How To Make Lemon Meringue Pie

Lemon meringue pie is a delicate infusion of sweet and citrus; an ingenious manifestation of the ever so popular combination of lemon and sugar. A more intense version of Pierre Herme's Ligurian Lemon Cake, lemon meringue pie strikes a balance between the sweet sharpness that comes the lemon curd and the fluffy airiness that comes from the velvety meringue that is slathered on top.

Most of the baking I do involves only a few major steps - blend, soak, chop or sift the individual ingredients then dump them all into the mixer and pop it into the oven. A lemon meringue pie on the other hand, is a three part process - crust, curd and meringue. Nonetheless, when you have a friend's birthday coming up and diner en blanc to prepare for, coupled with the fact that it's one of your dad's favourite desserts, it's about time to make the pie. 

After sieving the lemon curd hot off the stove, pour it onto the freshly baked tart base

After getting my friends to separate the egg yolks from the whites (my least favourite bit), all it took was a pinch of salt and sugar to whip the pale yellow goo into a temptingly silky, cottony soft cloud of white. 

Unfortunately, the texture only lasted long enough to perfect the first meringue pie before I used a blow torch to caramelize the top the next morning in time for the birthday surprise. Having left the rest of the fluffy meringue overnight in the fridge, it was too flimsy to hold much of a pattern by the time I slathered it onto the second pie the next evening. 

Tips for bakers: 

For internet recipes, I usually go to Joy of Baking - they're reliably simple, don't call for exotic ingredients (like fleur de sel and orange flower water) and almost always turn out well. If I were to make this again, I'd probably use about a quarter or even half less sugar than this recipe calls for.

Tips for eaters:

Too lazy to bake? I suggest you visit Prive Bakery Cafe at Keppel Bay to satiate any lemon meringue pie cravings. 

First pie: pre-torched/caramelized. 

Second pie: post-torched/caramelized

LEMON MERINGUE PIE

Adapted from Joy of Baking

Sweet Pastry Crust:

1 1/2 cups (210 grams) all purpose flour

1/8 teaspoon salt

1/2 cup (113 grams) unsalted butter, room temperature

1/4 cup (50 grams) granulated white sugar

1 large egg, lightly beaten

Lemon Curd:

3 large eggs

1/3 cup (80 ml) fresh lemon juice(2-3 lemons) 

3/4 cup (150 grams) granulated white sugar (you might want to halve this) 

4 tablespoons (56 grams) unsalted butter, at room temperature and cut into small pieces

1 tablespoon (4 grams) lemon zest

Meringue:

4 large egg whites

1/2 cup plus 2 tablespoons (130 grams) white granulated sugar

1/2 tsp salt 

Sweet Pastry Crust

1. Sift together flour and salt. Place butter in mixer and beat until softened. Add sugar and beat until light and fluffy. Gradually add the beaten egg, beating until just incorporated. Don't over mix or the butter will separate and lighten in color.  Add flour mixture all at once and mix just until it forms a ball.  Don't overwork or pastry will be hard when baked.  

2. Flatten dough into disk, cover with plastic wrap, and refrigerate for about 30 minutes or until firm.

Have ready an 8 - 9 inch (20 - 23 cm) tart pan with removable bottom.  On a lightly floured surface, roll out the pastry into an 11 - 12 inch (28 - 30 cm) circle that is about 1/8 inch (3 mm) thick.  To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards to get uniform thickness). To make sure it is the right size, take your tart pan, flip it over, and place it on the rolled out pastry.  The pastry should be about an inch larger than pan.

3. When the pastry is rolled to the desired size, lightly roll pastry around your rolling pin, dusting off any excess flour as you roll.  Unroll onto top of tart pan.  Never pull pastry or you will get shrinkage (shrinkage is caused by too much pulling of the pastry when placing it in the pan).  Gently lay in pan and with a small floured piece of pastry, lightly press pastry into bottom and up sides of pan.  Prick bottom of dough (this will prevent the dough from puffing up as it bakes).  Freeze for about 20 minutes to chill the butter and to rest the gluten in the flour.

4. Preheat oven to 205 degrees C and place rack in center of oven. Bake the crust for 20 to 25 minutes or until the crust is dry and lightly golden brown.  

Lemon Curd 

1. While the crust is baking make the Lemon Curd. In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended.  Cook, whisking constantly (to prevent it from curdling), until the mixture becomes pale in color and quite thick (like a hollandaise sauce or sour cream) (160 degrees F or 71 degrees C on a thermometer).  This will take about 10 minutes.  

2. Remove from heat and immediately pour through a fine strainer to remove any lumps.  

3. Cut the butter into small pieces and whisk into the mixture until the butter has melted.  

4. Add the lemon zest.  Immediately pour the lemon curd into the baked crust and smooth the top.

5. Reduce the oven temperature to 350 degrees F (177 degrees C).  Bake the tart for about 10 minutes or until the lemon curd is firm but still a little wobbly in the center.  Do not let it brown or burn. 

Meringue

1. In a clean bowl of your electric mixer, with the whisk attachment, beat the egg whites until foamy.  Add the salt and continue beating until soft peaks form.  Gradually add the sugar and continue to whip until stiff peaks form.

2. Using a spoon, place dollops of the meringue over the entire surface of the hot lemon curd, starting at the outside edge of the tart.  (Make sure the meringue comes right up to the crust and there are no gaps between the crust and the lemon curd.) Then, with the back of your spoon, gently press down on the meringue to get rid of any air pockets and to make sure all the lemon curd is covered with the meringue.  If desired, swirl the meringue making a few decorative peaks.  Return the tart to the oven and bake for about 10 to 15 minutes or until the meringue has nicely browned.

3. Remove from oven and place on a wire rack to cool, away from any drafts.  When cool, serve or else cover and refrigerate.

Serves 6 - 8

SINGAPORE: DB Bistro Moderne

The Yankee Burger Beef Patty, Iceberg Lettuce, Tomato, Onion Served on a Sesame Bun

For all the hype that DB conjures up with its empire reaching as far as New York and London, it was slightly underwhelming. Where it soared for simpler dishes like pasta and the wonderfully light salad dressing, it was disappointingly flat when it came to its burgers. Maybe I'm used to fattier patties that ooze lovely meaty goodness, but the Yankee burger on DB's menu lacked that extra pinch of salt and, as hard as it is for me to say it, that extra bit of fat. 

Thankfully, the unsatisfactory burger was off set by a well executed mushroom pasta. Pasta is deceptively easy to do. There is a complex interplay of factors that make up the perfect pasta. The pasta must first be al dente, the sauce it's then tossed in must be subtle enough not to overpower the other ingredients yet not bland, and every garnish - be it spinach or deep fried onions - has to complement all the other garnishes and melt together in perfect unison on your tongue. DB managed to accomplish all this exceedingly well with its orecchiette (ear-shaped) mushroom pasta. 

As important as food is to a restaurant, so is its service; and the best service is in the details. One thing I remember and appreciated was that every plate, whether a serving dish or the one in front of you, was warm. This kept the food satisfyingly warm throughout the entire meal. 

Tarte: Provençale Tomato, Eggplant Smoked Mozzarella, Arugula Sauce Vierge

DB Bistro Moderne

B1-48, Galleria Level

The Shoppes at Marina Bay Sands

(Across from the Theater)

BATH, UK: Places we ate, and ate, and ate

 

Despite the tireless exploitation of the word "Bath" every time I mentioned I'd be "going to Bath with 3 friends", Bath really did feel like one long bath. When it rains in Singapore, it pours seriously for about half an hour before stopping completely. In Europe however, it trickles down endlessly like water dripping from a broken tap. 

In a way, the weather just made the promise of a warm and hearty meal with three of your equally rain-soaked friends all the more welcome. Surprisingly, it was one of the best trips I'd made while in University - not because there was a lot to see or do, but because of the company. I honestly don't think it matters where you are in the world, as long as you're with the right people. 

AQUA Italia

Lobster Ravioli

The food in Bath wasn't particularly exceptional, but it wasn't completely lackluster either. 
I didn't like how the lobster ravioli at Aqua Italia was presented, like bits of your intestine loped onto a lazy susan. The filling lacked any flavour and was decidedly bland. Either way, I was grateful for a hot meal after the the rowing in the rain all afternoon. 


Panasia Oriental Restaurant

Panasia came recommended by a few websites and we stopped here after cycling around Bath. I ordered my favourite thai dish, green curry chicken, but the curry was disappointingly un-spicy having been tailored to western tastebuds. The pad thai and grilled fish however, redeemed the restaurant a little. Apparently Panasia is award-winning, but then again there aren't many Thai restaurants in Bath to compete with it. 


OPA: Meze Restaurant & Bar 

OPA was a rose among the thorns. The portions were relatively substantial and my grilled sea bream had been cooked to just the right point - tender but not undercooked. The flavour of the herbs had permeated the meat, and with a drizzle of olive oil and squeeze of lemon, it made for a refreshingly satisfying meal. 

Some cafe in Bath Abbey near the Roman Baths

Unfortunately I no longer remember the name of this cafe, but it was around the Roman Baths Museum. For cakes that were sitting out in the open without a cover, these remained heart-stoppingly, wonderfully moist, with the citrus and nutty flavours melting on the tongue like ice cream on a hot day. Combine the cakes with teapig tea and the kind of conversation you have while it drizzles outside, and you have the perfect way to spend a late afternoon. 

Bath is one of those trips you can do in 2 days and appreciate for its Roman-esque buildings and cobblestoned pavements reminiscent of the scenes in a Jane Austen novel. London pulses with frustrated traffic and a stream of all kinds of people. Bath, on the other hand, is a step into a world where a horse-drawn carriage wouldn't look out of place.