Mmmm... consistency of the lemon custard turned out just right this time... I wish I had only written down the *exact* proportions of what I did! I dislike it when it's too firm, but want it to stay in form when the slice is cut and not start to ooze out of a pie-slice shape.
Just made a standard pie crust using whole wheat flour to pretend it's a healthy meal, the lemon custard, and the merengue using 3 eggwhites, a pinch of salt, and a pinch of cream of tartar whipped up and just 1/3 cup of sugar beaten into it aftewards--don't let it sit around for long after beating it up before piping it onto the cooled tarts, otherwise the bubbles will start to merge and you get weird lumpy merengue. More sugar helps prevent that though :)
Lemon custard (something close to this):
zest of one lemon
lemon juice from 2 large lemons
~1 c water
1/2 c sugar
1-2 Tbsp of butter or light (low-flavor) olive oil if you have it
bring this mix to a simmer.
2Tbsp cornstarch dissolved in a little bit of water, then beaten with 3 eggyolks, and drizzle this mixture into the simmering lemonjuice whisking like made and it should thicken within a couple minutes--don't go for too long or the egg starts to cook and smell like scrambled eggs, and don't want too much water to evaporate so that the custard will still be soft.
No comments:
Post a Comment