Chocolate Lemon Meringue Pie: Pie in the Sky!

Today is National Meringue Pie Day and what could be better than a Chocolate Lemon Meringue Pie. I love lemon and chocolate!  (Photo is from a Vintage ad for "Jello" pie filling, but I use Meyer Lemon Curd for the filling.)

There are so many recipes for Lemon Meringue Pie. You can make your own lemon filling and your own pie shell, but here's a simple and easy recipe that uses Chocolate Ganache (I always have some in the freezer--but you can make fresh), artisan Meyer Lemon Curd from a jar, and a pre-made pie shell (I use Trader Joe's pie dough). O.K. you'll be making the meringue, but that's o.k. it's fun and fast.

EASY CHOCOLATE LEMON MERINGUE PIE

Use a pre-made 9" pie shell. Prick and bake as directed.
Let Pie Shell Cool.
Add a layer of Chocolate Ganache (see chocolate ganache recipe). Warm it up first, so you can easily spread evenly to the edges.
Refrigerate for 15 minutes.
Warm Lemon Curd (to allow it to spread easily) and then add it to make a layer on top of the chocolate ganache. Spread gently and evenly to the edges--don't mix the two, if possible.
Top with Meringue (see directions below)
Bake at 350 for 10-15 minutes.

Meringue Topping:
4 egg whites
Pinch of cream of tartar
2 Tbsp sugar

Whisk together egg whites and cream of tartar in bowl of mixer. Beat whites until peaks form and then gradually add sugar. Keep beating mixture until stiff peaks form-about one to two minutes.
Using a spoon, place spoonfuls of meringue over surface of entire filling. Meringue should cover the filling completely to edge of crust.
Bake for 10 to 15 minutes --until meringue has golden tips.
Remove pie from oven and place on wire rack to cool before slicing.

Happy Lemon Meringue Pie Day!

What to Do with Leftover Chocolate Ganache

Ganache is the French term for a smooth mixture of chopped chocolate and heavy cream. To make ganache, hot cream is poured over chopped chocolate and the mixture is stirred until smooth.  (see easy recipe below)

So today's post is all about what to do with Leftover Ganache. O.K., maybe you've already eaten it all.. but if you haven't, put leftover Ganache in the freezer and save for any of the idea below. Ganache will freeze for up to 3 months. Be sure to defrost before using.

What to do with Leftover Ganache:

1. Truffles: Roll chilled (not frozen) ganache into balls, roll in cocoa or nuts. Instant Truffles!! Or warm and whip with your favorite liqueur, chill and roll into truffles!

2. Chocolate Fondue: Thin with half and half and use as chocolate fondue.

3. Chocolate Mousse: Reheat in double boiler to soften, add whipped cream and whip it all up to make a quick chocolate mousse.

4. Chocolate Sauce: Thin with more cream and use as chocolate sauce over ice cream.

5. Sandwich Cookie Filling: Use as filling in sandwich cookies. Put cookies in the freezer, and it's almost like having ice cream sandwiches!

6. Mocha Latte: Add to coffee and stir for mocha latte.

7. Rocky Road Fudge: Warm it up, stir in nuts and mini-marshallows, pour into cake pan, put in fridge for great Rocky Road Fudge.

8. Icing: Use as icing on cake or cupcakes. Warm and beat in powdered sugar or use as is.

9. Dip for Fruit: Use to coat strawberries. Dip strawberries (or any fruit) in warm ganache. Cool and serve.

10.  Dip for Cookies: Just like fruit, dip cookies in warm ganache for double the chocolate!

11. Tarts: Warm and pour into prepared tart cups, for instant chocolate tarts.

12. S'mores: Spread on graham crackers, add marshmallows and put on grill for S'mores.

13. Hot Chocolate: Whisk in hot milk for some super hot chocolate!

14. Croissants: Spread over croissants, warm in oven --instant chocolate croissants!

15. Breakfast Spread: Spread on any bread for a sweet breakfast.

16. Crepe filling: Mix with equal part mascarpone and fill crepes! 

17. Just eat it!

Like any other good chocolate based product, the taste and quality of the Ganache depends on the quality of chocolate you start with. FYI: Chocolate with a higher cocoa butter content will produce a ganache that is firmer than one made with a chocolate that has a low cocoa butter content. Most important when choosing a chocolate for making ganache is whether you like the chocolate when you eat it.

There are so many Ganache Recipes out there. I don't have a favorite, but would love to hear if you do. Here's an Easy Ganache Recipe. I'm a purist, but many people add cognac or brandy to their recipes.

CHOCOLATE GANACHE

Ingredients
12 ounces good quality chocolate, chopped
2 cups heavy whipping cream
2 Tbsp sweet butter

Directions
Place chocolate in medium sized bowl. 
Heat cream over medium low heat until just barely begins to boil. Remove from heat immediately. Do not over-heat! 
Pour hot cream over chocolate and let sit for about a minute. 
Stir mixture (gently) until chocolate is melted and blended with cream. 
Add in butter and combine. Do not beat mixture.

Tuesday Tips: What to do with Leftover Ganache

Tuesday Tip: 
What to do with Leftover Chocolate Ganache.

O.K., maybe you've already eaten it all.. but if you didn't, put leftover Ganache in the freezer. It will freeze for up to 3 months.  Be sure to defrost before using.

Ganache is the French term for a smooth mixture of chopped chocolate and heavy cream. To make ganache, hot cream is poured over chopped chocolate and the mixture is stirred until smooth.  (see easy recipe below)

What to do with Leftover Ganache:

1. Truffles: Roll chilled (not frozen) ganache into balls, roll in cocoa or nuts. Instant Truffles.  Or warm and whip with your favorite liqueur, chill and roll into truffles!

2. Chocolate Fondue: Thin with half and half and use as chocolate fondue.

3. Chocolate Mousse: Reheat in double boiler to soften, add whipped cream and whip it all up to make a quick chocolate mousse.

4. Chocolate Sauce: Thin with more cream and use as chocolate sauce over ice cream.

5. Sandwich Cookie Filling: Use as filling in sandwich cookies. Put cookies in the freezer, and it's almost like having ice cream sandwiches!

6. Mocha Latte: Add to coffee and stir for mocha latte.

7. Rocky Road Fudge: Warm it up, stir in nuts and mini-marshallows, pour into cake pan, put in fridge for great Rocky Road Fudge.

8. Icing: Use as icing on cake or cupcakes. Warm and beat in powdered sugar or use as is.

9. Dip for Fruit: Use to coat strawberries. Dip strawberries (or any fruit) in warm ganache. Cool and serve.

10.  Dip for Cookies: Just like fruit, dip cookies in warm ganache for double the chocolate!

11. Tarts: Warm and pour into prepared tart cups, for instant chocolate tarts.

12. S'mores: Spread on graham crackers, add marshmallows and put on grill for S'mores.

13. Hot Chocolate: Whisk in hot milk for some super hot chocolate!

14. Croissants: Spread over croissants, warm in oven --instant chocolate croissants!

15. Breakfast Spread: Spread on any bread for a sweet breakfast.

16. Crepe filling: Mix with equal part mascarpone and fill crepes! 

17. Just eat it!

What do you do with leftover Chocolate Ganache?

Like any other good chocolate based product, the taste and quality of the Ganache depends on the quality of chocolate you start with. FYI: Chocolate with a higher cocoa butter content will produce a ganache that is firmer than one made with a chocolate that has a low cocoa butter content. Most important when choosing a chocolate for making ganache is whether you like the chocolate when you eat it.

There are so many Ganache Recipes out there. I don't have a favorite, but would love to hear if you do. Here's an Easy Ganache Recipe. I'm a purist, but many people add cognac or brandy to their recipes. 

CHOCOLATE GANACHE

Ingredients
12 ounces good quality chocolate, chopped
2 cups heavy whipping cream
2 tablespoons sweet butter

Directions
Place chocolate in medium sized bowl. 
Heat cream over medium low heat until just barely begins to boil. Remove from heat immediately. Do not over-heat! 
Pour hot cream over chocolate and let sit for about a minute. 
Stir mixture (gently) until chocolate is melted and blended with cream. 
Add in butter and combine. Do not beat mixture.