Oh, and I also baked my very first classic lemon meringue pie. Dude, this pie was the most high maintenance thing EVER. Maybe I just thought you made the lemon custard and popped it into the oven, but noooo, it was like “PAY ATTENTION TO ME, ME ME ME ME ME ME. NO, YOU CAN’T WATCH THE LAST EPISODE OF THE REAL HOUSEWIVES OF ORANGE COUNTY. MAKE ME, STEP BY STEP. WE ARE NOT DONE.”
See, you have to fully pre-bake and then cool the pie crust, and THEN make the lemon custard (whisking constantly for about 8 minutes straight), and THEN immediately pour this into the baked pie crust and after THAT cools, THEN you have whip up the meringue.
Ugh. I’m used to just rolling out the crust, mixing up the fruit, plopping it in, topping it off, putting it into the oven, and then taking a nap.
My broiler is lame and very small, so I couldn’t properly brown the meringue on top. I also didn’t realize that you had the fully bake the crust first, so I had a moment of panic between starting the lemon custard and waiting for the pie to bake.
I think I just need to learn how to read a recipe all the way through first.
I’m getting super good with the pie crust, though. I think this one was my best yet!
Do you think I can bake a different pie each month? Up next…pecan pie!
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