Another Paradox
I‘ve been wanting to try this recipe for so long! Am I so glad I finally did it!
Lemon Meringue Pie. Classic indeed. The first time I heard about this dessert, I have to admit, I –a liiiitle bit– underestimated it. Ok, it has a crust, then lemon cream, then meringue. It is surely sweet and nice, but heck, no surprises. Little did I know I was gonna get one spoonful of surprises in my mouth.
It was oooooh so good! Remember the first time you tried a Pavlova? You thought the combination was just okay, but then, wow! Anna Pavlova had to be a very very wonderful person to have her name immortalized by this wonderful dessert. This is a similar case. You wouldn’t guess what the combination of this three classic regular layers will do to your day. Color it happy, baby. So happy indeed.
The cream was smooth and tangy, the buttery crust was nicely crumbles, the topping was crunchy on the outside, soft and cottony on the inside. Sweet, comforting, surprising. How can a surprise be comforting? Hm. Another paradox.
Lemon Meringue PieSource: “Desserts” by Gina Steer, published by Woman’s Own
Pastry:
225 g plain flour
150 g butter or margarine
25 g caster sugar
1 egg yolk
Filling:
juice and rind of 3 lemons
50 g butter
27 g corn flour
3 egg yolks
50-75 g caster sugar
Meringue:
3 egg whites
175 g sugar
Instruction:
- Preheat oven to 200 degrees celcius.
- Place flour in a mixing bowl and rub in the butter until mixture resebles fine breadcrumbs. Stir in sugar, beat egg yolk with 1 Tbsp cold water, then use to bind the pastry. Knead until smooth, wrap in greaseproof paper or clearwrap and chill for 30 minutes.
- Roll pastry out on a lightly floured surface and use to line a 9 inch/23 cm loose-bottomed flan tin. Prick the base with fork, bake for 10-15 minutes.
- Make up the juice of 3 lemons to 750 ml with water. reserve about 5 Tbsp for diluting the corn flour. Place in a saucepan with the lemon rind and butter. Bring to boil. Stir in sugar until well blended. Blend the cornflour with 4 Tbsp of water and the reserved lemon water, then stir into the boiling liquid. Cook over gentle heat or until it is thickened.
- Allow the liquid to cool, then beat in egg yolks. Pour into flan case. Return to oven for 8-10 minutes, or until the filling is set.
- Whisk egg whites until stiff then add the sugar and whisk until very stiff. Swirl the mixture on top of the flan with a spoon. Reduce oven temperature to 160 degrees celcius and backe the lemon meringue pie for a further 25-30 minutes. Serve either hot or cold.
Note:
- I used all 4 egg whites, ‘coz I love big meringue top.
- Be careful when stirring the corn flour mixture into the boiling liquid. I suggest to turn down the heat to the lowest or put it off completely before adding in cornflour because it will thicken fast when heated, creating ugly lumps. When the mixture started to thicken slowly and smoothly, you can turn the heat back up.
- Do not be discouraged when you think the lemon cream is not sweet enough. The sweet meringue top will make up for it.
Ooh, ooh, I also made Chocolate Meringue Pie. Now that was another dessert you wouldn’t wanna miss. Will post soon.
Comment by ruri — January 21, 2008 @ 10:04 am
wow…. kok kita sering samaan sih Ri?
gw juga sebenernya pengeeeen banget nyobain bikin Lemon Meringue, tapi… hihihi… you know me laaaahhh.
hmmm…. ngences ngebanyangin rasa asemnya lemon campur ama manisnya meringue
Comment by Jiewa — January 21, 2008 @ 10:38 am
Edan banget foto2nya, serasa ‘hidup’ .. pake kamera apa nih ?
Comment by flonaflona — January 21, 2008 @ 12:02 pm
Hmm kayanya enak..tapi sayah suka gak pe de kalo bikin adonan merengue…met kenal yah mbak…sayah link boleh?
Comment by Pepy — January 21, 2008 @ 12:18 pm
Baru seminggu lalu bikin angel loaf cake. Tapi akunya pake putih telur siap pake…
keren2 mbak fotonya
Comment by arfi — January 21, 2008 @ 1:09 pm
lovely shots, ri!!
Comment by asti — January 21, 2008 @ 1:27 pm
mbak riana..foto-fotonya keren seperti biasa.
sekarang dikasih tulisan ya semenjak peristiwa bajak-mambajak? hehe..bagus kok, jadi kayak cover cookbooks..
Comment by erne juliana — January 21, 2008 @ 2:43 pm
hi riana….
nice shots…just 2 remind u…pls see ur email..i’d love to purchase ur book…;)
Comment by lies — January 22, 2008 @ 3:29 pm
mbak riiiii….love the picture so much….:)
aku nyontek idenya ngasih tulisan di foto gpp to mbak….:)
Comment by Kukuh TW — January 23, 2008 @ 11:24 am
tulisan pennylanekitchen.blogsome.com di photo atas kurang huruf t tuh , jaidnya pennylanekichen.blogsome.com
Comment by wati — January 23, 2008 @ 3:00 pm
Mba, mba…. foto2nya emang dahsyat tapi maap ya mba jadi rada sakit mata niy gara2 kurang huruf t di pennylanekitchen-nya…mba mo tanya, foto2 itu diolah lagi pake photoshop ya…
Comment by SyL — January 23, 2008 @ 7:44 pm
gorgeous food shots!
Comment by Riana — January 23, 2008 @ 8:16 pm
Huaaaaa… iya kok bisa sampe salah ya??? Thanks, Kuh, dikasih tau. Tapi mendingan aku gak tau deh kayaknya, hehehe… soalnya udah males ngerombaknya lagi.
@ Wati:
Iya dikasih tulisannya pake Photoshop.
@ Syl:
Thanks, Syl :-*
Comment by deby suwito — January 23, 2008 @ 8:45 pm
mbak ri,
much much better this way fotonya..so cool!
you really full of surprises..ada aja yang baru..
salut!
Comment by Mina — January 25, 2008 @ 12:32 pm
Mba… selama 20 menit mulut saya tdk bisa tutup ni liat gambarnya…perfect..baek kuenya maupun photonya…. u r my inpiration n motifasiku…thnks.
Btw mau tanya dong Mba..untuk camera poket bisa ga menghasilkan foto sebagus gitu… ***pengen private nih***
Comment by erne juliana — January 25, 2008 @ 3:24 pm
riana…gimana saya mahu beli buku kamu??? lihatlah email nya..sob sob sob
Comment by adelena — January 26, 2008 @ 4:17 pm
Mba, dua jempol buat foto-foto with the exotic text-nya… keren banget.. mudah-mudahan nggak ada lagi yang nyolong potonya ya… amin…
Comment by adelena — January 26, 2008 @ 4:18 pm
cuma kurang huruf t… apa sengaja? hihihihi…
Comment by Henny — January 28, 2008 @ 1:44 pm
Salam kenal Mba’ Riana… ngiler liat meringue pie-nya. Dulu banget aku pernah bikin, kirain gampang , ternyata putih telurnya melempem..pemm..he..he.. sekarang mo nyobain lagi ah pake resepnya mba’.. aku minta yah…
Comment by Lila — January 28, 2008 @ 11:05 pm
Mbak Riana, foto barunya keren-keren banget.. meski udah liat di kursus kemarin, tetep aja nggak bosen-bosen dan impressed ngeliatnya.. duuuh, kapan ya aku bisa motret sekeren ini.. (*ngayal mode*). Lagi latian terus nih mbak, siap-siap terima ‘lemparan’ foto-fotonya ya buat diperiksa dan di-comment-in ‘bu guru’..
Comment by Chuck — January 31, 2008 @ 12:36 am
I love anything with lemon and lemon meringue pie is a favorite. One thing that I do is add marshmallow wipe to the meringue. You know the marshmallow in a jar stuff. Great blog!
Comment by rima fauzi — February 2, 2008 @ 4:38 pm
riana.. gue link ya blognya..
i’m gonna send you my recipe of belgian quiche pake goat’s cheese, terong and tomatoes. it’s to die for..
and yes, photo2nya dahsyat.. you are one talented girl!
:)
Comment by cherry — February 4, 2008 @ 1:31 pm
So georgeus… Just like seeing foreign sites.. Hmm…saingan sama joyofbaking… Serious! Cetakan pienya beli dimana? Aku ga pernah nemu tuh cetakan pie kecil yg bongkar pasang…
Comment by Erika — February 7, 2008 @ 11:41 am
Mba Riana, kalo bikinnya jadi satu pie yang gede bisa ngga?
Comment by haku-ko — February 7, 2008 @ 1:20 pm
looks so tempting..i must try this one…
Comment by Erika — February 8, 2008 @ 2:23 am
Mba Riana, thanks for visiting my blog. Lagi males di-update nih…
He..he.. jadi malu… draft-nya aja udah segambrengan tapi belum dipublish juga, males ngeditnya! 
BTW, I’ll try this recipe using one big pie tin. Hmmm… udah kebayang deh segernya. Mudah2an berhasil.
Comment by small cookie — February 11, 2008 @ 4:34 pm
Is it possible to use blow torch for the browning of the merigue? Yours look delish!
Comment by dian — February 11, 2008 @ 10:23 pm
Mbak Riana, wow…wow…ck..ck..ck….bagus banged foto2nya. Kapan ada food photography ya mbak?….:)) pengen ikutan niyyy
Comment by Fenny — February 13, 2008 @ 1:49 pm
baguuus.
kayak cover buku!
ada aja idenya
Comment by small cookie — February 21, 2008 @ 7:33 am
Thanks Riana, guess i will have to search for another recipe that allows me to use my “new” toy if not my good friend won’t be too please to see it treated like white elephant.
Comment by eki — April 14, 2008 @ 9:58 pm
Lama gak mampir, ni blog makin kereen ajaah Mbak. tambah keren isi dan foto2nya. Gak heran deh kalo ada cerita2 sukses karena ni blog. Abis kuereen seeeh. yang jelas, ngiler abis liat fotonya dan ngiri abis bisa punya blog kayak gini. dua bahasa lagi…ih, ih, ih, Mbak ajarin dooonggg…
Comment by intan — April 27, 2008 @ 1:31 am
Halo mbak riana..^^, saya masih beginner banget nih :p, liat lemon meringue pie-nya mbak bikin ngiler..pingin coba buat ^^, sebelumnya sama sekali gk prnah buat pie sie.. =.=
mau tanya, yang saya punya cetakan pie kecil2, tapi ngga bongkar pasang..apa bisa dipake buat pie ini ya? trus, apa crustnya ngga lengket sama cetakannya?
yg sama dari cetakan saya sama mbak cuman tempat beli cetakannya..^^, hehehe..
Thanks