Daring Bakers Strike Again!!!

And this time it was a Lemon Meringue Pie... Now, you'd think this was an easy pie to make... It's not difficult, but it's not easy either... Steven has always made the pie crust, usually Whole Wheat for his Apple Crostinis... But this was MY first attempt... I took a clue from the Daring Bakers blog and tried grating the chilled butter, but we didn't have a grater, so i used a Microplane...

I am buying a grater... or a food processor...

Anyway, when all was said and done, the crust came together just fine by hand... Steven prepared the crust for the pre-baking and when we removed the pie weights about 2/3 of the ay through, I was concerned because the bottom of the crust looked soggy with butter... But in the end, it came out really flaky!!!

I'm pretty well-versed in working with Lemon Curd at this point (mainly for our AMAZING Lemon Flip Cake) so the filling wasn't too difficult to make, but cooking the cornstarch base was kinda gross...

Once the filling went in, all that was left was to make the meringue topping...

This was another job for Steven... And he did magnificently, piling it up and spiking it so that it would color up nicely in the oven... We thought about maybe piping the meringue, but thought a free-form would look much better just mounded and mounded on top...


So, our second challenge is complete... And of course, we HAD to have a slice and let me just say, and I know Steven will agree, when it comes to Lemon Meringue pie, from scratch tastes infinitely better than from a box...

Steven took the rest to work on Sunday, and the consensus was that the pie was "magical", and "heaven on a plate" ...

I'm putting this on our menu...

YUM!!!