Citrus Meringue Pie
Give your botanical creation a clever name – and tell us about your recipe.
Brandy Old Fashioned Meringue Pie. Pretty standard pie crust (easy peasy). The curd used fresh squeezed orange juice, lemon juice, orange zest, brandy, bitter, sugar and corn starch. Tried baking the Swiss meringue (for you Mary), which was a really lovely texture before being baked … next time I might just torch it and not chance the texture change.
Any disasters? Did you take any risks? Proudest moment? Lessons learned the hard way? Tell us about it.
Everything went really well. I’ll certainly try this again … maybe lime next time around. It was a little sweet for my taste and will definitely cut back on the sugar, letting more of the tart come through.
How did you add a Wisconsin twist to your flavors or decoration?
Again … Brandy Old Fashioned anything screams WI.
How did you do?