Jan
28
2008

Pucker Up! Daring Baker’s Challenge January…

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Desserts

January’s Daring Baker’s Challenge was hosted by Jen, Canadian Baker, and she chose the lovely lemon meringue pie. I have to start by saying I’m kicking myself for procrastinating until the last weekend, because I forgot I had my pilates training all weekend. So, I was up at 10:00pm Friday night making parts of lemon meringue pie and was rushing to finish and take pictures Saturday morning. Next month I’m not going to procrastinate!!

My favorite part of the challenge was making the meringue. I piled it on so high, my boys were like, “Whoa mommy, what is that crazy thing?” It was tall, golden brown and beautiful. It was my first experience making it and it turned out very nice.

The crust turned out pretty good and the lemon filling was good too. It was my first time making a homemade lemon filling, it turned out nice and thick and seemed just as it should be! The only thing I noticed, was after about an hour after the pie baked, there was a clear liquid forming under the meringue. It didn’t seem to mess things up though.

All in all, a great challenge. I wish I wouldn’t have procrastinated until the last few days, I would have liked to spend more time on the pics, and tried the free form crusts, but there’s always next month!! Check out the Daring Baker’s Blogroll for other great lemon meringue pies!

Lemon Meringue Pie

(recipe from “Wanda’s Pie in the Sky” by Wanda Beaver)
For the Crust:
3/4 cup cold butter; cut into ½-inch (1.2 cm) pieces
2 cups all-purpose flour
1/4 cup granulated sugar
1/4 tsp salt
1/3 cup ice water

For the Filling:
2 cups water
1 cup granulated 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 granulated 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 (.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 1/2 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.

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 (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.

To Make 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.


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  1. 1
    Proud Italian Cook says:

    Jenny,The look of your meringue was exactly what I had envisioned doing on mine, but sometimes dreams don’t come true!!(ha ha)Yours looks picture perfect!

  2. 2
    Aparna says:

    Your pie, the meringue and the pictures, especially, are really good.

  3. 3
    Judy @ No Fear Entertaining says:

    Oh…it looks so wonderful. Great job!

  4. 4
    Tracy says:

    I just knew your pie would be great. Your meringue looks better than mine did.

    And since you had Pilates training all weekend, you didn’t have to feel guilty about enjoying some!

    Great job on both counts!

  5. 5
    Karen says:

    Great looking pie!

  6. 6
    Dhanggit says:

    hmmmm, your LMP looks irresistibly delicious!! love the photos of the meringue too..:-) great job!!

  7. 7
    Babeth says:

    Congratulations on your challenge. Your pie look lovely!

  8. 8
    Dianne's Dishes says:

    Beautiful pictures! The peaks on the meringue look fabulous!

  9. 9
    Deborah says:

    I always say I’m not going to procrastinate, and then end up making the challenge the day before it’s due…

    Your pie does look gorgeous! That meringue looks amazing!

  10. 10
    Suzana says:

    Your pie looks lovely – I love the pretty meringue!

  11. 11
    Emiline says:

    I’ve read several lemon meringue pie posts, but I was really wondering what you would do with yours.
    I remember last months, buche, and you did a great job. It was really beautiful.
    I like your meringue, and how you piped it on.

  12. 12
    Linnae says:

    Jenny how does the daring baker’s challenge work? Do you have to take these challenges in order to enter cook offs and bake offs?

  13. 13
    Jenny says:

    Thanks everyone!
    This was a fun challenge.

    Linnae,
    No, I don’t have to do this to enter recipe contests. It’s just something for fun. Check out the daring bakers website I listed on my post. It’s always exciting to see the new challenge for the month.

  14. 14
    Melanie says:

    I LOVE your piled-high meringue. My pie also got the clear liquid seeping under the meringue – my only guess is I didn’t cook the meringue long enough. Again, your pie looks fabulous! (Even if your boys thought it was scary!)

  15. 15
    Catherine says:

    Absolutely gorgeous Jenny!
    Your photography is becoming so professional! Beautiful!
    So. You know, you’ll have to make that pie for my Dad, don’t you???
    LOL.

  16. 16
    K & L says:

    Hi Jenny,
    The pie looks heavenly! Lemon Meringue has always been my fav! I can’t wait to try your recipe!
    Pilates training sounds so fun! Maybe Amy and I can take some classes from you when you are done!! Take Care!
    Lindsay

  17. 17
    my food affair says:

    Your pie looks beautiful!!! -kk

  18. 18
    The Baker & The Curry Maker says:

    Yum, Jenny your meringe looks luscious! Sorry you had to rush around, its like that sometimes huh! Still fun tho.

  19. 19
    Claire says:

    What a great comment! That “crazy thing” is just gorgeous.

  20. 20
    mops says:

    Your food always come out looking not only heavenly, but beautiful! Have you ever worked in a restaurant? Your presentatins are breathtaking!

    HOW do you stay so fit? I’d be at least a thousand pounds if I had your cooking talent! :0)

  21. 21
    Kevin says:

    Nice looking LMP! I procrastinated too much as well.

  22. 22
    Baking Soda says:

    That’s often what happens to me, spent time to do the challenge right and forget that I need good light to take pictures!
    Well done on this challenge!

  23. 23
    DawnsRecipes says:

    Your pie is beautiful! The crust looks amazing!

  24. 24
    Laura Rebecca says:

    Very lovely — I especially love the peaks on your meringue.

  25. 25
    Suzanne says:

    Looks yummy and the crust looks nice and flaky–I always screw up crusts:-) Don’t feel bad I procrastinated too–I did mine on the day due!!!

  26. 26
    javagirlkt's cookin' says:

    I had the same problem with liquid gathering under the meringue. But your pie is still beautiful! Nice work :)

  27. 27
    Passionate baker...& beyond says:

    Great looking pie jenny…& my kids were over the moon too when they saw the meringue. My son of course had dreams of sky-high whipped cream!! Love your blog & recipes…have been browsing for a while! Thanks for dropping by! LOL

  28. 28
    valchemist says:

    that looks great! I am not “daring” enough to try it.

  29. 29
    Maryann says:

    Great job! So pretty! Nice blog btw :)

  30. 30
    Tanya says:

    That looks great! Any tips on making the meringue look perfect?

  31. 31
    Smitty76 says:

    That looks (and sounds!) delicious! I don’t think I have the patience to make it though. Yum!

  32. 32
    KJ says:

    Beautiful pie. Such a lovely presentation.

  33. 33
    Carrie says:

    My favorite part was the meringue as well. Yours looks great!

  34. 34
    KayKat says:

    Looks fabulous! I wish I had achieved your lemon curd consistency, mine got a bit runny, but tasted great :)

  35. 35
    Tartelette says:

    Beautiful job! I love the height of your meringue and those little beaks! Aced that challenge girl!

  36. 36
    Katie says:

    Your pie looks wonderfully. I love how you have peaked the meringue on top.

  37. 37
    wmpe says:

    Your pie looks great! The meringue is fantastic. It just looks perfect. Wendy

  38. 38
    The Lyman Family says:

    Jenny your pie looks devine! seriously, I don’t even like lemon meringue but this one looks TEMPTING :) Did you share it with grandpa? Isn’t it his FAV?

  39. 39
    Peabody says:

    I think pretty much every DBer seems to procrastinate…but you did a great job.

  40. 40
    Beth G. says:

    Your LMP looks fantastic!! Great job on the challenge- you did a fabulous job :O)

  41. 41
    Quellia says:

    Your pie looks great, with nice spikes!
    And who knew there were that many food bloggers named Jenny! :-)
    Jenny
    aka Quellia

  42. 42
    MrsPresley says:

    your meringue top looks beautiful!

  43. 43
    ~Amber~ says:

    Your pie looks wonderful!!! The meringue is beautiful.

    amberskitchen.blogspot.com

  44. 44
    steph- whisk/spoon says:

    looks great–i love the big pile of meringue!

  45. 45
    Dolores says:

    I’m not surprised you enjoyed the meringue so much… it looks absolutely sensational. Great job with January’s challenge, even if it was more rushed than you’d have preferred.

  46. 46
    Lis says:

    Now THAT’S a pretty pie! Wow, you did an awesome job, Jenny!!

    xoxo

  47. 47
    Ari says:

    I would recommend using powdered sugar in the merengue rather than granulated, that might be where the liquid came from- I’ve been baking these pies for years since they are my grandma’s speciality so I’ve pretty much got them down!

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