Hoo-rah! My first Daring Bakers Challenge Post:
When I heard that my first Daring Bakers Challenge was a pie, I was thrilled! (Tales of the Yule Log Challenge last month had me shaking in my Crocs!) Pies are my thing—they are what I bring to potlucks and family gatherings where a contribution of food is needed. But I had never made lemon filling from scratch, so that, I thought, would be my challenge.
But as I began following the recipe for the crust, I realized it was a lot different from my usual crust. (I use vegetable shortening and just a little more than a cup of flour for a single crust pie.) The butter and 2 cups of flour made it much richer, heavier, and more difficult to work with. The resulting crust was very thick and doughy, not flaky at all, but had a wonderful flavor.
The meringue, with 5 egg whites as a base, was too much for the pie (2 or 3 would have been more like it) but I followed the recipe and used it all. By the time the meringue was golden on the outside, it seemed still almost raw inside.
The filling turned out to be the best of all! It was lemony and light, not at all rubbery as is sometimes the case with a boxed mix. It had a wonderful fresh lemon tang to it which everyone loved. I added grated lemon peel on the meringue, and the pie was very pretty!
I’ll definitely make a pie using this filling recipe again, but I’ll stick to my own recipe for crust and meringue. All in all, I’d grade this one a B-minus.
When I heard that my first Daring Bakers Challenge was a pie, I was thrilled! (Tales of the Yule Log Challenge last month had me shaking in my Crocs!) Pies are my thing—they are what I bring to potlucks and family gatherings where a contribution of food is needed. But I had never made lemon filling from scratch, so that, I thought, would be my challenge.
But as I began following the recipe for the crust, I realized it was a lot different from my usual crust. (I use vegetable shortening and just a little more than a cup of flour for a single crust pie.) The butter and 2 cups of flour made it much richer, heavier, and more difficult to work with. The resulting crust was very thick and doughy, not flaky at all, but had a wonderful flavor.
The meringue, with 5 egg whites as a base, was too much for the pie (2 or 3 would have been more like it) but I followed the recipe and used it all. By the time the meringue was golden on the outside, it seemed still almost raw inside.
The filling turned out to be the best of all! It was lemony and light, not at all rubbery as is sometimes the case with a boxed mix. It had a wonderful fresh lemon tang to it which everyone loved. I added grated lemon peel on the meringue, and the pie was very pretty!
I’ll definitely make a pie using this filling recipe again, but I’ll stick to my own recipe for crust and meringue. All in all, I’d grade this one a B-minus.
