Lemon Meringue FAIL

Happy New Years!  I’ve missed you!  I have taken a break from blogging, but am determined to be back full force in 2012.  It’s not that I haven’t had anything to share with you…quite the opposite.  I’ve been very busy in the kitchen the past few months, I just haven’t been sure of what to write about.  I am a very organized person (some *cough*, Jacob, might say OCD), and I’ve been having a hard time organizing this blog into something that suits me.  I considered for a while focusing on baking, but then I found myself doing mostly cooking, at which point I decided it didn’t matter, and I should just write about whatever I wanted, then I went away on vacation and didn’t write anything at all…anyway, it’s been a little up in the air around here. But enough of that.  I am done trying to categorize, organize, and label everything (well maybe not everything, but the blog at least), and I am just going to share with you whatever it is I happen to be doing whenever I feel like doing it. So there. 

And once I made my resolution, like everyone else after New Years I ran out to fullfill it immediately.  Which is how I come to the story of my Lemon Meringue Pie Failure.  You see, in my little corner of middle-of-nowhere we never get Meyer lemons in the grocery store.  So when my Walmart, of all places, got them in I, of course, bought a bag immediately to whip up into something wonderful.  Also, not two weeks before this I had made something  that required me to use 8 egg yolks (don’t ask what, because for the life of me I can’t remember.  Strange, since anything that uses 8 egg yolks should be pretty memorable.), and since I can’t bear to waste anything, I froze those 8 egg whites for future use.  So here I am with a bag full of Meyer lemons and an abundance of egg whites – what else was there to do but make lemon meringue pie? I went to the Bon Appetit Dessert book, which to this date has never failed me, and found the Classic Lemon Meringue pie.  I followed the recipe to the letter (I say that, but it wouldn’t be a failure, would it, if I had done everything right, so I’ve really no idea what happened) and still my lemon curd never thickend up.  You cook lemon juice, sugar, egg yolks, a little cornstarch, and lemon zest over medium heat “until it thickens and boils, about 10 minutes”.  I must have whisked that crap around for close to 20, but no thickening occurred.  By that point I was pretty fed up with the whole thing, so I figured, with misplaced optimism, that if I poured it in the pie crust and let it cool while I made the meringue, it might firm up.  Um no.  It did not.  I did make the meringue.  I even spread it around beautifully atop that murky yellow slush that was supposed to be the yummy essence of Meyer lemons.  I even put it in the oven and baked it up into a lovely looking, golden meringue-crowned, beauty of a pie.  Nope.  Once you cut into it, it was an oozing, soggy-crusted, sorry-looking pie, with a beautiful (and quite tasty) meringue top.  And that, my friends, is how we celebrate New Years day around here.

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3 thoughts on “Lemon Meringue FAIL

  1. I know you won’t let this disappointment spoil your sense of adventure in the kitchen! We look forward to the next installation of your kitchen stories. Starr and Charlie

  2. It’s the failures in the kitchen that keep things interesting! I had a very memorable flop last summer making a traditional Austrian filled pasta dish. I never posted about it on my blog but now I’m wishing that I had! Next time!

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