lemon meringue pie and playing favorites

I like to consider myself a pretty open-minded individual: I like to try new things; I want nothing more than to travel all over the world and experience different cultures, languages, and people; I enjoy all sorts of movies, music, and literature; and if I could have it my way, I'd spend the rest of my life in university, majoring in any and every subject possible.

But that's not to say that I don't play favorites. On the contrary, I do. Quite a lot. If "new things" involves anything with tentacles or shells, I will more than likely shy away from it [mainly because I have this irrational fear that if I eat something with tentacles, it will miraculously come to life in my stomach and take revenge on me by squeezing my lungs to dust]. I prefer indie folk over most other genres of music. I like contemporary satirical fiction, particularly if the author is Kurt Vonnegut. My travel location of choice is heavily influenced by what I'm interested in at the time [needless to say, the current dream destination is London]. And by "majoring in any and every subject possible," I'm excluding most of the sciences and math.



Well, I would consider human biology. But that's an exception.

Anyway, my point is, I like tons of things, but I love a few things. As I'm getting older, it's becoming more and more apparent to me what I love and what I like. Which makes sense, I suppose. Didn't someone famous say that college is when you learn who you are? Or something similarly cliche? [My money's on Bono.]

Okay, so, maybe I don't totally buy that [ridiculously cheesy and over-generalized] sentiment, but it does apply in some cases. And as of late, it's been dessert.


Now, I've baked an enormous variety of dessert. I've consumed even more. I love it all, of course, otherwise I wouldn't constantly be contributing to the obesity epidemic that is my future. But recently, I've begun to realize that nothing really beats pie.

At all.

It's the crust, I think. Flaky, crunchy, not-too-sweet but absolutely necessary alongside a sugary filling. And, if you're lucky, you get an incredible filling to boot. But even then, a mediocre filling still makes for a good pie. A great pie. I'm not even sure there's such a thing as a bad pie. Those two words - two, small, three-letter words - just don't seem to fit together. A crime against the English language.

I realize that I may be admitting to playing favorites with dessert. Which just seems so...sacrilegious. But I can't help it. Ever since that cherry Bakewell tart, I've had pie on the brain. And so when I came home this weekend, I knew I'd be baking some.



...to be honest, this recipe is kind of half-arsed. Mainly, I'd had quite a bit of lemon curd sitting happily in my freezer, waiting to be used up. And I figured, after two months of neglect, now was the time to do it. So I brought it home with me [a fresh batch has taken its place as of Friday] and settled on lemon meringue pie. Pâte brisée, lemon curd, meringue topping. Easy peasy, and rather delicious. If you feel so inclined as to bake some for yourself, I'll give you the recipes for the pâte brisée and meringue here. The lemon curd I used is my go-to lemon curd recipe, which you'll find via clicking the link.

Lemon Meringue Pie

For the pâte brisée, you'll need:

• 2 1/2 cups flour
• pinch of salt
• 10 tbsp cold butter, cut into small pieces
• 1 egg 
• 2 egg yolks
• 1/2 cup cold water

For the meringue topping, you'll need:

• 4 egg whites
• 6 tbsp sugar
• 1/2 tsp cream of tartar

To prepare the pie crust, combine flour, salt, and butter in a food processor. Pulse on low speed until the dough has the consistency of bread crumbs. Still on low speed, add egg and egg yolks, one at a time, and pulse until incorporated. Slowly pour in water until the dough comes together. You may not need to use all of the water. Roll the dough out into a disc, wrap with plastic wrap, and refrigerate for at least an hour.

Once dough is chilled, preheat oven to 375 degrees Fahrenheit, butter a 9-inch pie pan, and roll dough out onto a floured surface. Roll until the dough is about 1/8-inch thick and 11-12 inches across. Place the dough into the prepared pan. Trim off any excess dough and press it against the sides of the pan, as to thicken the sides of the pie crust. Using a fork, poke holes on the bottom and sides of the dough. Bake for 20-25 minutes, until the crust is golden-brown. Let cool completely.

Once the crust has cooled, spoon the lemon curd into the pie and level it with a spatula. Refrigerate the pie for at least 3-4 hours, until the lemon curd has set completely. If you're not serving the lemon meringue pie the same day, cover the top of the pie with plastic wrap and refrigerate for up to one day. Do not top with the meringue until you're about to serve the pie.

To prepare the meringue, whisk the egg whites on high speed in the bowl of an electric mixer until frothy. While the mixer is still going, gradually add in the sugar. Once sugar is incorporated, add in the cream of tartar. Continue to mix on high speed until the meringue holds stiff peaks. Gently spoon the meringue onto the chilled lemon curd. Torch the top of the meringue, and then place pie back into the fridge and chill for about 30 minutes before serving.

I prefer pâte brisée as the crust for this particular pie because it holds up well against the filling. Pâte sucrée would work just as adequately, I'd imagine, but since the filling is so bold, I like a more neutral crust. Also, a glass of milk works brilliantly alongside a slice of this.


My next goal is to perfect the deep dish apple pie. I can never get mine just right. The crust always gets soggy, the flavor isn't as vibrant as I'd like, and it lacks the general homeliness I associate with good apple pie. Still, since apples are moving into season, I foresee quite a few trips to the orchard in my future.

I also foresee quite a few epic failures, but what's life without a little adventure, eh?

In other news, this was my first weekend spent in the now-furnished new home. It was kind of a surreal experience not to be driving back to the house I'd lived in for the past 11 years, and yet at the same time totally natural. It's much larger than our old house, and still smells like wood polish and new paint, but seeing familiar furniture scattered about, and my mother's decorating touch subtly permeating every room, it's been easy to adjust.

And though I've only lived in it for a day and a half, I can say, with relative certainty, that the kitchen is shaping up to be my favorite room in the house.

I'm pretty good at playing favorites, after all.

{DBC} marquise on meringue

It's not actually the 27th quite yet; in fact, it's only the 16th. But since I won't be in the country then, this month's DBC was completed ahead of time, and I've written up this post early to submit on the 27th [Valencia time].

Moving on, I visited Tommy earlier today for our monthly DBC bake-date, and had a lovely time creating this month's challenge: chocolate marquise on meringue.

Chocolate marquise is a French dessert akin to a souffle, though much more dense, consisting of whipped cream folded with egg yolks and a chocolate base sauce. The challenge for this month was to create a marquise and serve it atop torched meringue, and to offset some of the sweetness of the meringue and richness of the chocolate marquise, Tommy and I opted for a mixed berry compote.

[This is one of those desserts for which you'll have to undo the top button of your jeans.]

The actual challenge recipe seems somewhat daunting, since there are so many parts to it, but it's pretty simple over all. I'll give you the recipes for the marquise and the meringue [both of which are a quarter of the full quantity], and as for sauces, you can use any you'd like. The given sauce was a tequila caramel sauce, but I thought caramel might have been too heavy. So instead, we went with a mixed berry compote. Tommy had also suggested white chocolate sauce, and fudge or any other sort of berry sauce would work just as well. It's your prerogative.

Chocolate Marquise on Meringue
Adapted from the May Daring Baker's Challenge
Yields 6 2x2-inch cubes

 For the chocolate base, you'll need:

• 3 oz bittersweet chocolate (about 70% cocoa)
• 1/3 cup plus 2 tsp heavy cream
• 1/8 tsp salt
• 1/4 tsp cayenne
• 1 tbsp agave syrup
• 1/4 teaspoon vanilla
• 1 tbsp Dutch-processed cocoa powder
• dash freshly ground black pepper
• 1/2 tbsp butter, softened

For the chocolate marquise, you'll need:

• 3 large egg yolks
• 1 large egg
• 2 tbsp plus 2 tsp sugar
• 1 tbsp plus 1 tsp water
• chocolate base, barely warm
• 1/2 cup heavy cream
• 1/2 cup Dutch-processed cocoa powder

For the meringue, you'll need:

• 3 large egg whites
• 1/2 cup minus 1 tbsp sugar
• 1/4 tsp vanilla
• pinch of cream of tartar

To prepare the chocolate base:
Heat whipping cream and chocolate in a microwave-safe bowl for 30 seconds. Remove and stir the chocolate until it melts. If need be, heat for an additional 10 seconds, but be careful not to over heat. Stir in remaining ingredients and set aside.



To prepare the chocolate marquise:
Line a small loaf pan with parchment paper and set aside. Beat egg yolks and egg on medium-high speed until pale and fluffy, 10-15 minutes. When the eggs are getting close to finishing, make a sugar syrup by combining the sugar and water in a small saucepan. Bring the syrup to a boil, and then reduce heat and cook for an additional 45-60 seconds. Lower the mixer speed and quickly pour the sugar syrup into the eggs. Increase mixer speed to high and beat until the bowl is cool to the touch, at least 8-10 minutes. Lower the speed to medium, and pour the cooled chocolate base into the egg mixture and mix until just combined, about 1 minute.

Meanwhile, whip the heavy cream until soft peaks form. Fold 1/3 of the whipped cream into the chocolate mixture to lighten the batter, and then fold in the remaining cream, being careful not to deflate the mixture. Pour the marquise into the prepared pan and cover the top [directly touching the marquise] with plastic wrap, making sure that no air bubbles are trapped underneath. Put in the freezer and chill for 3-4 hours [if possible, 6-8 is ideal], until marquise is firm.



To prepare the meringue [do this when ready to plate]:
Preheat the broiler in your oven. Beat egg whites, sugar, and vanilla on high speed until soft peaks form, 5-7 minutes. Add in cream of tartar and beat until stiff peaks form. Gently scoop a generous amount of meringue onto a heat-proof plate. Stick the plate under the broiler, watching it carefully, until the top of the meringue turns a golden brown. This will happen very quickly, so it's important to keep a close eye on the meringue. Remove from the broiler and allow the meringue to cool for at least 5 minutes.



To assemble the marquise on meringue:
When ready to plate, remove the marquise from the freezer. While it's still hard, remove it from the pan by pulling on the parchment 'handles' or by flipping it over onto another piece of parchment.

Cut it into cubes and allow the cubes to sit in the fridge to thaw slowly, about 10 minutes. Once softened, roll the cubes in the cocoa powder. These will start to melt almost immediately, so make sure the plated meringue is on hand. Arrange the marquise on top of the meringue [but handle as little as possible, as these can get very messy] and drizzle with sauce or compote. Place the plated marquise in the fridge and wait until they've softened completely before serving.

In all honesty, the quartered recipe only called for 1/16 tsp of cayenne pepper, but Tommy accidentally added 1/4 tsp [following the original quantity]. Needless to say, I loved the extra heat in the chocolate, so I've kept the 1/4 tsp measurement. But if you're more sensitive to heat, then by all means reduce the quantity. I wouldn't suggest omitting it completely, because it gives the marquise a very intriguing depth of flavor that is far too unique to forgo. We also broiled the meringue rather than torching it, because (1) we didn't have a blowtorch on hand, and (2) we wanted to give the meringue a more even tan. It worked out just as well.

Ours also turned out somewhat messier than it should have...because we waited approximately 2 hours for the marquise to freeze instead of the minimum 3. In future, if I prepare this, I will probably allow it to freeze for the full 8 hours simply for ease of cutting and handling. But the 2 were more than enough for us, and it was still amazingly decadent.

As for next month's challenge...there is almost a guarantee that I will not be participating. However, I promised Tommy I would send him the challenge if he's interested in whatever is selected for June. If he likes it, he has offered to prepare it, in which case I'll update with the challenge post on the 27th and give all credit to him for participating for me.

And as long as it's not something I've been dying to make, I think I can handle a month without baking.

It might even be a welcome break.

[I anticipate suffering withdrawal symptoms two weeks from now.]

{DBC} yeasted meringue coffee cake with date and nut filling

Unlike my procrastination of epic proportions when it comes to baking these challenges [i.e. a day before the post date], I baked this month's DBC over a week ago! The timing was perfect, actually: since I've given up sugar, I knew I had to get rid of it ASAP, so I decided to bake it to take to a friend's birthday get-together.

I much prefer baking for others in any case. Particularly if it will keep the sugar away from my thighs.

This month's challenge was yeasted meringue coffee cake. Now, I love coffee cake. But one with meringue baked into the center? Have never conceived of such a cake. Nor have I ever baked with yeast. Needless to say, I was nervous.

[Baker's yeast, by the way, is a strain of yeast used as a leavening agent in baked goods by converting the dough's fermentable sugars into carbon dioxide and ethanol. Active dried yeast is a type of baker's yeast that consists of live yeast cells encased in a jacket of dry, 'dead' cells. When in contact with liquid, the yeast rehydrates and thus allows the baked good to rise during the baking process.]

But I had Matt and Nayaab in the kitchen to help out, and we managed pretty well. The party I was going to be attending was Arabic-themed, and I really wanted to put my own twist on this month's recipe, so I opted for a date and nut filling, and infused the egg wash with a bit of rose water [which was actually Nayaab and Matt's idea]. Bringin' a little bit of the motherland into a classic coffee cake, ya know how it is.

...and even if you don't, you can still appreciate this recipe. The challenge recipe yielded two 10-inch cakes, but I halved the recipe to make one. Consequently, the recipe I'll give you below yields one cake, about 10 inches in diameter.

Yeasted Meringue Coffee Cake
Adapted from the Daring Baker's March Challenge

For the coffee cake, you'll need:

• 2 cups flour
• 1/8 cup sugar
• 1/2 tsp salt
• 1/2 package [about 1 1/8 tsp] active dried yeast
• 1/4 cup plus 2 tbsp whole milk
• 1/8 cup water
• 1/2 stick [4 tbsp] butter, at room temperature
• 1 egg, at room temperature

For the meringue, you'll need:

• 2 egg whites, at room temperature
• pinch of salt
• 1 tsp vanilla
• 1/4 cup sugar

For the filling, you'll need:

• 1/4 cup walnuts, chopped
• 2 tbsp semisweet chocolate chips
• 1 tbsp light brown sugar
• 1/4 cup dates, chopped
• 1/4 tsp ground cardamom

For the egg wash, you'll need:

• 1 egg, beaten
• 1 drop rose water, beaten into the egg

To prepare the dough:

In a large mixing bowl, combine sugar, salt, yeast, and 1/2 cup of the flour.

In a saucepan, combine milk, water, and butter over medium-low flame and heat until warm. Butter should be just melted.

With an electric mixer on low speed, gradually add the warm liquid into the dry ingredients. Beat until well-blended. Increase mixer speed to medium and beat for 2 minutes. Add the eggs and an additional 1/2 cup of flour, and beat for 2 more minutes.

Using a wooden spoon, stir in enough of the remaining flour for the dough to come together. Turn dough out onto a floured surface and knead for 8 to 10 minutes, until the dough is soft, smooth, and elastic. Keep the work surface floured and add extra flour as needed.

Place the dough in a lightly greased bowl [i.e. with canola oil or vegetable oil], turning it to coat all sides. Cover the bowl with plastic wrap and a kitchen towel, and allow it to rise to double its volume, 30-45 minutes. Rising time will depend on the type of yeast used.

To prepare the filling:

In a small bowl, combine sugar, ground cardamom, chopped walnuts, and chocolate chips. Chop dates, but don't add to the rest of the filling [it will be easier to sprinkle the dates over top of the filling rather than mix it directly into the filling].


Once dough has doubled, prepare the meringue:

In a clean, dry mixing bowl [not glass], beat the egg whites with the salt on low speed for 30 seconds. Increase mixer speed to medium-high and beat until soft peaks form. Add the rose, and begin adding sugar, one tablespoon at a time, until stiff peaks form.


To assemble and bake the coffee cake:

Line a cookie sheet with parchment paper. On a separate lightly floured surface, roll out dough into a 20 x 10-inch rectangle. Spread meringue evenly over the dough to about 1/2-inch from the edges. Sprinkle the filling evenly over the meringue, and the chopped dates evenly over the streusel.

Roll the dough carefully, jelly-roll style, from the long side. Pinch the seam closed to seal. Carefully transfer the log onto the lined baking sheet, seam side down. Bring the ends of the log around together to form a ring, tucking one end into the other and pinching down to seal.

Using kitchen scissors or a sharp knife, make cuts along the outside edge of the ring, at 1-inch intervals. Make them as shallow or deep as desired, and don't be afraid to cut deep into the ring. Cover the coffee cake with plastic wrap and allow it to rise again, 45-60 minutes.

Preheat oven to 350 degrees Fahrenheit. Once coffee cakes have risen, brush the tops with egg wash [though, do not brush egg wash over exposed meringue]. Bake for 25-30 minutes, until risen and golden brown. The cake should sound hollow when tapped.

Remove cake from the oven and gently slide it off the parchment paper. Allow cake to cool on a wire rack before slicing. Keep cake covered at room temperature until serving. Before serving, dust confectioner's sugar on top of the cake, if desired. Cake is best eaten within 2 days of baking.

Yes, the recipe was time-consuming, but thankfully not difficult. And while waiting for the dough to rise, Matt, Nayaab, and I prepared [chicken jalfrezi for] dinner, so it worked out swimmingly. Plus, it was a big hit at the party the next day [and was absolutely perfect alongside henna and tea], so I was very pleased. Though I didn't taste it, I was told it was pretty dece.

If the flavors aren't to your liking, though [I know cardamom and dates don't exactly sit well on everyone's palette], you can easily eliminate the rosewater and use a classic cinnamon and nut combo for the filling. I've even seen a few savory variations with cheeses, herbs, or meats, and they look absolutely divine. It's really your prerogative.

So, it would seem as though March is almost over.

A quarter of 2011 is almost over.

...excuse me, what?

Feels somewhat surreal.

Not to mention I've spent far too much time this month alternating between Panera Bread and Starbucks for hours-long study sessions. Midterms, papers, more midterms, more papers, too much caffeine, too little money left in my bank account, and too few hours in a day for me to do all the nothing that I want.

Well, I suppose that's life.



...I need more money.