Last summer, I decided to start a travel blog to share my experiences but also to improve my writing skills and knowledge of social media. Also interested in blogging, my father and I would chat about the whole blogging experience happily for hours at a time. Soon enough, he had a blog of his own; One Man’s Meat. A great blog I must admit, all family bias aside. All was good between us. Every evening when he was home from work, we’d excitedly compare stats and bounce ideas off on another. Mom would roll her eyes and say nothing, secretly enjoying our enthusiasm even though it meant she couldn’t get a word in. Then it started…
Dad’s stats began to shadow mine. Considerably. His once gentle encouragement gradually developed into all-out gloating. Now, many an evening’s study is interrupted by a knock on my room’s door, whereupon opening it, he announces he’s already received 80-something hits… then with a grin that rivals the Cheshire Cat’s he asks how mine’s doing. In short: poorly. I’ve had some small wins; until recently, I had a higher amount of views on my busiest day, however he’s since trumped me. At one point, I’d a much larger number of facebook “likes” than he, but yet again I’ve been surpassed. My number of WP followers was greater than his for a time, yet once more this satisfaction was stolen from me. The time has come to rectify this, along with salvaging some pride. I’ve decided to bring the battle into the kitchen – the place where our sweet relationship turned sour. I shall not be throwing the gauntlet down before him but rather tenderly placing a slice of my very humble, delightfully bitter Lemon Meringue Pie upon his plate. It’s time to get even and what better way to serve revenge, than serve it cold?
What you’ll need:
- 300g Digestive Biscuits
- 140g Butter
- Zest of 2 large lemons
- 125-150ml of Fresh lemon juice
- 1 Medium sized orange
- 3 Egg yolks, 1 whole egg
- 100g Golden caster sugar
- 2 tbsp Cornflour
- 85g Butter
- 4 egg whites
- 200g Golden caster sugar
- 2 tbsp Cornflour
Line a circular tin (with a removable base) with parchment. My tin is 24cm x 9cm. This will make it easy to get to the good stuff later. Make things even easier for yourself and also preheat the oven at 180° fan.
The base is really simple. Just blend the Digestive biscuits and put them into a bowl. Melt the butter and pour this over the biscuit crumbs. Mix well and then press into the tin using your fist; phase one complete.
For the lemon filling lob the lemon zest, sieved cornflour and sugar into a pot and mix well. Then slowly pour your fresh lemon juice in. Next, juice your orange and add water to it until there’s 200ml. Add this to the rest and put it on a medium heat. Once it begins to boil, take it off the stove and mix in the egg yolks along with the whole egg and butter. Put it back on the heat and stir vigorously. Keep stirring until the mixture becomes incredibly thick; keep in mind this needs to act as a sturdy base for the meringue. Once this point has been reached, turn off the heat and divert your attention to the meringue.
Whisk the egg whites until they form soft peaks. Add in the sugar in two goes, whisking gently. Don’t be alarmed if this erodes your meringue mountains – the mixture will be fine. Finish off by sieving in the cornflour while continuing to whisk. You should notice the texture changes completely.
After quickly reheating the lemon filling, pour it into the prepared biscuit base. Once it’s even, do the same with the meringue. Then pop it in the oven for 20mins.
When you’ve removed this beauty from the oven, let it stand for 30-45mins, then free it from the tin. It will be difficult to exercise some self control at this point but you need to let it sit a further 45mins-1hr; after that’s elapsed, show it no mercy!
When I told Dad I’d started this and why, his competitive side which I mirror oh-so-well, came out and he to me go suck a lemon.
Then he taught me how to use his camera. We love each other really.