Sweet and Sour Challenge
January 28, 2008 at 2:55 am | In Baking / Cooking, Food | 72 CommentsClassic recipes achieve their status not through crazy combinations or impossible techniques, but through simplicity. No one goes to their chocolate chip cookies for a change of pace, but for comfort. Knowing that each individual component will shine through and create a perfect harmony, excelling their individual flavors to make the sum even greater than its parts – That’s what give these old fashioned culinary staples a place in every cook’s repertoire. Instead of going off in uncharted territory as is typical with Daring Baker Challenges, this month’s chosen trial was to tackle well known and well loved dessert that any baker should have a handle on: Lemon meringue pie. Easy enough, so I thought, as I already had experience with veganizing all of the separate components before.
Charging ahead with enthusiasm, I couldn’t wait to put this one to bed. Crust, filling, topping, done! But one look at the crust recipe set off alarm bells in my head- All margarine, and no shortening? This thing will melt like a snowman in Florida! I feared. Still, there’s no arguing with the official method, and so I went by it just as recommended, taking out some extra insurance by going so far as to freeze the crust instead of merely chilling just prior to baking. Blissfully ignorant of the transformation occurring beneath the veil of tin foil for the first 30 minutes, I went about assembling the mise en place for the remainder of the pie, feeling as if I might perhaps be getting the hang of this stuff. Time came to remove the foil and brown the par-baked dough… And that’s when the disaster was revealed. There was no “crust” beneath the foil, at least not the traditional sort, as it had all dripped down the sides and puddled at the bottom of the pan, looking sad and shrunken, a shadow of it’s former self. Saddened by this turn of events but not the least bit surprised, out came the cookie cutters and I salvaged as much of the remaining dough as possible, resulting in 4 individual flat rounds. So they would be a bit untraditional in presentation, but this was the only failing of the recipe.
Everything else went without a hitch- Lemon curd was whipped up using the recipe found in my cookbook for the filling of the lemon poppy seed cupcakes, and dropped on top of the flaky, buttery rounds in generous dollops. The meringue, well, that’s still classified information my friends, but I’ll let you in on the secret soon… But it whipped up nice and fluffy without issue, and I pressed my luck by taking out the piping bag and attempting a more neat design. Squishing light, airy meringue into an unforgiving plastic bag and then squeezing it out of a small, rounded tip isn’t exactly the easiest operation, but somehow I still managed to apply it to the free-form pies without collapsing that temperamental foam. Finally, it was into the oven for one last burst of heat, and my impatience got the best of me so I yanked them out a few minutes early. Just to brown the tops a bit more, I brought out the kitchen torch and gave them a touch more color.
And there you have it! Easy as… Well, you know. Since this was actually my first time ever making a lemon meringue pie, it was a joy to finally take it on, even if it didn’t end up in the pie’s classic shape. Despite all the troubles with the crust, it did prove to be incredibly flavorful and tender, yet flaky and strong enough to hold its toppings. Tart and sweet, smooth and creamy, I would be happy enough eating that lemon “curd” off of an old shoe, but when paired with that meringue… It’s like eating a lemony cloud on top of a biscuit.
My thanks go out to Jen for choosing this particular challenge for January. Now I can’t wait to see what’s on the agenda next!
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Damn, these look absolutely amazing.
The whole world is waiting for your meringue recipe with bated breath! :D
Comment by miharu — January 28, 2008 #
I gasped when I saw your meringue. It’s just magnificent! Excellant job.
Comment by sher — January 28, 2008 #
What a great switch from the original pie crust to freeform tarts, even though that wasn’t your intention. Your pies do look wonderful and I am very impressed to think you veganized it all. Wow! Great job!
Comment by Gretchen Noelle — January 28, 2008 #
…how did you veganize the meringue? What is it made of?
Comment by lisa — January 28, 2008 #
I think I just fainted.
Comment by Allie — January 28, 2008 #
What a beautiful swirl of meringue that is. You have me curious about that part now. Can’t wait to hear about how you did it.
Comment by veron — January 28, 2008 #
Great save!!
Comment by Bellini Valli — January 28, 2008 #
Wow! That looks amazing. I love the “meringue”..I can’t wait to find out how you did that? Vegan marshmallows perhaps?
Comment by Dianne — January 28, 2008 #
Such beautiful lemon curd and then, the most amazing looking meringue I have ever seen. When I was young I would eat lemon meringue pie as often as possible. I miss it so much on the holidays since becoming vegan. I hope you reveal the secret soon. I am drooling in anticipation! Thank you for sharing and being such an amazing daring baker!
Comment by Calimaryn — January 28, 2008 #
Looks amazing! Vegan meringue!
Comment by rachel — January 28, 2008 #
*floored* :O
not only are those totally cuter as tarts than any pie, but just the idea of getting to taste meringue again is like a little dream come true! you will divulge the secret eventually, I hope!
Comment by Liz² — January 28, 2008 #
Oh so lovely and yet so petite…… and so adorable little pie!
Comment by Big Boys Oven — January 28, 2008 #
They are like LMP cookies! So cute! Perfect for a little kid in all of us!
Comment by Jerry — January 28, 2008 #
GREAT JOB FIXING THOSE! those look great and I am no meringue fan!
I just went thru the same thing this weekend… with chocolate cake no less!!!
http://mariposa-whatdoieatnow.blogspot.com/2008/01/birthday-cake-that-wasnt.html
it’s my kitchen disaster that ended up being pretty good.
Comment by Mariposa — January 28, 2008 #
Your meringue is GORGEOUS! Looks very pillowy, and I love it got a dark brown in spots. Those bits are my fav. Great job!
Comment by slush — January 28, 2008 #
I can’t believe that’s vegan meringue. Beautiful!
Comment by Susan — January 28, 2008 #
Oh my! They’re gorgeous! And so cute! Wonderful job!
Comment by Tarah — January 28, 2008 #
Hannah, you’ve done it again – I’m in awe of the beauty and precision of your meringue!! superb!!
Miss you!!
Comment by VeggieGirl — January 28, 2008 #
Are you sure that the reason the piecrust slumped was because it was made with margarine? I think it’s possible that it’s because you didn’t weight the pie shell with weights or dry beans, etc. which you must do when baking a piecrust “blind” (aka empty of filling) and which you don’t mention doing. Just a thought!
Comment by pea — January 28, 2008 #
Those are lovely – I can’t wait to hear the secret to vegan meringue (not because I’m vegan but because I would like to send some kind of meringue type cookie into my kids lunches for school and they have egg free classrooms.)
Comment by Jenny — January 28, 2008 #
Very cool~ it was my first lemon meringue too but I didn’t have the additional worry of making it vegan. I had the recipe to follow. Way to truly be a daring baker for this!
Comment by temperedwoman — January 28, 2008 #
Speechless
Comment by Alisa — January 28, 2008 #
Now that’s a Daring Baker… making free form tartlettes out of a less than stellar crust experience. Good for you!
Comment by culinography — January 28, 2008 #
That’s so cool that you veganised the meringue! Your tartlets look very, very pretty!
Comment by linda — January 28, 2008 #
o.O I’m in shock! Can’t wait for the secret!
Comment by Carolann — January 28, 2008 #
Very interesting. I wonder how you’ve done the meringue? Well, I guess I’ll have to wait to find out. But your tarts look good. Too bad the crust gave you a hard time, but if you hadn’t said anything, we never would have known. They look good enough to have been planned that way. :)
Comment by teeni — January 28, 2008 #
See? Now that’s what mine were “supposed” to turn out like, but I overbaked them and got a crunchy meringue. Yours look so fun.
Comment by Lesley — January 28, 2008 #
Hannah, that looks gorgeous. I wonder if a whole one will fit in my mouth? I also wonder if I can just stop at having just one…. yummmm….
Comment by Nora — January 28, 2008 #
Oh my goodness, I can’t wait till you let us in on the secret meringue recipe! Those look absolutely perfect.
Comment by Vegan_Noodle — January 28, 2008 #
How clever to turn your droopy crust into gorgeous little tarts! I love it!
Comment by StickyGooeyCreamyChewy — January 28, 2008 #
BEAUTIFUL!
Can’t wait to convince my wife to make some of these tarts.
Thanks so much for sharing.
Comment by DocChuck — January 28, 2008 #
your little tarts looks gorgeous…. i’m anxiously awaiting for your meringue secret !
Comment by kitten — January 28, 2008 #
Your pictures are amazing, as always. The tarts look fabulous – I wish I had done them instead of a big ol’ pie! Although mine would not have been half as cute as yours.
Comment by Melanie — January 28, 2008 #
Looking at the photos I thought: oh how clever, little cookie cutter bits. Reading the posts, I realize it wasn’t exactly a *plan* for them to come out that way, but you certainly did the best with it.
Comment by Annemarie — January 28, 2008 #
Looking great… good job.
Iisha
Comment by Iisha — January 28, 2008 #
Lovely little tarts. Great job on the challenge this month!!
Comment by breadchick — January 28, 2008 #
That vegan meringue puzzles me so……
Anyways, the tarts look outstanding!
Comment by ashley 79 — January 28, 2008 #
They look so delicious, and BEAUTIFUL!! :)
Comment by Beth G — January 28, 2008 #
I love the way you rescued the shrunken pastry dough; *that* is true Daring Baker spirit! Beautiful bite-sized tartlettes!
Comment by Dolores — January 28, 2008 #
these are just gorgeous! Way better than big slices of pie, too.
Comment by Liz — January 28, 2008 #
Please, keep us in suspense no longer! I’ve always thought of meringue as perhaps the one “unveganizable” food. I can’t wait to find out how you cracked the recipe.
Comment by veganalects — January 28, 2008 #
Cute tartlets! That’s a really well done job =)
Comment by Cherry — January 28, 2008 #
OH, MY GOODNESS, YOU MADE VEGAN MERINGUE!!!
Comment by vegyogini — January 29, 2008 #
is the meringue recipe going in your next cookbook?
Comment by erica — January 29, 2008 #
What precious little tarlets. So cute!
Comment by Jess — January 29, 2008 #
Gorgeous & amazing! I can’t wait to be let in on the meringue secret!
Comment by melisser — January 29, 2008 #
Pretty! Whew! it’s over..haha
Comment by Maryann — January 29, 2008 #
They look beautiful!
Comment by Deborah — January 29, 2008 #
Fabulous job! Your meringue is wonderful!
Comment by Candace — January 29, 2008 #
Your meringues look marvelous! I had to do a double take at that one!
Also, I was wondering – I am trying SO hard to make those vegan marshmallows. Same recipe you used, but I’m using telephone brand agar powder. I was wondering what kind of agar you use? I’ve tried three times and every time, I get marshmallow creme-ish liquid. I’m guessing it HAS to be what I am using or the amount I am using. I am doing a 1:1 replacement of powder. Thanks!
Comment by Angela — January 29, 2008 #
It looks fantastic!
Comment by Oiyi — January 29, 2008 #
Just gorgeous! Your meringue looks like marshmallow cream! Perfect bite!
Comment by Tartelette — January 30, 2008 #
Those are -really- beautiful. Excellent work!
Comment by Lisa — January 30, 2008 #
Oh, lemon curd.
I’ve been eying your book for awhile. Now it has moved to the top of my list.
Comment by Cody — January 30, 2008 #
You did a fabulous job on your little tarts. They are simply lovely.
Natalie @ Gluten A Go Go
Comment by Sheltie Girl — January 30, 2008 #
I love you! I mean, I love your pies! No, I love you! And your pies!
Comment by bazu — January 30, 2008 #
Those are heavenly little pies. Just beautiful!
Comment by Tami — January 30, 2008 #
What is that famous quote? Ah, yes. ‘Creativity is allowing yourself to make mistakes. Art is knowing which ones to keep.’
These look decadently scrumptious. :)
Comment by Suzie — January 30, 2008 #
Are you kidding me? That’s gorgeous … you rescued that crust like nobody’s business!
Comment by Ivonne — January 30, 2008 #
Absolutely astonishing Hannah! I cannot wait for your next book.
Comment by Julie Hasson — January 31, 2008 #
Oh, Lovely! May I have one? They look delish!
Comment by acupofjoy — January 31, 2008 #
I can’t wait till you share the meringue recipe with us – it looks so good and i know that it’s now not too good to be true!
Comment by vania — January 31, 2008 #
Your free form tartelettes look like perfect little clouds of lemony goodness. I refuse to believe that you had to rescue anything! :) Awesome job!
Comment by Jen — January 31, 2008 #
I have a suggestion (though it may be quite tongue-and-cheek) — you should put a PayPal link on your website with the recipe for the meringue as the purchased product!! I would pay millions for that (well, okay, maybe more like $20) but still, you have gold there my friend!
Comment by jenny — January 31, 2008 #
Well, those are such cute little “salvaged” tarts! I wonder what makes some crusts shrink and others not? Hmmm! Nevertheless, this is a great job!
Comment by Claire — January 31, 2008 #
So cute!
Comment by chez denise et laudalino — February 1, 2008 #
SIGNS I HAVE USED YOUR COOKBOOK AN INCREDIBLE AMOUNT: When it’s sitting there with my other ones and i’m trying to decide to go with healthy or decadent and my kitten decides to voraciously lick the cover… I mean she’s really really into it… then again she just licked a dress that has been locked in the spare closet for years… and got angry when i told her no… Just thought I’d share that cute little tidbit… haha
Comment by Asmith — February 2, 2008 #
It is so incredibly impressive how you’re able to veganize something like this! And make it look so yummy. That’s too bad your crust didn’t turn out as you’d planned, but I think your little tarts are so cute!
Comment by Ashley — February 4, 2008 #
I tried to make them but my husband laughed at me :(
Comment by MrsDocChuck — February 7, 2008 #
Beautiful tarts!! Vegan meringue!!!!! Yay!!!
Comment by jessica~ — February 15, 2008 #
LOVELY!!! what can i say more?? =)
Comment by wooflink — February 15, 2008 #
Please hurry up with sharing your vegan meringue recipe!!! :) This is BEAUTIFUL!
Comment by Jess - The Domestic Vegan — February 18, 2008 #