I did go through a phase of gourmet cooking in high school. I was trying to get a B in the class but the instructor didn't like the way I measured things. Thus I maintained my reputation. I did, however, cook some great stuff for the family. A bit of Cog au Vin, a little roasted chicken with cream sauce, and a little Lemon Meringue Pie. Always, Lemon Meringue Pie.
I always used the recipe on the Kingsford Corn Starch box.
But as I grew old and wiser, I began to make the pie only on special occasions for the special few. It was Melodie's birthday cake.
So one year I was making the pie at Camp Nelson. The whole family is there. They are ready for this blast from the past. And I learned something.
Don't make the lemon custard in an aluminum pan.
The custard was this amazing color of gray. Shiny, light gray.
Not many people eat gray things.
It tasted great but you had to shut your eyes to eat it. Or go outside in the dark.
Over the years, I lost some of my skill at this particular recipe. Don't know if it was age or the presure of expectations.
One year I forgot the corn starch. Ever had lemon soup. Cold.
One year I forgot the butter.
One year, well, let's not discuss that one.
So it is now a "watch and see if she can do it" event.
This year, I promised the family a lemon meringue pie for our Thanksgiving meal. So, off to the store I went on Black Friday to buy the freshest lemons, fresh corn starch (Kingsford, of course), baker's sugar, fresh eggs and a little cream of tartar.
I come home.
The crust goes swimmingly as I bought the little white ceramic beads to put in the crust while it cooked. No bubbles this year. At least not in the crust.
Then, I carefully, as I was taught in home economics back in high school, measured every ingredient and set them aside in their own containers.
I mixed the ingredients per the old Kingsford recipe (it isn't on their box anymore. I had to go to the internet!)
I cooked the custard patiently and slowly.
It was PERFECT. Tartly sweet with good body.
I beat the egg whites to beautiful stiff peaks. I added the sugar delicately so as not to deflate the air in the egg whites.
I spread the meringue carefully. Putting gentle peaks which would, if I had done it right, produce sugar beads.
I baked it at the right temperature. For the right amount of time.
I carefully lifted the aluminum pie tin to the top of the stove.
AND I DROPPED IT!.
And the back half of the meringue slid off to lodge itself between the stove and the countertop.
A portion did remain behind. On the stove. Begging not to leave such a perfect creation.
After a few minutes of soundless screaming and the spouse offering to clean up (he never does that so he knew how mad I was), I returned to the kitchen.
As I put the salvageable parts back on the pie and began the clean up, we began to laugh.
Can I PLEASE make a pie that is NOT connected to a good story of how I can't cook!
Please. Please. PLEASE!!!!
Below are the remnants of my effort.
|After the major part of the clean up|
|Back of the pie after reconstruction|
|The front of the pie. Undamaged. Perfect.|
Guess I will try again tomorrow. Melodie wants a lemon meringue pie!