Eau Claire, WI
Citrus Meringue Pie
Give your botanical creation a clever name – and tell us about your recipe.
Summer Cooler Meringue Pie. I used the pie crust recipe from the America’s Test Kitchen Cookbook. The filling recipe was Jane Beedle’s recipe from The Great British Bake Off, which I modified. I used lemon, lime and orange juice and zest in my filling. The meringue was from a 1970 Pillsbury cookbook.
Any disasters? Did you take any risks? Proudest moment? Lessons learned the hard way? Tell us about it.
The disaster that I had was the meringue when cooled formed liquid between the filling and meringue. I would have used more orange juice and zest next time. The pie turned out having a very citrus flavor. The crust was not soggy and the meringue did not weep on top. Next time I will cool the filling before putting the meringue on top.
How did you add a Wisconsin twist to your flavors or decoration?
I used eggs and butter made in Wisconsin.
How did you do?