baking with Youngest
The lemon harvest is in. 18 Meyer lemons await my, um, command.
Dear Kim knew I needed to do some research and was kind enough to post the recipe for lemon squares and further down the page is the piece of resistance - lemon meringue pie.
Lemon meringue pie is not something I'd attempt to do as a project with Youngest - between the crust (I'm not always so good with crusts) and the meringue (don't tell me it's easy, I've done it and if the KITCHEN is too HUMID...) it's a project I'd work best on alone.
But the lemon squares seemed pretty easy - so we got to it.
Let's see - first we needed to convert some measurements. Grams don't really convert cleanly to pounds, but it's only butter. And Tuvaluan ovens don't go to 374 degrees - but that's not a problem as my oven is so screwy any way.
Next it was time to 'line the pan' with parchment. The 20 x 20 cm pan. Okay, the 8 x 8 pan.
I guess I'm one of those people who doesn't think well in 3D?
Some people are all zen with the parchment, folding and measuring and cutting.
I am forever wrestling with the parchment, cutting weird angles and gluing pieces in with butter. FINE. Pan lined.
Youngest began zesting lemons...and squeezing for juice.
The kitchen fell into disarray as I tore the cabinet apart looking for the hook...no, not the hook,
though I used the dough hook for a while, the PADDLE.
For the mixer. Because KIM? I DON'T KNOW ABOUT YOU AUSTRALIANS BUT HERE IN TUVALU WE DON'T RUB BUTTER INTO FLOUR TO CREATE DOUGH.
I'm not yelling, you understand. We knead dough, we mix dough - anyway, I used the mixer. With the paddle attachment and it worked out fine.
We consulted on whether the dough should be looking so dry and crumbly. We added a little more butter and let it be.
We mixed up the lemon goop and poured it on the iffy dough.
And, you know what?
They taste pretty damn good.
Hmm. No photo of the finished product...