Igor Travels Abroad

"In the end, we only regret the chances we didn't take."

Beer, Birthdays, and Baking

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Today so far has been a great day or, as in Bayern, Germany, es war ein Gaudi.

I worked outside with my host dad, moving more than 20 tons of wood with our Tractor and forklift in the barn outside. We now have enough wood in the front and garage for the next month or so. Afterwards, I hauled a wheelbarrow of beer from my host-Oma and Opa, to our house, as you can see below.


We are getting ready for my host-dad’s birthday party, which will be in two hours. I baked two lemon meringue pies and it took about three hours. We set everything up and and it looks really nice! The pies turned out wonderful and I decided to make a step by step recipe with pictures, if you are interested in making it!!

Plain and Perfect Pie Crust: (yield 2 crusts)
4 1/2 cups sifted all-purpose flour
2 teaspoons kosher salt
2 teaspoons sugar
12 ounces (3 sticks) cold unsalted butter, cut into pieces
1/2 cup ice water (strain out the ice just before using)
2 teaspoons red wine vinegar
Filling:1 cup sugar
3 1/2 tablespoons cornstarch
3 tablespoons flour
1/4 teaspoon salt
1 1/2 cups water
11/2 lemons, zested
1/3 cup lemon juice
1/4 teaspoon lemon extract
3 egg yolks
2 tablespoons butter


1/2 cup sugar, superfine
2 tablespoons water
4 large egg whites
1/2 teaspoon cream of tartar

(If reading the measurements from another country using the metric system, read the first page https://igorcbyx.files.wordpress.com/2013/11/lemonmeringuepie.pdf   using the water measurement side for all ingredients.)
In a mixer fitted with a paddle attachment (or using a hand mixer), mix the flour, salt, and sugar for 1 minute. Add the butter and mix just until you have a crumbly, sandy mixture. You should still be able to see the pieces of butter. In a small bowl, stir the water and vinegar together. With the mixer running at medium speed, drizzle in the water-vinegar mixture and mix just until a dough forms. You should still see small bits of butter. Turn out onto a work surface, divide the dough in half, and shape into round, flat disks. Wrap separately in plastic wrap and refrigerate at least 30 minutes before using. (Or, refrigerate up to 48 hours or freeze up to 1 month before using. If frozen, let thaw in the refrigerator overnight before rolling out.)
When ready, take it out of the refrigerator and leave it along for 15 minutes or so.
Now take off the wrap and roll it out on a surface spread with flour.
Now lay the dough evenly on top of the pie crust. Afterwards, pinch the top of the rim.
Now, cut the extra dough away (leaving about a centimeter and a half space from the top of the rim. Then, fold the 1.5 centimeters up and pinch again.
Now, set the oven to 375 degrees Fahrenheit / 190 Celsius .
Line the pie crust with aluminum foil, do not clamp it around the edge of the crust.
Now, fill it with rice or beans.
Bake in the oven for 25-30 minutes, or until golden brown.
When finished, take it out an put it onto a wooden cutting board.
Take off the rice or beans and put them back where they were; you can reuse them.
Now comes the fun part, the filling.
     In a saucepot over high heat (you can also use a pot), combine sugar, cornstarch, flour, salt and water. Bring to a boil and stir until thickened, about 3 minutes.
 Combine the lemon zest, juice and extract with the yolks.
Temper the yolks with the hot sugar mixture. Stir in the butter and strain through a fine mesh strainer if necessary.
Put the mixture back over heat and cook for another 3 minutes. Transfer the custard to the pie crust, hot, and evenly around the pie. It should come around halfway or more to the top of the crust.
Now, we will make the meringue.

In a small saucepan over medium-high heat, stir together the sugar and water until the sugar is completely moistened. Cook until the syrup boils. Turn the heat to low.
In the bowl of an electric mixer, beat the egg whites until foamy. Add the cream of tartar and beat until stiff peaks form.
Bring the sugar syrup to 236 degrees and slowly drizzle the sugar syrup down the side of the mixing bowl into the whites with the motor of the mixer running. Beat the whites for an additional 2 minutes until shiny.
Place the whites on top of the filling.
IMPORTANT: Spread evenly over the top, making sure there is no space in between the whites and the crust, otherwise the meringue will shrink.
Have some fun and decorate it in a neat way!
Pop the pie in the oven for 10, yes 10 minutes at 350 F / 180 C.
Take it out and put it on the wooden board. Congrats, you just made a scrumdiddlyumptious Lemon Meringue Pie
I hope you enjoyed the recipe and let me know if you like it! I made two today
and I look forward to eating them at the Birthday (well not only me 😀 )!!! Make sure to pass this recipe along, because trust me, it tastes wunderbar!
Have a most wunderbar evening! 🙂
Best Regards,

Author: Igor Miller

A passionate Swiss hotelier with a love for adventure, entrepreneurship, experiencing cultures and people.

One thought on “Beer, Birthdays, and Baking

  1. Lemon meringue is one of my favorite pies. Thanks so much for sharing your recipe here.

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