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

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.

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

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…

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!!