Despite most of year 2 trying to figure out the lemon meringue pie, (and eating up most of excess lemon curd through the various experimentation) I've never really been able to get the meringue and the tart shell quite right. Mind you, the pate brisee was tremendously difficult - what with the lack of baking beans, a rolling pin and various websites telling you different proportions, each trumpeting their version of it.
Thankfully, I got what I signed up for- tackling the basics :)
So my piping skills need vast improvement, but everything fell into place yesterday, despite our 2-practicals-in-a-row Wednesdays. The tart- check; the lemon curd- check; the meringue- check; the curd to meringue ratio- check. Voila!
And because it was 2-practicals-in-a-row Wednesdays, we made choux pastry as well. The take-home total was very staggering- 8 coffee creme eclairs and 8 choux swans! But thankfully, my team of eaters went straight for the win.
p.s. pardon the bad photo quality- the lighting's pretty severe in the kitchen, and the silver cake board wasn't helping ):
No comments:
Post a Comment