How i wished to be a better blogger... When i started the blog i planed to you know.. post at least once a week.. but... look at me... The only thing i've been posting are the Daring Bakers challenge! I'm so emberesed... I've wanted this blog to have lots of informations, recipes and this kind of thing, but, look, there's nothing... It makes me so sad, i wish so much i had more free time to post, and to cook actually.. I haven't been visiting my kitchen a lot... only to eat i thing... such a shame...But... well, what can i do? At leats i can steel make the DB challenges and thats a lot right now, and i thing i'm... well... glad with that.
So shall we go to this mounth challenge?
The hostess for the challenge was Jen from The Canadian Baker and her choice was Lemon Meringue Pie. When i firt saw what we would be making this mounth i just couldn't be happier. Lemon Meringue Pie it's a dessert we've been eating in my family since way before i was born and just the thought of try out a new recipe was indeed a challenge. The recipe we are used to make have a filling using condesed milk and this one was very diferent... so i kept wondering if it would be aproved by people here.I started making the pie and well, my mom got all over the kitchen to know how was it doing and to give out her opnions. Firts was the crust when i remove it from the oven the smell was fabulous, and as a good daughter that i am i separeted i piece of the crust for her to try before the intere pie was ready. Well, did she liked? Oh yes.. she loved!! So.. i've got really exiceted and went for the filling, after mixing the cornstrach and sugar with the water my father (yes... he decided to participate on this too) sad "wow, this looks like what my mom did to me when i was i kid and was sick" and of course i had to ask "and did you liked it?" and for my surprise the answer was "oh, yes.. a lot", so all this talk lift me up even more to the recipe, if the base is good the chance of the role thing be good are good. And.. after ending my mom came with a spoon and said "can i try?", in again she liked a lot!! So, so far a succes! And for the meringue, well i was alone so nothing intersting to tell. No suprises here...
And after the proving of the pie the coments where "DELICIOUS". Everybody liked and aproved the pie, the only thing wee tought was so so was the meringue, the general opnion was a chocolate ganache would be better...Can't say that making this was boring, had lots of fun and liked a lot...
Thanks Jen for such a wondefull challenge. I surrly advice you all to check my fellow bakers with theirs criations. You can find them here.
See you all next mounth/challenge. Or how knows i don't get my grips on and post something here before that.
Lemon Meringue Pie
Makes one 10-inch (25 cm) pie
For the Crust:
3/4 cup (180 mL) cold butter; cut into ½-inch (1.2 cm) pieces
2 cups (475 mL) all-purpose flour
1/4 cup (60 mL) 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 (240 mL) granulated sugar
1/2 cup (120 mL) cornstarch
5 egg yolks, beaten
1/4 cup (60 mL) 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 (180 mL) granulated sugar
To Make 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 1/8 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 1/2 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.
To Make 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.
To Make 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.
