Hopefully you’re still here, and haven’t wandered off. The last time we spoke we were talking matzah, and soups, and brisket (and man, they were delicious!) and then Mark and I were jetting off to LAX for a week of fun and adventure.
|Our Passover Table
We flew into LAX (Los Angeles) and over the course of a week we snaked up Highway 1 to San Francisco. We stopped in 11 little towns, met up with old friends and made new friends and ate delicious food throughout. We also took some time to enjoy the view.
I will regale you with a full review and recipes from our amazing trip, and share more daily posts on recipes, fashion, and life!
Two things to know about me:
- If I am going to someone’s home I will always offer to bring something
- I am a pie girl, I take the buttery, fruity, chocolatey, sweet, savory type over cake on nearly any day.
Okay, back to present, last Sunday an invite for Father’s Day and my sister-in-law’s mom’s birthday linner is sent out. It turns out my sister-in-law’s mom’s favorite dessert is Lemon Meringue Pie. Full disclosure, I have never made a meringue, I have never made a lemon pie, and I have actually never tasted a lemon meringue pie. Sounds good, I can do this. By Thursday the above mentioned really starts to sink in. By Friday I am actively looking for recipes (thank you http://www.epicurious.com). By Saturday I am grocery shopping, and by Saturday evening a panic is starting to settle in.
Sunday I bake.
Ingredients: Pie crust, you’ll get this recipe at another time. Because of the doubt I was feeling about the filling and the topping I went with a store bought. Homemade or store bought you’ll want to use pie weights (rice, beans, pie beads) and pierce the dough with a fork – like you might have done with a frozen tv dinner’s plastic wrap as a kid.
1 cup sugar
Somewhere along these steps the first pie crust that I blind baked shrunk in the pan, do not forget to pierce the dough! So as I continued to mix, blend and whisk I snacked along the way on shrunken pie crust – it tastes just as good as you’d imagine, very.
The meringue was definitely the most intimidating, it’s very humid in DC (not good for flully egg whites) and after watching many episodes of Alton Brown I imagined it would be something you would have to learn how to make only from practice. Hah! Alton is such a good teacher, it worked! I just kept looking for the peaks. That’s them in picture #3.
Success! The pie was delicious, the meringue did shrink up a little bit and slide across the filling. So, while it didn’t look as picture perfect upon delivery as it did on the counter, it did get good reviews for taste. Things I would do differently next time: Put the meringue directly on the warm filling, this helps to set the egg whites; not drive 2+ hours before it gets served, this allowed the meringue to ride a slip and slide all the way there.