I am not a baker. The reason is that I do not like to follow a recipe exactly as it is written. That works when you are cooking. But baking is more of a science, a chemistry that is exact.
That doesn’t mean I don’t bake; I do because I have a weakness for caramel and making it delights my taste buds. Think crème caramel (page 306 in Le Kitchen Cookbook) or a cheesecake (page 317) with a nut and caramel topping, I can go on but you get the idea, oh, and I shouldn’t forget pecan pie. See my problem? I’m obsessed.
Of course, there are other sweets that I like, fruit desserts, things that are lemony. So, when my husband saw a recipe for lemon meringue pie, one of his favorites, in the New York Times we decided to make a special dessert for Valentine’s Day. After reading and re-reading that recipe we decided it was just a bit too complicated since neither of us had ever attempted a meringue.
I searched the internet and found a recipe that seemed a lot easier.
We started zesting, juicing, separating eggs, and combining all the ingredients over heat. While I was stirring, Mark was beating the whites into firm peaks ready to top the pie. The final step: placing the pie back into the oven to set and brown the meringue.
When we opened the oven to see the results, we couldn’t help but smile. It was beautiful, the pie was picture perfect.
But it was hot. That meant we had to wait until the next day to taste it.
So, what did we have for Valentine’s Day dessert?
Mark had gotten us chocolate-covered strawberries and they were perfect.
The next night, we sliced into the pie to taste the results. I’m happy to report It was very good.
Here is the link to the recipe.
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