I had a fabulous time making a Lemon Meringue Pie last week. I learned to cook the sugar and starch water a little longer before adding the yoke and lemon juice to the lemon curd.
I learned that it is important to wait to add the yoke and lemon juice to the lemon curd because you want a thick structure curd in the pie while it is baking with the Meringue on top.
The texture of the pie crust was crispy and light. The lemon taste was very strong, which I enjoyed. The darkness on the top of the meringue was a result of the baking of the finished Meringue pie.
This pie was my favourite pie I have made in a long time because this type of pie can often be bought almost anywhere but tastes different then the one I made in class. I was proud of the flavor and flakiness of my pie and I would make this type of pie again.