I was a bit nervous after reading some other DBer’s comments about making the pie, but it came together pretty easily. The crust was easy to work with, although I don’t think I rolled it as thin as the recipe called for. The scraps were pretty yummy baked up into a mini apple tart, too!
Squeezing the lemons for enough juice was the hardest part of making the filling. I wasn’t sure about tempering the egg yolks with the thick cornstarch/sugar/water mixture, but not a scrambled egg in sight! And the filling was pretty tasty, a great sweet/sour balance, I thought.
This was my first meringue, and my egg whites behaved themselves nicely; it was like a thick marshmallow cream as I spread it over the filled crust. I decided to go with a porcupine look for the meringue. It only needed about 10 minutes in the oven before it was golden brown, glad I was watching it closely.
The results were outstanding according to a lemon meringue pie lover, and I even thought it was pretty good. My husband loved the filling, he thought it tasted like the perfect lemonade. The crust was different than what he’d expected, closer to a shortbread than a regular pie crust, but still really good. So, second challenge completed successfully! I can’t wait to see what’s in store for next month (and neither can my husband)!