lemon meringue pie as it should be
Yes, my dear friends, I was really peeved at my disastrous attempt at making this classic dessert last time I blogged so I had another go. This time I decided to make 6 individual little tarts rather than a large one, which I was very pleased with. As you can see from the pics this time the experiment was successful. No offending liquid oozed out nor were there any soggy bottoms in sight when I cut the tarts. Success! Tomik the cat was clearly happy, unlike the last time. 
Obviously I made sure the custardy mixture was dense before I poured it in the pastry cases. I also made a couple of other changes: I thought the Mary Berry’s recipe for the shortcrust pastry was a bit too rich (and far too soft) so I changed the proportions: I used half butter to flour, put only an egg yolk rather than the whole egg, a couple of tablespoons of icing sugar and enough cold water to bind it. It was much better and didn’t shrink as much when I baked it blind.
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