Today cooking lesson again, and ...Lemon Meringue Pie
The caster sugar was swopped for unrefined light brown sugar, olive oil for the butter and spelt instead of bog-standard white flour in the pastry and the lemon bits left in.
What a glorious smell of honeycomb and so velvety and glossy on top.
The pastry needs a bit of work on, as one needs double water if using wholemeal/spelt.
Thought the Meringue bit would be a wonderful raining day project for daughter and I.
I think I will be needing the recipe for this beauty! Have a lovely weekend and good luck at the dentist on Monday. We will miss you in the classroom!
ReplyDelete