M'rang, m'lady?
We had lots of eggs, a few lemons, and some cornstarch lying around... and I am so into meringues right now, so I decided to make a lemon meringue pie. I found a recipe. In the comments, someone mentioned making this with a graham cracker crust, and I thought to myself, "yes". I found these instructions. Luckily, someone in this house makes sure that we are never short on graham crackers.
Immediately, I screwed up the ratios of all the ingredients in the crust. But it turned out OK. Turns out graham cracker crust is robust to distraction.
A hop, skip, and a jump later, and all the elements have magically assembled!
Meringue delicately applied to the edges of the pie.
Never has a pie been so elegantly meringued.
Approx. one "mile high" (or 1600 meters for those who insist on metric).
Hus-hands find their way to the pie.
Surprised that it's holding itself together!
This turned out... ok. I cut the sugar in the lemon filling by half but it was still really sweet. I think I would cut the sugar even more and also cut the sugar in the crust and the meringue. I wouldn't want to be accused of being too sweet!