You could freeze ’em ’til they’re hard and throw ’em back but that’s just mean (and quite possibly a felony). Or you could make pie.
When life hands you lemons, make pie! That should be the Daring Bakers‘ official motto for January! Jen at The Canadian Baker is hosting this month’s challenge, Lemon Meringue Pie.
I. Love. Meringue. Love, love, love it.
It brings warm & fuzzy memories of working in my parents’ bakery. Watching Mom do the meringues was watching an artist in action. She would reach into the bowl of the Hobart, scoop out a huge mound of meringue, and slap it on to each pie. Then she spun the pie in her other hand, working quickly, yet deliberately, to form the “hair” on the meringue – meringue spikes with ends that fell into perfect loops. Into the oven and then into the customers’ boxes the pies went.
I’m fascinated with multi-step desserts. They’re time consuming, sure, but what else is a girl to do on Sunday afternoons now that football season is over? (Please don’t say laundry.) To make a lemon meringue pie DB-style, you gotta make the pastry crust, make the custard filling, make the meringue. Everything but grow the lemons
Meringue can be a challenge. It can shrink and pull back from the crust, it could get icky and weepy if you decide to admire the pie rather than eat it, and it can catch flame if you forget about it under the broiler.
I rather enjoyed the recipe. The filling set nicely and the pies were devoured as soon as they came out of the oven (and had their pictures taken, of course). The only decision I had to make was how to style the meringue – spikey loops, simple and low, or sky-high swirly mounds… as you can see, I made no decisions. The only real thing I had problems with was this post… “Publish” and “Preview” are too close together on my layout so my reveal nearly sneaked out a couple of hours early.
See y’all next month!