I don’t usually make pudding/desserts. There are normally plenty of pots of yoghurt and the like in the fridge. They really are the best way to control portion size in my book.
When Dom and J-M came to visit at the beginning of April, I thought that I’d give my favourite dessert, Lemon Meringue Pie, a go...
First off; I was too lazy to look for the Royal Worcester Evesham design flan dish which would have been perfect for the job. I used a non stick cake tin instead. Unfortunately, I had to bake the pastry blind, so a high sided cake tin was not a good idea, the pastry ‘sides’ just slid down to the bottom. Before I put the pastry into the oven I’d placed a piece of greaseproof paper sprinkled with rice (no baking beans) on the base. When I came to take off the paper with the rice on it,
The lemon part was tricky too, my grater for grating the zest from the lemons has seen better days, so there was a lot of hard work for little result. It smelt nice though. Next came the corn flour. I should have sieved it, but I thought the thing about corn flour was that it didn’t go lumpy. I ended up with a mix that looked as if it had polystyrene bits in it. It took ages to strain through a tea strainer.
The egg whites whipped up beautifully (I know what you were thinking).
Everyone was very brave and ate some: It tasted fine, just looked a bit odd and we had a good laugh about it. For the first time ever there was a left over piece of pie – can’t think why.
Image taken from Wikipedia
