When I joined the Daring Bakers in September I was slightly worried that the challenges put forward might be too tasking to fit into my crazy schedule, but so far, the hosts have been very benign. The good thing also is that so far, I haven't had to make anything I didn't enjoy, so of course I approached it with a bit more enthusiasm than I would, say, beetroot tartlets.
This month's challenge was lemon meringue pie - I have actually made one before, albeit with a completely different recipe. I also had the problem of the meringue sweating not even an hour into its short life, which didn't matter taste wise, but wasn't a pretty sight. Not this time. The pie held its shape for hours (well, until we couldn't hold back any more and had to polish it off) and I was thoroughly impressed as my daughter declared her love for it - anything involving lemon and peel is not necessarily something that ranks high up the list of children's favourite food, but maybe that's just a sign of her growing up.
Jen's (Canadian Baker) recipe was very different from what I used the first time round and I have to say I enjoyed it much more. My original version used tons of eggs and cream for the filling, whereas this pie here works entirely with water, cornstarch and lemon juice and, well, some sugar and some yolks. But it's such a lean version it's almost too healthy to eat... tastes much lighter and before you know it you've had three slices and you don't even worry about it ending up on your hips. Definitely a keeper!
PS: The below recipe is almost a straight copy from the challenge, with the cup measures converted into metric weights. Also, my meringue was brown after just 6 or 7 minutes, so I have adjusted the time accordingly.