Semi-pass Lemon Meringue Pie!

I made Lemon Meringue Pie!It's my second pie attempt because my first try at Key Lime Pie was devastating.The filling didn't set and the meringue didn't harden!Was daaaamn sad.
Initially I thought this try had failed too when I first took it out of the oven, but I decided to just throw it back into the oven for a loooong time since I had nothing to lose.And it turned out okay in the end!  I think.  (:

Lemon juice,

and rind!  (:

Separate the yolk and whites for the filling and meringue respectively!

Gooey filling!

Stir stir stir over heat!

Then it was put in the fridge to thicken even more!

Sifting flour for the base.

Base dough hehe I think it looks super cute :D

After putting it in the fridge for half-an-hour,

Roll it out!Learned something new:  Rolling out between baking paper makes it MUCH easier to transfer to the tin!

Tart tin with removable base!



All pressed in (:

Rice to weigh down the base, then it's sent to the oven!

Tadah!

Whisking the meringue (which I think I overwhisked zzz you'll see why later)

Lather on the goopy filling from the fridge (which had thickened into a jam),

And the meringue!

Okay here's the tragic part zzz.The recipe said I was only supposed to put it in for like 5 minutes.But when I took it out, it was barely cooked at all and the meringue was super sticky!

So I decided to just anyhow whack.Put it back in for more than an hour at a lower temperature!Then it came out hardened (:Happy!

Not bad right.....  Hahahaha





BUT THEN.The meringue STILL hadn't fully cooked.I think I really over-whisked the whites in the beginning so they wouldn't set.So the white part didn't harden and became marshmallow-y.):But it was still yummy!



Tadah! K la can la pass.My family likes it so it's good enough (:Next time I'll remember not to whisk for too long!  (: