In reading through the recipe, I was faced with a real challenge…there are no lemons here!! In knowing that substitutions are allowed for items which are simply not available, I decided in would be perfect to use the Peruvian lime. It is small, green and packs a punch! But then, on the other hand I broke down and bought white sugar…the first time in 5 years!!! I was a little worried about the meringue not turning out if I used the azucar rubia instead of just plain white.
Unfortunately, due to travel schedules I waited until the last full day (Sunday) to get my challenge done, causing myself undue stress and making the whole experience not as fun. Okay, I am sure the fact it was probably the hottest day so far this summer…hot, humid weather makes a hot oven and boiling sugar water all the more unbearable.
The crust I found to be quite tasty. Because of the heat, I prepared the ingredients and placed the bowl along with the pastry cutter into the freezer for 15 minutes or so. I didn’t want to take any chances. It rested for many hours as I had to leave in the morning. Rolling it out was fine. The challenge for me was forming the dough. I had seen someone make heart shaped LMP and my friend Karen wrote about making mini LMPs and I decided to use star shaped tins to make the LMP in this time. The dough was tucks into the 5 points of the stars and borders were laid. Next time, I would attach the borders to the dough a bit better and the dough to the tin a bit better…they shrunk a little.
The filling was easy to make. I have never made another LMP, so I can say that…it was easy to make. I opted not to put in the zest since the limes we have here are rather sour. I did not want to reduce the amount of liquid for fear it would have a negative effect on the filling. Since the crusts has shrunk slightly, they did not require much filling. I had a lot left over!
The meringue was what I think I fear most. I followed the directions and found ribbon-y streams of white fluff appearing before my eyes! It looked different that ever before. I wondered if that was due to the white instead of rubia sugar. I spooned this over the filling trying to make it look uniform and design like. Again, first time!
I popped them all in the oven and wondered if they would even brown since the heat in my oven only comes from the bottom and not from the top. Quickly I went to work making another crust (using a different recipe and not using measurements) so use the rest of the filling and the rest of the meringue. Eight pie stars were just not enough! I sort of forgot about my adorable stars in the oven until I smelled the marshmallow-y meringue cooking.
I open the oven and much to my surprise, all my efforts really had paid off. I had real star shaped lemon meringue pies in my oven! Yippee!!!
The taste was incredible. Yes the filling was a bit runny but they had not yet cooled completely, maybe with time they filling would set even more. I did notice the tears forming on the meringue after a few hours. My neighbor did not know what to do when I handed her an entire pie. Oh, I hope they like it!
Would I use this recipe again? Having never done it before, I would try other some recipes to understand the differences. I like this one, but maybe I would like another one even more.
But for now, more than 400 Daring Bakers will give you their verdict on the crust, filling and meringue. They will judge it all to be good or bad depending on their tastes and likes. But, trust them; they know what they’re talking about!
Visit Jen at Canadian Baker for the Lemon Meringue Pie recipe.