You may remember last year I made a cake from the Hummingbird Bakery book and it was a great success. Jonathan has the biggest sweet tooth of anyone I've ever met, so I knew it wouldn't be long till we had a go at making something from this book (this is it, incase you wondered). Lemon Meringue Pie is a firm favourite of ours so naturally we decided to have a whirl at this recipe.
We got our ingredients set out and got to work prepping everything. At this point I must add that the recipe called for an electric whisk, which we didn't have. We thought a regular whisk and good old fashioned elbow grease would be sufficient to get the mixture right (we were wrong).
We had to grate and squeeze EIGHT lemons. And seperate egg whites and yolks. And carefully measure sugar, and flour, and butter.
Then disaster struck and didn't stop striking. The pastry mixture didn't firm up like it should have, even though we followed the instructions to the letter. The base didn't cook in the time given in the recipe, so we popped it back in and then it overcooked. Last but not least, the meringue topping seperated in the oven and we were left with a layer of raw egg whites in the middle of the pie.
DISASTER! Next time I think we'll try something a little less ambitious. This is the part where you tell me you can make Lemon Meringue Pie standing on your head ;)