And burn it did! My meringue that is…
April’s recipe challenge was Emeril’s lemon meringue pie and was chosen by Michelle. Normally we try to blog about our results by the first of the following month but someone, I don’t know who, held things up. (Sorry, Ladies! :)) So, we’re a little late.
Except for my kitchen torch not working and burning my meringue a bit broiling it in the oven, I think this recipe was a success. All three of my children devoured their mini tarts, which is an excellent sign that they loved them. I think I even caught Devon about to lick his plate! :) I know he thought about it and wanted to.
I made two changes to the recipe. I used the Michelle’s pie crust recipe, which is actually Julia’s by way of Dorie. And instead of making a 9 inch pie I made four, 4 inch mini tarts. I’m most proud of my crust as it was the biggest challenge for me. I’ve only made pie/tart crust once before and looking back I don’t think I did a very good job. (Thanks, Debby for your encouraging post on pie crust!) This crust was light and flaky, perfect!
If you make 4 mini tarts you’re going to have a lot of the filling left over. I’m not sure what’s in store for mine but I have an idea! I didn’t have any meringue left because I piled it on and lost some of it out of the top of my piping bag, which I might have over filled. Okay now you know the drill! Hop over to see how Monica and Michelle fared with their pies!
Pie Dough, for a printable recipe
(from Baking with Julia by Dorie Greenspan)
~yields enough dough for two double-crust pies** (You can find the halved recipe here.)
5 1/4 c. pastry flour or all-purpose flour
1 Tbsp. kosher salt
1 1/2 sticks (6 ounces) cold unsalted butter, cut into small pieces
1 3/4 c. solid vegetable shortening (11 ounces), chilled
1 c. ice cold water
Fix mixer with paddle attachment (or use a pastry blender). Put flour and salt in bowl and mix. Add butter and mix on low until it is cut into dry ingredients and the mixture looks coarse and crumbly. Add shortening in small bits and continue to mix on low. When the mixture holds together when a small bit is pressed between your fingers, add the water and mix only until it is incorporated. Turn the dough out onto a work surface and fold it over on itself two or three times, just to finish the mixing and to gather it together.
Divide the dough into four equal balls and flatten into thick discs. Wrap dough discs in plastic and refrigerate for 2 hours or as long as 5 days. When dough is thoroughly firm and chilled, roll for pie crusts.
**For baking instructions follow the recipe you’re using this crust in.
