It has become a family tradition that I bake a lemon meringue pie when my sister visits. Its one of our favourites too, but since it is really at its best on the day of making,a Lemon Meringue pie needs to be made when it will be appreciated by several mouths.
This morning I mixed up a batch of pastry using a technique that I had never tried: one mixes the butter, sugar, and egg till they are emulsified, then the flour is added and rubbed in till a ball is formed. I found it very easy.
The finished pastry sat in the fridge, and when we came back from our little tour of Dinder and Crosscombe, it was rolling pins at the ready, zesters, lemon juicer, bowls, whisks, baking tins, came out of the cupboard, oven preheated, paper and baking beans were used.
Yesterday we had been out for a steak night out, and this morning everyone felt a little sluggish. We had a great plate of salad, followed by fruit, and this evening a light supper of home made soup and pesto rolls followed by Lemon Meringue Pie.
The proof of the pudding is in the eating, and I must agree that this is the best pastry I have made. Even with the home made fresh lemon filling, there was no soggy bottom. It was short and tasty, but strong enough to hold the thick layer of lemon and meringue topping.
Neighbours Val and Kay helped by having a piece each: a well earnt gardener's pudding following their afternoon out on their front gardens. There is just a smallish piece left which I shall have shortly....I only had one piece earlier on!