I have so neglected my blog lately. I couldn’t even think of a creative title for this month’s Daring Baker’s Challenge hosted by Jen of The Canadian Baker . I was quite busy at work as well as on an exciting project which I shall reveal in my next post. I really did not think I would be able to complete this month’s challenge but I have Helen to thank for the encouragement she gave me to give it a shot. She said I could knock it out in one night… and guess what – she was right! I did have to finish the meringue the next morning for photography purposes . The pie needs to be eaten within 6 hours because the bottom crust will start to get soggy.
I did have my doubts at first about the recipe because of the amount of cornstarch involved. The crust was on the wet side and I was afraid I measured the ingredients wrong but in the end it did not present much of a problem. The highlight was in making the lemon curd. I was stirring along quite nonchalantly when suddenly the mixture thickened alarmingly fast. However, after I mixed it with the egg yolks it regained a bit of fluidity.
The pie was quite delicious and though it did not compare to an all yolk curd in creaminess, it was a great recipe to try. I was glad I made minis so to exercise automatic portion control . Don’t forget to check out the other renditions of the other Daring Bakers , link on the side bar.