Good evening. After a long day I decided to relax and make a second lemon meringue. This time I only had 100ml of the lemon juice and made the rest up with Lime juice and I think it’s worked it’s more tart this time. The meringue I browned for longer while Its been given a lightly burnt look I think it’ll feel better when eaten. This time I also did a sweet pastry instead of the Sablee pastry.
There are a few things I want to perfect; to obtain a lemon filling that is almost set like jelly but runny like custard now I don’t know if that’s possible but maybe different cooking times will achieve this. And secondly a more stable meringue. If it’s possible.