Lemon Meringue Pie
Or in my case Lemon Meringue Tartelettes…yep, can’t escape that nickname but to my defense Jen from The Canadian Baker and hostess for this month Daring Bakers' challenge had given us the option to make several tartelettes instead of one large pie. Be prepared to bathe in deliciously tart lemon curd and come out all sticky of meringue as 450 Daring Bakers got all sticky gooey once more just for you….and to overcome their fears, baking issues or just to have some fun!
Although this was not my first lemon meringue pie, it was fun to use someone else’s recipe for crust and curd and compare them with the ones I constantly use. No big challenge but I was so tired the day I made it that I really did not pay close attention and followed the recipe blindly. Hint to those DB who have to use violent threats to themselves to follow a recipe to a "t"…do it when you can barely stand on your feet from exhaustion, physical or mental. Mine was mental so I went ahead and dove in.
The crust turned out ok, not my favorite but very good. I like mine flaky with good ole Crisco. Since my mother in law gave me her recipe, I just think this is the best (and not too many worries for my arteries I use the non trans-fat one that came out a couple of years ago). This one did the trick, except that being on auto-drive that evening I added the whole measurement of cold water to the flour mixture instead of my usual a few tablespoons at a time until it comes together. Oopps…dough was wet…Wrapped it up, parked it in the fridge for an hour, with the absolutely faith (that means all digits crossed here) that the flour and butter would work their magic and tame their thirst with the extra moisture. Worked! People, never fondle your dough too much no matter how soft and shiny it is or you will pay the price of tough and too elastic a piece to work with! After that a familiar scene happened: roll the dough, cut rounds, fill tartelettes molds, cover with parchment paper, fill with dry beans, blind bake and let cool. Oven on, tired Tartelette…I almost forgot they were in when the neighbors gathering for drinks started to wonder what I was baking! I had forgotten we had planned a game of Scrabble.
On to the curd….now I had an audience…ahahahah!!!! Most likely they will be too invested in the game to notice if I mess up! It wa the first time I used a curd recipe that involved water and which method was slightly unsual (see the recipe below). I have been spoiled by the lemon curd in Alice Medrich’s book on low fat dessert and the fantabulous full fat lemon cream from Pierre Herme. But eh! I am always willing to try something new for my lovely Daring Bakers!! Everything went smoothly and the curd turned out smooth and tart, just like I love it. I remembered the good old advice from Harold McGee not to stir the cornstarch mixture too vigorously and not to cook it passed boiling or it will reverse its thickening properties…amazing given I was completely distracted by C. challenging B. about a word during our Scrabble game. Kids……!
The meringue part….delicious. Again, of where there is fluffy sugar topping there usually is a happy Tartelette. The recipe instructed us to use the oven for that part, but my oven was crowded with pizza when that part came up so I "had" to use the blowtorch (another excuse to play with fire) and for the kids to be convinced I had magical powers!! I first played with it on the tartelettes like I had done previously on lime meringue cupcakes and then I just used a plain tip and a large star tips and did the minis with them…and they kind of looked like cupcakes after all. I think I lost at Scrabble but I took the prize for eating the most of the mini lemon meringue pies in one sitting. What can I say…I love anything with lemons!
Will I make this particular lemon meringue pie again? Actually I did a couple of times for a friend and my mother in law and everybody enjoyed it. For us? Probably, not so much for the crust but the curd was really tart…which I love, so I will make sure to serve it to people who share the same fancy. The meringue was not overly, cloyingly sweet so it will be used again for other tarts.
Be sure to check my fellow Daring Bakers' posts popping out there everywhere and thanks Jen for a yummy recipe!
Lemon Meringue Pie: recipe courtesy of Wanda’s Pie in the Sky by Wanda Beaver, 2002
Makes one 10-inch (25 cm) pie. I made four 3.5-inch ones and twelve 2-inch minis.
For the Crust:
¾ cup (180 mL) cold butter; cut into ½-inch (1.2 cm) pieces
2 cups (475 mL) all-purpose flour
¼ cup (60 mL) granulated sugar
¼ tsp (1.2 mL) salt
⅓ cup (80 mL) ice water
For the Filling:
2 cups (475 mL) water
1 cup (240 mL) granulated sugar
½ cup (120 mL) cornstarch
5 egg yolks, beaten
¼ cup (60 mL) butter
¾ cup (180 mL) fresh lemon juice
1 tbsp (15 mL) lemon zest
1 tsp (5 mL) vanilla extract
For the Meringue:
5 egg whites, room temperature
½ tsp (2.5 mL) cream of tartar
¼ tsp (1.2 mL) salt
½ tsp (2.5 mL) vanilla extract
¾ cup (180 mL) granulated sugar
For the Crust:
Make sure all ingredients are as cold as possible. Using a food processor or pastry cutter and a large bowl, combine the butter, flour, sugar and salt. Process or cut in until the mixture resembles coarse meal and begins to clump together. Sprinkle with water, let rest 30 seconds and then either process very briefly or cut in with about 15 strokes of the pastry cutter, just until the dough begins to stick together and come away from the sides of the bowl. Turn onto a lightly floured work surface and press together to form a disk. Wrap in plastic and chill for at least 20 minutes.
Allow the dough to warm slightly to room temperature if it is too hard to roll. On a lightly floured board (or countertop) roll the disk to a thickness of ⅛ inch (.3 cm). Cut a circle about 2 inches (5 cm) larger than the pie plate and transfer the pastry into the plate by folding it in half or by rolling it onto the rolling pin. Turn the pastry under, leaving an edge that hangs over the plate about ½ inch (1.2 cm). Flute decoratively. Chill for 30 minutes.
Preheat oven to 350ºF (180ºC). Line the crust with foil and fill with metal pie weights or dried beans. Bake for 20 to 25 minutes. Carefully remove the foil and continue baking for 10 to 15 minutes, until golden. Cool completely before filling.
For the Filling:
Bring the water to a boil in a large, heavy saucepan. Remove from the heat and let rest 5 minutes. Whisk the sugar and cornstarch together. Add the mixture gradually to the hot water, whisking until completely incorporated.
Return to the heat and cook over medium heat, whisking constantly until the mixture comes to a boil. The mixture will be very thick. Add about 1 cup (240 mL) of the hot mixture to the beaten egg yolks, whisking until smooth. Whisking vigorously, add the warmed yolks to the pot and continue cooking, stirring constantly, until mixture comes to a boil. Remove from the heat and stir in butter until incorporated. Add the lemon juice, zest and vanilla, stirring until combined. Pour into the prepared crust. Cover with plastic wrap to prevent a skin from forming on the surface, and cool to room temperature.
For the Meringue:
Preheat the oven to 375ºF (190ºC). Using an electric mixer beat the egg whites with the cream of tartar, salt and vanilla extract until soft peaks form. Add the sugar gradually, beating until it forms stiff, glossy peaks. Pile onto the cooled pie, bringing the meringue all the way over to the edge of the crust to seal it completely. Bake for 15 to 20 minutes, or until golden. Cool on a rack. Serve within 6 hours to avoid a soggy crust.
And remember that you have until 4pm today to get the chance to get yourself a box of canneles!
steph- whisk/spoon January 28, 2008 um 5:36 am
little lovely tartelettes! the meringue was the best part…i’ll use it again, too.
and oh how i wish my location qualified me for your cannele drawing…i will have to make them myself, i guess. 🙂
Anita January 28, 2008 um 6:13 am
I love that curvy dish – just gorgeous! Beautiful tartlets from our favorite Tartelette!
Dharm January 28, 2008 um 6:41 am
Such lovely tartelettes… but then would we expect any less?? 🙂
Great job and the fluffy meringue was what I had in my minds eye when I wanted to decorate mine. Great job!
Karen Baking Soda January 28, 2008 um 6:47 am
Sweet with a punch and looking the part!
Katie January 28, 2008 um 7:06 am
Your tarts looks gorgeous. Good idea to use a blowtorch for even browning. I too wasn’t keen in the crust.
Anonymous January 28, 2008 um 7:42 am
I wish mine looked like yours 😉 but I overwhipped the meringue 🙁 Still have to post it though…
Everytime I see a blown torch being used I want to have one too. Your tartlettes look so very pretty!
Manggy January 28, 2008 um 7:51 am
Tartelettes.. Haha! Of course. 🙂 I am loving the browned meringue, I may need an excuse to use my new one soon.
The water-curd recipe did shock me too. Though I did not know that bit of wisdom from McGee.. thanks for sharing it!
Rosa's Yummy Yums January 28, 2008 um 8:34 am
Your tartlets look great and beautiful! Although, mine were fine, it wasn’t my favorite LMP recipe so far…
Mimmi January 28, 2008 um 8:37 am
Wow, if they taste as they look like, they must be simply great!
Anonymous January 28, 2008 um 8:37 am
Beautiful as always ! I wish I had known that tip about cornstarch before making mine ! I messed up with mine and had to make another one !
Peabody January 28, 2008 um 8:49 am
They look gorgeous!
Anonymous January 28, 2008 um 9:00 am
I am in awe of anyone who can play scrabble and make pie simultaneously. The tartelettes are beautiful!
Anonymous January 28, 2008 um 9:02 am
I was so looking forward to seeing your lemon meringue pies! And they are exquisite, just as I expected! The meringue is just the way you would want it to be.
Pille January 28, 2008 um 9:13 am
Whoah – mini tartelettes rule!
Barbara January 28, 2008 um 9:36 am
Lemon Meringue PIe was one of hte first thinks I learnt to make as a child – minus the pastry base. Yours look fabulous Helene. I hve not joined DBs this month as I still have no kitachen utensils.
Chibog in Chief January 28, 2008 um 9:43 am
lovely tartelettes, just staring at them makes me feel full 🙂 nice january challenge!!
JEP January 28, 2008 um 10:14 am
Brilliant & beautiful!
Deeba PAB January 28, 2008 um 10:16 am
LOVELY LOVELY…you got my attention on the curd bit! How beautiful yours look…blowtorch & all! Tartlette you’ve done your name proud!! :0)
Aparna Balasubramanian January 28, 2008 um 11:00 am
Wonderful, your tartelettes look. Well, I know what I aspire to.
sunita January 28, 2008 um 11:10 am
Helen, you are such a fabulous baker…look what you dish up even when you’re low 🙂
myriam January 28, 2008 um 11:47 am
look at these perfect tartelettes you made. so cute, so good – i’d have one any time!
Babeth January 28, 2008 um 12:02 pm
your tartelettes look lovely and very good.
congratulation my "daring friend" 😉
Pittsburgh Needs Eated January 28, 2008 um 12:05 pm
I made the lemon meringue pie from the LA Times food section last night, ironically enough. I’m going to put some meringue on it this morning and give it away to some friends who work for Apple.
I love lemon curd. I wish I had a torch- someone gave me one, but I keep forgetting it in California.
Lynne Daley January 28, 2008 um 12:08 pm
The blowtorch makes a lovely meringue. Your desserts are always so beautiful.
Anonymous January 28, 2008 um 12:53 pm
These look so beautiful and perfect… love your presentation!
Anonymous January 28, 2008 um 12:54 pm
Your tartelettes are lovely… and the plates really make it. beautiful work, as always. I am a crisco bveliever too, but I actually liked this crust, as it was a bit cookie-like.
Gretchen Noelle January 28, 2008 um 12:57 pm
These look absolutely gorgeous. This was my first meringue but looking at yours inspires me to greater efforts! Wonderful shots. And how did you plan to play Scrabble being that exhausted? 🙂
Katia Mangham January 28, 2008 um 1:15 pm
This was a great challenge, your tarts are beautiful.
Veron January 28, 2008 um 1:23 pm
Gorgeous mini tartelettes as usual – you are in your element even if you tired and all. And I love the plate you set your tarts on. I’m so glad you encouraged me to do the challenge!
zorra January 28, 2008 um 1:24 pm
Again a masterpiece! I do love the cream too, the crust not at all, but this is just my taste. 😉
Shayne January 28, 2008 um 1:37 pm
I loved the meringue too and the tart of the lemon curd was nice.
April January 28, 2008 um 1:37 pm
Your tartletts are beautiful!!
Lydia (The Perfect Pantry) January 28, 2008 um 1:37 pm
Ahhh, who cares about Scrabble when you have beautiful tartelettes, and a blowtorch in your hand?! Lovely, as always.
Cheryl January 28, 2008 um 1:39 pm
I love the designs of your meringue. I just knew yours would be so beautiful.
glamah16 January 28, 2008 um 1:53 pm
One would never know you were tired making these gems!
Dianne's Dishes January 28, 2008 um 2:37 pm
I love how you switched up your meringue patterns! Gorgeous!
Tempered Woman January 28, 2008 um 2:43 pm
I’m a fan of the tart stuff myself! It was lemonade in a pie. I also really enjoyed the meringue. I actually liked the crust just fine but I’m a novice when it comes to pie crust. I’m still wanting to try the Cooks Illustrated version that was just published. So litle time- so many crusts! Hah! Great looking tartelettes- I had a sneaky feeling you might go this route. heh
Sheltie Girl January 28, 2008 um 3:05 pm
Tartelette – Simply fabulous little tarts. I like the one with the meringue put on with the star tip. I’m sorry you lost at Scrabble, but you won goddess status with the kids.
Natalie @ Gluten A Go Go
slush January 28, 2008 um 3:12 pm
They are oh so pretty. I love the darkened meringue, I bet that tastes heavenly with a bit of crunch. YUM!
Lis January 28, 2008 um 3:20 pm
Oh so pretty! Love the lil tartlets! 🙂
Katy January 28, 2008 um 3:29 pm
lovely! and i love all the different versions of the piped meringue — how cute! i tried to use a blowtorch to brown my pie but it ended up burning a little, so i stopped right away!
Meeta K. Wolff January 28, 2008 um 3:52 pm
Awesome awesome my tartelette! I love the way yours browned. I too found the crust not very appealing but the curd was quite delish!
Annemarie January 28, 2008 um 3:58 pm
Lovely little tartlettes, tartlette. Thanks as ever for your advice about the cooking – my curd turned out wonderfully with heavy doses of your tips about stirring and boiling.
Big Boys Oven January 28, 2008 um 4:29 pm
looks so gorgeous….beautiful meringue!
Anonymous January 28, 2008 um 4:38 pm
Haha, how fitting that you should go for the tartlette option! And they do look gorgeous, too.
Tarah at Genesis of a Cook January 28, 2008 um 4:52 pm
Susan @ SGCC January 28, 2008 um 5:04 pm
As I expected, equisite little tartelettes from my favorite Tartelette! They look absolutely heavenly!
Proud Italian Cook January 28, 2008 um 5:19 pm
After seeing yours, I must get one of those litle blow torches!!
Nikki57 January 28, 2008 um 5:30 pm
I love the piping!
Deborah January 28, 2008 um 5:41 pm
It looks like you had fun with the meringue like I did!! Your tartelettes are gorgeous!
Finla January 28, 2008 um 5:46 pm
I don’t know what i like the best. The presentation or the pie itself.
Well i guess i will go for both. Pleasuer fo eye and pure pleasure for stomach
Alev January 28, 2008 um 5:51 pm
you are my favorite baker. What a lovely tartalettes. so cute. Also I love that dish
Joey Biscotti January 28, 2008 um 5:53 pm
I like that you used different piping tips for the meringue… Lovely tartlets!
Cannelle Et Vanille January 28, 2008 um 6:06 pm
I love your dishes and food styling! Such an inspiration. I loook forward to reading your blog everyday!
Gabi January 28, 2008 um 6:39 pm
Tartelettes for the Tartelette why of course! They look lovely and delish.
Andrea January 28, 2008 um 6:41 pm
You baked for an audience, how daring! 😉
Your tarts look lovely, as always.
Nemmie January 28, 2008 um 6:47 pm
Beautiful, I love the piping of the meringue. Just gorgeous as usual!
Anna January 28, 2008 um 6:50 pm
I have to say that these tartelettes are beyond perfect… I’ve only just had dinner and I think I could still manage one or four of these ^__^
Scrabble and lemon meringue pie – sounds like a good night!
Tiffany @ Lattes And Life January 28, 2008 um 7:15 pm
So cute! Like little cupcakes 🙂
Tiffany @ Lattes And Life January 28, 2008 um 7:15 pm
So cute! Like little cupcakes 🙂
Laura Rebecca January 28, 2008 um 7:19 pm
So, so pretty! Your tartlettes are little things of beauty.
Tablebread January 28, 2008 um 8:19 pm
congratulations on a successful challenge your tarts look amazing!
Dagmar January 28, 2008 um 8:38 pm
I love your tartelettes, they are beautiful!
Anonymous January 28, 2008 um 8:50 pm
your pies looks so sweet! love them!
Lovely tartelettes from the lovely Tartelette!
javagirlkt's cookin' January 28, 2008 um 8:53 pm
Wow, your little tarts look beautiful! And I also enjoy the tartness of the lemon curd, I thought it was delicious 🙂
Cookie baker Lynn January 28, 2008 um 8:57 pm
Lovely tartelettes! But, of course, I would expect nothing less from you, pastry queen!
Ben January 28, 2008 um 9:09 pm
All I can say is WOW! They are so pretty I couldn’t eat them 😀 Great challenge, so it seems.
Anonymous January 28, 2008 um 9:15 pm
tout à fait ravissantes ces tartelettes 🙂 et une bien jolie meringue !
J’ai eu aussi quelques inquiétudes avec la maïzena mais tout est rentré das l’ordre ensuite, tu me donnes toutes les explications dans ton billet 🙂
MyKitchenInHalfCups January 28, 2008 um 9:21 pm
I really intended to try the meringue with the pastry tips and just forgot.
I love what you did with the meringue and the tips! And I love the three in a row dish presentation!!
creampuff January 28, 2008 um 9:25 pm
Oh, my! They’re just so pretty! I’m with you … I wasn’t crazy about the crust as I thought it was a bit tough. But I’d eat your tarts any day!
Chris January 28, 2008 um 9:27 pm
So beautiful! I love how you got your meringue just so. I am a bit piping impaired. Love your presentation.
jess January 28, 2008 um 9:38 pm
Love all of your pictures!
Can’t wait to see what the next challenge is….
Thanks for visiting my blog – I read yours all the time!
LizNoVeggieGirl January 28, 2008 um 9:39 pm
ahh, Helen, once again, you’ve delivered with your entry for the latest DBC – those Lemon Meringue Tartelettes are not only breathtakingly gorgeous and delicate-looking, but they fit your nickname so well, as you said :0)
Nazca January 28, 2008 um 10:00 pm
I love the cakelets… ok! tartlets!
Bit more delicate than mine, mine’s more manly I think 😀
Amanda at Little Foodies January 28, 2008 um 10:00 pm
I love them! I can cook in front of other people, don’t think I’d want to do a DB challenge with guests around though!
I learn so much when I read your take on the DB challenges. The reversal effect of cornstarch if cooked past boiling and not to stir it too much. Not over working pastry. Having faith even if it’s wet, etc.
Lesley January 28, 2008 um 10:17 pm
Bravo. They look great. They are what mine would have looked like (I imagine) had I not over-baked!
Brilynn January 28, 2008 um 11:05 pm
I adore what you’ve done with the meringue! Despite following the recipe, you always come up with something amazing!
Megan January 28, 2008 um 11:12 pm
I love the dish you lined them up in-Pretty!
Jenny January 28, 2008 um 11:51 pm
Oooh those are so cute! To quote Lis: Sqeeeeeeeeeee!
I so have to get myself a mini torch!
Hilda January 29, 2008 um 12:02 am
Elles sont parfaites, comme d’habitude, and I also used the opportunity to get a blowtorch so I could play with fire…he he…
I hope I get to stop by Charleston one day soon so I can meet you and your desserts à tomber par terre!
Candace January 29, 2008 um 12:39 am
Fantastic! Lovely pic too… I want one of those serving dishes!
Anonymous January 29, 2008 um 1:22 am
I went the miniature route also. I think it saved me 🙂 Yours look beautiful.
test it comm January 29, 2008 um 1:32 am
Great looking lemon meringue tartelettes. Nice photos!
Unknown January 29, 2008 um 1:42 am
I LOVE that plate with the three tarts on it. SO CUTE!!!! Your tarts looks great. My dad prefers a traditional crust, too.
Sabra January 29, 2008 um 2:20 am
those are GEORGEOUS! How did you manage to just cook the meringue with a blow torch? I had mine in the oven for quite some time. I think those are the most beautiful little LMPs I’ve seen yet.
Karen January 29, 2008 um 2:31 am
I’m not certain of your time zone, so if possible, I’ll enter the drawing. If not, then I still enjoy your website–especially the photography!
Jaime January 29, 2008 um 2:31 am
your lemon meringue tartelettes are beautiful!
TBC January 29, 2008 um 3:16 am
Simply beautiful! Love the presentation too.
daphne January 29, 2008 um 3:31 am
Love the swirls on this as well. looks like alot of work.
Anonymous January 29, 2008 um 3:36 am
you do your blog name proud, sweetie, they are absolutely gorgeous! Which reminds me, one of the millions things I want to bake with you when I see you is something lemony, so maybe a lemon meringue tart is in order, with meyer lemons if we can find them because i´ve been craving them ever since I heard they existed.
Molly Loves Paris January 29, 2008 um 4:19 am
I love the blow torch effect. My husband wants a blow torch, but his reason is for starting the barbecue and that makes me very nervous, as the barbie is on the front porch. It’s so funny how some people love lemon and others hate it. It was the filling that I liked the best. I’m thinking to use my own pie crust recipe, this lemon filling, and top it with whipped cream.
Cakebrain January 29, 2008 um 4:48 am
geez, how do you do it? you keep up quite a pace, it seems. you must be a really good multi-tasker. the tarts looks fabulous. any excuse to haul out the torch is a good excuse for me. it’s so much fun!
Miss Ifi January 29, 2008 um 7:33 am
Oh wow! how can I make tartlets as perfect as yours?? you are amazing Tartelette!!! ^_^
Sweet and Savory Eats January 29, 2008 um 7:34 am
I don’t think your tarelettes could be any more gorgeous. Absolutley perfect.
Pixie January 29, 2008 um 8:22 am
Your tarts look absolutely perfect! Beautiful photos!
Cakelaw January 29, 2008 um 8:50 am
Your tartlettes are sooo cute with their swirly piped tops. I avoided piping because I have a ham fist.
Barbara January 29, 2008 um 10:12 am
My gosh you have 96 comments before I got here. Lovely tarts Tartlette.
Valerie Harrison (bellini) January 29, 2008 um 11:20 am
I think you could probably make this namesake blindfolded Tartlette!! You rose to the challenge and conquered!
Anonymous January 29, 2008 um 12:22 pm
Your nickname suits you to a T 🙂 You are trully the queen of tartlettes! They are adorable!
I really should have made tartlettes instead of the whole pie…perhaps that would have made handling the crust easier for me…and my runny filling less apparent! Making the meringue was the most fun part for me 🙂
Liliana January 29, 2008 um 1:10 pm
Your tartlettes look amazing! What a wonderful job you did on the meringue! And while playing scrabble! My hat’s off to you!
Rachel January 29, 2008 um 2:13 pm
Lovely array of tartlets! Innovative meringues!! Lovely serving dishes as well1
Unknown January 29, 2008 um 2:14 pm
Lovely as always.
And I would SO watch your cooking show. 😉
Inne January 29, 2008 um 3:49 pm
Wow. Beautiful, as always, Helene. I love the way you piped the meringue differently on each tartelette. HOw do you do it – pizza, scrabble, LMPs all simultaneously!?!
Lori January 29, 2008 um 4:12 pm
Your tarts are beautiful! You’ve got some amazing things on your blog. I always look forward to checking for new posts!
KayKat January 29, 2008 um 5:15 pm
*love* them! The meringue swirls look perfect, truly perfect.
Lady Tartelette, you rock!
Phoenix Ascending January 29, 2008 um 6:30 pm
Stunning as usual 🙂
David T. Macknet January 29, 2008 um 7:39 pm
Totally beautiful tartlettes!
… January 29, 2008 um 7:45 pm
Looking great… good job.
Shandy January 29, 2008 um 8:57 pm
Your tartlettes are Adorable! You were exhausted and yet you pushed through. . .Yay! I never thought of using my blow torch until I read several other DB’s, including you, using it and now I must give it a try! Also, thank you for sharing a link for trying the Lemon Cream Tarlettes. . .a must! =D
[email protected] Heaven
Anonymous January 29, 2008 um 9:43 pm
Much cuteness with the tartelettes 🙂 They look exquisite. I’m going to try doing them this way later on in the week as I want to sort out the weeping meringue, now that I know what went wrong!
Jennifer January 29, 2008 um 10:36 pm
how pretty! i was super happy with the yummy tart curd too!
kellypea January 29, 2008 um 11:10 pm
Beauteous as always, Helene! And I get the auto pilot thing. Thankfully it didn’t happen with adding the water. It almost happened with adding too much sugar! Count me as 113 this time. Does that mean I’m lucky? Mwah!
Bron January 30, 2008 um 12:39 am
Wow! You’re a popular woman! 113 comments – beautiful tartlets, wishing I qualified for the canneles too!
monica January 30, 2008 um 12:40 am
how fitting of you to make tartlettes! and of course they’re lovely! your lightly torched swirls are absolutely stunning, helen!
jasmine January 30, 2008 um 2:32 am
So very, very cute.
Anonymous January 30, 2008 um 2:57 am
Une vrai merveille!
C’est un de mes dessert prefere!
Amy January 30, 2008 um 4:11 am
Your tartelettes are gorgeous as always! 🙂
Elle January 30, 2008 um 5:13 am
Those are the sweetest tartlettes! I liked the tartness of the filling, too…even added some extra zest. Your meringue is truly lovely with the different shapes.
Mary January 30, 2008 um 5:16 am
Oh your little tartlettes are just beautiful! You really are very talented.
Naomi Devlin January 30, 2008 um 12:47 pm
Beautiful tartelettes, the blowtorch really plays up the shape of the piping. We knew you’d shine at this one honey!
cookworm January 30, 2008 um 4:06 pm
Oh, such pretty swirls, and browned so well. Gorgeous job!
Anonymous January 30, 2008 um 5:18 pm
Oh Boy… I need to stop checking in… I’m always walking away with a strong desire (maybe even need) to try some baking and eating sweets…
this looks sooo good.
Michelle January 30, 2008 um 7:23 pm
I love your tartelettes which makes me want to try making those next time!
Madeleine January 30, 2008 um 7:33 pm
Beatiful job with the meringue!!!
Venus ~ Vi January 30, 2008 um 7:34 pm
I made the pie and the tartlets ~ Took me almost a day! Love how you use a blow torch here! Sooooo striking!
Randi January 30, 2008 um 8:17 pm
i love the three slotted (is that a word?) dish with a tart in each one… totally awesome. great job, and thanks for the comment! 🙂
Warda January 30, 2008 um 10:06 pm
These are so cute! I don’t know which one to choose! Oh well, I
ll have them all 😉
Jen Yu January 31, 2008 um 4:28 am
How did I know that you would be making tartelettes 🙂 And as always, they are gorgeous. You have a wonderful touch to all things beautiful!
Anonymous January 31, 2008 um 9:21 pm
Looks great! I love that meringue too!
Joy January 31, 2008 um 9:36 pm
Your piping is so pretty. I’m still grateful that I got to have my lie-in because of you, thanks! I actually read that granulated sugar shouldn’t be used in meringues because the bigger crystals break down the egg. So now we know!
Mer February 1, 2008 um 3:35 pm
Wow. Your tartelettes look wonderful. I can’t imagine having a blow torch at my disposal in the kitchen, but that does sound fun. But then again, I’m the type of person that can burn myself on a toaster, so maybe I better leave blow-torching to folks like you.
Anonymous February 1, 2008 um 4:05 pm
Your post made me laugh as that sounds like me on an average weekday evening – mentally exhausted! I’m always making mistakes through tiredness! Your lemon meringue tarts look fabulous though.
Anonymous February 1, 2008 um 7:10 pm
I’m sure my comment will get lost in the masses but I think you did the BEST job on this daring bakers challenge – and this challenge is one of my favorites! I love lemon meringue pie!
Sara February 4, 2008 um 12:51 am
I HAVE to get a torch! They look lovely!
Dolores February 11, 2008 um 1:25 am
You and Ivonne and Peabody are ever my heroes and my mentors in the pastry department… and this is yet another illustration of why. Beautiful job with January’s challenge…I love the way you take the communal recipe and — without changing a single step or ingredient — make it uniquely your own.