2nd Daring Bakers Challenge

28 January, 2008 at 10:39 am | Posted in » Bite-size Tarts, » Daring Bakers, » Recipes | 17 Comments
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It’s that time of the month again… yup! It’s time for the DB Challenge! This month’s challenge is Lemon Meringue Pie hosted by Jen of Canadian Baker. I have never tasted any of these pies/tarts before… not to mention to bake one so I was looking forward to taste these lovely tangy pies.

The pie requires three components: crust, curd filling and a fluffy meringue. We were given the option to make one single big pie or a couple of tartlets… I made my in the tartlet form cos I feel that it will be more convenient and easiler to eat in the tartlet form.

Hubby says it looked like little porcupines…

Overall, I really like the taste of it, although the lemon curd is abit too sour but, with the combination of the sweet meringue top it blends nicely… not too sweet & not too sour. Even my hubby says it’s nice…  Goofy 

… maybe next time I try using different flavour for the curd… heehee

Check out how the rest of the Daring bakers did here.

Makes one 10-inch (25cm) pie

For the Crust:
3/4 cup (175 grams) cold butter; cut into 1/2 inch (1.2 cm) pieces
2 cups (250 grams) all-purpose flour
1/4 cup (50 grams) granulated sugar
1/4 tsp (1.2 mL) salt
1/3 cup (80 mL) ice water

For the Filling:
2 cups (475 mL) water
1 cup (200 grams) granulated sugar
1/2 cup (30 grams) cornstarch
5 egg yolks, beaten
1/4 cup (58 grams) butter
3/4 cup (180 mL) fresh lemon juice
1 tbsp (15 mL) lemon zest
1 tsp (5 mL) vanilla extract

For the Meringue:
5 egg whites, room temperature
1/2 tsp (2.5 mL) cream of tartar
1/4 tsp (1.2 mL) salt
1/2 tsp (2.5 mL) vanilla extract

3/4 cup (150 grams) granulated sugar


For the Crust:
1.        Make sure all ingredients are as cold as possible.
2.       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.
3.       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.
4.       Turn onto a lightly floured work surface and press together to form a disk. Wrap in plastic and chill for at least 20 minutes.
5.       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 (0.3 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.

6.       Preheat oven to 180ºC. Line the crust with foil and fill with metal pie weights or dried beans. 
7.       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:
1.        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.
2.       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.
3.       Remove from the heat and stir in butter until incorporated.
4.       Add the lemon juice, zest and vanilla, stirring until combined.
5.       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:
1.        Preheat the oven to 190ºC.
2.       Using an electric mixer beat the egg whites with the cream of tartar, salt and vanilla extract until soft peaks form.
3.       Add the sugar gradually, beating until it forms stiff, glossy peaks.
4.       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.
5. Cool on a rack. Serve within 6 hours to avoid a soggy crust.

Free-Style Lemon Tartlets
1.        Prepare the recipe as above but complete the following steps:
2.       To roll out tartlet dough, slice the dough into 6 pieces. On lightly floured surface, roll each circle of dough into a 5 inch disk. Stack the disks, separated by pieces of plastic wrap, on a plate, and refrigerate for 30 minutes.
3.       To bake the dough, position rack in oven to the centre of oven and preheat to 180ºC. Place the disks of dough, evenly spaced, on a baking sheet and bake for 20 to 25 minutes, until golden brown. Cool completely.
4.       To finish tartlets, first place oven rack in the upper third of the oven and increase heat to 220ºC.
5.       Divide the lemon filling equally among the disks, mounding it in the centre and leaving a 1-inch border all the way around.
6.       Spoon the meringue decoratively over each tartlet, right to the edges, in dramatic swirling peaks.
7.       Return tartlets to oven and bake for about 5 minutes, until the meringue is golden brown.


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  1. I love the little tartletts. Good Challange!

  2. they look beautiful! Yes, I think lime and ginger would be a nice flavour? mmm

  3. Cute little tartletts!

  4. You did a lovely job on the lemon meringue tartlets. I love the way they look in the black paper wrappers.

    Natalie @ Gluten A Go Go

  5. Fantastic job! The meringue looks gorgeous on top!

  6. porcupines? no way.
    Looking great… good job.


  7. Wonderful job on your first time making lemon meringue! They look great!

  8. Yum! Those look so good!

  9. *giggles* I love your banner it is such a mysterious and cute picture, now… to the point, your tartlets look great and I think your hubby is right, they look like little porcupines and that just makes your tartlets even BETTER!, Congratulations!!!

  10. heehee… thank you all for your lovely comments… can’t wait for the next challenge!

  11. Your tartlets are absolutely adorable. Oh so cute i want to eat one. You did a great job for this months challenge!

  12. Great job with January’s lemon tartlets!

  13. Very nice!

  14. Very cute. I am rather fond of LMP in tartlet form, myself. What flavor would you try? I’m curious about chocolate and meringue together.

  15. Hello Karen, it’s me again, i know i just left u a msg. But I just wanna ask if you got the black paper cases in Singapore? If so, can I know where? Cuz I’ve been looking for the black colour ones, thanks!

  16. Mrs Ergul, yup i got them here. you can get them at phoon huat or sun lik.

  17. these look soo good, I love meringue tarts and yours turned out great 🙂

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