Lemon Meringue Pie!
a close up of the browned crust
sliced and served
I've never had it before i can't tell whether this one was good or not... :P
Brought it to a party but there was plenty left over...the lemon taste was quite pronounced; I thought that if less lemon juice was used, perhaps less sugar is needed...the meringue was quite a challenge to make, the baking time and temperature stated in the recipe was only enough to produce an extremely thin crust (perhaps that's the way it's meant to be???) and i left it in the oven on low for another 2 hours...
and the result was a crunchy top layer around 2 cm thick, a light fluffy middle layer on top of a very watery custard (the leftover set in the fridge beautifully) and a fragrant, if slightly wet pie base.
Hmmm. I m not sure whether it's an Asian thing or what but most of my friends really don't appreciate meringues that much...myself included...cos it's so sweet and it feels like to me, at least, that i m just eating air and sugar...so sadly, this recipe (and pretty much meringues in general) is one that will be filed and ticked off!! :P
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