Finding the time to cook, bake and blog is difficult at the moment, as besides work I’ve also started rehearsals three times a week for a local musical which will be on in a few months. So things are busy at the moment, but it is a good busy and I’m so happy to be singing and rehearsing for a show again, after over a year off the stage.
I did however find time to give the Week 2 Great Australian Bake Off technical challenge a go. Lemon Meringue Pie is one of my favourites, but also one of the desserts I am often most disappointed in when I buy them at restaurants or bakeries as I usually find them too sweet with not enough of the tart lemon flavour, so I was interested to give this recipe a try.
I have to admit that in my rush, I didn’t read the recipe correctly and started making the curd filling in a completely different way to the suggested method. However, it still worked and the end result was a set curd filling. So the method here is what I did, not what was recommended in the original recipe (which you can find here). I also had to add extra lemon zest to increase the citrus flavour and even then the filling was a bit too sweet for me.
I managed to complete the dessert in less than 2 hours (which I think is the time the contestants had). If you have more time, I would suggest letting the pastry chill longer before baking in the oven, as I found it shrank back a lot with only a 5 minute resting time.
I’m looking forward to the next technical challenge – brandy snaps. I’ve always meant to give them a try but have just never gotten around to it.