Mile High Lemon Pie For Daring Bakers

Photo Gato Azul

Jen, from The Canadian Baker is hosting January's Daring Bakers Challenge and the recipe featured is, for once, something I think I can tackle, a Lemon Meringue Pie.



In February, last year, a brand new rookie in the blogging world, I had prepared some Sugarless Lemon Curd that didn't need any straining and had made some lemon meringue tartlets. While the sugarless lemon curd (I substitute the sugar with some Splenda) was a smashing success, the meringue turned out to be less than admirable. I think that Splenda met it's Waterloo on the Meringue battleground. So this time with Jen's recipe, I only substituted Splenda for the sugar in the lemon filling and played it safe with the meringue.

Photo Gato Azul
Last Year's Effort and Crusty Meringue

As a bonus, here is my usual recipe for some sugarless lemon curd, a classic meringue and basic pie crust and here is Jen's recipe (click here).

SUGARLESS LEMON CURD

Ingredients

• 6 tbsp of unsalted butter
• 1 cup of sugar (or Splenda)
• 2 large whole eggs
• 2 egg yolks
• 2/3 cup freshly squeezed lemon juice
• 1 tbsp grated lemon zest

Method

1. In a large bowl, mis the butter and the sugar (or Splenda) with an electric beater for some 2 minutes. Slowly add the whole eggs, then the egg yolks. Beat for 1 minute. Add the lemon juice and mix well. The mixture will be lumpy but it will smooth out as you cook it.
2. In a heavy bottomed medium-sized casserole, cook the mixture on low heat until it smooths out. Increase the heat to medium and cook, stirring constantly, until the mixture thickens (roughly 15 minutes). If you're using a thermometer, the temperature should reach 170 F. Do not let the mixture boil.
3. The lemon curd is ready when it coats a spoon and your finger leaves a dry trace on the spoon (just like some Hollandaise sauce).
4. Remove the lemon curd from the heat, add the lemon zest and transfer to a bowl. If you will be using the lemon curd as a spread, cover the top of the curd with some plastic wrap and refrigerate. As the curd cools, it will thicken some more.
5. You can store the lemon curd in the refrigerator up to one week, or in the freezer up to 2 months.

I double the recipe so that I have enough to fill the deep dish pie and some left over to spread on toasted bread.

MERINGUE

Source Williams Sonoma

Ingredients

• 4 egg whites
• 1/2 tsp. vanilla extract
• 1/4 tsp. cream of tartar
• 1/3 cup sugar

Method

1. In the bowl of an electric mixer with a whisk attachment, beat the egg whites, vanilla and cream of tartar on medicum speed until soft peaks form (1 minute). Gradually and very slowly add the sugar, beating on high speed until stiff peaks form (4 minutes).
2. Spread the meringue over the hot pie filling to the edges of the pastry crust so that it clings to it while it bakes.
3. Bake until the top is golden (15 minutes)

PASTRY DOUGH

Source Williams Sonoma

Ingredients

• 1 1/4 cups all-purpose flower
• 1/4 tsp. salt
• 1 tsp. sugar
• 6 tbsp. cold unsalted butter, cut into 1-inch pieces
• 1/4 cup shortening
• 2 to 3 tbsp. ice water, or as needed

Method

1. In the bowl of a food processor, combine the flour, salt and sugar and pulse once to mix. Add the butter and shortening and process in short pulses so that the dough ressembles coarse meal (20-30 seconds). While pulsing gradually add the water so that the crumbs are larger and moister (10 seconds more).
2. Turn the dough onto a floured surface and, with floured hands, shape into a flat disk.
3. Wrap tightly with plastic wrap and refrigerate at least 1 hour before rolling out.
4. Preheat oven to 425 F.
5. Roll out the pastry dough on a lightly floured surface into a round that will fill a deep dish pie plate.
6. Transfer the dough to the plate, fit the dough into the dish and trim the edges, leaving a half-inch overhang. Fold under excess dough and, using your fingers, flute the edges evenly.
7. Line the bottom of the shell with parchment paper and fill the center with pie weights.
8. Bake for 12 minutes, then remove the paper and weights.
9. Continue baking until the pastry is golden and flaky (10 to 12 minutes more).
10. Transfer to a wire rack and cool 5 minutes before filling.
11. Reduce the heat to 350 F.
12. Pour the lemon curd into the pie shell.
13. Cover with the meringue (see above) and bake until the top is golden (about 15 minutes)
14. Transfer the pie to a wire rack and cool to room temperature
15. Refrigerate 4 hours before serving.

Photo Gato Azul
Do you think I'll get around to putting the Christmas Tree away
before Easter?

Thanks to Jen and the Daring Bakers' Challenge for coercing me into making a scrumptious recipe that's guaranteed to put some sunshine into the January blahs. And, if you're in the mood for a little music, here's another classic by Peter, Paul and Mary... Lemon Tree.