Ah, the American classic, the one you see in every diner in American movies! The sumptuous, meringue pie with a bright yellow cream filling!!!
When I read what the new challenge would be I was really excited!!! Jen, the Canadian Baker made a wonderful choice!
I began to read the recipe and I was a bit struck: water and not milk in the cream?
But, as usually with our daring bakers recipes, everything worked! Water in the cream, yes, as it’s lighter, and with so much lemon you do not even notice it!
The lemon scent and flavour was perfect! I do not know if it was because I used organic lemons from Sorrento, the best lemon you can find in Europe, but it was the right balance of tangy and sweet!
The friends that ate it were very pleased! And me too, even if I would preferred a harder meringue, but that’s all my fault: I’m always afraid of burning meringue!!!
on Jan 28th, 2008 at 12:24 pm
Nicely done! I too found it a bit strange with no milk and didnt like so much corn flour. But it did turn out well! Well Done!!
on Jan 28th, 2008 at 1:07 pm
Sorrento lemons! hmm, i am thinking of limoncello now:-)
your LMP looks delish. great job.
on Jan 28th, 2008 at 5:32 pm
Very nice Sara! Oh how I wish I had lemons from Sorrento – how I wish I was in Sorrento
on Jan 28th, 2008 at 6:17 pm
I like the lemon curd rather than the cream – a bit (?) healthier. Yours looks like a nice little pie that even a man could love.
on Jan 28th, 2008 at 7:17 pm
Looks delicious!
on Jan 28th, 2008 at 7:30 pm
Your filling looks so smooth and wonderful! Great job!
on Jan 28th, 2008 at 9:13 pm
I am drooling with your LMP! how wonderful it is! You must be proud with this achievement!
on Jan 28th, 2008 at 10:33 pm
Impressive stiffness on the filling! Congratulations!
on Jan 28th, 2008 at 11:17 pm
Ah.. pillowy perfection! Looking so good!
on Jan 28th, 2008 at 11:47 pm
Wow, your lemon curd baked up perfectly! It looks lovely.
on Jan 29th, 2008 at 3:42 am
Bravissima, Sara! I love how browned your meringue got. Very well done!
on Jan 29th, 2008 at 4:16 pm
Perfect pie!
on Jan 29th, 2008 at 8:02 pm
your little pies look terrific! I’m always afraid of burning meringue too!
on Jan 30th, 2008 at 2:28 am
YUM! That looks gorgeous! You photos are wonderful too!
on Jan 30th, 2008 at 2:54 am
Wow, they look great, well done!
on Jan 30th, 2008 at 2:54 am
Wow, they look great, well done!
on Jan 30th, 2008 at 3:21 am
Lovely lemon tart! Just gorgeous! I wish I had organic Sorrento lemons. mmmm.
x(s)
on Jan 30th, 2008 at 3:36 am
Awww perfect lil lemon meringue tartlets, Sara! I love them!!
I’m very envious of your lemons too!
xoxo
on Jan 31st, 2008 at 6:59 am
I’ve heard wonderful things about Sorrento lemons and hope one day to try one. Great job with the January challenge!
on Jan 31st, 2008 at 10:11 pm
Lovely Sara. Yellow yellow curd and golden meringue!!
on Feb 1st, 2008 at 4:13 am
I’m always hasty with my meringue too. And after all of this, I wonder why diners make lemon meringue pies so often. They certainly wouldn’t last very long, and aren’t the easiest thing to make!
on Feb 3rd, 2008 at 5:41 pm
You did a lovely job on your lemon meringue tarts.
Natalie @ Gluten A Go Go
on Feb 4th, 2008 at 1:01 am
This looks just perfect. :0)
on Feb 4th, 2008 at 9:07 pm
I have a funny story about lemon meringue pie. You know that in English, it’s pronounced practically like in French. But I had a friend in high school, otherwise very bright, who pronounced it “lemon may-rangoo” pie. When we said, “what are you saying, it’s ‘lemon meringue’” she said,”No, no, that’s something different!”
on Feb 6th, 2008 at 5:33 pm
Ho visto altre ricettine sui tuoi fellow daring bakers, ma la tua mi ispira di piú, la proveró!
besitos
on Feb 12th, 2008 at 5:18 am
Great job! I love the clear layers of your first picture. Glad you enjoyed it!