The Messy Baker Blog

Lemon Meringue Pie ~ #SundaySupper

Happy Sunday, all!

This week the #SundaySupper crew is teaming up with Chantal for a #BakeforaCure #SundaySupper. October is Breast Cancer Awarness month, and Chantal is working to create awareness with their baking products and is encouraging their audience to bake something for someone who is undergoing cancer treatment or has been affected by cancer. What says “get well soon” better than a baked good straight from the heart?

Chantal was generous enough to give 20 lucky #SundaySupper team members one of their Easy As Pie Dish to take for a test run, and I happened to be one of the lucky 20. Can I just tell you how thrilled I was to receive one of these gorgeous pie dishes…very! Baking is what I do best, so I was tickled to receive such an amazing pie dish. I may have even done a little dance when I found my name on the list of chosen bloggers. It’s the little things that thrill me most.

About Chantal:  Chantal Cookware was founded by Heida Thurlow, a German-born citizen who relocated to the United States in 1971. Heida is considered to be the first woman in the U.S. to launch and run a cookware company.

Chantal is known for their innovation in kitchen cookware development and have achieved several firsts for the kitchen; including, introducing dramatic color to the table, designing tempered glass lids and stay-cool handles for cookware, and designing several intuitive features for cooking, serving, and storing.

About the Easy As Pie Dish:  The newest innovation for bakers everywhere is the Easy As Pie-Dish™ from Chantal. The patented design simplifies the art of baking the perfect pie. Designed for ease, the interior ridges conveniently hold the dough in place and provide an even, uniform mold for the outer crust. A raised rim on the outside of the dish allows for precise trimming of excess dough. 9″ interior Diameter. Microwave, Oven, Freezer and Dishwasher safe (Chantal).

The Messy Baker’s Review:  Chantal has created a gorgeous and user-friendly pie dish. I was lucky enough to receive their signature Apple Red color, which resembles the deep red of a red delicious apple. Its high shine glaze creates an appealing exterior, but also makes it easy to slice and remove a piece of pie effortlessly. The dish is extremely durable and is an item you’ll have in your collection for a lifetime.

The fluted rim is what makes this pie dish so special. The mold is stamped directly into the dish, making it easy to shape and trim the crust. It’s the perfect pie dish for a novice baker.

I decided to test out the pie dish with a lemon meringue pie.

Chantal’s Easy As Pie dish was a pleasure to bake with and is easy on the eyes. My pie came out of their dish effortlessly.

I may have gone a bit wild with the meringue. As you can see, the meringue is piled high on top of the lemon custard, which is the way I like it.

It reminds me of the lemon meringue pie on the spinning carousel at the diners.

The lemon custard is the perfect balance of sweet and tart. It almost didn’t make it into the pie crust…almost!

A bit of leg work (or should I say arm work) went into this pie, but, I promise, it’s definitely worth it.

Enjoy!

Check out what the other #SundaySupper members are baking up:

These bloggers received the new Chantal Easy As Pie Dish to bake with:

And don’t miss out on the rest of the #BakeForACure recipes from the other #SundaySupper participants:

#SundaySupper~Lemon Meringue Pie for #BakeforaCure with Chantal
 
Custard and meringue adapted from Baked
Author:
Recipe type: Pie
Serves: 8-10
Ingredients
  • Crust:
  • 9 graham crackers
  • 1 cup pecans
  • 2 tbs. brown sugar
  • Pinch of salt
  • 6 tbs. melted butter
  • Lemon Custard
  • ¾ cup fresh lemon juice
  • Zest of 2 lemons
  • 2 large eggs
  • 7 large egg yolks (reserve whites for meringue)
  • ¾ cup sugar
  • 4 tbs. unsalted butter, softened
  • Meringue
  • 7 large egg whites, at room temperature
  • 1½ cups sugar
  • ½ tsp. cream of tartar
  • ½ tsp. almond extract
Instructions
  1. For the crust:
  2. Preheat the oven to 350 degrees F. Butter a 9-inch pie dish.
  3. Add graham crackers, pecans, brown sugar, and salt to the bowl of a food processor. Pulse to a fine crumb. Drizzle in the melted butter while pulsing until it looks like wet sand.
  4. Press the graham cracker mixture into the bottom of the pie dish and up the sides.
  5. Bake for 10-12 minutes until the crust is brown.
  6. Lemon Custard
  7. In a small bowl or glass measuring cup, combine lemon juice and lemon zest. Set aside for a few minutes to allow the zest to soften.
  8. In a medium, heat proof bowl, whisk together eggs, egg yolks, and sugar. Add the lemon juice and whisk until combined.
  9. Place the bowl over a pan of simmering water (make sure the water doesn’t touch the bottom of the bowl). Cook, whisking constantly, until the mixture thickens to a pudding-like consistency, about 13 minutes.
  10. Remove the bowl from the pan and whisk in the softened butter until melted. Strain the mixture through a mesh sieve and place a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate until ready to use.
  11. Almond Meringue
  12. Whisk the egg whites and sugar together in a heat proof bowl. Set the bowl over a pot of simmering water. Cook, whisking constantly, until the sugar is dissolved and the temperature reaches 140 degrees F. on an instant or candy thermometer, about 11 minutes.
  13. Remove the bowl from the pan and pour into the bowl of an electric mixer fitted with the whisk attachment. Beat the mixture on high speed until stiff peaks form, adding the cream of tartar when the mixture begins to thicken, about 3 minutes. When the mixture begins to hold soft peaks, add the almond extract, then continue to mix until stiff peaks form, about 6 minutes total.
  14. Assemble Pie
  15. Preheat the broiler to low. Place the oven rack so it’s sitting in the center of the oven.
  16. Take your lemon custard out the of the fridge and whisk until smooth. Add the custard to the cooled graham cracker crust.
  17. Place a generous helping of meringue on top of the custard and form peaks with the spatula.
  18. Place the pie under the broiler until the meringue begins to turn light brown. Make sure you don’t’ take your eye off of the pie while it’s under the broil. Once the meringue reaches a light brown color, turn the broiler on high to toast the tips of the meringue. Take out of the oven and let sit at room temperature until ready to eat.
  19. Pie best served same day.

Chantal will be running an online promotion during the #BakeForaCure event. The promotion includes a discount coupon code- BAKE4CURE. The discount will be 20% OFF of ALL Chantal Pie dishes on www.chantal.com. The code must be entered at checkout to receive the pie dish discount. The coupon discount code is active October 16, 2012 through October 30, 2012.

Follow Chantal on Facebook, Twitter, and Pinterest.

 

   

56 Responses to “Lemon Meringue Pie ~ #SundaySupper”

  1. #
    1
    CCU — October 21, 2012 at 6:31 am

    What a stunning meringue pie my friend, your photos are breathtaking :D
    Can’t say I don’t want to bite my screen!

    Cheers
    Choc Chip Uru

    Reply

  2. #
    2
    Paula @ Vintage Kitchen — October 21, 2012 at 7:10 am

    A good lemon meringue pie is always a bit of work, but that´s why they are so good and popular! And the meringue should be piled high! Your pics are so great and it looks creamy and perfect Jennie!

    Reply

  3. #
    3
    Kim@Treats & Trinkets — October 21, 2012 at 7:18 am

    Jennie, that may be the most perfect lemon meringue pie I’ve ever seen! I almost wouldn’t slice into it and eat it. Almost.

    But since you already did that, I’m coming over for my slice, ‘mmmkay?

    Reply

  4. #
    4
    diabeticFoodie — October 21, 2012 at 7:56 am

    My mother would be so jealous of your meringue. Beautiful!

    Reply

  5. #
    5
    Katie — October 21, 2012 at 9:16 am

    Oh my goodness, the meringue on your pie is absolutely gorgeous! I have never made a lemon meringue pie before, but I really want to!

    Reply

  6. #
    6
    Renee — October 21, 2012 at 9:27 am

    Now that’s a lemon meringue pie! I’m loving the pecans in the crust. I’m bookmarking this recipe so I can have it handy when I want to make a pie with that crust. And when I make this pie too (I do enjoy lemon meringue).

    Reply

  7. #
    7
    Valerie — October 21, 2012 at 9:44 am

    This has to be one of the most beautiful lemon meringue pies. Ever! It’s perfect in that gorgeous red pie plate (similar to wearing red flats, it gives the pie a pop of colour). Love!!

    Reply

  8. #
    8
    Jennifer B — October 21, 2012 at 10:17 am

    The meringue on your pie is so gorgeous!! I just want to plummet my face into it! LOL

    Reply

  9. #
    9
    Jen @JuanitasCocina — October 21, 2012 at 10:28 am

    THAT is a pie I can get behind. Wonder how well these ship?

    Reply

  10. #
    10
    Heather @girlichef — October 21, 2012 at 10:29 am

    One of my all-time favorite pies – this looks amazing! And just the way I like it with a higher meringue to lemon filling ratio. Sigh…

    Reply

  11. #
    11
    Patti — October 21, 2012 at 10:55 am

    One of my favorite pies! I always had trouble with weeping meringue. Gorgeous photos!

    Reply

  12. #
    12
    Kayle (The Cooking Actress) — October 21, 2012 at 11:07 am

    I want one of those pie dishes!!! Lol

    You made a goooorgeous pie Jennie!

    Reply

  13. #
    13
    Dorothy at ShockinglyDelicious — October 21, 2012 at 11:21 am

    Wow, wow, wow! And love how you flavored the meringue with almond extract. Love that idea.

    Reply

  14. #
    14
    Megan — October 21, 2012 at 1:08 pm

    OMG! I could barely read through your post due to the beautiful shots of that perfect pie. My Mom always makes lemon meringue and I love love love it. Beautiful post, thanks for sharing!

    Reply

  15. #
    15
    Liz — October 21, 2012 at 1:14 pm

    Just look at that mile high meringue! Love a lemon meringue pie! Gorgeous dessert for #SundaySupper!

    Reply

  16. #
    16
    Nancy @ gottagetbaked — October 21, 2012 at 3:22 pm

    Jennie, your pie is a thing of beauty – it’s gorgeous! The lemon is so bright and vibrant, and the meringue is so dreamy and cloud-like. Wow! Looks like the leg work was all worth it.

    Reply

  17. #
    17
    Hezzi-D — October 21, 2012 at 3:34 pm

    Your meringue has me drooling….wow it’s amazing! I want a slice of it now!

    Reply

  18. #
    18
    veronica gantley — October 21, 2012 at 3:57 pm

    This is my favorit pie by far. There is something to say about the tang of the lemon with the sweet of the topping. Your photos are stunning!

    Reply

  19. #
    19
    movita beaucoup — October 21, 2012 at 4:55 pm

    Oh. My. Foodness. That pie looks absolutely incredible. I don’t normally crave lemon meringue pie, but this pie? I’ve got a hankerin’ for lemon meringue that just won’t quit!

    Reply

  20. #
    20
    mommasmeals — October 21, 2012 at 7:21 pm

    This is one of my favorite pie’s, I love lemon, and I would take the mile high Meringue topping any day! Gosh your pictures are just outstanding!!!

    Reply

  21. #
    21
    Dara — October 21, 2012 at 8:39 pm

    Yum yum! Lemon meringue is a classic. Looks tasty.

    Reply

  22. #
    22
    Carla — October 21, 2012 at 9:53 pm

    I’m sorry but I disagree with your pie – needs more lemon!! ;) Lemon unfairness aside, that pie is gorgeous! I know I always say that about your food, but really it’s magazine gorgeous. And I’m terrible at making meringue pies. Can you send me a sample so I can learn?

    Reply

  23. #
    23
    Sarah — October 21, 2012 at 9:57 pm

    Holy meringue! Looks wonderful

    Reply

  24. #
    24
    Sarah — October 22, 2012 at 10:25 am

    Oh my goodness. This pie is a picture of loveliness and everything wonderful. I love the layers and the fluffy meringue on top. Yummmmm. I think your photo styling was beautiful!

    Reply

  25. #
    25
    Jessica@AKitchenAddiction — October 22, 2012 at 10:27 am

    What a gorgeous pie, Jennie!

    Reply

  26. #
    26
    what katie's baking — October 22, 2012 at 2:14 pm

    your meringue is gorgeous!! i need some of this pie.

    Reply

  27. #
    27
    Susan — October 22, 2012 at 5:11 pm

    Such a stunning pie Jennie! It looks gorgeous against the red of the Chantal dish!

    Reply

  28. #
    28
    Erin @ Dinners, Dishes and Desserts — October 22, 2012 at 9:09 pm

    Your pie looks stunning! Love all the peaks of meringue.

    Reply

  29. #
    29
    Conni Smith — October 23, 2012 at 2:24 am

    There is nothing messy about that pie. Your pie is gorgeous!

    Reply

  30. #
    30
    shannon @ a periodic table — October 24, 2012 at 8:01 am

    what a great theme for Sunday Supper! and your lemon meringue looks extrordinary. why am i all the sudden craving lemon desserts? because i looked at this pie, and i am in love with it…this is going to be hard to shake.

    Reply

  31. #
    31
    Jamie (Mama.Mommy.Mom) — October 24, 2012 at 10:52 am

    I just want to sit here with the dish and eat the meringue spoon by spoon…

    Reply

Trackbacks/Pingbacks

  1. Pingback: Pastel de nata

  2. Pingback: Crispy Bits & Burnt Ends – #BakeForAcure with Chantal #SundaySupper Fancified Shepherd’s Pie

  3. Pingback: Itailian Chicken Pie for #SundaySupper #BakeForACure |

  4. Pingback: Apple Cranberry Slab Pie | Generation Y Foodie

  5. Pingback: Grilled Eggplant Moussaka With Flaxseed #BakeForACure #SundaySupper

  6. Pingback: Ham and Spinach Quiche for #BakeForTheCure #SundaySupper

  7. Pingback: Italian Tomato Tart for #SundaySupper | She likes ruffles, he likes truffles

  8. Pingback: #SundaySupper Pumpkin Maple Pie | Mama's Blissful Bites

  9. Pingback: Funny Cake #SundaySupper #bakeforacure with Chantal | Cindy's Recipes and Writings

  10. Pingback: Pumpkin Pie with Pecan Streusel Topping ~ #BakeForACure #SundaySupper with Chantal! | Juanita's Cocina

  11. Pingback: Gratin De Pommes de Terre aux Poireaux {Gratin of Potatoes, Onions and Leeks} #SundaySupper & #BakeForACure | An Appealing Plan

  12. Pingback: Butterscotch Pudding Triple Chip Cookies | Dinners, Dishes, and Desserts

  13. Pingback: Pecan Pie #SundaySupper #BakeForACure - The Girl in the Little Red KitchenThe Girl in the Little Red Kitchen

  14. Pingback: Garlic Rosemary Yeast Rolls for #SundaySupper #BakeForACure | gotta get baked

  15. Pingback: Chocolate Pie for #BakeForACure #SundaySupper « Diabetic Foodie

  16. Pingback: Impossible Cheeseburger Pie #SundaySupper #BakeForACure

  17. Pingback: Sweet Potato Pie with Gingersnap-Pecan Crust #SundaySupper #BakeForACure - Webicurean — Webicurean

  18. Pingback: Crustless Pumpkin Pie with Maple Whipped Cream for a #BakeForACure #SundaySupper | The Meltaways

  19. Pingback: Ham and Spinach Quiche for #BakeForTheCure #SundaySupper | ham-quiche

  20. Pingback: What's Been Happenin' In The Cocina ~ 10/27/12! | Juanita's Cocina

  21. Pingback: Sunday Supper

  22. Pingback: Spiced Pumpkin Pie with Cinnamon Roll Crust #SundaySupper #BakeForACure » The Daily Dish Recipes

  23. Pingback: Deep Dish Caramel Apple Pie #BakeForACure #SundaySupper | Mama.Mommy.Mom.

  24. Pingback: Flatbread with Grapes, Gruyere, Rosemary and Red Onions

  25. Pingback: Deep Dish Caramel Apple Pie #BakeForACure #SundaySupper |

Leave some love. It makes me happy!





Rate this recipe: