I fell very sick in February and have not been doing so well with activities and such. It was the most testing time in my life and I was very down all the time. The doctor said I needed loads of rest as I could be overly exhausted - "juggling too many things at a time", he said. I feel much better now and up and about. I'm just so thankful to DH for his care and for helping to acquire the services of a maid to help with housekeeping and minding the kids as I hover over books and assignments right at the same time as I was ordered to rest in bed. Hmm....what did the doctor said again? hehe.
On a lighter note, exams are over and school's out so I have energy and loads of time right now to bake some. I had really wanted to bake Lemon Meringue Pie for the longest time. The last I made it was back in high school. It didnt go down well with my parents. They are so used to Asian desserts. They couldnt handle the lemon curd well. So that experience dampens the spirit abit. Although I love the dessert, I don't attempt to bake it as I wouldnt be able to finish a whole pie and I wouldnt want the whole thing to go to waste. So any chance I spot it in any bakery, I wouldnt bat an eyelid to swiftly buy a piece to savour. Mmmmm....love it. I did exactly that a few weeks back and shared a huge piece with DH and the girls. To my pleasant surprise, they LOVED it!
I would expect that they would have the same reaction as my parents did but I guess their tastebuds have been westernised abit with my rather adventurous kitchen try-outs. I asked DH if he liked it and "would you like it if I bake this once in awhile? Would you eat it?" He said "of course but maybe not too much meringue. too sweet." and that nailed it. The following Monday, I went out to buy lemons and made my lemon meringue pie!
As you can see, I conceded to the husband's request for a minimal meringue pie. In fact I love the curd with lesser meringue. Usually the sweetness of the meringue would overwhelm the taste of the curd and I would normally sweep a huge dollop aside to get the undisturbed burst of lemony flavor in my mouth. But lesser meringue is a good yin yang to help balance the sweet, tart and sour flavour.
I had leftover pate sucre and decided to make mini-mes of the pie. The kids simply love the tartlets I made them. They're the perfect size for their little hands and mouth!
I still have alot more lemons left in the fridge and I know what I want to use it for next~!