that challenged the baker in me…my daughter wants me to bake a LMP again!!

    Reply

  7. Welcome to the Daring Bakers! Congratulations on your first pie it turned out great! I love the little hearts on the crust!

    Reply

  8. Your pie looks good, all the more considering this was a first. Don’t worry, a lot of us wept, just some less and some more!! Anyways, the proof of the pie is in the eating.

    Reply

  14. Your crust (and the whole thing) looks beautifiul despite the sliding hearts. Welcome to Daring Bakers!

    Reply

  15. Oh I gasp when I saw that ring of hearts around the edge knowing how my edge and side sank down onto the bottom. The time and care I know you took to do that!
    You are so right, never underestimate the power of a challenge.
    You Dared and you got a beautiful pie!! Considering our host for February, I don’t think we’ll be doing pie.

    Reply

  16. Love you pie! Very nice job, the hearts are too cute! This was my second challenge, it’s been great!
    pickypalate

    Reply

  20. I must say, ur first DB attempt indeed turned out to be a yummy one..:) Love the heart shaped base.. such a lovely idea!

    ~ Siri

    Reply

  23. oooh…your pie is absolutely beautiful!! i love the little hearts, what a great touch!
    -kk

    Reply

  24. Those little hearts are so beautiful Deeba. I love your LMP. It looks great.
    You are a great baker, so I don’t think you will have any problems with DB challenges any time….Can’t wait for next one…

    Reply

  25. Deeba, I was awestruck when I saw the fluted heart..but I am sorry it sank….I still think it looks great…..
    and am waiting for the tangerine jam post 😀

    Reply

  26. Welcome to the DBs Deeba! You confronted your first challenge fantastically. The LMP looks fab! Well done!

    Reply

  27. Thank you, all you great folks, for your ever inspiring words! I am overwhelmed & eagerly awaiting the next challenge.Tartlette,Aparna,Dhanggit,Rosa,Ann,Jenny(pickypalette),Susan,My kitchen in 1/2 cups,Sammy (big boys oven),Miri, Deborah,Siri,Ivy,Meeso,KK,Shilpa,Rachel & Meeta…heartfelt thanks!!
    :0)

    Reply

  28. Thank you, all you great folks, for your ever inspiring words! I am overwhelmed & eagerly awaiting the next challenge.Tartlette,Aparna,Dhanggit,Rosa,Ann,Jenny(pickypalette),Susan,My kitchen in 1/2 cups,Sammy (big boys oven),Miri, Deborah,Siri,Ivy,Meeso,KK,Shilpa,Rachel & Meeta…heartfelt thanks!!
    :0)

    Reply

  30. What a great post! Congratulations on your first DB challenge and a big welcome. Sometimes things work and sometimes they don’t but you learn alot in the process. Your pie is beautiful- so the weeping must be from tears of joy :o)
    xoxo

    Reply

  31. hey too bad it didnt set, it looks so pretty.. the meringue and the tiny hearts both 🙂

    Reply

  34. I love how you decorated the crust with little hearts. Your pie looks wonderful! Welcome to The Daring Bakers!

    Reply

  35. Your LMP is beautiful. The peaks are browned to perfection. Your write-up was a pleasure to read. Nice first challenge. Wendy

    Reply

  36. Congratulations on an exemplary compeletion of your first task!

    The tarts look perfect to be packaged and marked in time for Valentine’s Day.

    Reply

  37. Your meringue looks perfect! I love those dark crispy bits!

    And thanks for stopping by the Cupcake Hero Round-up. I hope you will join us next month!

    Reply

  38. Your pictures are amazingly good, even if your pie did not turn out. Congrats on your first challenge = looking forward to seeing you in the next one!

    Reply

  39. Hi Deeba, Your pie looks fantastic and no matter that you didn’t get a perfect slice it is how it tastes. My mum has been making LMP for years sometimes they set up and sometimes they just wont!

    Reply

  40. Your first sweet pie? Wow. The crust looks beautiful.

    Welcome to the Daring Bakers – I can tell it will be enjoyable to come back to your blog, and I might have to do so more than once a month. I love all the tidbits you put in here, and your photography looks great.

    Reply

  41. I think you’re too hard on yourself… it looks like you did a *great* job with your first challenge. Perhaps it didn’t slice perfectly, but your narrative indicates you learned a lot, and that’s a HUGE part of the DB experience (at least for me). So congratulations, and welcome!

    Reply

  42. Your heart crust pictures are adorable! I’m definetly doing to borrow that idea the next time I make a pie.

    Reply

  44. Pure genius going with the lil hearts on the crust! Would you mind if I did that one day? 🙂

    Well I’m sorry it didn’t turn out as you intended, but it sure did turn out pretty!

    Welcome to the DB’ers!
    xoxo

    Reply

  45. I LOVE the hearts on the pie crust! so cute! Welldone your first challange went fab! x

    Reply

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