I promised you guys to show you the other pies I made a couple of weeks ago so here's the second one: a lemon meringue pie. Ever since I saw this pie for the first time in my Hummingbird Bakery cookbook, I knew I wanted to make it. And I knew it would be spectacular. So when we had visitors a couple of weeks ago, I thought it was a great occasion to make this pie. For the first time. Not the best idea I ever had.
This pie failed for more than one reason:
- The recipe calls for 8 lemons. EIGHT lemons. Every sane human being would've known that amount is waaaay too much for a good pie. I didn't. And I'm not even a fan of lemons.
- I had never made meringue before, let alone Italian meringue. Whereas, unexpectedly, I encountered no difficulties whatsoever while making the meringue (with some help from my sister!), the problems started when I took the pie out of the oven. Apparently, baked meringue soaks up all nearby liquids. As a result, the lemon filling started melting. Not a pretty sight.
Since this pie was kind of a failure, I won't give you the recipe. Why am I telling you this, then?
Well, I did learn a couple of things from it. It's okay to bake new things when you have visitors, but leave ambitious pies like this one alone. Even the best baker sometimes fails: learn from it, and don't give up. And lastly, don't entirely trust unknown recipes: the author may love an extremely sour pie but 8 lemons are not everyones cup of tea. Try and alter recipes until they are to your liking.
Now, let's take a look at the pictures!
Making Italian meringue for the first time... So proud this worked out!
The pie, before I put it in the oven. Look at how crispy the crust looks!
The pie a few hours after baking. The meringue was melting off, the crust doesn't look crispy anymore.
The inside: a sticky and runny mess.