Think I should stop trying to do anythign in thermieMade a lemon meringue pie but my shortcrust pastry looks like a failure and the meringue smells and tastes like egg so far... to some degree this might be normal but not smell outwardly like egg. Sigh. I think it flopped when i changed the speed to add the sugar (Steph Berg recipe) it just flattened out and it has no crispness to the outer shell at all. Such a waste
ETA: crisis averted, only the mini meringues sucked the actual pie was goooood.
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