During the Easter holidays I finally got to spare some time to bake something yummy. One of J's favorite desserts is the Lemon Meringue Pie, so it was settled.
|Lemon pie before adding the meringue|
I had baked lemon tarts previously, as you may recall, so it was basically the same thing plus the meringue. Last time I bought the ready-to-fill tartalette shells, but this time I made the base myself. There's a more complicated way of doing this dough, but I went for the also delicious and 100 times faster version. I just crashed some digestive cookies and mixed them with a bit of melted butter until blended together in the form of a wet paste. For the lemon curd recipe, you can check my lemon tart recipe, and the meringue doesn't really need much of an explanation.
|You can pull up points on the meringue with the back of a spoon for a prettier look|
It was SO delicious my husband congratulated me for a whole day. I feel like it turned out really pretty, too, don't you think?
|You need to put the cake in the oven for a couple minutes to get this roasted effect on the meringue|