Zest for life….
If you were to scour my site you would have a pretty hard time finding a pie recipe. I’m just not a pie girl. I’m not sure if it is because I didn’t really eat them growing up or what. We were more crisp or betty or grunt people. I much prefer the crumbly top of a crisp to that of pie dough. So I will admit some disappointment in the choice of Lemon Meringue Pie for the Daring Bakers Challenge this time around. Jen(The Canadian Baker) chose this pie, and for good reason, most people actually like Lemon Meringue Pie…I’m just not most people.
I chose to make mini tarts. Which probably was not the best idea. They would have worked much better if they were just a tad larger than what I made them. Not much room for the filling. Many a Daring Baker complained about running lemon curd. I didn’t have that problem, I think because of the size of my tarts, they were easier to set up. The problem I did have was the meringue. For some bizarre reason mine would not get brown and so I had to bust out the blow torch to make them have color on top.
I halved the recipe and had no problems with that. I took one bite and it tasted like lemon meringue pie. I gave the rest to a friend and she liked them very much. Of course, she is one of the people who likes lemon meringue pie….so that worked out nicely. 
To see many other Lemon Meringue Pies, head on over to the Daring Baker Blogroll.
Lemon Meringue Pie
(from “Wanda’s Pie in the Sky” by Wanda Beaver)
Makes one 10-inch (25 cm) pie or about 30 tartelettes
For the Crust:
3/4 cup (180 mL) cold butter; cut into ½-inch (1.2 cm) pieces
2 cups (475 mL) all-purpose flour
1/4 cup (60 mL) granulated sugar
1/4 tsp (1.2 mL) salt
1/3 cup (80 mL) ice water
For the Filling:
2 cups (475 mL) water
1 cup (240 mL) granulated sugar
1/2 cup (120 mL) cornstarch
5 egg yolks, beaten
1/4 cup (60 mL) butter
3/4 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
1/2 tsp (2.5 mL) cream of tartar
1/4 tsp (1.2 mL) salt
1/2 tsp (2.5 mL) vanilla extract
3/4 cup (180 mL) granulated sugar
To Make 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 1/8 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 1/2 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.
To Make 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. 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.
To Make 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. 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.
112 Responses
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January 28th, 2008 at 12:43 am
I think your meringue looks perfect. Mine is much too dark. I knew your LMP would be really cool!
January 28th, 2008 at 1:04 am
I agree that tiny tart shells don’t have enough room to hold a lot of filling. But I like that your lemon curd is just peaking out from under the pillow top of meringue. Very pretty.
January 28th, 2008 at 2:27 am
Like a souther bells hoop skirt! I think it’s just perfect Peabody!
January 28th, 2008 at 3:29 am
I suppose we can’t all be fans of the lemon meringue; I made a 3 year old cry be trying a bite after telling her she was in for a tasty treat. Still, looks lovely.
January 28th, 2008 at 3:55 am
cute – lovely – wonderful! i would have one any time!
January 28th, 2008 at 4:19 am
I agree the filling seemed better in the mini form and that they don’t hold much! I wound up making another pie crust to hold all the extra filling and topped it and gave it away…it seemed much more wobbly that the little ones. Nice job, your pictures are great!
…and what is a grunt?
January 28th, 2008 at 4:33 am
It looks so cute! And I’m not a soft Meringue type too.
January 28th, 2008 at 4:50 am
I’m with you — not a lemon meringue pie lover. But that’s the fun of the DB challenges, I guess — to get you to make things you ordinarily would not. And I find when I bake something that I don’t love, there’s always someone around (often my husband) who’s more than willing to eat it.
January 28th, 2008 at 4:51 am
Great looking pie! Good job! I’m a pie person… At least, you made your friend happy!
Cheers,
Rosa
January 28th, 2008 at 5:09 am
Awww…that is one cute little pie.
January 28th, 2008 at 5:14 am
Nobody would ever know you’re not a pie girl! They look wonderful!
January 28th, 2008 at 5:33 am
I struggled with this one too… but yours looks cute!
January 28th, 2008 at 5:34 am
That is so funny. I just posted mine and also talked about not being a pie person either. They just don’t do it for me.
But yours does look fantastic.
January 28th, 2008 at 5:36 am
I love Lemon Meringue Pie – this tartlet looks good to me! Wished I could say my filling was as perfect as yours but I had no problem with the meringue.
January 28th, 2008 at 5:50 am
Each to their own…lemon meringue pie is one of my favourites!! You finshed yours in DB style!!
January 28th, 2008 at 6:02 am
Don’t worry I am not a pie person either. I had to bring my LMP into work for the vultures to eat. If I would not have brought it into work, I probably would have just scraped off all the meringue and filling and ate the crust by itself.
Your tart looks wonderful!
January 28th, 2008 at 6:11 am
Peabody it looks lovely. Too bad I didn’t have a pie or tart pan and made it in a lasagna dish. Whoops!
January 28th, 2008 at 6:19 am
Pie,any pie, gimme,gimmme!!! Looks gorgeous!
January 28th, 2008 at 6:26 am
They look wonderful! I made the smaller tarts too, but I don’t think they were as small as the ones you made. I like the way yours turned out though.
January 28th, 2008 at 6:29 am
Always wonderful! I love how you piled your meringue!
January 28th, 2008 at 6:52 am
Peabody – You did a lovely job on your tarts. I hear you about not being a pie person, I’m not either. I’d much rather eat cookies, brownies or a luscious cake.
Natalie @ Gluten A Go Go
January 28th, 2008 at 6:59 am
I looked for you at midnight and you weren’t quite here yet! That’s a first. And what? No slumps, cobblers, or buckles?
Cute tarts, Peabody. I can just picture you with that torch.
January 28th, 2008 at 7:12 am
Oh how cute, what a nice fat little tart! And what a great excuse to fire up the torch.
January 28th, 2008 at 7:34 am
Cute tartlettes! They look great! Way to go in spite of not being a “pie person”!
January 28th, 2008 at 8:14 am
I would have torched mine if I had a torch!! You did a wonderful job, especially considering you don’t like pies!
January 28th, 2008 at 8:16 am
Wow, I love the way it came out! Great images.
January 28th, 2008 at 8:17 am
Gorgeous lil tarts, Gracie! Glad you found a friend to take them off your hands.
xoxo
January 28th, 2008 at 8:41 am
That is a delectable photo Peabody.
January 28th, 2008 at 8:48 am
Could they be any cuter? I think not. Adorable!
January 28th, 2008 at 8:57 am
They look lovely and tempting, even after seeing cute a few LMPs today already, so that´s saying a lot!
That´s too bad you don´t like lemon meringue pies, they truly are perfect for winter. Have you tried pierre herme´s creamy lemon tart included in Baking from my home to yours? That one doesn´t have meringue and the lemon cream has a completely different texture and flavor, you might like that one.
January 28th, 2008 at 9:00 am
I wasnt a LMP kind of girl but I am now.
Yours look really pretty.
January 28th, 2008 at 9:00 am
Wow….. deliciously gorgeous pie, i adore it!
January 28th, 2008 at 9:37 am
Great job! Always love your pictures!
-Clara
http://iheartfood4thought.wordpress.com
January 28th, 2008 at 9:41 am
I don’t love lemon meringue in huge quantities so I actually liked the amount of filling in the tart size. Beautiful pictures – the curd just glistens.
January 28th, 2008 at 9:58 am
You weren’t alone in the non-lemon fanclub. There seemed to be quite a few unhappy campers this month. I was pretty happy about it tho! Nannee nannee booboo.
I actually like the way you swirled the meringue- weird that it didn’t brown tho~ however it is always nice to have an excuse to bring out the blowtorch and scare the hubby.
January 28th, 2008 at 10:01 am
I’m not a lemon meringue pie either, it’s my MIL’s specialty. That’s not awkward at all.
January 28th, 2008 at 10:06 am
You’re pies look great. I’m not a huge fan of LMP either
January 28th, 2008 at 10:21 am
Still a gorgeous pie, even if you didn’t enjoy the pie factor much!
January 28th, 2008 at 10:23 am
Your mini tarts look very cute! The crust looks really flaky too. Mine was a little singed around the edges.
January 28th, 2008 at 10:33 am
I don’t eat a lot of pie, but I have a soft spot for lemon meringue… I think it might be worth moving in next door to you! ^__^
By the way – a crisp/betty/grunt? Is this a cross-Atlantic cultural difference? I have no idea what any of those are! Is a crisp presumeably the same as a crumble?
January 28th, 2008 at 10:46 am
If you have any left, I have plenty of takers in my family who would eat it for you. Your little pies look so good that I’m sure you too had a line up of people who wanted them.
January 28th, 2008 at 11:02 am
I made mini pies and had an overload of filling too – its yummy on toast! The blowtorch has given your meingue topping a great even colouring.
January 28th, 2008 at 11:19 am
Everything you make turns out beautiful, just like these! They’re so adorable! I just want to pop one in my mouth right now!! ;]
January 28th, 2008 at 11:39 am
growing up, i couldn’t stand pie–it was give me cake! now, i am a bit more all-inclusive, but not crazy about the LMP. your little ones are cute, tho.
January 28th, 2008 at 11:49 am
It was very DB of you to make something you don’t like to eat and don’t make often. Your tart turned out great!
xoxo
January 28th, 2008 at 11:51 am
The lemon meringue pies were a roaring success then…No?
January 28th, 2008 at 11:56 am
Cute little pies! I wish I would have done the free form version. We’re not lemon pie fans either, but I did take a few bites.
Love your pics!
January 28th, 2008 at 12:18 pm
It was my first ever, and although I wasn’t too fond of the starchy filling I really liked how the components worked together.
Very cute mini pie!
January 28th, 2008 at 12:30 pm
I love the way you piped on your meringue–very pretty!
January 28th, 2008 at 12:33 pm
Beautiful meringue! Such delicate piping!
January 28th, 2008 at 12:33 pm
Peabody! You make a good showing for someone who doesn’t like LMP. I’m all for the blow torch – keeps things lively. Way to rock it, woman.
January 28th, 2008 at 12:40 pm
wow they look amazing… as was to be expected from you! i haven’t tried the blow torch yet, but it seems like a sensible idea, even though my meringue turned out well. great job!
January 28th, 2008 at 12:45 pm
If it takes a small tart to hold the filling together, I should have done that! Yours look really cute…and if I ever need lessons on how to use a blowtorch, I now know where to come!
January 28th, 2008 at 12:49 pm
They still look pretty awesome, Peabody!
January 28th, 2008 at 1:23 pm
Hey, you know I noticed the same thing with my meringue. It took awhile for it to turn a golden colour. And I agree, small tarts was not the way to go with this one.
Still it looks adorable! I’d eat it …
January 28th, 2008 at 1:34 pm
Looks good to me! i would have been your guinea pig!!
January 28th, 2008 at 2:16 pm
For having not done a good job, your pie sure does luk so cute and amazing! The swirls and the filling luks fab!
January 28th, 2008 at 2:25 pm
I am so with you about the pie…in general. I am just not a pie person. Your look beautiful! I am also impressed with the use of a blow torch…I mean when all else fails…use the torch!
January 28th, 2008 at 2:58 pm
It doesn’t matter whether or not the torch is needed, it should always be used! Cause it’s fun…
January 28th, 2008 at 3:04 pm
Pity you don’t like them, yours looks wonderful with that oozy curd coming out and the cripsy meringue. Mmm.
January 28th, 2008 at 3:56 pm
you? not a pie girl? could have fooled me with the superb job you did on this lemon meringue pie!! so elegant and delicate-looking, Peabody!!
January 28th, 2008 at 4:52 pm
I’m not a pie girl, either, but LMP is one type I’ve always liked.
I love your tarts, especially the toasted marshallow look of your meringue — terrific!
January 28th, 2008 at 4:57 pm
I understand the whole not that into pie thing. I’m totally not a lemon girl. But with that said, they still look wonderful!
January 28th, 2008 at 5:19 pm
Nice swirl on that meringue! Looks great.
January 28th, 2008 at 5:28 pm
I also had a hard time getting my meringue to brown so only the tips got any color and so it didn’t quite have the crisp topping I would have liked. Must get blowtorch. Great job!
January 28th, 2008 at 5:53 pm
The lemon meringue tarts look good! For me the meringue browned really quickly. In fact if I hadn’t been watching the oven they would have been completely burnt by minimum time.
January 28th, 2008 at 5:53 pm
LMP is not my thing either! I love pies but I’d take a lattice crust or a crumb top any day! Good learning experience though.
January 28th, 2008 at 7:02 pm
i don’t care what you say, it’s so cute! i’m not much of a pie person either…except for apple crumb pie!
January 28th, 2008 at 9:27 pm
Your Lemon Meringue Tart is absolutely beautiful! and Adorable! I just read someone else’s blog that used a mini torch for their meringue and now I am intrigued. I never thought of using my mini torch in this way. Ingenious! =D
January 28th, 2008 at 10:03 pm
I completely understand about not being terribly excited about the challenge, I am a pie person… just not a Lemon Meringue Pie person and so, I also decided to make tartlets and I must admit, I actually enjoyed them more than I would have a PIE, I can’t wait for next month’s challenge and see what amazing things you do, you are always so creative ^_^ thanks for inspiration
January 28th, 2008 at 11:48 pm
As I read through this month’s posts, it’s interesting to see where people fall along the LMP continuum. Most people seem to have strong feelings — they either love it or they hate it. Relatively few of us occupy the neutral zone.
For someone leaning toward the hate it camp, you did a great job with this one.
January 29th, 2008 at 2:20 am
Another lovley Peabody creation.
January 29th, 2008 at 2:50 am
Wonderful pies. I love the pictures. Also the way you swirled your meringue.
January 29th, 2008 at 3:52 am
Such a shame you don’t like LMP! The tartlets do look amazingly cute though.
January 29th, 2008 at 5:23 am
My comment is # 74 (!! not even in my wildest dreams could I have that many comments!), but I hope you will read it : well, what can I say, just like the others : amazingly beautiful !!
January 29th, 2008 at 5:35 am
LMP isn’t my favorite, but I’m a huge fan of lemon curd. I wonder how the recipe would change with other fruits… I started to list some but then thought of apple curd, with the texture of this recipe and started thinking maybe this is not the best idea.
January 29th, 2008 at 5:47 am
Sorry lemon meringue pie is not your thing. But what can you do, your a Daring Baker
They look really wonderful. Good think you had the blow torch, wish I had one
January 29th, 2008 at 6:11 am
I’m not a lemon meringue pie person either…so I don’t think I made a very good judge of how this pie turned out — tasted like lemon meringue pir to me too!
Whatever the case, your mini-tart looks lovely!
January 29th, 2008 at 7:41 am
I am a pie person
These are pretty 
January 29th, 2008 at 8:06 am
Just beautiful!
January 29th, 2008 at 9:38 am
Looks good to me! I’m going to have to sign up for the Daring Baker’s group. I think I’m up for it!
Lori
http://TheRecipeGirl.blogspot.com
January 29th, 2008 at 10:15 am
Odd that you’re meringue didn’t brown! They tarts are cute. I’m definitely more of a pie person than a crisp or betty person.
January 29th, 2008 at 12:07 pm
A bit size lemon meringue sounds like the perfect size! (that makes it diet food).
January 29th, 2008 at 1:08 pm
Your meringue reminds me of campfire marshmallows! YUM!!!
January 29th, 2008 at 1:31 pm
That is one cute, plump tart! The blow torch effect is great!
January 29th, 2008 at 5:14 pm
look delish! i have to learn how to take those close-up pics. Mine always out like I have been hittin’ the bottle!
January 29th, 2008 at 5:21 pm
Yummmm!!!! Tartlets rock! The blow torch effect looks great!
January 29th, 2008 at 5:27 pm
Just beautiful & I love LMP!
January 29th, 2008 at 6:08 pm
I really like the concentric whorls of meringue…and the middle piccie with the little bit of filling peeking out..
j
January 29th, 2008 at 7:05 pm
Great job on the LMP!! Your tarts are so stout and cute!
January 29th, 2008 at 7:18 pm
BEAUTIFUL, as always! :O) And love that you busted out the blow torch!! I am not a lover of LMP either- but it looks delicious~
January 29th, 2008 at 8:15 pm
They’re adorable! I’m just not a fan of meringue… bleh.
January 29th, 2008 at 9:18 pm
Such a cute pie and you got to use the blowtorch, so it wasn’t a total bust, right? Besides your friend had probably never had such a nice LMP.
January 30th, 2008 at 2:44 am
Oohhh yummy. That oozing lemon curd is making me hungry
January 30th, 2008 at 4:03 am
I want a blow torch too!! Great job Peabody and your mini pies / tarteletts look just fantastic. I’m not a great LMP lover either but it was still a fun challenge!
January 30th, 2008 at 8:07 am
I’m with you on the pie front…but yours still look very cute! Nice job with the blowtorch, too.
January 30th, 2008 at 8:17 am
They do look beautifully excecuted for someone that claims to not be a pie girl!
Great job. I chose to make the tarts too – for lack of equipment, really.
January 30th, 2008 at 1:36 pm
I’m so happy I’m not the only non-pie person! They look good anyway.
January 30th, 2008 at 3:43 pm
They certainly are pretty little pies!
January 30th, 2008 at 9:29 pm
Am I number 100??? Well, I think they look lovely, but everything you make always does.
January 30th, 2008 at 10:40 pm
That is an adorable pie. I think you did a great job as always!
January 31st, 2008 at 3:21 am
Beautiful as always! I love the meringue swirl.
January 31st, 2008 at 5:34 am
I think they’re beautiful. Shame you didn’t like them.
January 31st, 2008 at 8:37 am
it is truly a challenge when you aren’t really into making pies…. they came out really cute, i’m glad your friend got to enjoy the fruits of your labor.
January 31st, 2008 at 8:47 am
I love your pictures with the oozy lemon filling, great pie!
January 31st, 2008 at 1:12 pm
Your friend is very lucky, your lemon meringue pie looks beautiful! Love the way you piped the meringue.
February 2nd, 2008 at 2:18 pm
Love that photo! The crusty meringue look magnificent-
Bella—!
February 2nd, 2008 at 8:40 pm
Peabody!
I’m catching up on a few months worth of posts you’ve made and had to comment on these little adorable tarts! Do you think I could make them in a mini muffin tin? Maybe I’ll give them a shot next time we visit my MIL – Lemon Meringue is her favorite! Tiff
February 2nd, 2008 at 8:47 pm
Well your tartlets are really cute, and I love the blow torch effect (affect?). I’m sorry you don’t like pie. But then I don’t like American pastries.
February 3rd, 2008 at 3:39 pm
i love your spiral meringue – beautiful job!
February 3rd, 2008 at 5:51 pm
Such cute little tartlets!
November 19th, 2008 at 9:38 pm
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