Lemon Meringue Pie a la Daring Bakers
'It's full of flowers and heart-shaped boxes.' - Peter Gabriel, The Book of Love
If every book ever written is a love letter, even cookery books, then ...
The Daring Bakers are at it again. This month's challenge, hosted by The Canadian Baker was a Lemon Meringue Pie.
So, over two weekends, (yes it took me that long), I baked pie. Last weekend I made the pastry crust and then put it in the freezer til this weekend. Saturday night I made the lemon filling and then Sunday I made the meringue.
Verdict: nice pie, but uh, hmm.
What's with all the sugar? I'm used to the sharper taste of a classic tarte au citron, and this was too sweet. It was pretty though and the taste test team liked it. The cornflour/sugar mix for the lemon base was also kind of peculiar. The cornflour taste came through quite strongly in the final product, and the lemon mixture didn't set thoroughly.
I favour a good lemon curd mixture which you can make ahead, keep in the fridge and convert into lemon meringue pies whenever you want.
So instead of giving you the recipe for this pie, I'm giving you the recipe for lemon curd, which means you can go make lemon meringue pie every time life gives you lemons. (Sorry! Had to!)
Lemon Curd
200g butter
700g granulated sugar
grated zest of 4 -5 lemons
300 ml lemon juice (about 4 - 5 lemons)
300 ml beaten eggs (about 4 - 5 lemons)
- Place the butter, sugar, lemon zest, juice and sugar in a large bowl and microwave on full for about 2 minutes or until the butter has melted and the sugar has dissolved. (or use the top of a double boiler on the stove top).
- Add the beaten eggs and continue cooking in 1 minute bursts and stirring each time, reducing to 30 seconds for each burst as the mixture thickens until it's thick enough to coat the back of a spoon. On the stovetop just keep going, stirring constantly until it reaches the consistency you like. I prefer mine more solid than runny so I cook it a while longer.
- Strain through a sieve into a wide necked jug, to remove bits of zest and any cooked egg bits, and then pour into sterilised jars and keep in the fridge.
Visit the Daring Bakers to see everyone else's interpretations of this month's recipe.
That looks wonderful!
Your pie looks wonderful!
Gorgeous pie. And thanks for sharing *your* recipe.
Thanks Nic!
Deborah, so does yours! Wowee! You went for the minis and they look fabulous! Thanks for stopping by and taking the time to comment :)
Thanks Dolores, I just had a look around your blog - I love it! Thanks for stopping by and for taking the time to comment :)
You know I had the same starchy feel for the curd. Thanks for giving your recipe, I'll try that one!
I understand your frustrations with the lemon filling...lemon curd is so much better in taste. You did a wonderful job on your pie.
Natalie @ Gluten A Go Go
Great job on the pie!
Good job on the challenge this month!
Karen: lemon curd is just good to have around :)
Natalie: Thanks so much for stopping by and taking the time to comment. Looking at your blog right now to see yours!
breadchick: Thanks so much for taking the time to comment. Coming to look at yours now :)
Ivonne: and thanks to you for not only thinking up this whole thing, but taking the time to comment too! :)
Your pie is great looking. I thought it was very lemony, as did my parents...but I also don't know what you're referring to tastes like! :-)
Good work! I love baking and had a great time with this challenge.
Great job on your pie. It looks terrific. I too was not a fan of this curd... too chalky for my liking. Thanks for listing your recipe!
Claire: that's a good thing as chalky is not a flavour you want to experience :) Stopping by to look at your pie shortly :)
Deborah, thanks so much for taking the time to comment. I also had a great time making this pie :)
Anon: and thanks for stopping by and taking the time to comment. Glad someone else tasted chalk too!