I am taking a big bet, enough to risk my sanity.And what risk/bets am i taking here? I am going to post this recipe! Now thats a sure bet of making a mockery of myself but then here it is! The challenge indeed turned out to be one this month at Daring Bakers where we were assigned to make Lemon(oookk..) Meringue(come again?) Pie ( whats that!!?). I never heard that before but then thats my experience in the world of baking!! I slogged for 4 hrs and the result..umm..well..sure not a success story but not a total loss either! My crust was a success(!!), the filling so-so, the meringue(a total blah). But I did realise the reason for man to have only 2 hands instead of 4, cos thats what I was doing. Trying to do things simultaneously to SAVE time;only that it took more than usual! So there...my mistake!.

The taste of the filling was little eggy for both me and my better half, so it dint fly that much, but I totally surrendered to the sensation of the crust, and the meringue was good too.By the time I came to the 'put it into the oven' part, i was totally exhausted, so the matter of doing some decoration dint cross my mind at all...Better Luck Next time to me :-)

Recipe verbatim

The taste of the filling was little eggy for both me and my better half, so it dint fly that much, but I totally surrendered to the sensation of the crust, and the meringue was good too.By the time I came to the 'put it into the oven' part, i was totally exhausted, so the matter of doing some decoration dint cross my mind at all...Better Luck Next time to me :-) Recipe verbatim
  • Cook time:
  • Prep time:
  • Serves: 4 people
  • For the crust
  • ¾ cup (180 mL) cold butter; cut into ½-inch (1.2 cm) pieces
  • 2 cups (475 mL) all-purpose flour
  • ¼ cup (60 mL) granulated sugar
  • ¼ tsp (1.2 mL) salt
  • ⅓ cup (80 mL) ice water
  • For the Filling:
  • 2 cups (475 mL) water
  • 1 cup (240 mL) granulated sugar
  • ½ cup (120 mL) cornstarch
  • 5 egg yolks, beaten
  • ¼ cup (60 mL) butter
  • ¾ 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
  • ½ tsp (2.5 mL) cream of tartar
  • ¼ tsp (1.2 mL) salt
  • ½ tsp (2.5 mL) vanilla extract
  • ¾ cup (180 mL) granulated sugar

For 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 ⅛ 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 ½ 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.

For 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.

6. 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.

For 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.

9. 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.

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By Archana on Feb 4, 2008

Well written recipe. I love pies and lemon is one of my favorite ingredients. Would love to try this one when an occation arises.

By BC on Feb 1, 2008

The Daring Bakers are about new experiences and pushing our selves to experiment. Well done!

By creampuff on Jan 31, 2008

Nice job!

By Jen Yu on Jan 31, 2008

Hey, great job on your pie! It looks awesome and I like the step-by-steps!

By Meeta on Jan 31, 2008

This look very nice. You did a fine job on this challenge!

By Claire on Jan 30, 2008

Looks like your pie turned out well. I didn't find the filling eggy...only lemony and SWEET! Hope you enjoy the next challenge more.

By Peabody on Jan 30, 2008

Looks good to me! I love how you said that you surrendered to the sensation of the crust...that is a great way to say that.

By Meera on Jan 29, 2008

You really are a daring baker. I don't think i can ever make it. it looks too difficult for me. but definitely delicious!:-)Good job.

By Kribha on Jan 29, 2008

I've never tasted lemon pie. Somehow, I always get only chocolate pie when I'm shopping. But your picture looks so tempting and delicious. Love your step by step pics. Thanks for sharing it.

By Mansi Desai on Jan 29, 2008

somehow I never developed a taste for lemon pie:( but looks like you enjoyed it!:) nice one DK:D

By KayKat on Jan 29, 2008

Yum! Your lemon filling looks perfect :)

By Kim Stone on Jan 29, 2008

I agree with your observation of "eggy". You pie is a joy to behold though. Congrats!

By Prema Sundar on Jan 29, 2008

lovely looking pie ... u really are a daring baker...

By Deborah on Jan 29, 2008

Even if it didn't work out perfectly for you, it still looks like a success!

By Big Boys Oven on Jan 29, 2008

a very step by step LMP, awesome!

By Happy cook on Jan 29, 2008

Delicious. I do adlire the daring bakers bunch

By Asha on Jan 29, 2008

Of all the pies I have seen so far, you have the best looking golden crust on top! Perfect, good job!:)

By Dolores on Jan 29, 2008

I love your quote... it's a great way of summarizing the daring baker spirit, and a noble way to approach life in and outside the kitchen. The greatest failure is the fear to try.

By Rachel on Jan 29, 2008

It looks great..You didn't have a curdly mess like I Had all cos I cut it while it was still hot!

By Aparna on Jan 28, 2008

The proof of the "pie" is in the eating. Not that your pie doesn't look okay.
We are not really pro-lemon either. My daughter kept asking for LMP and would bring back her plate, after eating, with the lemon filling piled to one side!
Anyway, the quote at the beginning of your post says it all.
So till our next challenge.

By Beth G. on Jan 28, 2008

GREAT LMP!! I didn't think to put foil in first and my beans dug down into the crust! Thanks for the pic, that will help me for next time!

By KJ on Jan 28, 2008

I think your pie looks great. All that hard work paid off. Now onto the next challenge :)

By Comfort Joy Designs on Jan 28, 2008

Good Work! Looks good enough to eat! :)

By Dhivya on Jan 28, 2008

Wow great recipe ,,,Can't explain in words...Really good.Thanks for sharing

By Hima on Jan 28, 2008

Girl you have lot of patience. That pie is looking awesome.

By Suzanne on Jan 28, 2008

Great baking! Thanks for visiting my blog and the encouraging words. I should have my recipe up soon--you can obviously tell why I am slow this week:-)

By Suzana on Jan 28, 2008

Yum, looks delicious. Great job!

By Canadian Baker on Jan 28, 2008

Well your pie looks quite nice and thanks for participating!

By Vanamala on Jan 28, 2008

Hey interesting one!! looks delicious .. yummy

By culinography on Jan 28, 2008

Looks yummy! Great job!

By cadavreexquis on Jan 28, 2008

Well done! Looks beautiful :-)

By Meryl on Jan 28, 2008

Looks amazing! Way to go!

By Siri on Jan 28, 2008

Aha - Finally.. I was waiting for ur Lemon pie since morning..:) Now, there it is..though acc to u its not a complete success, the crust looks yummy and I wud have definitely enjoied it..:)



By Laavanya on Jan 28, 2008

DK, you are a daring baker too? Cool!
Aah.. don't be so hard on yourself that looks nice and what's most impt is how yummy it tasted. :)