Daring Bakers: The Little Lemon Meringue Tartlets that Couldn't....

Well, these were the Little Lemon Meringue Tartlets that couldn't because they they just couldn't be just right. That's very akin to life anyway, right? And probably way more interesting.

I had no pie tin so I decided to go off on my own, into the free-form abyss of the third-page challenge portion of the Daring Bakers recipe. I also have no rolling pin- and usually I use a wine bottle, but yesterday, I was so happy, listening to my favorite show on the radio in baking bliss that I just decided to use my fingers. My lemon filling was terrificly gloopy in the saucepan on the stove, then I added the lemon juice, and it sort of runny. I threw it in the refrigerator in an attempt to harden it. And alas, I did not beat the egg whites quite long enough, and my hard peaks were actually soft melting ones.

But, it really all turned out remarkably well for these Little
Lemon Meringue Tartlets that couldn't.

Even though the dough was sort-of mottled with fingerprints, it still tasted great, flecked with butter and made with organic all-purpose king arthur flour and organic cane sugar. The lemon filling did firm up in the fridge(a little) and tasted delicious licked from the saucepan(and on top of my mottled free form tart crusts). The meringue, though it could have been a little stiffer, was tender and sweet, and did brown on top (And it stayed on the top)

My last ditch attempt for character was a sprinkling of cacao nibs and cocoa powder over the top of (a few) of them. Then I gave up.

Just like my day, I decided to be done. I oftentimes pack up much more for myself to do, with multiple lists, full backpacks, and grand expectations, than I can ever possibly get done. And yesterday, this baking project could have been the beginning of another 8-hour day of work, but that just couldn't be because that would have put bedtime at 3 am.

But- I did get to use a few of my never-before-used tart pans in this project, and will know next to roll out the dough to avoid a thickly-mottled crust. I will have a better understanding of the escapades of lemon filling. I won't be so mesmerized by the sugar and cornstarch glooping together that I get giddy and add too much lemon juice. Also, next time, I will trust my instincts about mixing the meringue. It takes a while.


So, now I've got seven (slightly homely) Little Lemon Meringue Tartlets sitting pretty on a plate. I don't know who will eat them. I've sort of had my fill of them for now because I spent so many hours making them, and licked lemon gloop, ate buttery flour-nubbins off of my plastic cutting board and spoonfuls of leftover(soft) meringue out of the silver bowl.


Oh well, just like all the things I've got to do, it will just have to work itself out.


Thank you to Jen of the Canadian Baker for this glorious challenge, it made me feel present and alive.

And check out the other Daring Baker's renditions of this recipe....

January's Challenge - Lemon Meringue Pie

**Please scroll down for additional pie information!

Hello Daring Bakers! I hope everyone had a restful holiday season. How quickly time flies as I now find myself hosting January’s Daring Baker Challenge. I thought this day was so far away in March and could not predict the exponential growth of this fabulous group of people.

I have chosen for us to make Lemon Meringue Pie this month because it is something I’ve always wanted to try to make and I also wanted something lighter after all the holiday treats. The pie requires that you make three components – crust, curd filling and a fluffy meringue which some of you already have had experience with. I am hoping that it is enough of a challenge for all of you but if not, I have added a variation at the end for those of you so inclined to do something different.

All I ask is that the pie remains lemon and you follow the recipe I have provided. Feel free to make necessary changes with regards to diet or health reasons. For those of you who abhor lemon, perhaps the next challenge will be more to your liking. For those of you who enjoy citrus, have fun and I hope you enjoy the challenge!

The post date will be Monday January 28, 2008 so you have lots of time to complete the challenge.

Lemon Meringue Pie

Makes one 10-inch (25 cm) pie

For the Crust:

¾ cup (180 mL) cold butter; cut into ½-inch (1.2 cm) pieces

2 cups (475 mL) all-purpose flour

¼ cup (60 mL) granulated sugar

¼ tsp (1.2 mL) salt

⅓ cup (80 mL) ice water

For the Filling:

2 cups (475 mL) water

1 cup (240 mL) granulated sugar

½ cup (120 mL) cornstarch

5 egg yolks, beaten

¼ cup (60 mL) butter

¾ 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

½ tsp (2.5 mL) cream of tartar

¼ tsp (1.2 mL) salt

½ tsp (2.5 mL) vanilla extract

¾ cup (180 mL) granulated sugar

For 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 ⅛ 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 ½ 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.

For 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.

For 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.

Daring Bakers Extra Challenge
Free-Style Lemon Tartlets

Prepare the recipe as above but complete the following steps:

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.

To bake the dough, position rack in oven to the centre of oven and preheat to 350ºF (180ºC). Place the disks of dough, evenly spaced, on a baking sheet and bake for 20 to 25 minutes, until golden brown. Cool completely.

To finish tartlets, first place oven rack in the upper third of the oven and increase heat to 425ºF.

Divide the lemon filling equally among the disks, mounding it in the centre and leaving a 1-inch border all the way around.

Spoon the meringue decoratively over each tartlet, right to the edges, in dramatic swirling peaks. Return tartlets to oven and bake for about 5 minutes, until the meringue is golden brown.

Additions:

You can make one pie or tartlets (in a tin or free-form)

You can compliment your pie with a sauce. For example, you can serve it with raspberry or white chocolate sauce.

You can use a piping bag to apply the meringue if you like.

Decoration is up to you - lemon zest or fruit are totally acceptable.

Pie recipe courtesy of Wanda’s Pie in the Sky by Wanda Beaver, 2002
Tartlet recipe courtesy of Ripe for Dessert by David Lebovitz, 2003