Yay, my first week as part of the Tuesday's with Dorie baking group. I had to wait 2 weeks after officially joining while I waited for my cookbook to come in...it was worth the wait, this pie is awesome! It's supposed to be the Creamiest Lime Cream Pie, but I had a fridge full of lemons, so I decided to make the switch.
I know it looks pretty ugly, the egg whites were whipping away when Aidan decided to wake up from nap, cranky and needing some Mommy love...the dangers of motherhood baking...in my absence, the egg whites were way over whipped, but no matter, they still tasting great, just less than pretty.
This pie is sooooo super tart, which I absolutely LOVE. I've never made a cream pie, and after reading the comments on the TWD blog, I was a bit worried, but thankfully I had no problems at all getting my cream to reach 180 degrees (and it only took about 3-4 minutes). The meringue had just the right sweetness to compliment the tart lemons, it was perfect. The only thing I would change about this is the pie plate, it really needed a deep dish, the meringue is heavy, so once I plopped it on, it caused a lot of the lemon filling to ooze out and over the edge.
Thanks Linda of Tender Crumb, it was an excellent pick! Check out Tuesday's with Dorie, or buy the book yourself, you won't be disappointed.
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