Lemon Meringue Pie

It's been almost a year since my last post but I had a baking bug this week and so I made a Lemon Meringue Pie because it felt like Summer.

I might have already posted a recipe on here but I baked a different one this time. I preferred this recipe by Anna Olson because the flavour of the lemon curd was much less aggressive and thicker. The meringue was also fluffier and the pie itself was much higher and lighter.

For the Pie crust, you can use any pie crust from any recipe including the pre-made frozen ones. Just be sure too cook the crust before you use it. Cook it according to the instructions in the recipe or on the box so until its a nice light golden brown.

Here's the recipe I used and I added 1 tbsp of lemon zest with the lemon juice before adding it to the mix.

Ingredients

Lemon Curd Filling

• 1 cup sugar
• 1/4 cup cornstarch
• 1 cup water
• 6 large egg yolks
• 1/2 cup fresh lemon juice
• 2 tablespoons unsalted butter

Meringue

• 4 large egg whites, at room temperature
• 1/2 teaspoon cream of tartar
• 1/3 cup sugar
• 3 tablespoons icing sugar, sifted

Directions

Lemon Curd Filling

1.   For the filling, whisk the sugar and cornstarch together in a medium saucepot, then whisk in the cold water. Have the other ingredients measured and nearby. Bring the sugar mixture up to a full simmer over medium-high heat, whisking as it cooks, until the mixture is thick and glossy.

2.   Pour about a cup of this thickened filling into the egg yolks while whisking, then return this to the pot and whisk just one minute more. Whisk in the lemon juice and cook until the filling just returns to a simmer. Remove the pot from the heat and whisk in the butter then immediately pour the hot filling into the cooled pie shell (the filling will seem very fluid, but it will set up once chilled). Cover the surface of the filling with plastic wrap to keep it hot. Immediately prepare the meringue topping.

3.   Whip the egg whites with the cream of tartar on medium speed until foamy, then increase the speed to high and gradually pour in the granulated sugar and icing sugar and continue whipping just until the whites hold a medium peak when the beaters are lifted.

Meringue

1.   Remove the plastic wrap from the hot lemon filling, then dollop half of the meringue directly onto the filling (the filling will still be very soft, so work gently). Be sure to spread the meringue so that it completely covers the lemon filling and connects with the outside crust, then use a bamboo skewer or paring knife to swirl the meringue just a touch (this will secure it to the lemon curd). Dollop the remaining meringue onto the pie and use the back of your spatula to lift up the meringue and creates spikes. Bake the pie for about 20 minutes at 325 F, until the meringue is nicely browned. Cool the meringue completely to room temperature before chilling for at least 4 hours.

Méli-Mélo of baked goods

Here are some pictures of various baked goods I've made throughout the years. I'm feeling somewhat lazy tonight so I won't bother writing the recipes. Maybe I'll add them later. Just thought it was about time I added another post so here are a bunch of pictures for your enjoyment (or your mouth's)!

Lemon Meringue Pie

Caramel Crème Brûlée

Vegan Strawberry Cupcakes

Peanut Butter and Chocolate Swirl Brownies

4 Tier Cinnamon and Chocolate Cake

Raisin Oatmeal Cookies

Hazelnut-Chocolate Sandwich Cookies

Bowtie Cookies with Apricot Preserves

Holiday Baking (Part 3)

The final part of my Holiday Baking trilogy!


Christmas Yule Log with Meringue Mushrooms!
Serves 20


The Meringue Mushrooms were made from this swiss meringue recipe:

Ingredients:


4 egg whites
1 cup of sugar
1 tsp pure vanilla extract
1 tbsp of cocoa powder
3 oz melted semi-sweet chocolate
1 oz melted white chocolate (optional)

Fill saucepan with 2 inches of water; bring to a simmer. Place the egg whites and sugar in the bowl of an electric mixer. Combine, using a hand-held wire whisk. Set bowl over saucepan of simmering water; continue to whisk.

Whisk constantly until all the sugar is dissolved and the mixture feels hot to the touch. Add Vanilla and transfer the bowl to mixer and whip, using the whisk attachment, on high speed until whites are glossy and stand in stiff peaks when the whisk is lifted, about 3 minutes. Then add the cocoa powder and fold in with a spatula.

Then just pipe the meringue into the mushroom stems and the mushroom tops. Like this: 

Bake for 2 hours on a preheated oven 225 degrees F.

Let the mushrooms cool and spread the melted chocolate on the bottoms of the tops. Use that to glue the stem and tops together. Chill the mushrooms so the chocolate hardens and you're done!

Red Velvet Cake:

Ingredients:

 1 ½ cup all-purpose flour

6 tbsp cocoa powder

½ tsp baking soda

8 eggs

4 egg yolks

1 ½ cups granulated sugar

¼ cup canola oil

50 ml red food colorring

4 tsp white vinagre

Place rack in center of oven. Preheat oven to 350 ° F. Line two cookie sheets with parchment paper and butter.

In a bowl, combine flour, cocoa and baking soda. Set aside.

In a large bowl, whisk eggs and egg yolks and sugar with electric mixer until the mixture whitens and triples in volume or (10 to 15 minutes). While mixing at medium speed, add oil, red dye and vinegar.

Sift dry ingredients over egg mixture gently and incorporating. Spread on cookie cheets and spread evenly. Bake 12 to 15 minutes. Let cool 5 minutes. Invert cakes onto a parchment paper. Cover with a clean cloth and cool completely. 

To assemble the log, place the cakes on parchment paper next to one another and fill each with Caramel Cream (Recipe Below). Then roll the cakes as if its one long sheet. Then wrap the log in a clean dish towel and chill for at least 2 hours or overnight. 

Once the log has chilled, cut it diagonally to create branches.

Frost with Italian Meringue (Recipe also Below).












Add the Mushrooms and you have a fabulous Buche de Noel!

Caramel Cream:

Ingredients:

1 1/2 cups sugar

1/4 cup water

2 cups heavy cream

1/4 cup creme fraiche or sour cream

1/2 teaspoon pure vanilla extract

Pinch of coarse salt

Prepare an ice-water bath. Heat sugar and water in a medium saucepan over medium-high heat until mixture boils and sugar dissolves, washing down sides of pan often with a wet pastry brush to prevent crystals from forming. Reduce heat to medium, and cook until sugar turns dark amber, 5 to 7 minutes more. Immediately remove from heat, and carefully whisk in 1 cup cream. Return to medium heat, and cook until sugar melts completely and mixture boils.

Remove from heat, and pour into a bowl set in ice-water bath. Let caramel cool, stirring often, for 10 minutes. Stir in creme fraiche (or sour cream), vanilla, and salt. Cover and refrigerate at least 2 hours or up to 5 days.

Just before using, beat remaining 1 cup cream until stiff peaks form. Gently fold into caramel sauce, using a rubber spatula, until incorporated. Whisk to thicken, about 1 minute.

Italian Meringue:

Ingredients:

¼ cup water

1 ½ cup cugar

½ cup light corn syrup

6 egg whites

In a bowl, whisk the egg whites with electric mixer until soft peaks form.  Set aside.

In a saucepan, bring water, sugar and corn syrup to a boil. Boil until a candy thermometer reads 235 ° F Remove from heat.

Gradually add boiling syrup to egg whites, whisking. (The whites will swell and a little steam will emerge when you add the hot sugar). Continue to whisk for 10 to 15 minutes, until stiff peaks form.

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