Another Daring Bakers Challenge.
Another interesting recipe.
Another learning experience.
This challenge was a recipe which I have never made. Lemon Meringue Pie. I’ve made that type of pastry before. I’ve made meringues and pavlova’s before. & Paul has his own recipe for citrus curd. The challenge was to follow the recipe. While making the lemon curd, Paul was standing there asking me what on earth I was doing. “Following the recipe” was the obvious response. To which he replied. “That’s not any curd recipe I’ve ever seen” and left me to follow the recipe. Using exactly the ingredients, measures & procedures stipulated in the recipe, I was a bit perturbed to see the curd thicken, then go past the point that I would have considered “ideal”. Maybe the cornflour here in Australia is different to the USA. Who knows.
I also differed slightly in the construction of the pies. Instead of one large pie, or 6 free-form pies, I made eight individual pies, 3 each of 6.5cm, 8.5cm & 2 of 10cm diameter ramekins. After cutting out the pastry rounds, I upturned the ramekins & (covering them in foil) draped & pressed the pastry over the ramekins. Saves on blind baking & gave a nice home-style finish to the pastry. After the pastry is cooked, simply flip the whole ramekin & pastry onto a cooling rack.
The rest of the construction was as laid out in the recipe, with piped meringue to top it off. The end result was a series of good looking pies. We had the 3 smallest ones as individual desserts later that day, and friends acquired the other pies. Over all it was quite tasty, Paul suggested the lemon curd could be stronger in flavour & sweeter. I also thought that the curd was too firm in texture, making it chewier than I’d prefer. Still, it was fun making them. Next challenge please…
Another interesting recipe.
Another learning experience.
This challenge was a recipe which I have never made. Lemon Meringue Pie. I’ve made that type of pastry before. I’ve made meringues and pavlova’s before. & Paul has his own recipe for citrus curd. The challenge was to follow the recipe. While making the lemon curd, Paul was standing there asking me what on earth I was doing. “Following the recipe” was the obvious response. To which he replied. “That’s not any curd recipe I’ve ever seen” and left me to follow the recipe. Using exactly the ingredients, measures & procedures stipulated in the recipe, I was a bit perturbed to see the curd thicken, then go past the point that I would have considered “ideal”. Maybe the cornflour here in Australia is different to the USA. Who knows.I also differed slightly in the construction of the pies. Instead of one large pie, or 6 free-form pies, I made eight individual pies, 3 each of 6.5cm, 8.5cm & 2 of 10cm diameter ramekins. After cutting out the pastry rounds, I upturned the ramekins & (covering them in foil) draped & pressed the pastry over the ramekins. Saves on blind baking & gave a nice home-style finish to the pastry. After the pastry is cooked, simply flip the whole ramekin & pastry onto a cooling rack.
The rest of the construction was as laid out in the recipe, with piped meringue to top it off. The end result was a series of good looking pies. We had the 3 smallest ones as individual desserts later that day, and friends acquired the other pies. Over all it was quite tasty, Paul suggested the lemon curd could be stronger in flavour & sweeter. I also thought that the curd was too firm in texture, making it chewier than I’d prefer. Still, it was fun making them. Next challenge please… 
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