I adore Lemon Meringue Pie. E- not so much. Since it's up to the two of us to finish anything I bake, it's important that he like it too. So, in his honor, I decided to try a twist on the traditional Lemon Meringue. A quick Google search yielded recipes for Pavlovas, and classic strawberry pie, but no strawberry meringue. I decided to conduct an experiment. Here are the results:
I began with my mum's pie crust recipe- (I make it in double batches and keep it in the freezer- one never knows when one might want a pie or quiche!). I lined it with tinfoil, filled it with beans to weigh it down and pre baked it for 20 minutes at 425. There is nothing I detest more than soggy pie crust.
After letting it cool, I added a layer of lemon curd. (We can't get too far from the original, now can we?)
Next, I sliced up two big containers of strawberries. (Is there anything lovelier than a big red berry? YUM!) I put half of them in a saucepan with 1/3 cup of sugar on medium heat to reduce. After it was bubbling, I added 1 tablespoon of cornstarch. You could probably add more if you like a thicker filling, but I prefer mine to be more like jam then jello.
I topped the filling with the remaining fresh strawberries. So purty!
Then I whipped up a batch of meringue. I just love slathering it across a pie and making the little peaks with the back of a spoon. It's seriously fun- like building with clouds!
Finally, I baked it for 20 or 30 minutes at 350. Since everything inside was already cooked, I was really just browning the meringue. Afterward, let it cool so the strawberries can solidify- otherwise your pieces will look quite sloppy! (Says the girl who ate a horribly disfigured piece right away...)
Fin! It was excellent and I have big plans to try a few other variations- I think rhubarb would be amazing as well. What have you been baking lately?