Wednesday, April 14, 2010

When life hands you lemons, make lemon meringue...

What do you do with the juice and zest of four lemons? you make lemon meringue pie.

Lemon Filling Procedure

Making the lemon filling is very similar to most of the other fillings made previously. You boil the water, sugar and lemon zest. Then you create a slurry with eggs, cornstarch and reserved water. Temper the egg mixture in and then whisk constantly until thickened and clear looking. Then take it off the heat, add butter and lemon juice. ( I know sounds kinda weird, but its good). Transfer directly to pre baked pie shell and cover immediately with plastic wrap to prevent a skin from forming. It is to be finished with a common (aka cold/french) that is torched.

Unfinished filled lemon pie

Cream Pies

We also made cream pies, pretty much any kind of cream pie you want to make you can. Chocolate, vanilla, coconut, white chocolate, banana, anything and any combination. I chose to make half chocolate half coconut (like a mounds bar!). Making a cream pie, is basically making pastry cream and putting it in the a pie shell (delicious!). So the same procedure as before... Boil milk and sugar (and chocolate). Create a slurry with eggs, cornstarch and some reserved milk. Temper the slurry in, and heat until thickened. Add flavorings (vanilla, coconut, bananas, liquors). My partner added dark chocolate to hers and I added toasted coconut to mine. And the mounds pie was born.

Unfinished Mounds Cream Pie

~To be finished with chantilly cream~

Finishing the Turtle Pie

To finish the turtle pie, apply a thin layer of chantilly cream to cover it all up, and then pipe as desired. We did rosettes all the way around and then several in the middle.

Finished Turtle Pie

**don't mind my bad piping, was in a rush!**

We ate the turtle pie, but I didn't have time to take a picture....I ate it too fast.

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