Tonawanda News — In my more than two years of doing this Curious Culinarian column, I think I’ve finally met my match ... lemon meringue pie.
For Christmas I got one of those big, fancy professional series Kitchenaid stand mixers, and boy, was I in love. I find that the majority of my kitchen snafus and aborted recipe plans occur because I simply don’t have the correct equipment. I’m relatively young — about to have my third 29th birthday — and I’ve never been on the receiving end of a bridal shower, so my kitchen has some glaring holes in terms of dishes and tools.
For the record, two dozen coffee filters are not a good stand-in for cheese cloth when straining blended vinegar and jalapenos for pepper jelly; yes, the jelly mixture meant to be heated in a large stock pot will boil over and spill all over your stove if a five-quart pot is used; and no, you can’t just force all that muffin batter into one tin because you don’t have two, because you’ll end up with one humongous muffin top attached to a dozen bottoms.
So when Santa brought me that Kitchenaid mixer, I spent the remainder of my Christmas trip to Texas dreaming of all the wonderful recipes I’ve wanted to try and put off simply because I didn’t have the proper equipment.
What to tackle first?
And what’s the quintessential meringue recipe? Lemon meringue pie, of course.
This particular pie and I aren’t currently on speaking terms because of the initial difficulty I had with it.
My first go-round was a disaster. I used a recipe from Alton Brown’s “Good Eats” as the basis for this particular project, dreaming of a huge pile of fluffy, white meringue atop a tart, sweet and adequately firm lemon filling.