I finally did it.

I'm back again with another recipe that I baked with my friends Ingrid of 3 B's and Michelle of One Ordinary Day. This recipe was chosen by Michelle and she chose Lemon Meringue Pie from none other than Emeril Lagasse! I like lemon pies but meringue really isn't my thing. Still I was looking forward to it because it's something I've tried and have never had much success with.

I tried a recipe last summer and the crust was perfect. The filling was perfect. The meringue was perfect. Do you see where I'm going here? It should have been a perfect pie but there were mistakes in the recipe that were not tested by the recipe author and in the end it was a weepy mess. It never set up and ended up down my disposal. I tried it again a few months down the line and skipped the meringue part because that's where I had problems the first time. It was delicious but it still wasn't lemon meringue pie. It was lemon cream pie. I may blog about that one sometime in the future.

So I was bound and determined to master this pie. I was on a mission from God. ha ha! Actually it was my personal mission because I wanted to make this pie for my father-in-law. It's his favorite pie and while I kept promising he never got it. He didn't mind, but I did. I was finally able to serve this for dessert a couple weeks ago after our tomato basil soup dinner. And we all loved it.

I did not make Emeril's pie crust but I've included the recipe below if you chose to make it. I cheated and used refrigerated pie crust because I didn't plan ahead and make it in advance. (Ingrid and Michelle, I hope you don't kick me out of this group of this little baking group for cheating on the crust- I love baking with you cheeseballs!) It worked fine, but it shrunk up a little bit. I urge you to make homemade if you can, but in a pinch a store bought crust will do.

This pie was pleasantly tart with great lemony flavor but it wasn't overpowering. The meringue was simple and it piped beautifully but since it's not my favorite part, I only used half the meringue. And I might have over browned my peaks but I was having way too much fun with the blow torch!

Lemon Meringue Pie from Emeril Lagasse

Printable Version

Crust:

• 1 1/4 cups all-purpose flour
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 6 tablespoons cold, unsalted butter, cut into pieces
• 2 tablespoons cold vegetable shortening
• 3 to 4 tablespoons ice water, or as needed

Filling:

• 1 1/4 cups granulated sugar
• 5 tablespoons cornstarch
• 1 cup milk
• 1/2 cup cold water
• 1/8 teaspoon salt
• 6 large egg yolks
• 2/3 cup fresh lemon juice
• 2 tablespoons finely grated lemon zest
• 1 1/2 tablespoons limoncello (optional- I omitted)
• 2 tablespoons cold unsalted butter, cut into pieces

Meringue Topping:

• 4 large egg whites
• 1/4 teaspoon cream of tartar
• 6 tablespoons powdered sugar

Crust: Sift the flour, sugar, and salt into a large bowl. With your fingers, work the butter and shortening into the dry ingredients until the mixture resembles coarse crumbs. Add 3 tablespoons of the ice water and work with your fingers just until the dough comes together, adding more water as needed, 1 teaspoon at a time, to make a smooth dough, being careful not to overwork the dough.

Form the dough into a disk shape, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes before using.

Remove the dough from the refrigerator and on a lightly floured surface, roll out to a 12-inch circle. Transfer the dough to a 9-inch pie pan, pressing gently to fit, trim the edge to within 1/2-inch of the pan, turn under, and crimp decoratively. Refrigerate for 30 minutes to 1 hour.

Preheat the oven to 375 degrees F. Line the pie shell with parchment paper and fill with pie weights, dry beans, or rice. Bake until the crust is set, about 12 minutes. Remove the parchment paper and weights and bake until lightly colored, 8 to 10 minutes. Cool on a wire rack before filling.

Filling: Combine the granulated sugar, cornstarch, milk, water, and pinch of the salt in a large, non-reactive saucepan, whisk to combine, and bring to a simmer over medium heat, whisking occasionally. As the mixture reaches a simmer and begins to thicken and turn clear, 4 to 5 minutes, whisk in the egg yolks, 2 at a time. Slowly add the lemon juice, whisking constantly, and add the zest and limoncello, if using. Add the butter, 1 piece at a time, and whisking constantly, return to a simmer. Remove from the heat and pour immediately into the prepared pie crust.

Meringue: Beat the egg whites, cream of tartar, and remaining pinch salt in a large bowl with an electric mixer until soft peaks form. Beating constantly, gradually add the powdered sugar and beat until glossy stiff peaks form, being careful not to over beat, as this will make the meringue difficult to spread.

Transfer the meringue to a pastry bag fitted with a medium star tip. Working 1 row at a time, pipe the meringue across the top of the hot lemon filling in a zigzag pattern, alternating direction with each row. Cover the pie filling completely, going out to the pastry edges, so the meringue does not draw up or weep during baking. (Alternatively, spread the meringue evenly over the pie filling using a rubber spatula, smoothing out to the pastry edges. Make decorative peaks in the meringue using a dull knife or the back of a spoon.)

To quickly cook the meringue, preheat the broiler with the rack in the highest position. Place the pie under the broiler and cook until the meringue is set and golden brown, 1 to 2 minutes, watching carefully to avoid burning. (Alternatively, the meringue can be cooked in a preheated 325 degree F oven until set and golden brown, 14 to 16 minutes.)

Transfer the pie to a wire rack to cool completely before serving.

NOTE: You need to top the filling with meringue while it's still hot. Make sure to cover the entire pie, all the way to the crusts, with the meringue, to prevent shrinkage.

I refrigerated this pie for a couple hours to firm up the filling. It also kept well in the refrigerator for a couple days.

What will we make next month? You'll have to wait and see! For now, go and visit Michelle and Ingrid and see how their pies turned out.

Today's my little brothers 15th birthday- Happy Birthday Aaron. I love you!

My Beautiful Mom

I love you momma. Happy Mother's Day!

For All Mothers

This is a delicious and simple dessert that would be perfect for your mother this weekend. Heck it would be good on any day or in the car on the way to work, in a dark theater all by yourself sitting in the back row or while walking the family pooch. This stuff was yummy! But really what's there not to love about cream and brown sugar?

I found this recipe by chance while we were in DC in February. I'm not sure how I came across it and that doesn't really matter now because all that's important is that this panna cotta and I crossed paths. I love sour cream and brown sugar together, especially with fruit- berries to be exact. It reminds me of Romanoff Sauce that I made for Mother's Day last year. Flavor wise, the only difference is that Romanoff Sauce has Brandy in it and this panna cotta does not.

Top: Cooked cream and brown sugar

Bottom: Cooked cream, brown sugar and sour cream

It was creamy. Oh so creamy! It was silky, smooth, mildly sweetened and wonderfully rich. Berries are definitely recommended to eat along with this to cut through the richness. Of course you could go over the top and drizzle some caramel sauce! I tried it with blueberries and raspberries for photo purposes but I really enjoyed it with sliced strawberries and a sprinkling of sugar in the raw. Heavenly I tell you! I also tried to brulee it and while the sugar got nice and crunchy on top the filling got a little soft so I don't recomment that. This was very simple and came together quickly. The hardest part is waiting for the cooked cream to set up. This serves 6-8 so you could serve it to a crowd without much effort. I hope you'll make this for your mom this weekend- I'm sure she'll love it!

Brown Sugar & Sour Cream Panna Cotta

adapted from Delicious Inspiration

• 1 envelope unflavored gelatin
• 2 tablespoons water
• 2 cups heavy cream
• 3/4 cup dark brown sugar, packed
• 1 1/2 cups sour cream

In a small bowl, sprinkle gelatin over 2 tablespoons of cold water. Let stand for about 1 minute until softened. Do not stir.

In a heavy saucepan, combine the heavy cream and brown sugar. Cook over medium heat, stirring constantly until sugar dissolves. Remove pan from heat.

Whisk in the sour cream until smooth. Stir 1 cup of cream mixture into gelatin mixture, then stir cream and gelatin mixture back into reserved cream.

Divide mixture among individual serving bowls that have been lightly greased. Refrigerate, covered, for at least 4 hours or until set.

Serves 6-8

NOTE: I kept these in a covered container for a week in the refrigerator and they tasted just as fresh on the seventh day as they did on the first.

SERVING: I tried to unmold these and it didn't work out very well. I oiled the ramekins, let them sit out to take the chill off. I ran a thin knife around the panna cotta and I dipped the bottoms in warm water. I got the panna cotta out but it didn't look so pretty. So just save your time and eat them out of the bowl unless you don't care what they look like.

Happy mother's day to all you mothers out there. To the grandmothers, mothers, step mothers, daughters, aunts and sisters out there that have ever loved or cared for a child. To those of you who have children with you and those of you who are forever missing them.

I hope you all have a lovely weekend.