I finally did it!
I “dared” to ask Lis of La Mia Cucina and Ivonne of Cream Puffs in Venice and was invited to be a Daring Baker. So, as far as I am concerned, I have fulfilled the “Daring” part of the title. As for the “Baker” part of it, let me say I completed the challenge. So if baking makes me a baker, then I have qualified for the “Baker” bit of the title. So I am now a Daring Baker as of January, 2008!
D-day has arrived, or maybe I should say DB-Day.
The Daring Bakers is a community of over 400 enthusiastic bakers across the world. A challenge is announced every month, where all members bake following same one recipe and then post about it on the same day of the month. Some amongst us are experts, some are novices (like me) and others are somewhere in between. But what we all have in common is the enthusiasm with which we approach our monthly challenge.
Before you go any further, I will warn you that I am going to bore you all with this post, but I just have get all this down!!
I have been admiring the lovely results of the challenges posted by the Daring Bakers on their blogs. I have long wanted to bake like this some day. When I was sent this month’s challenge by Mary of Alpineberry, it would be an understatement to say I was thrilled.
Once the euphoria died down, however, I started to wonder what I had let myself in for. The only pie I had made before was an apple pie. While it wasn’t a disaster, it wasn’t all that great either. Now, I knew what lemon curd was and I had eaten meringues before and knew how they were made (in theory). Beyond this, I didn’t have a clue as to what a Lemon Meringue Pie looked like. Of course, the internet helped out with pictures and recipes, and also told me all the things that could go wrong and there were quite a few suggestions on how to bake the perfect pie.
By now, I was a Terrified Baker-to-be!!! But I was going to bake that pie. The recipe we were to follow is given below. The pie recipe is courtesy of Wanda’s Pie in the Sky by Wanda Beaver, 2002, and the tartlet recipe courtesy of Ripe for Dessert by David Lebovitz, 2003. This recipe makes one 10-inch (25 cm) pie.