This is a lesson on how not to make a lemon meringue pie
For some reason, I just never got the hang of meringues. Everything else - not too bad. My crusts are pretty darn tasty, my fillings always draw rave reviews but my toppings - well let's just say there is a lot of weeping involved.
With the help of the Daring Bakers, I had hoped that this time I would be the victor - but no! I failed again.
First lesson - don't bite off more than you can chew. I had decided that a lemon meringue pie would be the perfect dessert to a baked ham, macaroni and cheese and green bean dinner. Comfort food x 10000000000. Home made pie for dessert! Oh yes! I would score big time on the home front!
Ummmm yeah. Not how it turned out at all. Dinner came out fine - but I was so focused on the main meal I total ruined the pie.
That's the second lesson here - remember to set your timer. First, I took the weights out too early and the damn crust shrunk up. It wasn't deep dish - it was a shallow saucer crust. Then I forgot to take it out and it got a little too toasty. Sigh.
Next - the filling came out great. I loved how tart it was. Nothing like four lemons worth of juice to get your pucker on. Of course since my "tart" (that was now it's official designation) was so shallow, I had tons left over. So I have a couple of custard cups left in the fridge. I plan on eating that out of the fridge as a midnight snack later on tonight.
Lastly - Lesson number three - never rush the meringue. Yes - it looked great but it wept like a baby who wants its mommy. So I got it over with quickly - served it, and let everyone make fun of me. So there!
Humbled again! Ah well - I think I will try the suggestions from the Daring Baker's board about cooking meringue in Cookwise. Maybe - just maybe-I can have a happy smiling pie just once. A girl can dream can't she?
PS Thanks to Jen (Canadian Baker) for giving me the chance to try try again!