Sunday 27 March 2011: Lemon Meringue Pie
Retro dessert, I haven't made these for about 15 years so thought it might be nice. The problem with these is that whenever it gets made they go soggy in the fridge after a day. So I blind baked the tartcases first, then the lemon filling separate and then for the meringue I did an Italian meringue and will put it in the fridge like this. Then to order I put it through the oven for about 3 minutes so the meringue goes crispy and brown on top. I serve it with a blackcurrant compote.
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