We had lots of lemons left over from the lemon layer cake a few weeks ago because I asked Mark to buy a dozen just in case. In the interest of using them before the went bad, and using up some of the apples we had, I made a bunch of pies. The apple pies were fairly standard and were frozen raw, so I won’t comment much on them. I let the apples sit in the sugar to drain some of the juices and then mixed the juice with some flour to make a sauce and poured it over the apples once they were in the pie shells. I’m looking forward to seeing how they turn out.
For the lemon meringues, though, I made lemon curd and non-cooked meringue. The curd wasn’t thickened with anything, so it became runny when the meringue was cooking. I think this caused the inside of the meringue be too moist or something because I had difficulty cooking them. I think next time, I might heat up the egg mixture in a double boiler before whipping it, and then just browning with a torch or the oven. I might also make the lemon filling thicker.
I used vanilla sugar for the meringue, which worked quite well. I find that lemon and vanilla go fairly well together.
The crust, which used a pound of butter for a lot of pie, was excellent. It is so much better than lard.
I gave most of the pies away, so I won’t post pictures.