I have wanted to try this for some time now, and so when I came across a magazine article with well described steps I thought I’d give it a try!
Even though I knew that it was going to consist primarily of eggs and sugar with a little butter thrown in for good measure, I wanted to follow the recipe to the letter since I have never made this type of this before.
This is my typical MO when trying any new recipe, really. I like to get a feel for what each ingredient does before I try to replace that ingredient with something ‘healthier.’
It was much more time consuming than I expected it to be, but it was a fun process; first the doubt that the steps would actually work, then happiness when the custard started solidifying and the meringue began to fluff like they were supposed to.
I think I added too much lemon juice to the custard, which ultimately resulted in a less firm center then I would have liked, so next time I will have to watch out for this. And I don’t think I whipped the custard long enough before baking it, longer whipping would result in stiffer peaks, which would in turn look cooler. :) Things to remember for next time.
If you feel inspired to try this out for yourself, I followed the recipe in Fine Cooking Magazine, April/May 2012 edition.
And it was delicious! So delicious. I think I might go have another piece now.