Pie Soup

I never made a lemon meringue pie before. But Hubby wanted one for Valentine's Day. I was so worried about the crust (it has been 20 years since I made a crust) that I just didn't concern myself about the rest of it. The good news is the crust was excellent! I had a good recipe, using all butter, no Crisco. And I had a pastry blender that Pampered Chef just came out with last year with a long handle and it made cutting in the butter a breeze. I had a silicone pastry mat (also from PC) that shows you how big to make the piecrust and then you just lift it up, turn it over and peel the crust off of it and into the pie plate. Voila! Easy. The rest of the pie - not so much. I did something wrong with the lemon filling. It tasted really good, but it didn't set up. It seemed fine when I was making it, it just never got really solid. More like lemon pudding consistency. And the meringue. Well, I added the sugar too early. I didn't know you have to whip it up first and then add the sugar. So it took FOREVER! And I never achieved the volume that meringue is supposed to have. It was only about an inch high and then that shrunk. Tasted good, though.

Oh well. This just means I have to try again! It was a fun experiment! So I have had a piece of pie soup for dessert and Hubby had a brownie and milk. Made the brownies the other night when we were watching the chocolate special on Food Network. Couldn't NOT make something chocolate that night.

When I get the recipe right I will post it on the Bon Vivant website. Until then, I am going to practice. I have lots of lemons left!