This month, Sue of Palatable Pastime told the Baking Bloggers that for November: "Bake a holiday pie this month with the group - tarts, galettes, etc. are also accepted." Here's the #BakingBloggers virtual pie shop...
- Amazing Apple Pie by Simply Inspired Meals
- Blueberry Mini Pies by Karen's Kitchen Stories
- Butternut & Apple Galette by Sid's Sea Palm Cooking
- Chicken and Spinach Quiche by A Day in the Life on the Farm
- Chocolate Cream Pie by Making Miracles
- Kate's Perfect Plum Pie by Food Lust People Love
- Lemon Meringue Tart by Culinary Adventures with Camilla
- Mixed Vegetable Pie With Shortcrust Pastry by Recipe Pocket
- Pear Ginger Pie by Cookaholic Wife
- Pecan Streusel Pumpkin Pie by Palatable Pastime
- Sour Cream Pear Pie by Pandemonium Noshery
- Spinach and Chicken Quiche by Sneha's Recipe
Lemon Meringue Tarts
We used to have a Meyer lemon tree in our backyard. Then we swapped houses with my parents and I have a backyard full of sand and iceplant. So, it's not in our yard anymore, but I still have access to it. So, one afternoon I took the boys over there and we raided the tree. Nothing like those fragrant citrus to make a tasty tart.
Ingredients makes two 9" tarts
- 2-1/2 C flour
- 1 T organic granulated sugar
- 1 t salt
- 1 C butter (2 sticks), cubed
- 1 t pure lemon extract
- 1 t pure vanilla extract
- 1/4 C water
- 1/4 C gin or vodka (or you can use all water if you prefer not to use gin or vodka)
- 8 eggs, separated (reserve the egg whites for the meringue)
- 10 T flour
- 2 C water
- 2 C organic granulated sugar
- 2 C freshly squeezed lemon juice (this was approximately 8 Meyer lemons)
- zest from 4 organic Meyer lemons
- 6 T butter
- 8 egg whites
- 4 T organic powdered sugar
- 2 t cream of tartar
In a food processor, pulse the flour with the sugar and salt. Add the butter cubes and pulse until chunks the size of small peas form. Pour in lemon extract, vanilla extract, water, and gin. Pulse, again, till the dough comes together in a ball. Turn out the dough onto a piece of parchment paper and knead 2 to 3 times.
Divide in half and press dough into tart pans. Chill in the freezer while you preheat the oven.
Preheat oven to 375 degrees F. Pre-bake the pie crust for 17 to 20 minutes. The crust should be firm and slightly golden brown. Remove from the oven, set aside, and let cool.
Whisk egg yolks in medium mixing bowl and set aside.
In a medium saucepan, whisk together water and sugar. Turn heat on medium and, stirring frequently, bring mixture to a boil. Boil for one minute. Add 1 ladle-full of the syrup to the egg yolks to temper them, then pour the remaining eggs into the syrup. Cook for another minute.
Remove from heat and gently stir in lemon juice, lemon zest, and butter until well combined. Whisk in the flour so there are no clumps, then return to the stove, over low heat, and cook until the mixture thickens to a curd consistency.
Pour the filling into the baked pie shell and set aside. Work quickly to make the meringue.
Place egg whites in a clean medium mixing bowl. Beat egg whites until soft peaks form. Gradually add powdered sugar and cream of tartar. Continue beating until stiff peaks form, approximately 2 to 3 minutes. Spoon the meringue over the filling, making sure that the meringue reaches all the way to the edge of the crust. Use a spoon to make some peaks in the meringue as the tops will brown nicely while the low spots will stay white.