This was my first Daring Bakers challenge. It was only a partial success for me because of the pie crust and the fact that my camera was not functioning on baking day. But, here's my recap, nonetheless. We were not allowed to deviate much from this recipe. This only really bothered me when it came to making the crust.
I love meringue pies, but I'm still not extremely adept at making pie crust. Cakes are typically more my thing. When I have made pie crust, I use a mixture of Crisco and butter to produce a nice, flaky crust. This crust contained only butter. I think it made the crust too soggy, and not stable whatsoever. During the baking process, one side of the crust ran into the bottom of the pan, and I had to perform an emergency rescue with it.
Aside from my pie crust problems, the rest of the pie came out perfectly. The lemon curd was a cinch to make on the stove top, and was robustly lemon flavored.
I don't know what makes everyone so scared of meringue. Mine whipped up in about 5 minutes with my trusty Kitchenaid mixer.
The recommendation to serve this pie immediately should be followed. After 24 hours, this pie was a watery mess (but still edible). It's like the pie "sweated" after sitting. Some have said this was due to the extra baking of the curd filling following completion on the stove top.
Next time I make this pie, I will use a butter/Crisco crust, and broil the meringue instead of baking it for 20 minutes. I have christened 2008 as the year I master pie baking. This was the first on a long road for me!
Check out next month for the surprise daring bakers challenge! I'll have my camera put together by then.