I enjoy trying new recipes in the kitchen (as long as I don’t have to clean up the mess). I especially enjoy baking. Since Sunday was Father’s Day, I decided to try my hand at a lemon meringue pie on Saturday. Lemon pies have long been Pop’s favorite dessert — and since it would just be me and the Geriatrics together on Sunday, this was the perfect opportunity to try out a new recipe.
Saturday morning began with squeezing LOTS of lemons in order to use fresh lemon juice in the curd. As Mom and I began to beat the sugar and eggs together, it became obvious that this recipe was going to create a massive batch of curd. This was our first attempt at making a fresh curd, so we really didn’t know what to expect. How hard could it be to cook the mixture until it became thick, right? The recipe said the mixture would thicken after 4-5 minutes of heating. By that point, the concoction had slightly thickened, but I feared it wasn’t enough. Still, you have to trust the recipe the first time, right?
As we poured the “curd” into the pie shell, it became clear that it wouldn’t set. Then we convinced ourselves that baking the pie in the oven for 15 minutes (as directed by the recipe) would solve the problem of the texture. Fifteen minutes later, our pie had a golden brown top — not at all what I expected for a lemon meringue pie — that looked as though an ocean was rolling just beneath the surface. There was nothing that could be done now but to continue following the recipe and allow the pie to set in the fridge overnight.
On Sunday morning, Mom and I moved to the meringue itself. I’ve made traditional meringues many times, so I wasn’t overly worried about this part of the process. The difference, however, came in the addition of a sugar syrup that would be cooked on the stove before it got added to the egg whites. Nothing too difficult here. Combine water and sugar, insert candy thermometer, and cook to soft ball stage. This weekend, we used a new thermometer. I’m still not sure what happened to this part of the process. The bottom of the thermometer was in the liquid, but did not touch the bottom of the pan. The heat was set to medium. The temperature barely registered 200 degrees. The mess in the bottom of the pan had passed soft ball and moved to hard cracked and burned. I attempted to pour any of the sugar mixture into the meringue, but there was nothing flowing from the pot. My lemon meringue pie would now be served as a lemon pie.
After Father’s Day lunch, it was time to cut into my science experiment. The first cut suggested a fate far worse than it actually was. Lemon juice began to flow on top of the pie. I was certain that no part of the pie had managed to set. Yes, there was a substantial amount of liquid in the pie plate after I removed the first slice, but it wasn’t a pool. And somehow the crust had managed to avoid becoming soggy! The taste was a different story. Tart does not sufficiently describe this lemon pie. “Pucker-inducing Face Slap” might be a better description! Needless to say, the experiment was put out of its misery and immediately made its way to the trash. Luckily, the rest of the meal had been a tremendous success!
Will this be my last attempt at a lemon meringue pie? Not on your life! I hate the feeling of being defeated in any endeavor. I’m just taking a little time to let my taste buds recover from the lemony shock before I begin searching for a new recipe that will hopefully lead to a more successful result.