This week we made Lemon Meringue Pie, with Italian Meringue. In the past most meringue was made with raw eggs making it unsafe; this recipe allows for the eggs to be cooked through but still retain the whipped texture.
Posing with the filling and meringue.
Close up of the prebaked shells and cooled filling.
I do have to admit it was fun to use the blow torch on the top! =)
While we waited for our whole wheat dough to rise and proof, we made dinner rolls.
My group Hui, Karla, and Carina. This wasn’t posed, they all are actually that happy (after some coffee). =)
The finished product. The eggwash really gave them a nice color.
Our whole wheat loaf. We brushed the tops with honey and water, so good!
Aaron and I ate sandwiches with the bread when I got home. I couldn’t resist.