Tuesday, August 10, 2010

Pie, or as my friend Denver would say it, PAHH

How do you do?

Yesterday was a very miserably spent National Day. I only woke up at noon, and whenever I wake up late I feel like a slob. I wanted to go out with people but everybody had plans, or at least I thought they did! I chatted online and talked to my best friend, and guess what? She was spending a lonely National Day by herself too!

..I thought she might have wanted to watch the fireworks with her boyfriend or something cheesy romantic like that.

Anyway, it was too late for us to hang out so I kicked my arse into gear and shopped for ingredients to finally bake a pie, and I decided to make lemon meringue pie. I had posted a grainy webcam picture of my first pie in a previous blog, but now *ahem* pictures are much clearer :D

Cheat code.
Bake according to instructions on the back.

Probably should have covered the edges with aluminum foil.. Will keep in mind.

Pour lemony goodness into the crust

I had wanted to use this recipe and I already wrote down the ingredients to buy, but, as if the world is against me making a pie, BOTH supermarkets I went to had no frickin' cornstarch, and all the other minimarts were closed due to public holiday. I wanted to scalp a random passerby.

Luckily, I remembered this easy pie recipe which did not use cornstarch and I called my little brother at home and asked him to read to me the whole ingredient list so that I knew what to buy.

..Lucky save.

Beat egg whites until glossy stiff peaks form

Plop onto pie. So fun! Plop plop!

This recipe I used only 3 egg whites, but in the future I would probably use 4 to create a bigger pillowy top.

Bake & refridgerate overnight.. Or eat all immediately. I won't judge.

1 slice for you & the rest for me.

Dig in!

In the end I combined the two recipes and the end result was more than satisfactory! Maybe I should bake for my new neighbours..

Lemon Meringue Pie
Recipe taken from Chaosinthekitchen & Stonesoup

  • 1 prepared and baked pie crust
  • 1 400g condensed milk (I only found a 380g so I added 3/4 tbsp sugar)
  • 1/2 cup lemon juice
  • Zest of 1 lemon, chopped (optional)
  • 3 egg yolks
  • A big pat of butter
  • 3 egg whites
  • A pinch of cream of tartar
  • 2 tbsp sugar
  • 1/2 tsp vanilla

Heat oven to 325F or 180C.
Combine condensed milk, lemon juice, zest, egg yolks and butter. Pour into pie shell. Beat egg whites with cream of tartar, sugar and vanilla until stiff glossy peaks form. Spread meringue all over filling and bake for 8-10 mins until meringue is golden. Cool on a wire rack until room temperature then cool overnight in fridge.


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