My sister requested that I made a Lemon Meringue Pie for dessert. I'd never made it before, therefore wanted to ensure that I made it as wonderfully as possible, especially as it was a request. Plus, I have had a fair few slices of LMP in my time and have pretty high expectations so I made sure I made the best possible version.
Well, believe it or not, I actually didn't get to try it! Oh no!
The recipe required you to make the base, curd and meringue from scratch. A lot of 'Chill for 2 hours' and 'refrigerate covered overnight' was going on so I'm pretty glad I started on Easter Saturday!
Here are some pics of the process!
*so-I'd never heard of blind baking before...I have always noticed those beads at The General Trader and had no idea what they were for and upon reading about them I see how they could be useful!
Fortunately, it's possible to use plain rice to blind bake soI layered the prepared base with foil, then filled it with the white rice. I then folded over the foil and popped it in the oven for 15 minutes.
Really easy!!
Like I said, I didn't really get to taste it as I was so full from an enormous and delicious roast dinner, but my husband and sister said it was delicious, Phew!!
Happy Easter everyone!!
Delicious! My lemon meringue pie receipe is my grandmother's but it cheats with using condensed milk in the filling. Her two pieces of advice were to always taste the filling as you added lemon juice (too make sure it was lemony enough) and to make sure the meringue went all the way to the edges of the pastry so the filling didn't boil over into your oven; which looks like it didn't happen with you - hooray!! (and a pity you didn't get to taste your handiwork, you'll just have to make it again ;)
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