This Saturday, I invited my sister over for her birthday. She asked for a lemon meringue pie. I had recently seen Good Eats Reloaded, and decided on Alton Brown’s recipe.
I’ve never been good at making pie crust, but this recipe was easy. You use the food processor, and then dump the fine sandy flour onto plastic wrap, Then you bring it together by smushing it, and magically it sticks together. Then I tossed it in the fridge overnight.
Alton has a new way of blind baking pie crust, where you put the pie crust in the shell, and then put another exact pan on top of it. Then you invert it, and back it upside down in the oven. I didn’t have 2 duplicate pans, so I just did a regular blind bake and it turned out fine.
I followed the lemon curd directions exactly, and it came out great. The meringue tasted great, but due to my not thinking, I used the paddle on the stand mixer instead of the wire whisk, and it had no volume. But it tasted great!!
My one question is, the second day, the lemon curd tasted very metallic. I only used stainless steel, except for the metal pie plate. So the curd didn’t touch the metal. And the second day,t he slice I had was taken out of the pan.
i did use cream of tartar in the meringue. Any ideas about why it tasted so metallic?