I’ll start at the end. My pie turned out fantastic, and my husband and I both loved it – we are presently busy digesting the ¼ pie we took out as soon as it was done baking. He really liked that it had more tartness than other lemon meringue pies he’s had. It made the contrast with the sweeter meringue stand out more. I liked the tart, lemony flavor myself, having nothing to compare it to. And I am a huge meringue fan ever since making those Yule Log mushrooms.
I actually baked the pie over three days because I didn’t really have time to do the whole process in one day. I was worried that the pie would suffer because of this, but it didn’t seem to, and if it would be better baked in one day, that would be impressive. I made the pie crust on Saturday, the lemon filling Sunday, and finally the meringue topping today. I especially liked making the lemon filling. I’ve never made anything like that and it was pretty cool to see it come together. I wanted to get a little fancier with my meringue, but I am late already, so I just plopped it on. It kind of looks like a smiley face though, doesn’t it?