Daring Bakers in January: Lemon Meringue PieJanuary 28, 2008 at 2:52 pm | Posted in daring bakers, groups, pies & tarts, sweet things | 79 Comments
This sounds bizarre, even to me, but I don’t think I’ve ever had lemon meringue pie (a.k.a. LMP) before. I can’t imagine how this is possible, but I also can’t recall ever having a piece. This month’s Daring Bakers challenge, chosen and hosted by Jen The Canadian Baker, was my chance to fill this gross void in my culinary experience.
Apparently LMP doesn’t keep well. The meringue can breakdown and weep (how sad!), and the crust can sog out if it’s not eaten within a few hours of being made. I decided that for just three of us, dividing the recipe in half might make more sense. I have some rarely-used mini pie tins that I put to work to get three baby pies.
The pastry dough came together easily in the food processor, but was a little more wet than the sweet dough I usually make. It rolled out fine though…I chilled it for several hours in the tins before baking, and it held its shape nicely in the oven. I was even able to pop them out of the tins successfully! The filling was super easy to make…much less work than a regular lemon curd, thanks to cornstarch. And I was really happy with the cloud-like fluffy whiteness of the meringue. In the oven, the peaks took on a gorgeous pale brown.
I must say, I thought my little guys came out really cute, what with their mounds of fluff heaped on top! But what did I think of my first taste of LMP? I liked it, but I could really take it or leave it. The lemon filling has a bit too much of that cornstarchy giggle. I think I prefer a traditional French lemon curd tart.