"Ain't no river high enough..ain't no valley low enough..to keep me from yooooowhooo..." Okay well, when I look at these pictures of my first and failed attempt of baking a lemon meringue that song pops in my head.
Why?..you maybe asking. I ask myself too. Cause these valleys and hills certainly aren't any too keep you away from your love. Pretty weak if you ask me.
But I tried.
It wasn't that bad...right? ...right?
Okay, so I know my errors. I don't think I beat the egg whites long enough in the first stage of the meringue. I was nervous as heck making the filling and really the meringue stressed me the most. My poor sunbeam was heating up something fierce trying to create some peaks! In the end I settle for what I got. The deflated meringue won the battle. It is all good though. My husband enjoyed it! I baked it for him anyway. He requested it and I was up for the challenge. And you know, I am going to try it again. Because I am stubborn like that. I must not let meringue win. I will not be defeated...or deflated in this case.
While beating the crap out of the sugar and egg whites my filling had started to cool. That is a no no. This caused condensation thus making my filling and meringue do the slide. Next time I won't pour the filling until the meringue is completed because then I can heat up the filling again. Doing this will cause the meringue to cook as soon as it hits the filling and adhere. Then we can leave the slide where it belongs...on the dance floor.
I loved the crust despite it being a tad to thick. It was flaky as can be. I adapted it from http://www.allrecipes.com/. I doubled the amount of sugar as I wanted it to be a bit sweeter.
Hee hee. Meringue ~ you and me...outside. Let the battle begin.
The recipe was taken of the side of a generic brand Corn Starch box (gasp..could this be the reason why?). It is as follows...
Lemon Meringue Pie Filling
1/4 cup Corn Starch
1 cup sugar
1/4 cup lemon juice
3 egg yolks
1 1/4 cup water
1 tsp grated lemon rind (this is optional and I opted not to use)
1 tbsp margarine or butter
1 - 9" regular pre-baked pie shell ( I baked my own as mentioned above)
3 egg whites
6 tbsp sugar
In a medium saucepan, combine corn starch, sugar and lemon juice; mix well. Beat egg yolks; add to corn starch mixture. Add water. Bring mixture just to boiling over medium high heat and simmer gently for 5 minutes, stirring constantly. Remove from heat. Add margarine and grated lemon rind to thickened mixture and stir until thoroughly blended. Pour into baked pie shell. Preheat oven to 400 degrees F.
To prepare meringue beat egg whites at high speed until soft peaks form. Gradually add sugar and continue to beat on high speed to form stiff glossy peaks. Spread meringue over filling, carefully sealing entire edge of crust to prevent shrinking. Bake for 8 to 10 minutes or until golden. cook on cake rack away from draft for 2 hours. Refrigerate and serve cold. Serves:8