Today I…am looking at recipes for lemon meringue pie. Yes, its a bit old fashioned, but goodness me, it’s delicious! Shop bought LMPs are always disappointing- the meringue is usually too dry and crisp- it shouldn’t be like pavlova, it should be like a cloud, ever so slightly brown and chewy on top but then light and melting sweetness to contrast with the tart-lemon filling all on top of a crisp pastry case.
Growing up we always used the packets of lemon pie mix which had the lemon oil in a capsule. As you stirred and the mixture heated, the capsule suddenly used to burst and a hit of lemon sprang out of the saucepan. Anyone else remember these? The modern packets don’t have them…
This weekend I am not going to use a packet (although they are very good and practically home made as you have to make the pastry and meringue yourself) – I am going to use Mary Berry’s recipe downloaded from bbc.co.uk/food – there will be photos!
Wish me luck 🙂