Lemon Meringue Pie
So last Sunday I made my first ever lemon meringue pie, which is my favourite kind. I used the recipe from How to Cook Everything by Mark Bittman (the most helpful cookbook ever - 100x better than Joy of Cooking).
It turned out ok, but I think next time I'll do a few things differently:
- Graham cracker crust made with ginger snaps - I used a regular pie crust and it was a little boring.
- put more of the lemon zest in the filling - the curd was a little weak in terms of flavour
- use actual corn starch - the filling was a little runny which I'm pretty sure was down to a less than ideal substitution of flour.
- turn down the heat - I set the oven to 200 C, and this browned the meringue much too quickly and made it too chewy. 180 C is probably more the mark.
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