This being my first month as a Daring Baker, I am in no way ashamed to admit that until I found out what the challenge for the month was, I was... not quite terrified, but more than slightly apprehensive. So, when I found out that the recipe for this month, hosted by Jen at The Canadian Baker, was Lemon Meringue Pie, I heaved a huge sigh of relief. Then I started reading the recipe. Pie crust - I can do that. Meringue - I can do that. Lemon curd - tasty. Oh. My. God. I have to temper eggs. The last time I tried to temper eggs, it was for vanilla ice cream. The result: light, fluffly, vanilla-speckled scrambled eggs. But, I am happy to report, my fear has been conquered. I am overjoyed. I have been an egg-tempering machine lately.
Six hours later (including waiting time), with my arms about to fall off, I pulled this pie out of the oven. I could barely contain myself enough to take a picture. After about 10 minutes of staring at it, drooling, I decided that I wanted some. Now. If it was horrendously hideous after I cut into it warm, I would make another one. Luckily, it wasn't.
How did it taste? Good enough to make me proclaim that "this could possibly be the yummiest thing I've ever eaten" and for my father, who adores lemon meringue pie, to call it the best he's ever had.
You can find the recipe for the pie at Culinary Concoctions by Peabody.