Thursday, April 22, 2010

Petite Lemon Meringue Pie

Lemon meringue pie reminds me of my surrogate grandmother. J.K. (No, I'm not j/k those were her initials.) always had pie or cookies or etc. ready to dish out. She also had the only pencil sharpener in the neighborhood but that's off topic.

So yes, lemon meringue pie. It starts with a pie crust. As I mentioned yesterday, I had leftover dough. (recipe here.) I used lentils to blind bake because they were to scale. Aren't they f--king cute?

Don't give me shit about the state of my muffin tin. Just. Don't.

After the crusts have cooled, they can be filled with the lemon curd. (You're seeing 1/4 of the recipe in the photo below.) It's best to do this while the lemon mixture is hot.

As quickly as you can, cover the lemon with meringue. The object is to seal the yellow stuff inside so cover liberally. (Don't even start your "socialism" jokes, punchy. Save it for your mass email that no one reads.)

After about 15 minutes in the oven, 20 minutes of cooling on a rack and 30 minutes in the fridge, you'll get a cute, non weepy pie that you can cut into adorable little slices.

This pie slice will make grown men cry which is fine. Weeping is allowed so long as it's not the pie that's doing it.

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