The meringue shell/making custard thing might seem daunting if you're not a baker but trust me, it's easy and foolproof if you have the right equipment and ingredients. A stand mixer really helps. Here it is, (more or less) step by step, starting with the meringue shell:
|Four ingredients, ready for action|
|Those are some stiff peaks!|
|Ready for the oven|
Next, the custard. Custards like this can sometimes take a long time to thicken, during which time you may find yourself wondering if this is going to be a pie fail (or maybe it's just me), but then it finally happens.
|Thickened and ready for the fridge|
Look, enough lemon juice left for cocktails!
Finally, whipping the cream, combining it with the custard and spreading it into the shells. It's the home stretch!
The biggest surprise with this recipe was that it actually made TWO pies! Since there are just two of us I have invited friends over to help us consume some of this pie. Stay tuned!
It turns out that the shell, which was so hard when it came out of the oven, has zero structural integrity after it's been filled and has been sitting in the fridge for awhile, but that's okay - it's delicious all the same. I'm putting it in the freezer, which I think will make it perfect!
Here are the links to the rest of the pies in the Pieathalon. Thank you so much to Yinzerella from Dinner is Served 1972 for inviting me to participate once again! And, if you're nearby, please come by and eat some pie!
More coming soon as I receive them!