You can perhaps tell that I used the broiler to brown the meringue on this pie. 😉 That was the most serious oopsie in today’s baking odyssey, so I really have nothing major to complain about. The blackened bits of topping peeled off easily without affecting the taste of the pie.
While this pie took a while to make, it wasn’t particularly difficult. Grinding vanilla wafers, making (another) citrus curd, and whipping egg whites are old hat by now.
In summary, eggs, sugar, add ingredients on the scale, cook, cook, see how thick! I finally threw my old Thermapen in the garbage, after it kept registering the same temperature while I watched the curd thicken. I finally took the bowl off the heated and checked the temperature of the boiling water. When it registered 97 degrees Celcius here, maybe 20 feet above sea level, I decided to thank the thermometer for its many years of faithful service and bid it a fond farewell. I bought a new Thermapen when the old one had a temporary nervous breakdown a few months ago, so all should be well. I’m glad this happened late in the citrus curd-making cycle though, because I might not have caught the problem earlier.
All’s well that ends well, and the lime curd was cooked to the right temperature, despite a few clumps of egg that I left in the strainer. The meringue whipped up nicely and looked good on the frozen pie,
although I may have to go back on my no new kitchen gadgets pledge and buy a torch the next time I need to brown something. We’ll see. In any case, the soft, sweet meringue, the tart, firm lime curd and the sweet vanilla crumb crust combined to make a spectacular dessert!