Daring Bakers – Lemon meringue pie

This month’s Daring Baker’s challenge was lemon meringue pie, a challenge from The Canadian Baker.

I’m a bit feverish so I’ll keep this post a little short.

When I read the recipe I did have a few reservations about the crust and filling, both involved water. The recipe for the crust called for â…“ cup of water which seemed like a lot to me. I checked the recipe to see if it said something about adding water until it comes together but no such thing. So I just did exactly what the recipe said which resulted in a fairly wet and flexibel dough. After chilling it somewhat longer than the recipe suggested (½ hour instead of 20 minutes) it was manageable though. Not as manageable as Donna Hay’s shortcrust recipe that I usually use though. When I cut away the overhanging dough it looked pretty strange. Because of it being so wet and flexible I suspect it was more a combination of cutting and tearing (even though I used a sharp knife). I put it in the fridge and went grocery shopping so it chilled for over an hour instead of the suggested 30 minutes. After blind baking the crusts (I made two smaller ones and used springform baking tins) it turned out that the dough did not behave the way my usual dough behaves. One of the crusts kind of slided a bit down at two points. The other seemed ok but it did shrank in the sense that it went below the top of the springform. Nothing a little meringue couldn’t conceil 😉

The water in the lemon filling was my other reservation, it seemed like so much. Turned out the filling tasted really great, in fact it was delicious! The texture was great too. At least at this time I was sure the lemon meringue pie would be delicious.

It was fun to see how the water turned into thick wall paper adhesive. Had been afraid to add the corn flour directly into the water so I let the water cool down for a couple of more minutes. But it worked well…learned something here. I had to make the pie in steps so I chilled the filling and hoped for the best the next morning. It firmed up beautifully except, I needed it to be more liquid to fill the crusts. I microwaved it 20 seconds at a time, everytime whisking it until it was smooth. Took about 3 x 20 seconds and 1 x 10 seconds.

I filled the crusts and started whipping the meringue. Meringue is not something I make a lot and usually I make Swiss meringue (heating the sugar and egg whites before whipping them) and up till now that usually works well for me. The times that I made regular meringue I usually underwhipped it because I was afraid to overwhip it. This time I thought to myself that I wouldn’t let that happen…result: OVERwhipped meringue. I only noticed after I piped the meringue onto the pie, it looked more like whipped cream from a pressurized container. Still I didn’t really get it so I thought I’d just make it spiky with a palet knife….well, that doesn’t work with OVERwhipped meringue. It just looks ugly 😦 Oh well, sometimes that happens.

At least the slice of cake looked ok enough if you don’t look at the top too much. I had to be very careful cutting the (chilled) pie to not ruin the slice. The meringue kind of moved around on the filling and the crust was pretty hard (maybe I overworked the dough?)

Oh, and did I mention that the meringue wept? It wept.

Would I make it again? I would because it was delicious but I’d use a different crust…I think….but on the other hand, even after more than 24 hours it was still not soggy!

That’s it for this month’s challenge, can’t wait till the next 🙂 And now I’m going to bed…

Check out all the other Daring Bakers.

For the recipe check out The Canadian Baker.

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26 Responses to Daring Bakers – Lemon meringue pie

  1. DaviMack says:

    I’m with you on that water addition: it really didn’t need it at all, for me either, and I wished I’d reserved most of it after I’d added it! Yet, the crust is still firm, the 1/4 of a pie slowly dwindling as the day goes by….

  2. Sheltie Girl says:

    Great job! Your lemon meringue pie looks simply wonderful.

    Natalie @ Gluten A Go Go

  3. Bev says:

    I think you meringue looks beautiful and fluffy. mmm Your lemony bit was fab, mine was more like custard. but tasted great right?

    Great pie!

  4. Bummer to the overwhipped meringue. That always rains on my parade.

    Oh! And just a little side-note:

    I love that plate!

  5. Ivonne says:


    Sorry you’re not feeling well! Your pie is adorable. It almost looks like a heart-shaped slice of pie.

  6. courtney(aka glamah16) says:

    Get wll soon.I too can’t wait for nexts months challenge. It becomes addictive.

  7. Tartelette says:

    Just beautiful Linda! I love how tall your meringue is!

  8. Ashley says:

    I like how your meringue looks – it’s different! My meringue wept too, not sure how to fix that.

  9. sher says:

    You did a wonderful job! The meringue is beautiful–and the pie cut into slices perfectly

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  11. Wow, that’s what one can call “the perfect slice” !!

  12. Deborah says:

    That piece of pie looks so perfect!! Wonderful job!

  13. Annemarie says:

    You would never know it wept by looking at the picture of the slice- it looks perfect. I did love that curd, and will happily make some more next time there’s an abundance of lemons. Hope your fever has gone by now!

  14. Miss Ifi says:

    I actually think that you pie looks GREAT!!! and I love the contrast of the blue plate and the lemon meringue pie. Congratulations on your challenge!

  15. Kaykat says:

    Yours looks great! I had the opposite problem, the curd was a bit runny even after massive stirring.

  16. Paula says:

    Nice job on your LMP. The meringue is nice and tall, looks great!

  17. dhanggit says:

    great job on your lmp!! btw i love the first photo..the photo looks so pro!!! the contrast of color is also great!!

  18. Rosa says:

    Your pie looks fabulous! You did a great job!



  19. Andrea says:

    Your lemon filling looks lovely, like it set up just right. It can be so hard to get meringue just right…one distraction from my boys and it’s gone! You did a lovely job on the challenge. Hope you are feeling better!

  20. Simply splendid! Your meringue is so beautifully tall. And that brioche pizza looks sensational. How lovely it would be for a brunch.

  21. Nikki says:

    It looks great, not nearly as bad as some of the weepy pies I saw.

    Feel better!

  22. Meeta says:

    A brilliant job. It looks so perfect!

  23. Dolores says:

    It looks great, despite the various challenges you endured. Hope you’re feeling better soon!

  24. Jen Yu says:

    I hope you’re feeling better. But would you just look at the loft and structure of that slice of pie?! It defies gravity! I’m so impressed. You did a great job.

  25. Jenny says:

    I think it looks great. Hope you’re feeling better! Feverish baking can have crazy consequences….

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