I wonder, at times, that if it were not for my thoroughly biased friends, whether this blog would have continued beyond a few months. These rockstars, champion me like I can do no wrong with this blog. They refuse to see the photographs that are unsharp and grainy or the writing that at times, is unimaginative and cheesy or when the baking is sloppy and messy!! It's a different matter that they are way more creative and talented than yours truly, and definitely, always better cooks and bakers!!
And the best part is, that most of them, now live across the world and have never tasted my baking and yet, they encourage, compliment and feed the ego like only friends can. We may not celebrate Thanksgiving, here in India, but I can always bake a pie for my friends, the one thing I got right in life!!
So, why did I choose a lemon meringue pie?! Well, invariably these friends have a few suggestions for my future posts. It could be an old favourite of theirs or something they have recently tried. This pie has been on a friend's wish list and long overdue! (Yes Debi, this one has your name on it!!)
What goes in a lemon meringue pie?? It is a pie filled with a lemon custard and then topped off with a meringue topping that is reminiscent of a pavlova - crisp exterior with a marshmallowy inside.
And for all you baking enthusiasts, here's your trivia for the day, if the lemon custard were replaced with lemon curd, this would have been called a 'lemon meringue tart'!! Well, you learn something new every day!!
The pie shell is your usual buttery, short-crust pastry. The lemon custard is strictly for the citrus lovers or maybe, I went over board with the amount of lemon juice used. The lemon tang will hit your tongue, zing up your nose and pop your eyes wide open! Yes, it's not for the faint-hearted or the citrus non-believers!
The citrus layer is then moderated with that meringue that tones down all excesses of the custard it hides beneath itself. It is delightfully light on the palate and is much needed to balance the dish.
Anything I'd do differently? When you place the meringue on top of the custard, be sure to see that it touches the pastry shell on the edges, to anchor it and stop it from sliding once it's baked. Secondly, I wonder whether I should have baked the custard layer first and then baked the meringue layer. You can then be surer that the custard layer has set as desired. Any experts want to weigh in??
Else, this is a pie where a tiny slice goes a long way, making it perfect for a large group of friends. It is a pie that will jolt you out of your lethargy and invigorate with its vibrancy and zing!!
So, this weekend, a huge shout out to my friends, wherever in the world you are. Love you all heaps, even if I am utterly hopeless when it comes to picking up the phone!!